The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives
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Citations
Cites
Kader, A. A. (1986) · Food technology · Cited by 757
Self-citationInhibition of enzymatic browning in foods and beverages
McEvily, A. J., Iyengar, R., & Otwell, W. S. (1992) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399209527599 · Cited by 522
Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits
ROSEN, J. C., & Kader, A. A. (1989) · Journal of Food Science · doi:10.1111/j.1365-2621.1989.tb04675.x · Cited by 229
Self-citationAmiot, M. J., Tacchini, M., Aubert, S. Y., & Oleszek, W. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00053a004 · Cited by 194
Rapid Determination of Sugars, Nonvolatile Acids, and Ascorbic Acid in Strawberry and Other Fruits
Pérez, A. G., Olías, R., Espada, J., Olías, J. M., & Sanz, C. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9701704 · Cited by 179
Cysteine as an inhibitor of enzymic browning. 2. Kinetic studies
Richard-Forget, F. C., Goupy, P. M., & Nicolas, J. J. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00023a014 · Cited by 176
Browning Inhibition in Fresh‐Cut Pears
SAPERS, G. M., & MILLER, R. L. (1998) · Journal of Food Science · doi:10.1111/j.1365-2621.1998.tb15738.x · Cited by 174
Cheynier, V., Basire, N., & Rigaud, J. (1989) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00088a055 · Cited by 148
Enzyme-Catalyzed Oxidative Browning of Fruit Products
Joslyn, M. A., & Ponting, J. (1951) · Advances in food research · doi:10.1016/s0065-2628(08)60258-x · Cited by 143
Richard, F. C., Goupy, P. M., Nicolas, J. J., Lacombe, J., & Pavia, A. A. (1991) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00005a004 · Cited by 133
Cited by
Pöschl, U., & Shiraiwa, M. (2015) · Chemical Reviews · doi:10.1021/cr500487s · Cited by 657
Agro-industrial potential of exotic fruit byproducts as a source of food additives
Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J. A., Siddiqui, M. W., Dávila-Aviña, J. E., & González-Aguilar, G. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.021 · Cited by 616
New advances in extending the shelf-life of fresh-cut fruits: a review
Soliva-Fortuny, R. C., & Martı́n-Belloso, O. (2003) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(03)00054-2 · Cited by 537
Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.05.002 · Cited by 494
Quality changes and nutrient retention in fresh-cut versus whole fruits during storage
Gil, M. I., Aguayo, E., & Kader, A. A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060303y · Cited by 376
Self-citation
Metadata
- Authors
- Gorny, J. R., Hess-Pierce, B., Cifuentes, R. A., & Kader, A. A.
- Venue
- Postharvest Biology and Technology
- Publisher
- Elsevier BV
- Published
- 2002-04
- Volume
- 24
- Issue
- 3
- Pages
- 271-278
- ISSN
- 0925-5214 (ISSN-L)
- OpenAlex
- W2096655913
- Cited by
- 305
- References
- 11
- FWCI
- 11.45
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. https://app.cochat.ai/papers/10.1016/s0925-5214(01)00139-9
- The paper
- Gorny, J. R., Hess-Pierce, B., Cifuentes, R. A., & Kader, A. A. (2002). Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biology and Technology. https://doi.org/10.1016/s0925-5214(01)00139-9
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
