Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves-Reference-Cited by-同舟云学术

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Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves

Published:2020-10 Issue: Volume:132 Page:109850
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Melih Secer Osman,Guneser Buket Aydeniz,Guneser Onur

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste;Ahmed;Food Chemistry,2004

2. The standard of Canned stuffed vine leaves (with vegetables oil);Anonymous,2007

3. Official methods of analysis of AOAC International;AOAC,2000

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1. “Reference sample comparison method”: A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk;Food Chemistry;2025-01

2. Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage;LWT;2023-09

3. Shelf Life Prediction and Kinetics of Quality Changes in Pineapple (Ananas comosus) Varieties at Different Storage Temperatures;Horticulturae;2022-10-26

4. Perubahan Karakteristik Fisikokimia dan Sensoris Pacri Nanas Kaleng Selama Penyimpanan;Jurnal Ilmiah Rekayasa Pertanian dan Biosistem;2022-09-28

5. Fresh grapevine (Vitis vinifera L.) leaves: Postharvest biology and handling recommendations;Scientia Horticulturae;2022-01

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