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Fresh produce Jasmonates Quality and safety Salicylates Sensory evaluation Storage

Number of items: 6.

Fresh produce

Glowacz, Marcin ORCID: 0000-0002-9249-1964 and Rees, Deborah ORCID: 0000-0003-3541-0424 (2016) Using jasmonates and salicylates to reduce losses within the fruit supply chain. European Food Research and Technology, 242 (2). pp. 143-156. ISSN 1438-2377 (Print), 1438-2385 (Online) (doi:https://doi.org/10.1007/s00217-015-2527-6)

Jasmonates

Glowacz, Marcin ORCID: 0000-0002-9249-1964 and Rees, Deborah ORCID: 0000-0003-3541-0424 (2016) Using jasmonates and salicylates to reduce losses within the fruit supply chain. European Food Research and Technology, 242 (2). pp. 143-156. ISSN 1438-2377 (Print), 1438-2385 (Online) (doi:https://doi.org/10.1007/s00217-015-2527-6)

Quality and safety

Glowacz, Marcin ORCID: 0000-0002-9249-1964 and Rees, Deborah ORCID: 0000-0003-3541-0424 (2016) Using jasmonates and salicylates to reduce losses within the fruit supply chain. European Food Research and Technology, 242 (2). pp. 143-156. ISSN 1438-2377 (Print), 1438-2385 (Online) (doi:https://doi.org/10.1007/s00217-015-2527-6)

Salicylates

Glowacz, Marcin ORCID: 0000-0002-9249-1964 and Rees, Deborah ORCID: 0000-0003-3541-0424 (2016) Using jasmonates and salicylates to reduce losses within the fruit supply chain. European Food Research and Technology, 242 (2). pp. 143-156. ISSN 1438-2377 (Print), 1438-2385 (Online) (doi:https://doi.org/10.1007/s00217-015-2527-6)

Sensory evaluation

Glowacz, Marcin ORCID: 0000-0002-9249-1964 and Rees, Deborah ORCID: 0000-0003-3541-0424 (2016) Using jasmonates and salicylates to reduce losses within the fruit supply chain. European Food Research and Technology, 242 (2). pp. 143-156. ISSN 1438-2377 (Print), 1438-2385 (Online) (doi:https://doi.org/10.1007/s00217-015-2527-6)

Storage

Glowacz, Marcin ORCID: 0000-0002-9249-1964 and Rees, Deborah ORCID: 0000-0003-3541-0424 (2016) Using jasmonates and salicylates to reduce losses within the fruit supply chain. European Food Research and Technology, 242 (2). pp. 143-156. ISSN 1438-2377 (Print), 1438-2385 (Online) (doi:https://doi.org/10.1007/s00217-015-2527-6)

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