Lv31
380 积分 2024-11-01 加入
Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami
10天前
已完结
Individual and combined treatments of 2,4-epibrassinolide (EBR) and calcium chloride (CaCl2) maintain the postharvest quality of baby mustard
10天前
已完结
Functionalized cellulose nanocrystal embedded into citrus pectin coating improves its barrier, antioxidant properties and potential application in food
24天前
已完结
Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)
24天前
已完结
Phytochemicals-based edible coating for photodynamic preservation of fresh-cut apples
1个月前
已完结
Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions
1个月前
已完结
The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life
1个月前
已完结
Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
1个月前
已完结
Tuning the physicochemical properties of apple pectin films by incorporating chitosan/pectin fiber
1个月前
已完结
The profile of organic acids and polyphenols in apple wines fermented with different yeast strains
2个月前
已完结
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