Quality Parameters of Fresh-cut Fruit and Vegetable Products

By A. Kader. 2002

161 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/948c6e5331b29c193dfdd521e6367a7c3edc87ac

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Lleó
2. Shaojin Wang

Citations in the corpus

• Nutritional characterization and changes in quality of Salicornia bigelovii Torr. during storage (2010, background): “…low temperatures from harvest until consumption is an effective means for preserving quality and nutritional value (Concellón, Añón, & Chaves, 2007; Kader, 2002), while the negative effect of extreme low temperature on the shelf life of fruits and vegetables, especially for tropical plants and…”
• Monitoring of fresh-cut spinach leaves through a multispectral vision system (2012, background): “Because consumers usually purchase fresh-cut products based on their visual appearance, color is extremely important (Kader, 2002; Ferrante et al., 2004).”
• Chitosan as a Novel Edible Coating for Fresh Fruits (2013, background): “com Introduction Consumers usually judge the quality of fresh fruits on the basis of appearance and freshness at the time of purchase (Kader, 2002).”