Waxing is a postharvest treatment technique that involves the application of a thin, edible coating to the surface of fresh produce to reduce moisture loss, enhance appearance, and extend shelf life.
248
Publications
9.1K
Citations
736
Authors
302
Institutions
Publications per year
2017–2026
53
Variants
Produce Waxing
Parents
Publications
248
1–5 of 248
Authors
736
- KE
6
h-index
- GB
4
h-index
- TW
4
h-index
- KMKE Murray
3 publications · 167 citations
3
h-index
- PA
3
h-index
1–5 of 736
Institutions
302
Canadian Forest Service
Ottawa, Canada
4 h-index
5 publications
234 citations
Universidade de São Paulo
São Paulo, Brazil
4 h-index
9 publications
514 citations
Iowa State University
Ames, United States
4 h-index
15 publications
508 citations
University of Bonn
Bonn, Germany
4 h-index
11 publications
286 citations
Michigan State University
East Lansing, United States
4 h-index
9 publications
254 citations
King Mongkut's University of Technology Thonburi
Bangkok, Thailand
4 h-index
7 publications
353 citations
Agricultural Research Service
Washington, United States
4 h-index
7 publications
274 citations
Northwest A&F University
Yangling, China
4 h-index
25 publications
1.7K citations
1–8 of 302
Venues
- Phytochemistry
14 publications · 667 citations
13
h-index
- Journal of the American Oil Chemists Society
JAOCS · 11 publications · 382 citations
11
h-index
- Postharvest Biology and Technology
8 publications · 392 citations
8
h-index
- New Phytologist
8 publications · 565 citations
8
h-index
- Journal of Agricultural and Food Chemistry
4 publications · 131 citations
4
h-index
1–5