Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes

Irene Luna-Guzmán, Diane M. Barrett · Postharvest Biology and Technology · 2000 · 289 citations

Food Chemistry, Nutrition, Calcium Chloride +11

Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems

P. Fito, Ana Andrés, Amparo Chiralt et al. · Journal of Food Engineering · 1996 · 271 citations

Deformation-relaxation Phenomena, Pore Structure, Engineering +14

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Xiao Feng, Voon Kunn Ng, Marta Mikš‐Krajnik et al. · Food and Bioprocess Technology · 2016 · 223 citations

Food Chemistry, Fish Gelatin, Shelf Life +10

Vacuum impregnation and osmotic dehydration in matrix engineering

P. Fito, Amparo Chiralt, Noelia Betoret et al. · Journal of Food Engineering · 2001 · 221 citations

Matrix Engineering, Fluid Mechanics, Desiccation +1

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Xiao Feng, Nidhi Bansal, Hongshun Yang · Food Chemistry · 2016 · 219 citations

Fish Gelatin, Edible Film, Engineering +10