3327 ⎘
Preservation or chemical ripening of fruit or vegetables; Preserving or ripening with chemicals not covered by groups or in the form of liquids or solids Organic compounds; Microorganisms; Enzymes
Pharmaceutical compositions comprising renewably-based biodegradable 1,3-propanediol
#302Agricultural compositions comprising renewably-based biodegradable 1,3-propanediol
#303USE OF A DITHIINO-TETRACARBOXAMIDE FOR THE PROTECTION OF HARVESTED PRODUCTS AGAINST PHYTOPATHOGENIC FUNGI
#304Nano-cellulose coatings to prevent damage in foodstuffs
#305Method for manufacture and storage of fruit and/or berry product
#306Use of benzoxaboroles as volatile antimicrobial agents on meats, plants, or plant parts
#307High-zinc yeast extract, method of producing same and agents and foods containing same
#308INJECTABLE LOW TEMPERATURE LIQUID CROP PRESERVATIVE FORMULATION
#309METHOD FOR TREATING FRUIT OR VEGETABLES WITH PHOSPHOROUS IONS AND CORRESPONDING COMPOSITIONS
#310Controlled release compositions and methods of using
#311COMPOSITION CONTAINING CHRYSANTHEMUM INDICUM L. EXTRACT FOR PREVENTING DISCOLORATION
#312Method of preserving a food product
#313Control of ripening and senescence in pre-harvest and post-harvest plants and plant materials by manipulating alternative oxidase activity
#314Antibrowning compositions
#315Method for disinfecting, sanitizing, and packaging ready-to-eat produce
#316METHODS AND SYSTEMS FOR BANANA YIELD PROTECTION AND ENHANCEMENT
#317Methods of inhibiting ethylene responses in plants using dicyclopropene compounds
#318Bacteriophage Treated Food Products
#319MULTI-FUNCTIONAL FILTRATE MATERIALS FOR ADSORBING ETHYLENE GAS
#320Antifungal compositions
#321REDUCTION OF WEIGHT LOSS OF FRUITS
#322Antimicrobial compositions and related methods of use
#323Polyphenol increasing agent for harvested tea leaves, resin pellet, harvested tea leaf storage sheet and manufacturing method therefor
#324Fresh fruit preservative and method of using same
#325Use of a composition comprising an antimicrobial peptide as a food preservativeuse of a composition comprising an antimicrobial peptide as a food preservative
#326Methods for delaying maturity of crops
#327Method for preserving plant material
#328Solid Food Products and Methods of Their Preservation
#329Use of polyhexamethylene guanidine hydrochloride as preservative to control citrus sour rot and its application
#330Compositions and methods for inhibiting potato pathogens
#331Method for the pre- or post-harvest treatment of plant products, using phosphonic acid and an essential oil
#332Use of photosynthetic pigment stabilizing agents to regulate ripening and quality in fruits and vegetables
#333PRODUCTION OF HYPOTHIOCYANITE FROM HALOGENATED CELLS
#334Enhancement of potato tuber sprouting inhibitors using various combinations of agents
#335Stabilizing and dyeing process for strawberries
#336BANANA TREATMENTS
#337Microbiocidal treatment of edible fruits and vegetables
#338Treatment of plants, fruits and vegetables to increase growth, eliminate insects and increase shelf-life with aloe vera gel
#339FOOD AND FLAVORANT COMPOSITIONS COMPRISING RENEWABLY-BASED, BIODEGRADABLE 1,3-PROPANEDIOL
#340COMPOSITION COMPRISING CINNAMON
#341Firming process to enhance texture of thermally processed IQF fruits and vegetables
#342Fruit Products, Methods of Producing Fruit Products, Fruit Extraction Systems and Fruit Infusion Systems
#343BIODEGRADABLE, BIOCOMPATIBLE AND NON-TOXIC MATERIAL, SHEETS CONSISTING OF SAID MATERIAL AND THE USE THEREOF IN FOOD, PHARMACEUTICAL, COSMETIC AND CLEANING PRODUCTS
#344EDIBLE COATING COMPOSITION AND USES THEREOF
#345METHOD OF HANDLING MANGOES
#346INFUSING A POROUS MEDIA WITH AN ACTIVE CHEMICAL AGENT VAPOR
#347INFUSION OF POROUS MEDIA WITH A LIQUID CHEMICAL AGENT MIXTURE
#348Use of an ensiling agent for the treatment of unchopped beets
#349Method of handling bananas
#350System for Reducing Bacteria on Food Surfaces While Extending Shelf Life
#351TREATMENT SOLUTION FOR SLICED FRUIT
#352USE OF SUCCINATE DEHYDROGENASE INHIBITORS FOR EXTENDING SHELF LIFE OF FRUITS AND VEGETABLES
#353USE OF C3 TO C14 ALIPHATIC ALDEHYDES, KETONES AND PRIMARY AND SECONDARY C3 TO C7 ALIPHATIC ALCOHOLS TO INHIBIT SPROUTING OF POTATO TUBERS
#354COATING COMPOSITION FOR FRESH PRODUCE COMPRISING CHITOSAN, SURFACTANT AND POLYETHYLENE GLYCOL
#355FRUIT/VEGETABLE WITH ADDITIVE TO RETAIN FIRMNESS
#356FRUIT/VEGETABLE WITH ADDITIVE TO PREVENT DISCOLORATION
#357ENHANCED REMOVAL OF VIRUSES FROM FRESH PRODUCE
#358Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#359CYCLOPROPENES-GENERATING DEVICES TO CONTROL RIPENING PROCESSES OF AGRICULTURAL PRODUCTS
#360PREPARATION OF VEGETABLE MATERIAL AND FOOD PRODUCTS
#361Method for the prevention of the discoloration of fruit
#362Composition
#363Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning
#364Preservatives from Chitin Derivatives
#365Ready-to-eat food product
#366Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#367Detergent composition containing bio-derived 1,3-propanediol and its conjugate esters
#368Isothiocyanate preservatives and methods of their use
#369METHOD OF TREATING A FOOD PRODUCT WITH AN ANTIMICROBIAL AGENT COMPOSITION AND A TREATED FOOD PRODUCT
#370System for reducing bacteria on unprocessed food surfaces while extending shelf life
#371Isothiocyanate preservatives and methods of their use
#372Synergy of strong acids and peroxy compounds
#373Fresh fruit preservative and method of using same
#374Compositions and method for blocking ethylene response in field crops using 3-(cy-clopropyl-l-enyl)-propanoic salt
#375Cyclopropene amine compounds
#376COATED POWDER PARTICLES
#377Compositions and methods for blocking ethylene response in plants using 3-cyclopropyl-1-enyl-propanoic acid salt
#378Peracid and 2-hydroxy organic acid compositions and methods for treating produce
#379BIOACTIVE AGENT, PHARMACEUTICAL PRODUCT, COSMETIC PRODUCT, FRESHNESS KEEPING AGENT, AND PLANT AND ANIMAL GROWTH PROMOTING AGENT
#380Waxy Coatings on Plant Parts
#381Synergy of Strong Acids and Peroxy Compounds
#382Antimicrobial compositions
#383Device for coating food products, in particular fruits and vegetables
#384SYSTEMS AND METHODS FOR SANITIZING PRODUCE IN AN ACIDIC BATH
#385Method for Coating Food Products
#386ATOMIZATION OF FOOD PRESERVATION SOLUTIONS
#387VERSATILE DISINFECTANT
#388Fruit and vegetable preservation process
#389Freshness-keeping liquid
#390SANITISING COMPOSITIONS
#391Raw materials, methods and fruits and vegetables pertaining to sugar content improvement, sugar component adjustment, and tastes adjustment
#392Method of inhibition of enzymatic browning in food using hypotaurine and equivalents
#393Maturation or ripening inhibitor release from polymer, fiber, film, sheet or packaging
#394Vapour of a Citrus Essential Oil Blend and Its Antimicrobial Properties
#395Compositions and methods for preserving cut apples
#396PROCESS FOR THE PREPARATION OF VEGETABLE PRESERVES CONTAINING PROBIOTIC MICROORGANISMS
#397METHOD FOR PREVENTING OXIDATION AND OFF FLAVORS IN HIGH CAROTENOID FOODS
#398POST-HARVEST TREATMENT
#399PRESERVED PRODUCT; AND PRESERVATIVE COMPOSITION
#400Polypeptides comprising an ice-binding activity
#401Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit bacteria
#402Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables
#403Composition
#404Antimicrobial compositions and related methods of use
#405SURFACTANT PEROXYCARBOXYLIC ACID COMPOSITIONS
#406Methods for delaying maturity of crops
#407Potato with Enhanced Resistance to Greening and Decay and Infusion Process to Obtain Such Resistance
#408Personal care composition containing bio-derived 1,3-propanediol and its conjugate esters
#409Methods for preserving fresh produce
#410KIT FOR MAKING A NON-FROZEN DESSERT AND A METHOD OF ASSEMBLY
#411Microorganism Reduction Methods and Compositions for Food with Controlled Foam Generation
#412Method for applying treatment materials to foodstuffs
#413Unblanched frozen vegetables
#414ENVIRONMENTALLY COMPATIBLE PROCESSES COMPOSITIONS AND MATERIALS TREATED THEREBY
#415All-natural fruit product and method of making same
#416Isothiocyanate preservatives and methods of their use
#417Combinations of abietic acid esters with one or more terpenes and use thereof for coating fruit or vegetables
#418Preservative systems comprising cationic surfactants
#419Method for maintaining freshness of fruits and vegetables
#420ACIDIFIED FOOD METHODS AND COMPOSITIONS
#421Post Harvest Treatment of Fruit
#422Banana treatments
#423Microbiocidal Treatment Of Edible Fruits And Vegetables
#424Personal care and cosmetics compositions comprising biologically-based mono and di esters
#425Non-sticky, free-flowing comestible and a process for its preparation
#426Series of skin whitening (lightening) compounds
#427DETERGENT AND LIQUID SOAP COMPOSITIONS COMPRISING BIOLOGICALLY-BASED MONO AND DI ESTERS
#428Peracid and 2-hydroxy organic acid compositions and methods for treating produce
#429Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables
#430Solubilizates of preservatives and method for producing the same
#431Method for using bamboo leaf extract as acrylamide inhibitor for heat processing food
#432Methods of Applying Ethylene Biosynthesis Inhibitor Compositions by Thermal Fogging
#433CONCENTRATED, NON-FOAMING SOLUTION OF QUATERNARY AMMONIUM COMPOUNDS AND METHODS OF USE
#434PROCESS FOR TREATING EDIBLE PLANT STRUCTURES AND PRODUCT THEREOF
#435Methods of protecting crops from post harvest microbial decay
#436Deicing and anti-icing compositions comprising renewably-based, biodegradable 1,3-propanediol
#437Methods of inhibiting ethylene responses in plants using dicyclopropene compounds
#438Power spraying of agricultural products with wrinkled skins
#439Method and apparatus for washing fruits and vegetables
#440Method For Enhancing the Quality of Green Leaf Vegetables
#441Tyrosinase enzyme inhibitors from fungal hydroxylation of tibolone
#442Methods of inhibiting ethylene responses in plants using cyclopropene amine compounds
#443Process for the preparation of antioxidant conserve from Indian curry leaves (MURRAYA KOENIGII SPRENG.)
#444Frozen or Chilled Vegetable Objects
#445Use of C3 to C14 aliphatic aldehydes, ketones and primary and secondary C3 to C7 aliphatic alcohols to inhibit sprouting of potato tubers
#446Method of producing mixed greens
#447Food product treatment using alkaline electrolyzed water
#448Disinfectant and method of use
#449Cyclopropenes-generating devices to control ripening processes of agricultural products
#450Hurdle Technology for Producing Shelf-Stable Guacamole
#451Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#452Process for preventing or reducing after-cooking darkening in potatos
#453METHOD AND APPARATUS FOR APPLYING A LIQUID CONTAINING A POST-HARVEST TREATMENT ORGANIC COMPOUND TO GENERALLY SPHERICAL OR OVOID AGRICULTURAL PRODUCE ITEMS
#454Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit bacteria
#455Food preservation compositions and methods of use thereof
#456Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#457Treatment of plants, fruits and vegetables to increase growth, eliminate insects and increase shelf-life with aloe vera gel
#458Treatment System and Method for Preserving Fresh Produce
#459ACIDIFIED FOOD METHODS AND COMPOSITIONS
#460Method of Preserving Ipomoea Aquatica, Method of Preserving Vegetables and Processed Food
#461PRESERVING COMPOSITION AND PRODUCT FOR HARVESTING FRUITS AND VEGETABLES, AND METHOD FOR ITS USE
#462Aerosol generating apparatuses and methods for aerosolizing chemicals
#463Process for the disinfection and/or preservation of harvested plant material
#464Food compositions comprising renewably-based, biodegradable1,3-propanediol
#465Natural composition based on Chilean monofloral honey extract from native vegetable species for bacterial infection control in vegetables at all
#466METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#467Biodegradable compositions comprising renewably-based, biodegradable 1,3-propanediol
#468Detergent and liquid soap compositions comprising biologically-based mono and di esters
#469PROCESS FOR ANTIMICROBIAL TREATMENT OF FRESH PRODUCE, PARTICULARLY MUSHROOMS
#470MICRO-ENCAPSULATION OF VOLATILE COMPOUNDS INTO CYCLODEXTRINS: A NEW TECHNOLOGY TO REDUCE POST HARVEST LOSSES
#471Detergent compositions comprising renewably-based, biodegradable 1,3-propanediol
#472Compositions comprising mono and di esters of biologically-based 1,3-propanediol
#473Personal care and cosmetic compositions comprising renewably-based, biodegradable 1,3-propanediol
#474Food compositions comprising biologically-based biodegradable 1,3-propanediol esters
#475Plasticizers comprising biologically-based mono and di esters
#476Synthesis of mono and di esters from biologically-produced 1,3-propanediol
#477Bio-derived 1,3-propanediol and its conjugate esters as natural and non irritating solvents for biomass-derived extracts, fragrance concentrates, and oils
#478Personal care and cosmetics compositions comprising biologically-based mono and di esters
#479Natural deodorant compositions comprising renewably-based, biodegradable 1,3-propanediol
#480Heat transfer compositions comprising renewably-based biodegradable 1,3-propanediol
#481Deicing and anti-icing compositions comprising renewably-based, biodegradable 1,3-propanediol
#482Morinda Citrifolia Based Antifungal Formulations and Methods
#483Post harvest treatment of crops
#484Environmentally compatible processes compositions and materials treated thereby
#485Method for supressing post-harvest biological infestation and disease in fruit
#486Use of extracts and compounds of allium-genus plants as preservatives in the food and agri-food industries
#487All-natural fruit product and method of making the same
#488METHOD FOR PRODUCING FROZEN FOOD
#489Compositions and methods for preserving cut apples
#490Process for reducing acrylamide in cooked food
#491Scarified infused dried buoyant cranberries and method for making same
#492Peeled infused dried buoyant cranberries and method for making same
#493Flavored fruit segments and methods of making the same
#494Production of frozen sweet potatoes
#495Food products with a protective coating
#496Surfactant peroxycarboxylic acid compositions
#497Fruit, vegetable, and seed disinfectants
#498Methods of inhibiting proliferation of cells
#499Method for processing fruits and vegetables on the base of lecithin
#500Food preservative system and method for preserving a food composition
#501Non-perishable plant-derived decorative items and methods for making same
#502Process for the preparation of antioxidant conserve from indian curry leaves (murraya koenigii spreng)
#503Infusion process
#504Method and apparatus for washing fruit and vegetables
#505Method and apparatus for coating fruit and vegetables
#506Antibacterial composition and methods thereof comprising a ternary builder mixture
#507Process of antimicrobial treatment of fresh produce, particularly mushroom
#508Method and apparatus for treating stored crops
#509Environmentally compatible processes compositions and materials treated thereby
#510Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning
#511Hydrolysed chitosan as antimicrobial compound and uses thereof
#512Process for producing refrigerated produce
#513Method and device for sanitation using bacteriophages
#514Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#515Methods and compositions for preventing biofilm formation, reducing existing biofilms, and for reducing populations of bacteria
#516Process for treating edible plant structures and product thereof
#517Use of certain phospholipids to deliver hormonal effects to plants
#518Food grade natural/organic method for treating food
#519Method for holding olives fresh
#520Morinda citrifolla based antifungal formulations and methods
#521Low flavor anti-microbials derived from smoke flavors
#522Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
#523Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
#524Anti-bacterial compositions
#525Non-sticky, free-flowing comestible and a process for its preparation
#526Composition for the control of pathogenic microorganisms and spores
#527Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#528Method of producing macedocin by culturing
#529Concentrated antimicrobial compositions and methods
#530Isothiocyanate preservatives and methods of their use
#531Method for reducing acrylamide formation in thermally processed foods
#532Sanitizing food products with prewash
#533Synthetic solution for preserving fresh flowers, fruits, and vegetables without the use of refrigeration, and method of producing same
#534Compositions for the preservation of fruits and vegetables
#535Aromatic herb preparation
#536Shelf stable vegetable composition and method of making
#537Synthesis of thiosemicarbazide analogue as inhibitor of tyrosinase, skin hyperpigmentation, and fruit and/or vegetable browning
#538Olive storage and processing method
#539Natural edible cleaning composition