Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems-Reference-Cited by-同舟云学术

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Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems

Published:2009-05 Issue:4 Volume:74 Page:M177-M184
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Wei Q.,Wolf-Hall C.,Hall III C.A.

Publisher

Wiley

Subject

Food Science

Reference31 articles.

1. Antimicrobial properties of raisins in beef jerky preservation;Bower;J Food Sci,2003

2. Juicing-up products with fruit-based ingredients;Cantor;Food Prod Des,1996

Cited by 12 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

1. Near-infrared spectroscopy combined with pattern recognition algorithms to quickly classify raisins;Scientific Reports;2022-05-13

2. Plant extracts as food preservatives;Plant Extracts: Applications in the Food Industry;2022

3. Antimicrobial Effect of Phytochemicals from Edible Plants;Processes;2021-11-22

4. Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era;Applied Sciences;2021-02-10

5. Efficacy of Plant Antimicrobials as Preservative in Food;Food Preservation and Waste Exploitation;2020-02-26

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