Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy

Potential of Vis-NIR spectroscopy for detection of chilling injury in kiwifruit

(2020) Zhen Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Water molecular structure underpins extreme desiccation tolerance of the resurrection plant Haberlea rhodopensis

(2019) Shinichiro Kuroki et al.   Scientific Reports

The impacts of Japanese food losses and food waste on global natural resources and greenhouse gas emissions

(2019) Yosuke Munesue et al.   JOURNAL OF INDUSTRIAL ECOLOGY

Distribution of primary and secondary metabolites among the leaf layers of headed cabbage (Brassica oleracea var. capitata)

(2019) Yanting Zhao et al.   FOOD CHEMISTRY

Optical properties of healthy and rotten onion flesh from 700 to 1000 nm

(2018) Jason Sun et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Summer storage of cabbage

(2018) Y. Osher et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus ( Nelumbo nucifera G.) root

(2017) Ting Min et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Positioning in spectral measurement dominates estimation performance of internal rot in onion bulbs

(2017) Shinichiro Kuroki et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview

(2016) Dunja Šamec et al.   PHYTOCHEMISTRY REVIEWS

Estimation of the prior storage period of lamb’s lettuce based on visible/near infrared reflectance spectroscopy

(2016) Bert A.J.G. Jacobs et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Gamma irradiation inhibits wound induced browning in shredded cabbage

(2015) Aparajita Banerjee et al.   FOOD CHEMISTRY

Rapid determination of cabbage quality using visible and near-infrared spectroscopy

(2014) Somsak Kramchote et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Short postharvest storage under low relative humidity improves quality and shelf life of minimally processed baby spinach (Spinacia oleracea L.)

(2012) María S. Medina et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

(2010) Zhao Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Lettuce quality loss under conditions that favor the wilting phenomenon

(2010) M.V. Agüero et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in antioxidant compounds in white cabbage during winter storage

(2009) Natalia Hounsome et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy

(2008) Dazhou Zhu et al.   FOOD CHEMISTRY

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

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