Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

New approaches in improving the shelf life of minimally processed fruit and vegetables

Raija Ahvenainen · Trends in Food Science & Technology · 1996 · 572 citations

Agriculture, Food Science, Horticultural Sciences +14

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter Ragaert, Wim Verbeke, Frank Devlieghere et al. · Food Quality and Preference · 2003 · 464 citations

Agriculture, Food Science, Nutritional Sciences +12

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

James R. Gorny, Betty Hess-Pierce, Adel A. Kader · Postharvest Biology and Technology · 2002 · 306 citations

Agriculture, Food Science, Horticultural Sciences +17

Application of Image Analysis for Classification of Ripening Bananas

Fernando Mendoza, José Miguel Aguilera · Journal of Food Science · 2004 · 293 citations

Agriculture, Computer Science, Horticultural Sciences +15

Inhibitory effects of various antibrowning agents on apple slices

S.M. Son, K.D. Moon, C.Y. Lee · Food Chemistry · 2001 · 282 citations

Agriculture, Food Science, Horticultural Sciences +8