Related references
Note: Only part of the references are listed.Postharvest UV radiation enhanced biosynthesis of flavonoids and carotenes in bell peppers
Noelia Castillejo et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)
Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
Carla Alegria et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2022)
Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective
Antonio Raffo et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2022)
Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment
Francisco Artes-Hernandez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2021)
Heat Treatment and Wounding as Abiotic Stresses to Enhance the Bioactive Composition of Pineapple By-Products
Diana I. Santos et al.
APPLIED SCIENCES-BASEL (2021)
UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption
Elena Collado et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)
Sanitizing after fresh-cutting carrots reduces the wound-induced accumulation of phenolic antioxidants compared to sanitizing before fresh-cutting
Alejandro Gastelum-Estrada et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Quality of shredded carrots minimally processed by different dipping solutions
Amalia Piscopo et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Pre-Harvest UV-B Radiation and Photosynthetic Photon Flux Density Interactively Affect Plant Photosynthesis, Growth, and Secondary Metabolites Accumulation in Basil (Ocimum basilicum) Plants
Haijie Dou et al.
AGRONOMY-BASEL (2019)
Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices
Guido Rux et al.
FOODS (2019)
Trends in EU consumers' attitude towards fresh-cut fruit and vegetables
Antonio Baselice et al.
FOOD QUALITY AND PREFERENCE (2017)
Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets
Anna Carolina Formica-Oliveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
UVA, UVB Light, and Methyl Jasmonate, Alone or Combined, Redirect the Biosynthesis of Glucosinolates, Phenolics, Carotenoids, and Chlorophylls in Broccoli Sprouts
Melissa Moreira-Rodriguez et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding
Bernadeth B. Surjadinata et al.
MOLECULES (2017)
Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects
Gines Benito Martinez-Hernandez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects
Anna Carolina Formica-Oliveira et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages
Lara Manzocco et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Peel removal improves quality without antioxidant loss, through wound-induced phenolic biosynthesis in shredded carrot
Carla Alegria et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)
The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage
Gianpiero Pataro et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Advances and current challenges in understanding postharvest abiotic stresses in perishables
Rornina Pedreschi et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives
Lara Manzocco et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables - A review
M. Oliveira et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Cross-talk between signaling pathways: The link between plant secondary metabolite production and wounding stress response
Daniel A. Jacobo-Velazquez et al.
SCIENTIFIC REPORTS (2015)
Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review
Oluwafemi J. Caleb et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
Carla Alegria et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots
Adriano D. N. Simoes et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli
Gines Benito Martinez-Hernandez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2011)
Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot
Carla Alegria et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine
Carla Alegria et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon
Encarna Aguayo et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce
Daniel Rico et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
D. Rico et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce
A Allende et al.
FOOD MICROBIOLOGY (2006)
Quality of minimally processed carrots as affected by warm water washing and chlorination
RG Klaiber et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)
Influence of washing treatment and storage atmosphere on phenylalanine ammonia-lyase activity and phenolic acid content of minimally processed carrot sticks
RG Klaiber et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots
C Alasalvar et al.
FOOD CHEMISTRY (2005)
Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions
A Allende et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Biochemical characterisation of core browning and brown heart disorders in pear by multivariate analysis
C Larrigaudiere et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Assessment of a wash treatment with warm chlorinated water to extend the shelf-life of ready-to-use lettuce
JA Odumeru et al.
JOURNAL OF FOOD QUALITY (2003)
The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables
L Cisneros-Zevallos
JOURNAL OF FOOD SCIENCE (2003)
Heat shock reduces browning of fresh-cut celery petioles
JG Loaiza-Velarde et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2003)
Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes.: Effect of domestic cooking
JA Tudela et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit
JS Assis et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2001)
The hydrophilic and lipophilic contribution to total antioxidant activity
MB Arnao et al.
FOOD CHEMISTRY (2001)
Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: Selected literature
MS Van Duyn et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2000)
Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
ME Saltveit
POSTHARVEST BIOLOGY AND TECHNOLOGY (2000)
Quality of shredded carrots as affected by packaging film and storage temperature
C Barry-Ryan et al.
JOURNAL OF FOOD SCIENCE (2000)
Share Paper
