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Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

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Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment

(2013) Xiangyong Meng et al.   Food and Bioprocess Technology

Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and ‘Parthenon’ broccoli as affected by temperature and atmosphere composition

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High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

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Critical review: vegetables and fruit in the prevention of chronic diseases

(2012) Heiner Boeing et al.   EUROPEAN JOURNAL OF NUTRITION

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

(2012) Ginés B. Martínez-Hernández et al.   Food and Bioprocess Technology

Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging

(2012) M.F. Fernández-León et al.   FOOD CONTROL

Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

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Effects of high hydrostatic pressure on color of spinach purée and related properties

(2012) Rongrong Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review

(2012) Yougui Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Rheological, textural and spectral characteristics of sorbitol substituted mango jam

(2011) Santanu Basu et al.   JOURNAL OF FOOD ENGINEERING

Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli

(2011) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

(2010) Derek F. Keenan et al.   Innovative Food Science & Emerging Technologies

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

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Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

(2010) Markus Walkling-Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nonisothermal heat resistance determinations with the thermoresistometer Mastia

(2009) R. Conesa et al.   JOURNAL OF APPLIED MICROBIOLOGY

Bio-protective effects of glucosinolates – A review

(2009) Adarsh Pal Vig et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure

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