Fruit Preservation is a subfield of food preservation within food science that studies and applies physical, chemical, biological, and packaging-based methods to inhibit microbial, enzymatic, and physiological deterioration of fruits in order to extend their shelf life and maintain their safety, nutritional value, and sensory quality.
8.9K
Publications
465.8K
Citations
24.9K
Authors
3.4K
Institutions
Publications per year
2017–2026
3.8K
Variants
Preservation Of Fruits
Publications
8.9K
Trends in microwave-related drying of fruits and vegetables
M. Zhang, Juming Tang, Arun S. Mujumdar et al. · Trends in Food Science & Technology · 2006 · 932 citations
1–5 of 8.9K
Authors
24.9K
- OM
51
h-index
- YJ
42
h-index
- RS
34
h-index
- YZ
33
h-index
- MS
29
h-index
1–5 of 24.9K
Institutions
3.4K
Universitat de Lleida
Lleida, Spain
67 h-index
350 publications
35K citations
China Agricultural University
Beijing, China
56 h-index
531 publications
36.5K citations
Agricultural Research Service
Washington, United States
56 h-index
383 publications
24.6K citations
Agricultural Research Organization
Rishon LeZiyyon, Israel
56 h-index
471 publications
30K citations
Chinese Academy of Sciences
Beijing, China
52 h-index
256 publications
22.6K citations
Nanjing Agricultural University
Nanjing, China
50 h-index
318 publications
23.2K citations
Zhejiang University
Hangzhou, China
48 h-index
450 publications
30K citations
Universitat Politècnica de València
Valencia, Spain
47 h-index
319 publications
24.1K citations
1–8 of 3.4K
Venues
- Postharvest Biology and Technology
663 publications · 57.1K citations
124
h-index
- Food Chemistry
427 publications · 36.8K citations
105
h-index
- LWT
350 publications · 23.8K citations
86
h-index
- Journal of Food Science
JFS · 307 publications · 18.3K citations
78
h-index
- Journal of Food Engineering
199 publications · 17.3K citations
77
h-index
1–5