C. Ghidelli

Extending the shelf life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging

C. Ghidelli, M. Mateos, Cristina Rojas‐Argudo et al. · Postharvest Biology and Technology · 2014 · 95 citations · Full text

Food Chemistry, Soy Protein–cysteine, Biomanufacturing +13

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

E. Sanchís, Sara Herrero González, C. Ghidelli et al. · Postharvest Biology and Technology · 2015 · 86 citations · Full text

Edible Film, Rojo Brillante, Plant Pathology +7

Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging

C. Ghidelli, M. Mateos, Cristina Rojas‐Argudo et al. · Postharvest Biology and Technology · 2014 · 54 citations · Full text

Edible Film, Food Packaging, Engineering +14

Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (<i>Diospyros kaki</i> Thunb. cv. Rojo Brillante)

E. Sanchís, C. Ghidelli, Chirag C. Sheth et al. · Journal of the Science of Food and Agriculture · 2016 · 43 citations · Full text

Edible Film, Food Packaging, Food Preservation +22

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

C. Ghidelli, Cristina Rojas‐Argudo, M. Mateos et al. · Postharvest Biology and Technology · 2013 · 38 citations · Full text

Food Chemistry, Biochemistry, Food Analysis +6