Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects-Reference-Cited by-同舟云学术

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Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

Published:2007-09 Issue:9 Volume:42 Page:1052-1058
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Varela Paula,Salvador Ana,Hernando Isabel,Pérez-Munuera Isabel,Quiles Amparo,Ángeles Lluch Maria A.,Fiszman Susana M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01338.x/fullpdf

Reference24 articles.

1. Fruit Softening I. Changes in Cell Wall Composition and endo-Polygalacturonase in Ripening Pears

2. Ultrastructural Changes in the Cell Walls of Ripening Apple and Pear Fruit

3. Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious)

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1. A comparison of food crispness based on the cloud model;Journal of Texture Studies;2017-08-30

2. Comparative Study of Two Table Grape Varieties with Contrasting Texture during Cold Storage;Molecules;2015-02-23

3. Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating;Journal of Chemistry;2015

4. Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage;LWT - Food Science and Technology;2013-11

5. Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging;Food Science and Technology International;2012-03-07

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