Concepedia

Texture Maintenance

Texture Maintenance is a postharvest quality attribute preservation strategy that specifically targets the retention of mechanical and structural properties of vegetables during storage by minimizing physiological and biochemical degradation processes.

78

Publications

3.8K

Citations

306

Authors

110

Institutions

Publications per year

2017–2026

22

Parents

Publications

78

Physiological activities of partially processed fruits and vegetables

Alley E. Watada, Kazuhiro Abe, N. Yamuchi · Food technology · 1990 · 245 citations

, , +17

Plasticized Starch-Based Coatings To Improve Strawberry (<i>Fragaria</i>×<i>Ananassa</i>) Quality and Stability

María Alejandra García, Miriam N. Martino, Noemí Zaritzky · Journal of Agricultural and Food Chemistry · 1998 · 223 citations

, , +17

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Daniel N. Sila, Thomas Duvetter, Ans De Roeck et al. · Trends in Food Science & Technology · 2007 · 145 citations

, , +17

Improving Strawberry Fruit Storability by Edible Coating as a Carrier of Thymol or Calcium Chloride

Sammama Amal, Mohamed M. El-Mogy, Hosam El Din Aboul-Anean et al. · 2010 · 139 citations

, , +17

Volume and texture improvement of gluten-free bread using quinoa white flour

Dana Elgeti, Sebastian D. Nordlohne, Maike Föste et al. · Journal of Cereal Science · 2013 · 135 citations

, , +15

1–5 of 78

Authors

306

  1. MH
    Marc Hendrickx

    KU Leuven, Belgium

    5 publications · 330 citations

    5

    h-index

  2. AB
    Ana Belén Martín‐Diana

    Technological Institute of Castilla y León, Spain

    3 publications · 240 citations

    3

    h-index

  3. GT
    Gary T. Henehan

    Trinity College Dublin, Ireland

    3 publications · 240 citations

    3

    h-index

  4. CB
    Catherine Barry‐Ryan

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    3 publications · 240 citations

    3

    h-index

  5. AV
    Ann Van Loey

    KU Leuven, Belgium

    3 publications · 196 citations

    3

    h-index

1–5 of 306

Institutions

110

  1. KU Leuven

    Leuven, Belgium

    5 h-index

    25 publications

    1.7K citations

  2. Dalian Polytechnic University

    Dalian, China

    3 h-index

    19 publications

    812 citations

  3. University of Georgia

    Athens, United States

    2 h-index

    5 publications

    82 citations

  4. Tezpur University

    Tezpur, India

    2 h-index

    8 publications

    247 citations

  5. University of Arkansas at Fayetteville

    Fayetteville, United States

    2 h-index

    6 publications

    288 citations

  6. Zhejiang University

    Hangzhou, China

    2 h-index

    9 publications

    192 citations

  7. Dalian Ocean University

    Dalian, China

    2 h-index

    9 publications

    444 citations

  8. La Rochelle Université

    La Rochelle, France

    2 h-index

    5 publications

    339 citations

1–8 of 110

Venues

  1. Food Chemistry

    10 publications · 534 citations

    10

    h-index

  2. LWT

    10 publications · 399 citations

    10

    h-index

  3. Journal of Food Science

    JFS · 9 publications · 291 citations

    9

    h-index

  4. Journal of Food Engineering

    6 publications · 466 citations

    6

    h-index

  5. Food Research International

    4 publications · 172 citations

    4

    h-index

1–5