Funder
USDA National Institute of Food and Agriculture, AFRI
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference27 articles.
1. Effect of calcium pretreatments on the texture of frozen cherries. Role of pectinesterase in the changes in the pectic materials;Alonso;Journal of Agricultural and Food Chemistry,1995
2. Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments;Alonso;Journal of Food Science,2005
3. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett;Critical Reviews in Food Science and Nutrition,2010
4. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties;Chaovanalikit;Journal of Food Science,2004
5. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity;Chassagne-Berces;LWT- Food Science and Technology,2010
Cited by
64 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献