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1 1-MCP BEFORE AND AFTER PROCESSING OF FRESH-CUT PRODUCE: FROM SCIENCE EVIDENCE TO TECHNOLOGY TRANSFER
2 ALTERNATIVE SANITATION TECHNIQUES APPLIED TO MINIMALLY FRESH INDUSTRIALLY PROCESSED CHERRY AND PLUM SALAD
3 ALTERNATIVE SANITIZERS EFFECT ON FUNCTIONAL PARAMETERS ON WATERCRESS LEAVES (Nasturtium officinale) STORED UNDER MODIFIED ATMOSPHERE.
4 ANALYSIS OF CHEMICAL AND GENETIC DIVERSITY IN THE NORWEGIAN GERMPLASM COLLECTION OF ROSEROOT (Rhodiola rosea)
5 ANALYSIS OF COMMERCIALLY AVAILABLE PACKAGES OF FRESH-CUT FRUITS
6 ANTIMICROBIAL ACTIVITY OF NATURAL DISINFECTANTS IN READY TO USE VEGETABLES
7 ANTIOXIDANT ACTIVITY OF FRESH CUT GREEN AND DRIED SPICES
8 ANTIOXIDANT PHYTOCHEMICALS IN CARROT AND LETTUCE AS AFFECTED BY FRESH-CUT PROCESSING AND STORAGE
9 APPLICATION OF ULTRA HIGH PRESSURE HOMOGENIZATION FOR THE PRODUCTION OF FRUIT SMOOTHIES
10 ASCORBIC ACID CONTENT VARIES AMONG BABY LEAVES AND OVER THE SEASON
11 ASSESSMENT OF WATERMELON QUALITY USING VIBRATION SPECTRA
12 BABY-LEAF FRESH-CUT SALAD MIXES AND THEIR PHYTOCHEMICAL ADDED VALUE
13 BIOTECHNOLOGICAL APPROACHES FOR PRODUCTION OF PLANT ANTIOXIDANTS
14 CHANGES IN PHYSICAL-CHEMICAL PARAMETERS IN MINIMALLY PROCESSED FABA BEAN (Vicia faba L.).
15 CHANGES IN QUALITY OF CUT VEGETABLE MIXES DURING THE STORAGE
16 COLOR PRESERVATION OF DICED RED ONIONS IN PACKAGED, FRESH CORN SALSA DURING COMMERCIAL STORAGE
17 COLOR STABILITY OF APPLE DERIVATIVES BY RADIOFREQUENCY TREATMENTS
18 COMPARATIVE EVALUATION OF DIFFERENT PEACH GENOTYPE RESPONSES TO MINIMAL PROCESSING
19 COMPARISON OF COLOR DETERMINATION METHODS FOR MEASURING COLOR OF FRUITS AND VEGETABLES
20 CONNECTING FRESH CUT CHAIN ACTORS - A EUROPEAN PERSPECTIVE
21 CONSUMER CONCEPTIONS OF FRUIT AND VEGETABLE QUALITY
22 CONTROLLING ENZYMATIC BROWNING OF FRESH-CUT EGGPLANTS BY APPLICATION OF AN EDIBLE COATING AND MODIFIED ATMOSPHERE PACKAGING
23 CUTTING AND TEMPERATURE OF PRESERVATION EFFECT ON THE PHYSIOLOGICAL ACTIVITY AND QUALITY OF FRESH CUT “PACKHAM´S TRIUMP” AND “SHINCO” PEARS
24 DEGRADATION PATTERNS FOR EXTERNAL AND INTERNAL QUALITY ATTRIBUTES OF FRESH-CUT APPLES
25 DETERMINING MICROBIAL PROFILES OF TOMATOES TOWARD DEVELOPING SCIENCE-BASED APPROACHES TO REDUCE FOOD SAFETY RISKS ASSOCIATED WITH FRESH-CUT TOMATO
26 DO OPERATIVE NORMS FOR IRRIGATION WATER QUALITY REFLECT THE OCCURENCE OF WATER BORNE FOOD PATHOGENS
27 DOMESTICATION WILD RUMEX CYPRIUS FOR FRESH CUT PRODUCE IN JORDAN
28 EDIBLE COATINGS WITH ANTIMICROBIAL EFFECT ON Escherichia coli IN TOMATO FRUIT
29 EDIBLE COATINGS WITH ANTIOXIDANT PROPERTIES FOR FRESH-CUT CONFERENCE PEAR
30 EFFECT OF NITROGEN FERTILIZER LEVEL ON QUALITY AND SHELF-LIFE OF FRESH CUT SWISS CHARD
31 EFFECT OF CALCIUM AND ANTIBROWNING AGENTS ON TOTAL PHENOLS AND ANTIOXIDANT CAPABILITY OF PACKHAM´S TRIUMPH” PEARS MINIMALLY PROCESSED, PACKED ON MODIFIED ATMOSPHERE
32 EFFECT OF CITRIC ACID ON BROWNING OF FRESH CUT POTATOES AND ON TEXTURE AFTER FRYING
33 EFFECT OF DAMAGE TO INTACT FRUIT ON SUBSEQUENT SLICE INTEGRITY OF FRESH-CUT TOMATO
34 EFFECT OF EDIBLE CHITOSAN COATING ON QUALITY AND SHELF LIFE OF SLICED MANGO FRUITS CV. NAM DOK MAI SRI TONG
35 EFFECT OF EDIBLE COATING IN PHYSICAL-CHEMICAL PARAMETERS IN MINIMALLY PROCESSED CACTUS PEAR (Opuntia Ficus Indica)
36 EFFECT OF HOT WATER TREATMENTS ON QUALITY OF FRESH-CUT MUSKMELON FRUIT
37 EFFECT OF INCLUSION OF ETHYLENE ABSORBENT TO THE QUALITY OF THE FRESH-CUT JACKFRUIT STORED AT 10°C.
38 EFFECT OF MATURITY AND 1-MCP ON QUALITY OF TOMATO SLICES
39 EFFECT OF MODIFIED ATMOSPHERE PACKAGING IN MINIMALLY FRESH INDUSTRIALLY PROCESSED BATAVIA LETTUCE
40 EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON ENZYME ACTIVITY AND ANTIOXIDANT CAPACITY OF TWO CACTUS STEM (Opuntia spp.) VARIETIES
41 EFFECT OF NUTRIENTS ON PIGMENTS, ESSENTIAL OIL COMPONENTS AND TOTAL PHENOLIC CONTENT OF LEMON BALM
42 EFFECT OF PRE-STORAGE AT LOW TEMPERATURE AND PRE-PROCESSING HEAT TREATMENT ON BROWNING OF FRESH-CUT LETTUCE
43 EFFECT OF THE CONTROLLED ATMOSPHERE AND TEMPERATURE ON THE QUALITY MAINTENANCE OF MINIMALLY PROCESSED “GALIA” MELON
44 EFFECT OF THE SEQUENTIAL TREATMENT OF CITRIC ACID AND ETHANOL ON THE QUALITY AND MICROBIAL REDUCTION OF ORGANIC VEGETABLES
45 EFFECT OF TYPE OF FERTILIZATION AND MATURITY ON QUALITY OF FRESH-CUT RED AND YELLOW PEPPERS (Capsicum annuum L.)
46 EFFECT OF VACUUM COOLING ON SHELF LIFE OF ORGANIC CHAYOTE SHOOT (Sechium edule Sm.)
47 EFFECT OF VACUUM COOLING ON SHELF LIFE OF ORGANIC CILANTRO (Coriandrum sativum Linn.)
48 EFFECTS OF ATMOSPHERE COMPOSITION ON FRESH-CUT ARTICHOKES
49 EFFECTS OF COMBINED NON-THERMAL TREATMENT AND EDIBLE FILM PACKAGING ON THE POSTHARVEST QUALITY OF STRAWBERRIES
50 EFFECTS OF HEAT TREATMENT AND VARIOUS BROWNING INHIBITORS ON THE QUALITY OF FRESH-CUT BURDOCKS
51 EFFECTS OF MAP CONDITIONS ON THE QUALITY OF WASHED FRESH GINSENG DURING STORAGE
52 EFFECTS OF PACKAGING ON SHELF-LIFE AND QUALITY OF MINIMALLY PROCESSED FENNEL
53 EFFECTS OF PULSED LIGHT TREATMENTS ON QUALITY OF FRESH-CUT MANGOES (MANGIFERA INDICA L.)
54 EFFECTS OF SURFACE COATING TREATMENT ON QUALITY OF WASHED FRESH GINSENG DURING MARKETING
55 ELECTROCHEMICAL DISINFECTION OF PROCESS WASH WATER FOR THE FRESH-CUT INDUSTRY
56 ELUCIDATING THE GENETIC BASIS FOR WATER USE EFFICIENCY AND OTHER WATER USE-ASSOCIATED TRAITS IN A RECOMBINANT INBRED LINE LETTUCE MAPPING POPULATION
57 EMERGING FOLIAR AND SOIL-BORNE DISEASES ON LEAFY VEGETABLES FOR FRESH-CUT PRODUCTION IN NORTHERN-ITALY
58 EMERGING SANITIZING TECHNIQUES ON INOCULATED BIMI™ BROCCOLI
59 ENHANCEMENT OF Escherichia coli O157:H7 POPULATION REDUCTION ON FRESH SPINACH BY A SODIUM DODECYL SULFATE AND PEROXYACETIC ACID COMBINED TREATMENT
60 EVALUATION OF CABBAGE VARIETIES FOR IMPROVING FLAVOR QUALITY AND CONSISTENCY OF FRESH CUT CABBAGE PRODUCTS
61 EVALUATION OF STEM CHICORY AND BROCCOLI RAAB GENOTYPES FOR FRESH CUT PRODUCTION
62 EXOGENOUS APPLICATION OF POLYAMINES INFLUENCES FRUIT QUALITY OF ‘ZAFERANI’ PEACH
63 EXPLOITING THE POTENTIAL OF HALLOPHYTES FOR FRESH-CUT SALADS
64 FACTORS AFFECTING THE QUALITY OF FRESH-CUT SWEET CHERRY
65 FIRMNESS BEHAVIOUR IN CUT TOMATO
66 FOOD HANDLERS’ PERCEPTION OF MINIMALLY PROCESSED PRODUCTS
67 FRESH-CUT APPLE: EFFECTS OF CaCl2 DIPS ON FIRMNESS AND QUALITY
68 FRESH-CUT CHAIN FOR SOILLESS GROWN STRAWBERRY ‘MARA DE BOIS’: CUTTING PROCESS REDUCES THE SHELF-LIFE
69 FRESH-CUT FRUIT INDUSTRY IN MALAYSIA: STATUS AND CHALLENGES
70 FRESH-CUT LETTUCE SURFACE: WHERE MICROBIOLOGY MEETS PHYSIOLOGY
71 FRESH-CUT PRODUCTS: AN OVERVIEW OF CHALLENGES AND UNMET NEEDS
72 FRESH-CUT PUMPKIN: EVALUATION OF NUTRACEUTICAL COMPOUNDS IN POSTHARVEST SHELF-LIFE
73 GROWING RADISH (Raphanus sativus var. radicula) IN PLUG TRAYS IN A FLOATING SYSTEM
74 GUIDELINES FOR THE PRODUCTION OF FRESH CUT FRUITS
75 HOT WATER TREATMENT AFTER HARVEST PRESERVES NUTRITIONAL QUALITY OF SPINACH DURING STORAGE
76 IMPACT OF CLIMATE CHANGE AND GLOBAL TRENDS ON THE MICROBIAL QUALITY OF LEAFY GREENS
77 IMPACT OF UV-C LIGHT ON SAFETY AND QUALITY OF FRESH-CUT FRUIT
78 IMPORTANCE OF SEED QUALITY FOR THE FRESH CUT CHAIN
79 IMPROVING THE NUTRITIONAL QUALITY OF LETTUCE THROUGH MOLECULAR BREEDING FOR ANTIOXIDANT CAPACITY
80 INFLUENCE OF CONTROLLED ATMOSPHERE AND ANTIOXIDANTS ON THE CONTROL OF ENZYMATIC BROWNING AND SHELF LIFE OF FRESH-CUT PERSIMMOM “ROJO BRILLANTE”.
81 INFLUENCE OF HARVEST TIME ON POST-CUTTING QUALITY OF FRESH-CUT ARTICHOKES (Cynara cardunculus L. subsp. scolymus (L.) HAYEK)
82 INFLUENCE OF OXYGENATION LEVEL IN THE NUTRIENT SOLUTION ON THE QUALITY OF TWO BABY LEAF LETTUCE CULTIVARS GROWN IN A FLOATING SYSTEM AT HARVEST AND DURING STORAGE AS READY-TO-EAT PRODUCT
83 INFLUENCE OF QUALITY ATTRIBUTES OF EARLY, INTERMEDIATE AND LATE VARIETIES ON SUITABILITY FOR FRESH CONVENIENCE PEACH PRODUCTS
84 INTERCEPTION OF E. coli O157:H7 ON RUCCOLA AS AFFECTED BY INOCULUMS DENSITY AND INTERVAL TO HARVEST
85 INVESTIGATION OF APPROACHES TO PRESERVE POSTHARVEST QUALITY AND SAFETY IN FRESH-CUT FRUITS AND VEGETABLES
86 ISSUES IN ENSURING SAFETY OF FRESH-CUT PRODUCE
87 L. MONOCYTOGENES AND YEASTS INACTIVATION AFTER ULTRA HIGH PRESSURE TREATMENTS AT VARIOUS TEMPERATURES
88 LACTIC ACID AND ULTRAVIOLET C AS SANITIZER FOR PRESERVING QUALITY OF MINIMALLY FRESH INDUSTRIALLY PROCESSED ROMANA LETTUCE
89 LOW DOSE 6-BENZYLAMINOPURINE IMPROVES SHELF LIFE, ORGANOLEPTIC QUALITY AND HEALTH-PROMOTING COMPOUNDS OF FRESH-CUT BROCCOLI FLORETS
90 MAINTAINING QUALITY OF EDIBLE FLOWERS WITH 1-METHYLCYCLOPROPENE AND MODIFIED ATMOSPHERE PACKAGING
91 MARKET LIFE OF DICED RED ONION SUBJECTED TO MODIFIED ATMOSPHERE PACKAGING AND ANTIMICROBIAL DIPS
92 MATURITY INDICES OF NAGPUR MANDARIN IN JHALAWAR DISTRICT
93 MICROBIOLOGICAL AND QUALITATIVE ASPECTS OF MINIMALLY PROCESSED POMEGRANATE SEEDS
94 MICROBIOLOGICAL QUALITY OF ENZYMATICALLY PEELED PERSIMMON FRUIT FOR FRESH-CUT SLICES
95 MODIFIED ATMOSPHERE AFFECTED MARKETABILITY OF FRESH-CUT CACTUS PEAR
96 MOLECULAR BREEDING IN WATERCRESS: A NEW PROGRAMME FOR ENHANCED ANTI-CANCER PROPERTIES AND GROWTH FORM
97 OPTIMISING PACKAGING CONDITIONS OF FRESH-CUT NECTARINE
98 OPTIMISING THE IRRIGATION MANAGEMENT OF BABY LEAF SALAD CROPS IN SOUTHERN SPAIN, WHILE MAINTAINING BOTH YIELD AND QUALITY OF THE PRODUCT
99 OPTIMIZATION TOOLS FOR FRESH-CUT SUPPLY CHAIN MANAGEMENT
100 PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY IN EDIBLE FRESH-CUT FLOWERS OF DAHLIA
101 PHYSICAL SANITIZATION METHODS AS ALTERNATIVE TO SODIUM HYPOCHLORITE FOR MINIMALLY PROCESSED MELON
102 POSTHARVEST QUALITY OF WHOLE AND MINIMALLY FRESH PROCESSED POMEGRANATES CULTIVATED UNDER DEFICIT IRRIGATION
103 POTENTIAL OF UV-C ILLUMINATION FOR REDUCING MICROBIAL PATHOGENS IN FRESH-CUT AVOCADO
104 POTENTIALITY OF MINT LEAVES AS READY-TO-USE PRODUCT: POSTHARVEST EVALUATIONS
105 PROCESSING AND BIOACTIVE COMPOUNDS OF FRESH CUT FRUITS
106 QUALITATIVE CHARACTERISTICS OF FRESH CUT PERILLA DURING THE SHELF LIFE
107 QUALITY AND SHELF-LIFE OF MINIMALLY PROCESSED CAULIFLOWER
108 QUALITY CHANGES OF FRESH CUT FRUITS DURING STORAGE
109 QUALITY CHANGES OF LAMB’S LETTUCE DURING POSTHARVEST STORAGE
110 QUALITY EVALUATION OF FRESH AND FRESH-CUT MELON FRUIT IN A TROPICAL ENVIRONMENT
111 QUALITY MAINTENANCE OF FRESH-CUT APPLE SALAD BY USING DIFFERENT ANTI-BROWNING AGENTS
112 QUALITY OF FRESH MINIMALLY PROCESSED POMEGRANATE ARILS AS IMPROVED BY USING ANTIOXIDANT SOLUTIONS DURING STORAGE
113 QUALITY OF ROCKET LEAFY VEGETABLES GROWN IN FLOATING SYSTEMS UNDER DIFFERENT NITRATE CONCENTRATIONS
114 QUANTIFICATION OF LISTERIA MONOCYTOGENES IN READY TO EAT VEGETABLES USING MPN METHOD ASSOCIATED TO QUANTITATIVE REAL-TIME PCR
115 READY TO EAT RASPBERRIES: QUALITATIVE AND NUTRACEUTICAL CHARACTERISTICS DURING SHELF LIFE
116 RESPIRATION RATE AND CHANGES IN COMPOSITION OF VOLATILES DURING SHORT-TERM STORAGE OF MINIMALLY PROCESSED ROOT VEGETABLES
117 SAFE AND WASTE-FREE TECHNOLOGIES FOR MAKING NATURAL, NUTRITIOUS AND FUNCTIONAL PRODUCTS
118 SCREENING OF VARIOUS ANTIBROWNING AGENTS FOR APPLE SLICES
119 SCREENING OF VARIOUS ANTIBROWNING AGENTS IN LOTUS ROOT AND BURDOCK AND CONSUMERS ACCEPTANCE
120 SELECTION OF POTENTIAL EFFICIENT ANTAGONISTIC YEASTS ON CONTROL OF Salmonella enterica SEROVAR Typhimurium ON FRESH CUT VEGETABLE PRODUCTS
121 SHELF-LIFE IMPROVEMENT OF FRESH CUT ICEBERG LETTUCE BY USING ANTI-UV FILM
122 SHELF-LIFE OF MINIMALLY PROCESSED TABLE GRAPES PACKED IN SNACK-SIZE CONTAINERS
123 SMART ECOLOGICAL USE OF FRESH-CUTS WASTE DISPOSAL: FROM FARM TO PHARM
124 SUGARS AND ORGANIC ACIDS PROFILE OF MIXED FRESH CUT FRUITS DURING STORAGE
125 SUITABILITY OF NEW ARTICHOKE HYBRIDS FOR FRESH CUT PRODUCTION
126 SURVEY CONDUCTED BY A CONSUMER ORGANIZATION FOR THE PRESENCE OF BACTERIAL AND VIRAL PATHOGENS ON HIGH RISK FRESH PRODUCE FROM THE BELGIAN MARKET
127 THE COMPARRISON OF GOOSEBERRY BIOCHEMICAL COMPOSITION IN DIFFERENT RIPENING STAGES
128 THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING (MAP) ON SHELF LIFE AND QUALITY CHARACTERISTICS OF EDIBLE BUTTON (Agaricus bisporus)
129 THE EFFECT OF SWEETENERS AND INHIBITORS ON THE QUALITY OF FRESH CUT PEAR SLICES AFTER FREEZING
130 THE FLOTATION GROWING SYSTEM FOR BABY LEAVES CAN ASSURE LOW MICROBIAL CONTAMINATION AT HARVEST
131 THE IMPACT OF PROPORTION OF DIFFERENT CUT-FRUITS ON RESPIRATION RATE OF FRUIT SALAD
132 THE IMPACT OF SELECTION OF RAW MATERIALS FOR FRESH-CUT QUALITY – WITH CARROTS AS AN EXAMPLE
133 TIMING OF SANITIZER APPLICATION REDUCES MICROBIAL COUNTS ON FRESH-CUT ROMAINE LETTUCE
134 TRANSLUCENCY IN CUT TOMATOES
135 USE OF BIOPRESERVATIVE CULTURES TO IMPROVE FRESH-CUT FRUIT SAFETY
136 VOLATILE PROFILE OF FRESH-CUT ‘ROCHA’ PEAR UNDER VARIOUS TEMPERATURES AND OXYGEN LEVELS
 
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