相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Study of the antioxidant mechanisms of Trolox and eugenol with 2,2′-azobis (2-amidinepropane)dihydrochloride using ultra-high performance liquid chromatography coupled with tandem mass spectrometry
Karim Bentayeb et al.
ANALYST (2012)
Effect of Chitosan Coating Enriched with Thyme Oil on Postharvest Quality and Shelf Life of Shiitake Mushroom (Lentinus edodes)
Tianjia Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables
Geiza Alves de Azeredo et al.
FOOD RESEARCH INTERNATIONAL (2011)
Synergistic Effects and Physiological Responses of Selected Bacterial Isolates from Animal Feed to Four Natural Antimicrobials and Two Antibiotics
DongLai Zhang et al.
FOODBORNE PATHOGENS AND DISEASE (2011)
In vitro activity of eighteen essential oils and some major components against common postharvest fungal pathogens of fruit
S. Combrinck et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples
Fatih Tornuk et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
Laura Sanchez-Gonzalez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2011)
Nutritional quality and safety of organic food. A review
Denis Lairon
AGRONOMY FOR SUSTAINABLE DEVELOPMENT (2010)
Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions
Isabel Alegre et al.
FOOD MICROBIOLOGY (2010)
Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System
J. Fernando Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2010)
Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsules
C. L. Del Toro-Sanchez et al.
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY (2010)
Interface and aroma barrier properties of iota-carrageenan emulsion-based films used for encapsulation of active food compounds
Alicia Hambleton et al.
JOURNAL OF FOOD ENGINEERING (2009)
Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils
J. Fernando Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2009)
Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut 'Kent' mango (Mangifera indica L.)
Rosario M. Robles-Sanchez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2009)
Film and pharmaceutical hard capsule formation properties of mungbean, waterchestnut, and sweet potato starches
Ho J. Bae et al.
FOOD CHEMISTRY (2008)
High relative humidity in-package of fresh-cut fruits and vegetables:: Advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?
J. F. Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2008)
Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in beta-cyclodextrin
J. Fernando Ayala-Zavala et al.
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY (2008)
A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents
Gurdip Singh et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables
P Tripathi et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Odour and flavor thresholds for key aroma components in an orange juice matrix:: terpenes and aldehydes
A Plotto et al.
FLAVOUR AND FRAGRANCE JOURNAL (2004)
New advances in extending the shelf-life of fresh-cut fruits:: a review
RC Soliva-Fortuny et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)
A labeled affective magnitude (LAM) scale for assessing food liking/disliking
HG Schutz et al.
JOURNAL OF SENSORY STUDIES (2001)
Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples
TH McHugh et al.
JOURNAL OF FOOD SCIENCE (2000)