154 results on '"Rodov, Victor"'
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2. Carboxymethyl chitosan-quercetin conjugate: A sustainable one-step synthesis and use for food preservation
3. Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach
4. Facile method for preparation of oligo-carboxymethyl cellulose and other oligosaccharides: Physicochemical properties and bioactivity
5. Quaternized chitosan as a biopolymer sanitizer for leafy vegetables: synthesis, characteristics, and traditional vs. dry nano-aerosol applications
6. Investigating the Antibacterial Effect of a Novel Gallic Acid-Based Green Sanitizer Formulation.
7. Harvest and Postharvest Physiology and Technology of Fresh Fig Fruit
8. Effects of Genotype and Modified Atmosphere Packaging on the Quality of Fresh-Cut Melons
9. Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
10. Fresh-cut fruits: Melons
11. Contributors
12. Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies
13. Modes of antibacterial action of curcumin under dark and light conditions: A toxicoproteomics approach
14. Hydroponic Agriculture and Microbial Safety of Vegetables: Promises, Challenges, and Solutions
15. Solvent-free synthesis of polysaccharide derivatives via heterogeneous Schiff base chemistry
16. High-Throughput Screening of Nanoparticle-Stabilizing Ligands: Application to Preparing Antimicrobial Curcumin Nanoparticles by Antisolvent Precipitation
17. Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents
18. Microperforated Compostable Packaging Extends Shelf Life of Ethylene-Treated Banana Fruit
19. Enhancement of Glucosinolate Formation in Broccoli Sprouts by Hydrogen Peroxide Treatment
20. Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations
21. Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination
22. In Situ Grafting of Silica Nanoparticle Precursors with Covalently Attached Bioactive Agents to Form PVA-Based Materials for Sustainable Active Packaging
23. Retaining red bell pepper quality by perforated compostable packaging
24. Effects of Compostable Packaging and Perforation Rates on Cucumber Quality during Extended Shelf Life and Simulated Farm-to-Fork Supply-Chain Conditions
25. A novel antimicrobial technology to enhance food safety and quality of leafy vegetables using engineered water nanostructures
26. Modified Humidity Packaging of Fresh Produce
27. The Fig: Botany, Horticulture, and Breeding
28. Chilling sensitivity of four near-isogenic fruit-color genotypes of summer squash (Cucurbita pepo, Cucurbitaceae) and its association with tocopherol content
29. Enhancement of table grape flavor by postharvest application of monoterpenes in modified atmosphere
30. Modified atmosphere packaging for vegetable crops using high-water-vapor-permeable films
31. Fresh-Cut Produce
32. Transpiration and Water Stress
33. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry
34. Antimicrobial functionalized nanoparticles for enhancing food safety and quality
35. Antimicrobial and antioxidant functionalized nanoparticles for enhancing food safety and quality: proof of concept
36. Salmonella enterica Interactions with Fresh Produce
37. Active and Intelligent Packaging for Reducing Postharvest Losses of Fruits and Vegetables
38. Layer-by-Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars
39. Antimicrobial coatings on polyethylene terephthalate based on curcumin/cyclodextrin complex embedded in a multilayer polyelectrolyte architecture
40. Umbelliferone, a phytoalexin associated with resistance of immature Marsh grapefruit to Penicillium digitatum
41. Rose petal tea as an antioxidant-rich beverage: Cultivar effects
42. Vitamin D-fortified chitosan films from mushroom waste
43. The mode of antimicrobial action of curcumin depends on the delivery system: monolithic nanoparticles vs. supramolecular inclusion complex
44. Effect of superatmospheric oxygen storage on the content of phytonutrients in ‘Sanguinello Comune’ blood orange
45. Constituents of French Marigold (Tagetes patulaL.) Flowers Protect Jurkat T-Cells against Oxidative Stress
46. A System for Non-destructive Quantitative Characterization of Aroma in Fresh Herbs and Essential Oil Bearing Plants
47. Polydiacetylene Nanovesicles as Carriers of Natural Phenylpropanoids for Creating Antimicrobial Food-Contact Surfaces
48. High-Throughput Screening of Nanoparticle-Stabilizing Ligands: Application to Preparing Antimicrobial Curcumin Nanoparticles by Antisolvent Precipitation
49. Fast curing: A method to improve postharvest quality of onions in hot climate harvest
50. Corrigendum to “Preharvest application of 1-methylcyclopropene inhibits ripening and improves keeping quality of ‘Brown Turkey’ figs (Ficus carica L.)” [Sci. Hortic. 138 (2012) 266–272]
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