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Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slicesCHAUHAN, O. P; RAJU, P. S; SINGH, Asha et al.Food chemistry. 2011, Vol 126, Num 3, pp 961-966, issn 0308-8146, 6 p.Article

Quality Change of Apple Slices Coated with Aloe vera Gel during StorageSONG, Hye-Yeon; JO, Wan-Shin; SONG, Nak-Bum et al.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, C817-C822Article

Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gasPRISTIJONO, Penta; WILLS, R. B. H; GOLDING, J. B et al.Postharvest biology and technology. 2006, Vol 42, Num 3, pp 256-259, issn 0925-5214, 4 p.Article

Microstructure analysis on pre-treated apple slices and its effect on water release during air dryingRAMIREZ, C; TRONCOSO, E; MUNOZ, J et al.Journal of food engineering. 2011, Vol 106, Num 3, pp 253-261, issn 0260-8774, 9 p.Article

Quantification of enzymatic browning in apple slices applying the fractal texture Fourier imageQUEVEDO, Roberto; JARAMILLO, Marcela; DIAZ, Oscar et al.Journal of food engineering. 2009, Vol 95, Num 2, pp 285-290, issn 0260-8774, 6 p.Article

Quality of fresh-cut apple slices as affected by low-dose ionizing radiation and calcium ascorbate treatmentXUETONG FAN; NIEMERA, Bredan A; MATTHEIS, James P et al.Journal of food science. 2005, Vol 70, Num 2, pp S143-S148, issn 0022-1147Article

Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2 headspace atmospheresCLIFF, Margaret A; TOIVONEN, Peter M. A; FORNEY, Charles F et al.Postharvest biology and technology. 2010, Vol 58, Num 3, pp 254-261, issn 0925-5214, 8 p.Article

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