Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.)

Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review

(2020) S M Roknul Azam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.)

(2019) Xiao-tian Zhang et al.   Food and Bioprocess Technology

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on microbial inhibition and quality maintenance of green asparagus during cold storage

(2019) Jian Wang et al.   ULTRASONICS SONOCHEMISTRY

Nitrate Accumulation and Expression Patterns of Genes Involved in Nitrate Transport and Assimilation in Spinach

(2018) Xiaoli Wang et al.   MOLECULES

Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy (Brassica chinensis)

(2018) Weijie Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves

(2017) Rebecca A. Dewhirst et al.   FOOD CHEMISTRY

Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose

(2016) Noor Liyana Yusof et al.   Food and Bioprocess Technology

Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage

(2015) JIANXIONG HAO et al.   JOURNAL OF FOOD PROTECTION

Dietary Nitrates, Nitrites, and Nitrosamines Intake and the Risk of Gastric Cancer: A Meta-Analysis

(2015) Peng Song et al.   Nutrients

Decontamination by ultrasound application in fresh fruits and vegetables

(2014) Jackline Freitas Brilhante de São José et al.   FOOD CONTROL

Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life

(2014) Mehmet Seckin Aday et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ascorbic acid, nitrate, and nitrite concentration relationship to the 24hour light/dark cycle for spinach grown in different conditions

(2012) Audrey Chingzu Chang et al.   FOOD CHEMISTRY

Effect of Organic and Conventional Cropping Systems on Ascorbic Acid, Vitamin C, Flavonoids, Nitrate, and Oxalate in 27 Varieties of Spinach (Spinacia oleracea L.)

(2012) Eunmi Koh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Perchlorate Uptake in Spinach As Related to Perchlorate, Nitrate, And Chloride Concentrations in Irrigation Water

(2011) Wonsook Ha et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)

(2011) Zhao Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

(2009) Isabelle Vandekinderen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization of postharvest ultrasonic treatment of strawberry fruit

(2009) Shifeng Cao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Nitrate reductase activity of two leafy vegetables as affected by nickel and different nitrogen forms

(2008) Renata Matraszek   ACTA PHYSIOLOGIAE PLANTARUM

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chlorine dioxide for minimally processed produce preservation: a review

(2008) Vicente M. Gómez-López et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY