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Index « Keywords » - entrée « Food Storage (methods) »
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Food Storage < Food Storage (methods) < Food Supply  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000E56 (2012) Tiziana Crif [Italie] ; Goffredo Petrone ; Luca Lo Cicero ; Angela Roberta Lo PieroShort cold storage enhances the anthocyanin contents and level of transcripts related to their biosynthesis in blood oranges.
000F11 (2012) P. Sanchez-Bel [Espagne] ; I. Egea ; M. Serrano ; A. Romojaro ; M T PretelObtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling.
001051 (2012) M. Cháfer [Espagne] ; L. Sánchez-González ; Ch González-Martínez ; A. ChiraltFungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.
001305 (2013) Avelino Álvarez-Ord Ez [Espagne] ; Lorena Valdés ; Ana Bernardo ; Miguel Prieto ; Mercedes L PezSurvival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures.
001649 (2014) R. Torres [Espagne] ; C. Solsona ; I. Vi As ; J. Usall ; P. Plaza ; N. TeixidOptimization of packaging and storage conditions of a freeze-dried Pantoea agglomerans formulation for controlling postharvest diseases in fruit.
001712 (2014) Simone Rimini ; Massimiliano Petracci ; Douglas P. Smith [États-Unis]The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat.
001F10 (2016) Amanda M. Graves [États-Unis] ; Navam Hettiarachchy [États-Unis] ; Srinivas Rayaprolu [États-Unis] ; Ruiqi Li [États-Unis] ; Ronny Horax [États-Unis] ; Han-Seok Seo [États-Unis]Bioactivity of a Rice Bran-Derived Peptide and its Sensory Evaluation and Storage Stability in Orange Juice.

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