Concepedia

Fresh-cut Fruit Processing

Fresh-Cut Fruit Processing is a food processing technique that involves the preparation of fruits into pieces, slices, or portions intended for immediate consumption, distinguished by its emphasis on minimal processing, preservation of freshness, and maintenance of microbial safety and nutritional quality.

97

Publications

6.1K

Citations

366

Authors

131

Institutions

Publications per year

2017–2026

26

Parents

Publications

97

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Ma Liang, Min Zhang, Bhesh Bhandari et al. · Trends in Food Science & Technology · 2017 · 403 citations

, , +16

Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality

Bernard Maringgal, Norhashila Hashim, Intan Syafinaz Mohamed Amin Tawakkal et al. · Trends in Food Science & Technology · 2019 · 350 citations

, , +16

Atmospheric gas plasma treatment of fresh-cut apples

Silvia Tappi, Annachiara Berardinelli, Luigi Ragni et al. · Innovative Food Science & Emerging Technologies · 2013 · 252 citations

, , +12

Osmotic pre-treatments in fruit processing: chemical, physical and structural effects

D. Torreggiani, G. Bertolo · Journal of Food Engineering · 2001 · 241 citations

, , +16

Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes

Carmen Sáenz · Journal of Arid Environments · 2000 · 199 citations

, , +11

1–5 of 97

Authors

366

  1. ML
    María Luisa Amodio

    University of Foggia, Italy

    3 publications · 156 citations

    3

    h-index

  2. MZ
    Min Zhang

    Jiangnan University, China

    3 publications · 484 citations

    3

    h-index

  3. RT
    R.A.H. Timmermans

    Wageningen University & Research, Netherlands

    2 publications · 102 citations

    2

    h-index

  4. AG
    Ana Graça

    University of Algarve, Portugal

    2 publications · 84 citations

    2

    h-index

  5. LM
    Lara Manzocco

    University of Udine, Italy

    2 publications · 195 citations

    2

    h-index

1–5 of 366

Institutions

131

  1. University of Foggia

    Foggia, Italy

    5 h-index

    21 publications

    1.2K citations

  2. Jiangnan University

    Wuxi, China

    4 h-index

    8 publications

    1K citations

  3. Agricultural Research Service

    Washington, United States

    4 h-index

    11 publications

    628 citations

  4. Universitat de Lleida

    Lleida, Spain

    4 h-index

    12 publications

    893 citations

  5. United States Department of Agriculture

    Washington, United States

    3 h-index

    11 publications

    932 citations

  6. University of California, Davis

    Davis, United States

    3 h-index

    11 publications

    995 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    6 publications

    968 citations

  8. University of Algarve

    Faro, Portugal

    2 h-index

    8 publications

    336 citations

1–8 of 131

Venues

  1. Postharvest Biology and Technology

    12 publications · 831 citations

    12

    h-index

  2. Journal of Food Engineering

    10 publications · 701 citations

    10

    h-index

  3. LWT

    4 publications · 297 citations

    4

    h-index

  4. Food Chemistry

    4 publications · 274 citations

    4

    h-index

  5. Innovative Food Science & Emerging Technologies

    IFSET · 4 publications · 512 citations

    4

    h-index

1–5