The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage-Reference-Cited by-同舟云学术

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The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage

Published:2016-01 Issue: Volume:65 Page:457-463
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ozturk Ismet^ORCID,Sagdic Osman,Yalcin Hasan,Capar Tugba Dursun,Asyali Musa Hakan

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat;Arcan;Journal of Food Composition and Analysis,2009

2. Composition of Tunisian pistachio hull essential oil during fruit formation and ripening;Chahed;Journal of Essential Oil Research,2008

3. Basic methods for the microbiological analysis of foods;Erkmen,2007

4. Food and Agriculture Organization of the United Nations Statistics Division;FAOSTAT,2011

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1. Spraying zinc oxide nanoparticles on pistachios ( Pistacia vera L.) for preservation in cold storage;The Journal of Horticultural Science and Biotechnology;2024-06-29

2. Evaluation of storage potential of fresh pistachios under different forms of exposure to storage;Acta Horticulturae;2024-06

3. Inhibitory Effect of Ascorbic Acid in Enzymatic Browning and Preservation of Quality in Fresh Pistachios (Pistacia Vera L.);Applied Fruit Science;2024-03-07

4. Preservation of fresh pistachio fruit by some packaging types in cold storage;Journal of Food Measurement and Characterization;2023-09-22

5. Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit;Chemical and Biological Technologies in Agriculture;2023-02-23

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