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Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria × Ananassa) Quality and Stability
Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria × Ananassa) Quality and Stability
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Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria × Ananassa) Quality and Stability

García, María A ; Martino, Miriam N ; Zaritzky, Noemí E

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3758-3767 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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12
Growth and Cut-Flower Productivity of Spray Rose as Affected by Shading Method during High Temperature Period
Growth and Cut-Flower Productivity of Spray Rose as Affected by Shading Method during High Temperature Period
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Growth and Cut-Flower Productivity of Spray Rose as Affected by Shading Method during High Temperature Period

Cheong, D.C., Jeollabuk-do Agricultural Research and Extension Services, Iksan, Republic of Korea ; Lee, J.J., Jeollabuk-do Agricultural Research and Extension Services, Iksan, Republic of Korea ; Choi, C.H., Jeollabuk-do Agricultural Research and Extension Services, Iksan, Republic of Korea ; Song, Y.J., Jeollabuk-do Agricultural Research and Extension Services, Iksan, Republic of Korea ; Kim, H.J., Jeollabuk-do Agricultural Research and Extension Services, Iksan, Republic of Korea ; Jeong, J.S., Jeollabuk-do Agricultural Research and Extension Services, Iksan, Republic of Korea

Weon'ye gwahag gi'sulji, 2015-04, Vol.33 (2) [Periódico revisado por pares]

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13
Extension of the shelf life of banana fruit by 1-methylcyclopropene in combination with polyethylene bags
Extension of the shelf life of banana fruit by 1-methylcyclopropene in combination with polyethylene bags
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Extension of the shelf life of banana fruit by 1-methylcyclopropene in combination with polyethylene bags

Jiang, Yueming ; Joyce, Daryl C ; Macnish, Andrew J

Postharvest biology and technology, 1999-06, Vol.16 (2), p.187-193 [Periódico revisado por pares]

Elsevier B.V

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14
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
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Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Slozilova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Purkrtova, S., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology ; Kosova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Mihulova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Svirakova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Demnerova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.145-151 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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15
Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats
Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats
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Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats

Moriya, H.(Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries Sciences) ; Kuniminato, T ; Hosokawa, M ; Fukunaga, K ; Nishiyama, T ; Miyashita, K

Fisheries science, 2007-06, Vol.73 (3), p.668-674 [Periódico revisado por pares]

Melbourne, Australia: Blackwell Publishing Asia

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16
Chemical/biochemical detection of spoilage
Chemical/biochemical detection of spoilage
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Chemical/biochemical detection of spoilage

Dainty, R.H.

International journal of food microbiology, 1996-11, Vol.33 (1), p.19-33 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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17
Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C
Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C
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Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C

Lee, J.H., Chungnam National University, Daejeon, Republic of Korea ; Chun, H.H., Chungnam National University, Daejeon, Republic of Korea ; Oh, D.H., Kangwon National University, Chuncheon, Republic of Korea ; Park, J.Y., Yonsei University, Seoul, Republic of Korea ; Won, M.S., Medical Genomic Research Center, KRIBB, Daejeon, Republic of Korea ; Song, K.B., Chungnam National University, Daejeon, Republic of Korea

Horticulture, 2012, Environment, and Biotechnology, 53(5), , pp.387-396 [Periódico revisado por pares]

Korea: Korean Society for Horticulture and Science

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18
Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
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Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

Sinkovic, L., University of Ljubljana (Slovenia). Dept. of Food Science and Technology ; Hribar, J., University of Ljubljana (Slovenia). Dept. of Food Science and Technology ; Vidrih, R., University of Ljubljana (Slovenia). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.10-15 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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19
A unique rapid hot water treatment to improve storage quality of sweet pepper
A unique rapid hot water treatment to improve storage quality of sweet pepper
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A unique rapid hot water treatment to improve storage quality of sweet pepper

Fallik, Elazar ; Grinberg, Shoshana ; Alkalai, Sharon ; Yekutieli, Oded ; Wiseblum, Aharon ; Regev, Rafi ; Beres, Hagai ; Bar-Lev, Eli

Postharvest biology and technology, 1999, Vol.15 (1), p.25-32 [Periódico revisado por pares]

Elsevier B.V

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20
Sourdough lactic acid bacteria effects on bread firmness and staling
Sourdough lactic acid bacteria effects on bread firmness and staling
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Sourdough lactic acid bacteria effects on bread firmness and staling

Corsetti, A. (Agricultural Faculty of Perugia, Perugia, Italy.) ; Gobbetti, M ; Balestrieri, F ; Paoletti, F ; Russi, L ; Rossi, J

Journal of food science, 1998-03, Vol.63 (2), p.347-351 [Periódico revisado por pares]

Chicago, IL: Institute of Food Technologists

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