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Untargeted Volatolomic Approach for the Identification of Sensory Quality Markers of Fresh-Cut Iceberg Lettuce Stored in Modified Atmosphere Packaging

https://doi.org/10.2139/ssrn.4767868
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inferredcites →https://doi.org/10.1007/s10068-021-00881-4openalex-extracted
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce
inferredcites →https://doi.org/10.1007/s11947-012-0867-9openalex-extracted
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
inferredcites →https://doi.org/10.1016/0925-5214(95)00002-xopenalex-extracted
The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg types
inferredcites →https://doi.org/10.1016/j.biortech.2007.04.056openalex-extracted
Ethanol production from candidate energy crops: Water hyacinth (Eichhornia crassipes) and water lettuce (Pistia stratiotes L.)
inferredcites →https://doi.org/10.1016/j.foodchem.2006.11.026openalex-extracted
Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products
inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.046openalex-extracted
Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
inferredcites →https://doi.org/10.1016/j.foodchem.2009.03.085openalex-extracted
Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
inferredcites →https://doi.org/10.1016/j.foodres.2009.05.002openalex-extracted
Identification of volatile quality markers of ready-to-use lettuce and cabbage
inferredcites →https://doi.org/10.1016/j.foodres.2014.02.017openalex-extracted
Volatile compounds of modified atmosphere packaged cut iceberg lettuce: Effect of extremely low O2, season, cultivar and storage time
inferredcites →https://doi.org/10.1016/j.fpsl.2017.08.001openalex-extracted
Quality and safety of fresh horticultural commodities: Recent advances and future perspectives
inferredcites →https://doi.org/10.1016/j.ifset.2016.01.003openalex-extracted
Developments in osmotic dehydration technique for the preservation of fruits and vegetables
inferredcites →https://doi.org/10.1016/j.jfca.2016.06.004openalex-extracted
Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves
inferredcites →https://doi.org/10.1016/j.microc.2019.104319openalex-extracted
A comprehensive look at solid-phase microextraction technique: A review of reviews
inferredcites →https://doi.org/10.1016/j.postharvbio.2005.09.003openalex-extracted
Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and superatmospheric oxygen conditions with different carbon dioxide levels
inferredcites →https://doi.org/10.1016/j.postharvbio.2007.10.016openalex-extracted
Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress
inferredcites →https://doi.org/10.1016/j.postharvbio.2010.07.005openalex-extracted
Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce
inferredcites →https://doi.org/10.1016/j.postharvbio.2013.07.028openalex-extracted
Preharvest and postharvest factors related to off-odours of fresh-cut iceberg lettuce
inferredcites →https://doi.org/10.1016/j.postharvbio.2014.10.001openalex-extracted
High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
inferredcites →https://doi.org/10.1016/j.postharvbio.2017.03.018openalex-extracted
Off-odor compounds responsible for quality loss of minimally processed baby spinach stored under MA of low O2 and high CO2 using GC–MS and olfactometry techniques
inferredcites →https://doi.org/10.1021/jf980208sopenalex-extracted
Modified Atmosphere Packaged Cut Iceberg Lettuce: Effect of Temperature and O2Partial Pressure on Respiration and Quality
inferredcites →https://doi.org/10.1079/ejhs.2007/338669openalex-extracted
Microbial quality and browning of fresh-cut butter lettuce under superatmospheric oxygen condition
inferredcites →https://doi.org/10.1093/oso/9780198577904.003.0010openalex-extracted
Physical and physiological changes in minimally processed fruits and vegetables
inferredcites →https://doi.org/10.1111/jfpp.12312openalex-extracted
Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing
inferredcites →https://doi.org/10.17660/actahortic.2003.600.42openalex-extracted
MODIFIED-ATMOSPHERE PACKAGING OF PERISHABLE HORTICULTURAL COMMODITIES CAN BE RISKY BUSINESS
inferredcites →https://doi.org/10.17660/actahortic.2003.600.92openalex-extracted
A SUMMARY OF CA AND MA REQUIREMENTS AND RECOMMENDATIONS FOR FRESH-CUT (MINIMALLY PROCESSED) FRUITS AND VEGETABLES
inferredcites →https://doi.org/10.3390/foods9080988openalex-extracted
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
inferredcites →https://doi.org/10.3390/horticulturae5040075openalex-extracted
Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole
inferredcites →https://doi.org/10.3934/agrfood.2018.3.172openalex-extracted
Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study
inferredcites →https://doi.org/10.4172/2157-7110.1000227openalex-extracted
Application of Chitosan Based Coating in Fruit and Vegetable Preservation: A Review
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