Concepedia

Texture Changes After Peeling

Texture Changes After Peeling is a measurable alteration in the physical surface properties of fruit tissue following the removal of its outer layer, distinguished from other post-harvest phenomena by its specific reliance on peel integrity loss and subsequent exposure-induced structural degradation.

75

Publications

2.8K

Citations

220

Authors

96

Institutions

Publications per year

2017–2026

21

Parents

Publications

75

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

H.R. BOUN, C.C. Huxsoll · Journal of Food Science · 1991 · 281 citations

, , +10

Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings

Romelle Feumba Dibanda, Emmanuel Panyoo Akdowa, Ashwini Rani P. et al. · Food Chemistry · 2019 · 166 citations · Full text

, , +16

Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

Maruf Ahmed, Mst. Sorifa Akter, Jong‐Bang Eun · Food Chemistry · 2009 · 127 citations

, , +15

PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD

R. B. Toma, P. H. Orr, B.L. D'Appolonia et al. · Journal of Food Science · 1979 · 94 citations

, , +16

Conventional and Alternative Methods for Tomato Peeling

Cheryl Rock, Wade Yang, Renée M. Goodrich‐Schneider et al. · Food Engineering Reviews · 2012 · 76 citations

, , +14

1–5 of 75

Authors

220

  1. ZP
    Zhongli Pan

    University of California, Davis, United States

    9 publications · 398 citations

    9

    h-index

  2. TH
    Tara H. McHugh

    Western Regional Research Center, United States

    5 publications · 227 citations

    5

    h-index

  3. GG
    Griffiths G. Atungulu

    University of Arkansas at Fayetteville, United States

    4 publications · 188 citations

    4

    h-index

  4. XL
    Xuan Li

    University of California, Davis, United States

    4 publications · 202 citations

    4

    h-index

  5. SK
    Sriram K. Vidyarthi

    University of California, Davis, United States

    3 publications · 80 citations

    3

    h-index

1–5 of 220

Institutions

96

  1. University of California, Davis

    Davis, United States

    10 h-index

    35 publications

    1.3K citations

  2. Western Regional Research Center

    Albany, United States

    8 h-index

    16 publications

    1.2K citations

  3. Agricultural Research Service

    Washington, United States

    5 h-index

    11 publications

    567 citations

  4. The Ohio State University

    Columbus, United States

    3 h-index

    5 publications

    154 citations

  5. China Agricultural University

    Beijing, China

    3 h-index

    5 publications

    188 citations

  6. Suez Canal University

    Ismailia, Egypt

    3 h-index

    3 publications

    93 citations

  7. Central Institute of Agricultural Engineering

    Bhopal, India

    2 h-index

    4 publications

    106 citations

  8. Agricultural Biotechnology Research Center, Academia Sinica

    Taipei, Taiwan

    2 h-index

    2 publications

    44 citations

1–8 of 96

Venues

  1. Journal of Food Science

    JFS · 8 publications · 548 citations

    8

    h-index

  2. Journal of Food Engineering

    6 publications · 216 citations

    6

    h-index

  3. Innovative Food Science & Emerging Technologies

    IFSET · 5 publications · 150 citations

    5

    h-index

  4. Food Chemistry

    4 publications · 367 citations

    4

    h-index

  5. LWT

    3 publications · 109 citations

    3

    h-index

1–5