Ultraviolet-B light treatment increases antioxidant capacity of carrot products

The influence of ultraviolet radiation on growth, photosynthesis and phenolic levels of green and red lettuce: potential for exploiting effects of ultraviolet radiation in a production system

(2010) E. Tsormpatsidis et al.   ANNALS OF APPLIED BIOLOGY

UV-B-induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.)

(2010) Ines Eichholz et al.   FOOD CHEMISTRY

Influence of pre-harvest UV-B irradiation and normal or controlled atmosphere storage on flavonoid and hydroxycinnamic acid contents of pak choi (Brassica campestris L. ssp. chinensis var. communis)

(2010) Britta Harbaum-Piayda et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage

(2010) Changhong Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors

(2009) Ting Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants

(2009) D.A. Jacobo-Velázquez et al.   JOURNAL OF FOOD SCIENCE

The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities

(2008) J. Basilio Heredia et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY