Biochemical relationships and browning index for assessing the storage suitability of artichoke genotypes-Reference-Cited by-同舟云学术

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Biochemical relationships and browning index for assessing the storage suitability of artichoke genotypes

Published:2012-10 Issue:2 Volume:48 Page:397-403
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cefola Maria,D'Antuono Isabella,Pace Bernardo,Calabrese Nicola,Carito Antonia,Linsalata Vito,Cardinali Angela

Funder

MiPAAF (Research Project: "Valorizzazione di germoplasma di carciofo attraverso la costituzione varietale e il risanamento da virus" CAR-VARVI)

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario;Al-Weshahy;Food Research International,2009

2. Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis;Amodio;Postharvest Biology and Technology,2011

3. Kinetics of colour change of bamboo shoot slices during microwave drying;Bal;International Journal Food Science and Technology,2011

4. Preharvest physiological and cultural effects on postharvest quality;Beverly,1993

5. Carciofo nel mondo;Bianco,2009

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2. Enhancing the shelf life of white leg shrimp (Litopenaeus vannamei) coated with alginate/gelatin incorporated with zinc oxide nanoparticles during refrigerator storage;Journal of Food Measurement and Characterization;2024-06-17

3. Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines;Foods;2024-03-29

4. Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of ‘Blanca de Tudela’ Fresh-Cut Artichoke;Foods;2023-12-08

5. Development of microfibrillated cellulose-based films from globe artichokes (Cynara scolymus);Bioresource Technology Reports;2023-12

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