Author:
Baldwin E.A,Burns J.K,Kazokas W,Brecht J.K,Hagenmaier R.D,Bender R.J,Pesis E
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference38 articles.
1. Edible coatings for fresh fruits and vegetables: past present, and future;Baldwin,1994
2. Use of lipids in edible coatings for food products;Baldwin;Food Technol.,1997
3. Effect of coatings and prolonged storage conditions on fresh orange flavor volatiles, degrees Brix, and ascorbic acid levels;Baldwin;J. Agric. Food Chem.,1995
4. Baldwin, EA., Scott, J.W., Shewmaker, C.K., Schuch, W., 1999. Flavor trivia and tomato aroma: Biochemistry and possible mechanisms for control of important aroma components. HortScience. (In press)
5. Levels of flavor volatiles in a normal cultivar, ripening inhibitor and their hybrid;Baldwin;Proc. Fla. State Hort. Soc.,1991
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210 articles.
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