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Publications by J. Mulcahy
Whey Permeate as a Bio-Preservative for Shelf Life Maintenance of Fresh-Cut Vegetables
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Related publications
The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-Life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)
International Proceedings of Chemical, Biological and Environmental Engineering
Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life
Comprehensive Reviews in Food Science and Food Safety
Food Science
Shelf Life of Fresh-Cut Spinach as Affected by Chemical Treatment and Type of Packaging Film
Brazilian Journal of Chemical Engineering
Chemical Engineering
Thyme Essential Oil Incorporated Into Alginate Based Edible Coatings for Shelf-Life Extension of Fresh-Cut Papaya
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
Modelling Sensorial and Nutritional Changes to Better Define Quality and Shelf Life of Fresh-Cut Melons
Journal of Agricultural Engineering
Bioengineering
Industrial
Mechanical Engineering
Manufacturing Engineering
Use of Electrolyzed Water to Reduce Bacteria on Fresh-Cut Vegetables
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
Effects of Edible Coatings on Quality Maintenance of Fresh-Cut Nectarines
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Integrated Effect of Ascorbic Acid, Citric Acid and Calcium Lactate on Quality and Shelf-Life of Fresh-Cut Papaya Cubes
Pakistan Journal of Agricultural Sciences
Plant Science
Agronomy
Soil Science
Crop Science
Food Science
Using of Dairy Propionibacteria as Bio-Preservative in Kareish Cheese
International Journal of Dairy Science
Animal Science
Zoology
Food Animals
