Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties by Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache

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Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties by Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache

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Effect of different 1-methylcyclopropene formulations and dosing on the ripening profile of Tommy Atkins mango fruits by Geoffrey Chomba, Jane Ambuko, Cecilia Onyango, John Robert Ouko

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North American apple-tree species: sources of useful agronomic traits for breeding by O. N. Barsukova

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Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability by Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.

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Prospects for marker-associated selection in tomato <i>Solanum lycopersicum</i> L. by A. B. Shcherban

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Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration by Lama Ismaiel, Ancuta Nartea, Benedetta Fanesi, Paolo Lucci, Deborah Pacetti, Henry Jaeger, Felix Schottroff

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Prospects and challenges of nanomaterials in sustainable food preservation and packaging: a review by Ritesh Pattnaik, Sandeep Kumar Panda, Soumyadeep Biswas, Sayanti De, Subhra Satahrada, Subrat Kumar

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Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction by Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU

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Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii)... by Mahsa Salehi, Amir Shakerian, Zohreh Mashak, Ebrahim Rahimi

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Mathematical modeling of water sorption isotherms in specialty coffee beans processed by wet and semidry postharvest methods by Gentil A. Collazos-Escobar, Valeria Hurtado-Cortés, Andrés Felipe Bahamón-Monje, Nelson Gutiérrez-Guzmán

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Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar by Linggao Liu, An Wang, Chunming Tan, Pinglan Li, Ruiyun Wu

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Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries by Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani

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Effect of Packaging on Instant Foods from Root Vegetables by Oleg K. Motovilov, Olga V. Golub, Nataliia I. Davydenko, Galina P. Chekryga, Alla G. Stepanova

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Enhancing Cracking Resistance and Post-Harvest Quality of Sweet Cherries (<i>Prunus avium</i> L.) Through Calcium and Potassium-Based Foliar Treatments by Alice Varaldo, Giovanna Giacalone

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Effect of packaging materials and storage temperature on the shelf stability of Awaze paste by Biadge Kefale, Biadge Kefale, Mulugeta Admasu Delele, Mulugeta Admasu Delele, Solomon Workneh Fanta, Solomon Abate

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Sustainable Fruit Preservation Using Algae-Based Bioactive Coatings on Textile Packaging by Zoha Shabbir, Kashif Javed, Imran Ahmad Khan, Asfandyar Khan, Muhammad Junaid Saleem

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Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques by Riya Goel, Darshanjot Kaur, Ravneet Kaur, Kaiser Younis, Ovais Shafiq Qadri

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Oxidative stability of sacha inchi oil microparticles covered with ovalbumin by Ermelindo de Souza Silva Neto, Margarida Masami Yamaguchi, Marianne Ayumi Shirai, Claudio Takeo Ueno, Izabela Dutra Alvim, Fabio Yamashita, Carlos Raimundo Ferreira Grosso, Lyssa Setsuko Sakanaka

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Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit by Lian Chen, Yixiong Lin, Hui Li, Qingqing Liu, Yihui Chen

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