Concepedia

Peel Integrity

Peel Integrity is a quality metric in food science that quantifies the structural and functional robustness of fruit peel tissue, distinguishing it from other quality indicators by specifically assessing resistance to mechanical damage, moisture loss, and microbial invasion during post-harvest handling and processing.

59

Publications

2.9K

Citations

236

Authors

103

Institutions

Publications per year

2017–2026

21

Parents

Publications

59

Theory and Analysis of Peel Adhesion: Bond Stresses and Distributions

D. H. Kaelble · Transactions of the Society of Rheology · 1960 · 220 citations

, , +16

Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars

P. Drogoudi, Zisis Michailidis · Scientia Horticulturae · 2007 · 209 citations

, , +16

Post-harvest physico-mechanical properties of orange peel and fruit

Krishna Kumar Singh, B. S. Reddy · Journal of Food Engineering · 2005 · 177 citations

, , +14

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Rocío Casquete, Sónia Marília Castro, Alberto Martı́n et al. · Innovative Food Science & Emerging Technologies · 2015 · 154 citations

, , +17

Dyeing and UV-protection properties of water extracts from orange peel

Xiuliang Hou, Yuxin Cheng, Helan Xu et al. · Journal of Cleaner Production · 2013 · 146 citations

, , +12

1–5 of 59

Authors

236

  1. MS
    M. Schirra

    Institute of Sciences of Food Production, Italy

    3 publications · 207 citations

    3

    h-index

  2. SB
    S. Ben‐Yehoshua

    Agricultural Research Organization, Israel

    2 publications · 190 citations

    2

    h-index

  3. RS
    Richard Stange

    University Hospital Münster, Germany

    2 publications · 29 citations

    2

    h-index

  4. BA
    Berta Alquézar

    Consejo Superior de Investigaciones Científicas, Spain

    2 publications · 83 citations

    2

    h-index

  5. GD
    G D'Hallewin

    Institute of Sciences of Food Production, Italy

    2 publications · 190 citations

    2

    h-index

1–5 of 236

Institutions

103

  1. Agricultural Research Organization

    Rishon LeZiyyon, Israel

    4 h-index

    13 publications

    1K citations

  2. Stellenbosch University

    Stellenbosch, South Africa

    2 h-index

    5 publications

    71 citations

  3. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    2 h-index

    6 publications

    249 citations

  4. Florida Department of Citrus

    Bartow, United States

    2 h-index

    4 publications

    186 citations

  5. Universitat Politècnica de València

    Valencia, Spain

    2 h-index

    4 publications

    184 citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    2 h-index

    6 publications

    249 citations

  7. Agricultural Research Service

    Washington, United States

    2 h-index

    7 publications

    89 citations

  8. Hiroshima University

    Hiroshima, Japan

    1 h-index

    3 publications

    60 citations

1–8 of 103

Venues

  1. Postharvest Biology and Technology

    8 publications · 340 citations

    8

    h-index

  2. Scientia Horticulturae

    6 publications · 366 citations

    6

    h-index

  3. HortScience

    2 publications · 38 citations

    2

    h-index

  4. Innovative Food Science & Emerging Technologies

    IFSET · 2 publications · 207 citations

    2

    h-index

  5. LWT

    2 publications · 96 citations

    2

    h-index

1–5