Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Yakov Vinokur"'
Publikováno v:
Foods, Vol 13, Iss 2, p 256 (2024)
Marketing melons (Cucumis melo) as convenient fresh-cut products is popular nowadays. However, damage inflicted by fresh-cut processing results in fast quality degradation and food safety risks. The life of fresh-cut produce can be extended by a modi
Externí odkaz:
https://doaj.org/article/185a40771aa14f5eb4468cc514d9970c
Autor:
Tamar Sanikidze, Gogia N, M Machavariani, Victor Rodov, Kipiani Nv, Yakov Vinokur, I Chkhikvishvili, M Enukidze
Publikováno v:
Oxidative Medicine and Cellular Longevity
Oxidative Medicine and Cellular Longevity, Vol 2016 (2016)
Oxidative Medicine and Cellular Longevity, Vol 2016 (2016)
The flowers of French marigold (Tagetes patulaL.) are widely used in folk medicine, in particular for treating inflammation-related disorders. However, cellular mechanisms of this activity demand further investigation. In the present work, we studied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af0988b7d5a7c822a517ba83298cd5ca
https://doi.org/10.1155/2016/4216285
https://doi.org/10.1155/2016/4216285
Publikováno v:
Postharvest Biology and Technology. 168:111279
Accessions of Cucurbita pepo vary in the sensitivity of their young fruit (summer squash) to chilling injury (CI). The dominant gene B (Bicolor), which confers yellow fruit coloration, is known to increase susceptibility of summer squash to CI as com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07dda7c709fe95f36412f9c533d8f020
https://doi.org/10.1016/j.postharvbio.2020.111279
https://doi.org/10.1016/j.postharvbio.2020.111279
Publikováno v:
Postharvest Biology and Technology. 159:111018
Consumers expect ready-to-eat grapes to have excellent quality and flavor. In practice, most table grape cultivars have a neutral flavor relying mainly on the combination of sugar and acidity due to limited levels of volatiles that impart the unique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3fe4758777e6dfc971fd9e763ec1fd3
https://doi.org/10.1016/j.postharvbio.2019.111018
https://doi.org/10.1016/j.postharvbio.2019.111018
Publikováno v:
Journal of Essential Oil Bearing Plants. 18:798-805
A system for quantitative characterization of aroma of fresh herbs and essential-oil bearing plants was developed. The system comprised a glass chamber supplied with a holder for plant material attached to a timer-controlled vibration mechanism and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cb40255dad191176e950b4e8895a6c0
https://doi.org/10.1080/0972060x.2014.958553
https://doi.org/10.1080/0972060x.2014.958553
ACTIVE MAP OF READY-TO-EAT LETTUCE: INTERPLAY BETWEEN FOOD QUALITY AND SAFETY (THE QUAFETY APPROACH)
Publikováno v:
Acta Horticulturae. :287-295
Oxidative enzymatic browning of cut edges and microbial spoilage are the two major causes of deterioration of ready-to-eat lettuce. Furthermore, we have demonstrated that these two processes are interrelated and the presence of spoilage pseudomonad b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0270b90e8719312c4b2bf5cbfc1bee7b
https://doi.org/10.17660/actahortic.2015.1071.36
https://doi.org/10.17660/actahortic.2015.1071.36
Publikováno v:
Nano-Micro Letters
Water-dispersible curcumin nanoparticles were prepared by bottom-up antisolvent precipitation approach. A new high-throughput screening technique was developed for selecting appropriate ligands stabilizing the nanoparticles in aqueous medium and impr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a12299db4580532430db6211c30dd6ea
https://doi.org/10.1007/s40820-014-0020-6
https://doi.org/10.1007/s40820-014-0020-6
Publikováno v:
Postharvest Biology and Technology. 88:34-39
Most of the onions (Allium cepa cv. Orlando) grown in southern Israel are treated with maleic hydrazide before storage, and are cold-stored for up to 8 months with minimal losses to rots or sprouting. Nevertheless, in most cases the complete dry oute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::547b9a7c7820f4ddf0c1fe458e5721f2
https://doi.org/10.1016/j.postharvbio.2013.09.002
https://doi.org/10.1016/j.postharvbio.2013.09.002
Autor:
Tina G. Williams, Cristina Bilbao-Sainz, Bor-Sen Chiou, Yakov Vinokur, Ivana Sedej, Elena Poverenov, Delilah F. Wood, Wen-Xian Du, Victor Rodov, Tara H. McHugh, Zhaojun Ban
Publikováno v:
Carbohydrate polymers. 167
Brown mushroom (Agaricus bisporus) stalk bases from mushroom waste were treated with UV-B light to rapidly increase vitamin D2 content. Chitin was also recovered from this waste and converted into chitosan by N-deacetylation. FTIR spectra showed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c4f2e10d6c23834db3315394ae80147
https://pubmed.ncbi.nlm.nih.gov/28433182
https://pubmed.ncbi.nlm.nih.gov/28433182
Publikováno v:
Food and Bioprocess Technology. 7:1424-1432
Edible coatings attract interest today as efficient and safe techniques for controlling the deterioration and extending the shelf-life of food products. In the present study, a layer-by-layer (LbL) electrostatic deposition of oppositely charged natur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a2263e603cae305968a2a92583f4916
https://doi.org/10.1007/s11947-013-1134-4
https://doi.org/10.1007/s11947-013-1134-4