1 "effects of CaCl2 dips and heat treatments on firmness and metabolic activity. Postharvest Biology and Techol." 210-213, 1999
2 "The shelf-life of minimally processed fresh cut melons. J. Food Quality. 21" 29-40, 1998
3 "Texture modification of processed apple slices by a postharvest heat treatment. J. Food Sci. 44" 998-1000, 1979
4 "Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. Food Sci. 57" 1127-1128, 1992
5 "Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. Food Sci. 57" 1127-1128, 1992
6 "Sanitary dips with calcium propionate or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biol. and Technol. 29" 257-269, 2003
7 "Quality changes of fresh-cut packaged Fuji apples during storage. Korean J. Food Sci. Technol. 33. 469-473" 2001
8 "Quality changes of fresh-cut packaged Fuji apples during storage. Korean J. Food Sci. Technol. 33. 469-473" 2001
9 "Quality change of minimally processed honeydew melons stored in air or controlled atmosphere. Postharvest Biology and Techol. 14" 351-357, 1998
10 "Influence of chemical treatment on quality of cut apple. J. Food Quality 21" 13-28, 1998
1 "effects of CaCl2 dips and heat treatments on firmness and metabolic activity. Postharvest Biology and Techol." 210-213, 1999
2 "The shelf-life of minimally processed fresh cut melons. J. Food Quality. 21" 29-40, 1998
3 "Texture modification of processed apple slices by a postharvest heat treatment. J. Food Sci. 44" 998-1000, 1979
4 "Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. Food Sci. 57" 1127-1128, 1992
5 "Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. Food Sci. 57" 1127-1128, 1992
6 "Sanitary dips with calcium propionate or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biol. and Technol. 29" 257-269, 2003
7 "Quality changes of fresh-cut packaged Fuji apples during storage. Korean J. Food Sci. Technol. 33. 469-473" 2001
8 "Quality changes of fresh-cut packaged Fuji apples during storage. Korean J. Food Sci. Technol. 33. 469-473" 2001
9 "Quality change of minimally processed honeydew melons stored in air or controlled atmosphere. Postharvest Biology and Techol. 14" 351-357, 1998
10 "Influence of chemical treatment on quality of cut apple. J. Food Quality 21" 13-28, 1998
11 "Influence of blanching treatments on the texture and color of some processed vegetables and fruits. J. Food Processing and Preservation. 19. 451-465" 1995
12 "Effects of shelf temperature on the fruit quality of muskmelon after storage. Kor. J. Hort. Sci. & Technol. 19" 135-139, 2001
13 "Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Techol. 19" 61-72, 2000
14 "Characterization of Pectinolytic Enzyme and Blanching Condition of Raw Carrots. J. Korand Soc. Food Sci. Nutr. 30" 228-233, 2001
15 "Apple cultivar variations in response to heat treatment and minimal processing. J. Food Sci. 58" 1111-1114, 1993
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