Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

por Awad, Asmaa H. R., Parmar, Aditya, Ali, Marwa R., El-Mogy, Mohamed M., Abdelgawad, Karima F.
Publicado 2021

Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

por Abdelgawad, Karima F., Awad, Asmaa H. R., Ali, Marwa R., Ludlow, Richard A., Chen, Tong, El-Mogy, Mohamed M.
Publicado 2022

Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

por Ali, Marwa R., Parmar, Aditya, Niedbała, Gniewko, Wojciechowski, Tomasz, Abou El-Yazied, Ahmed, El-Gawad, Hany G. Abd, Nahhas, Nihal E., Ibrahim, Mohamed F. M., El-Mogy, Mohamed M.
Publicado 2021