C.C. Huxsoll

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

H.R. BOUN, C.C. Huxsoll · Journal of Food Science · 1991 · 279 citations

Food Chemistry, Surface Discoloration, Daucus Carota +8

Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce

H. R. Bolin, C.C. Huxsoll · Journal of Food Science · 1991 · 256 citations

Food Packaging, Engineering, Agricultural Economics +18

FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE

H. R. Bolin, Allan E. Stafford, A. Douglas King et al. · Journal of Food Science · 1977 · 183 citations

Food Chemistry, Storage Life, Shredded Lettuce +15

Effect of Osmotic Agents and Concentration on Fruit Quality

H. R. Bolin, C.C. Huxsoll, R. Jackson et al. · Journal of Food Science · 1983 · 152 citations

Engineering, Health Sciences, Environmental Engineering +13

Processing and distribution alternatives for minimally processed fruits and vegetables

C.C. Huxsoll, H. R. Bolin · Food technology (USA) · 1989 · 132 citations

Engineering, Sustainable Agriculture, Agricultural Economics +5