Concepedia

Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

Lihong Ge, Haimei Lai, Yuli Huang, Yali Wang, Yanshu Li, Shiyu Zhu, Qiao Shi, Huajia Li, Yongqing Zhu, Nan Zhao

Food Chemistry · 2021 · 38 citations · 27 references

References

27

Effects of salt concentration on Chinese sauerkraut fermentation

Tao Xiong, Junbo Li, Fan Liang et al. · LWT · 2015 · 169 citations

Agriculture, Food Science, Fermentation Engineering +12

Degradation of complex carbohydrate: Immobilization of pectinase from Bacillus licheniformis KIBGE-IB21 using calcium alginate as a support

Haneef Ur Rehman, Afsheen Aman, Alba Silipo et al. · Food Chemistry · 2013 · 150 citations

Life Sciences, Biotechnology, Microbiology +14

Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

Ramón González, Manuel Quirós, Pilar Morales · Trends in Food Science & Technology · 2012 · 143 citations

Agriculture, Biochemistry, Microbiology +15

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)

Lin Chen, Yige Zhou, Zhenyun He et al. · Food Chemistry · 2018 · 130 citations

Agriculture, Plant Biology, Plant Sciences +17

Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

Lifen Zhang, Fusheng Chen, Hongshun Yang et al. · LWT · 2009 · 98 citations

Agriculture, Agronomy, Food Science +11