Preservation Additives
Preservation Additive is a chemical or natural substance added during post-harvest handling to inhibit spoilage, extend shelf life, and maintain the quality of agricultural products by suppressing microbial growth, enzymatic activity, or oxidative deterioration.
27
Publications
979
Citations
90
Authors
27
Institutions
Publications per year
2017–2026
6
Variants
Preservative Additives
Parents
27
Food: Its preservatives, additives and applications
Hamid A. Abdulmumeen, Ahmed N. Risikat, Agboola R. Sururah · 2012 · 138 citations · Full text
Zhu Zhu, Tiantian Min, Xueji Zhang et al. · Materials · 2019 · 65 citations · Full text
K. Michael Pollard, Declan P. Lunny, C S Holgate et al. · Journal of Histochemistry & Cytochemistry · 1987 · 62 citations · Full text
Life Sciences, Immunology, Pathology +14
1–5 of 27
90
1
h-index
1
h-index
1
h-index
Defence Food Research Laboratory, India
1 publications · 21 citations
1
h-index
Schools of Visual Arts, The Royal Danish Academy of Fine Arts, Denmark
1 publications · 116 citations
1
h-index
1–5 of 90
27
University of Colorado Health
Aurora, United States
1 h-index
2 publications
232 citations

South China University of Technology
Guangzhou, China
1 h-index
2 publications
114 citations
Schools of Visual Arts, The Royal Danish Academy of Fine Arts
Copenhagen, Denmark
1 h-index
1 publications
116 citations

University of Science and Technology Beijing
Beijing, China
1 h-index
4 publications
260 citations
Norwich University
Northfield, United States
1 h-index
1 publications
10 citations
Pioneer (United States)
Long Beach, United States
1 h-index
4 publications
56 citations
Shandong Agricultural University
Tai’an, China
1 h-index
5 publications
85 citations
Central Leather Research Institute
Chennai, India
1 h-index
7 publications
77 citations
1–8 of 27
CJAS · 3 publications · 61 citations
3
h-index
JDS · 2 publications · 58 citations
2
h-index
2 publications · 80 citations
2
h-index
ABB · 1 publications · 116 citations
1
h-index
1 publications · 53 citations
1
h-index
1–5