Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C

By V. López-Rubira, A. Conesa, A. Allende, F. Artés. 2005

236 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/b1c7f30b6f9522e8a7400b0d4abfcf5ddbfb279b

How researchers see this paper

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

In Biochemistry

1. Umezuruike Linus Opara

In Nutrition and Dietetics

1. O. J. Caleb
2. E. Chambers
3. Umezuruike Linus Opara

In Plant Science

1. O. J. Caleb
2. E. Chambers
3. Umezuruike Linus Opara
4. Corli R. Witthuhn

Citations in the corpus

• Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review (2011, background): “…(2000a, b), higher levels of decay (mainly due to Penicillium spp.) were observed in unpackaged treatments at 5 °C than in those at 2 °C. Similarly, López-Rubira et al. (2005) observed a low count of micro-aerophilic lactic acid bacteria after 10 days of aril storage without any trace of…”
• DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE (2010, background): “The aroma, taste, firmness, visual appearance, color, browning and dehydration of pomegranates were evaluated by López-Rubira et al. (2005) when studying the shelf life of pomegranate arils, which cover the pomegranate seeds and are edible.”