Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts
Katarzyna Rybak(Warsaw University of Life Sciences), Małgorzata Nowacka(Warsaw University of Life Sciences), Artur Wiktor(Warsaw University of Life Sciences), Katarzyna Pobiega(Warsaw University of Life Sciences), Dorota Witrowa‐Rajchert(Warsaw University of Life Sciences)
Cited by 49
Related Papers
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
|Molecules|2021|388
Application of propolis in antimicrobial and antioxidative protection of food quality – A review
|Trends in Food Science & Technology|2018|218
Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
|Applied Sciences|2020|186
Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods
|Journal of Food Science and Technology|2019|160
Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage
|Food and Bioprocess Technology|2020|114