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William Oyom
Researcher at Gansu Agricultural University
Publications - 12
Citations - 84
William Oyom is an academic researcher from Gansu Agricultural University. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 1, co-authored 2 publications receiving 2 citations.
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Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’
William Oyom,Hengping Xu,Zhitian Liu,Haitao Long,Yongcai Li,Zhang Zhong,Yang Bi,Reza Tahergorabi,Dov Prusky,Dov Prusky +9 more
TL;DR: In this article, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed, and the effectiveness of the coating on the physiochemical and sensory traits of "early crisp" stored at 25°C for 28d was evaluated.
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Application of starch-based coatings incorporated with antimicrobial agents for preservation of fruits and vegetables: A review
TL;DR: In this article , the development and application of antimicrobial starch-based coatings and comprehensively discusses their characterization, mechanism of action, and the release of antimacterial agents from the polymer matrix to the fresh produce during postharvest storage.
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Recent advances in postharvest technology of Asia pears fungi disease control: A review
TL;DR: In this article, the authors provide a complete description of the various fungi causing disease in Asia pears, their source of infection, and symptoms the spoilage, and their mechanism of action on spoilage pathogen.
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Both chitosan and chitooligosaccharide treatments accelerate wound healing of pear fruit by activating phenylpropanoid metabolism.
TL;DR: Wang et al. as discussed by the authors compared the effects of chitosan (CTS) and chitooligosaccharide (COS) treatments on wound healing of pears and investigated the related mechanisms during postharvest storage under ambient conditions.
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Inactivation of Penicillium expansum spores in apple juice by contact glow discharge electrolysis and its related mechanism
TL;DR: In this article , the authors used contact glow discharge electrolysis (CGDE) to inactivate the fungal spores of P. expansum in clarified apple juice and achieved a 3.71 log inactivation of spores in the juice.