Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.) by Perussello Camila A., Milovanović Ivan Lj, Belović Miona M., Plavšić Dragana V., Pojić Milica M., Tiwari Brijesh K.

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Stability of cupuaçu (Theobroma grandiflorum) nectar during storage by Margarida C. Vieira, Cristina L. M. Silva

Subjects: “…Shelf-life…”
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Active and intelligent packaging technology for Hilsa (Tenualosa ilisha) by Md. Shirajul Islam Sarkar, Mst. Sharmin Farzana Nisa, Rafia Akter, Md. Ariful Hasan, Muhammad Mehedi Hasan, Kazi Belal Uddin, Murshida Khan, Md. Kamal

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Optimization of carboxymethyl cellulose-based formulations for enhanced shelf life of an entomopathogenic nematode, Steinernema carpocapsae by Shahla Karimi, Naser Eivazian Kary, Davoud Mohammadi

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Freshness recognition and remaining shelf life prediction of banana based on attention Temporal Convolutional Network by LI Xin, ZHU Lei, ZHANG Yuan, DU Yanping, XING Xiao

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Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits by Rania, I.M. Almoselhy

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Pre-harvest low-dose UV-B irradiation improves the accumulation of bioactive component and post-harvest shelf-life of Mesembryanthemum crystallinum by Han Zhang, Weitang Song, Liang Zheng

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Kinetic Modeling for Shelf-Life Prediction of Dry Salted Duck Based on Total Volatile Basic Nitrogen by DAN Li, HE Li, DIAO Shangpeng, XING Yage, XU Qinglian, LIU Hong, LÜ Xingyu, YE Yangyang, WUREMO Luoguo

Subjects: “…daliangshan dry salted duck; storage temperature; quality; shelf life prediction model…”
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Utilization of Fish Meal and Fish Oil from Smoked Salmon By-Products in Juvenile Striped Bass (<i>Morone saxatilis</i>) Feeds: Growth Performance, Nutritional Composition, and Shel... by Connor Neagle, Michael O. Frinsko, Ryan Kelly, Steven G. Hall, Benjamin J. Reading, Alexander Chouljenko, Greg Bolton, Michael Joseph

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Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques by Mohammed A. Falih, Ammar B. Altemimi, Qausar Hamed Alkaisy, Farhang H. Awlqadr, Tarek Gamal Abedelmaksoud, Sajed Amjadi, Mohamad Ali Hesarinejad

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Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic by Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary Omwamba

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Non-thermal innovations in solid food processing: Eco-friendly alternatives to thermal methods by Sara Keshvari Khojasteh, Ameneh Elmizadeh, Mozhdeh Sarraf, Sona Dodange

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Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction by Geon Ho Kim, Koo Bok Chin

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Chlorine Dioxide Delays Enzymatic Browning in Postharvest Cherimoya and Enables Establishment of Kinetics Substrate Model by Tianchang Zheng, Chongxing Huang, Xianghai Jing, Huijie Huang, Rongrong Deng, Jingjing Fang

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Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring by Theofania Tsironi, Marianna Giannoglou, Eleni Platakou, Petros Taoukis

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Antioxidant Properties and Microbiological Stability of Yogurt Enriched with Elderberry Extract by Oana-Elena Pascariu, Letícia M. Estevinho, Natália L. Seixas, Ioan Dopcea, Oana A. Boiu-Sicuia, Mihaela Geicu-Cristea, Florentina Israel-Roming

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Postharvest Quality of Arugula (<i>Eruca sativa</i>) Microgreens Determined by Microbiological, Physico-Chemical, and Sensory Parameters by Marina R. Komeroski, Thais Beninca, Keyla A. Portal, Patrícia S. Malheiros, Tâmmila V. Klug, Simone H. Flores, Alessandro O. Rios

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Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri... by Yılmaz Uçar, Fatih Özoğul

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Effects of modified atmosphere packaging (MAP) and natural edible coatings on controlling postharvest fungal infection, shelf life extension and quality retention of strawberry (Fr... by Md. Harun Ar Rashid

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Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products by I. M. Chebanov, V. E. Tarasov, I. A. Dubrovskaya, S. A. Kalmanovich

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