Author:
Adiletta Giuseppina,Di Matteo Paola,Russo Paola
Publisher
Springer Science and Business Media LLC
Reference48 articles.
1. Adiletta, G., Zampella, L., Coletta, C., & Petriccione, M. (2019). Chitosan coating to preserve the qualitative traits and improve antioxidant system in fresh figs (Ficus carica L.). Agriculture, 9, 84. https://doi.org/10.3390/agriculture9040084
2. Adiletta, G., Petriccione, M., & Di Matteo, M. (2022). Effects of passive modified atmosphere packaging on physico-chemical traits and antioxidant systems of ‘Dottato’ fresh fig. Horticulturae, 8, 709. https://doi.org/10.3390/horticulturae8080709
3. Adiletta, G., Russo, P., Crescitelli, A., & Di Matteo, M. (2016b). Combined pre-treatment for enhancing quality of dried and rehydrated eggplant. Food and Bioprocess Technology, 9(11), 1912–1923. https://doi.org/10.1007/s11947-016-1778-y
4. Adiletta, G., Russo, P., Senadeera, W., & Di Matteo, M. (2016a). Drying characteristics and quality of grape under physical pre-treatment. Journal of Food Engineering, 172, 9–18. https://doi.org/10.1016/j.jfoodeng.2015.06.031
5. Adiletta, G., Wijerathne, C., Senadeera, W., Russo, P., Crescitelli, A., & Di Matteo, M. (2018). Dehydration and rehydration characteristics of pretreated pumpkin slices. Italian Journal of Food Science, 30, 684–706.