Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage
Joaquina Pinheiro(National Institute of Engineering, Technology and Innovation), Cristina L.M. Silva(Universidad de Santiago de Chile), Elsa M. Gonçalves(National Institute of Engineering, Technology and Innovation), Marta Abreu(National Institute of Engineering, Technology and Innovation), Carla Alegria
Cited by 140
Related Papers
Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
|Innovative Food Science & Emerging Technologies|2013|493
Ethylene oxide sterilization of medical devices: A review
|American Journal of Infection Control|2007|386
A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation
|Food Engineering Reviews|2013|254
Modelling kinetics of thermal degradation of colour in peach puree
|Journal of Food Engineering|1999|242
Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
|Journal of Food Engineering|2009|202