Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

Effects of UV-C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus ) during storage

(2016) Yuanyuan Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two-Dimensional High Performance Liquid Chromatography and HPLC-MS

(2016) Jie Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

ABA and UV-C effects on quality, antioxidant capacity and anthocyanin contents of strawberry fruit (Fragaria ananassa Duch.)

(2014) Dongdong Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Competitive interactions inside mixed-culture biofilms of Salmonella Typhimurium and cultivable indigenous microorganisms on lettuce enhance microbial resistance of their sessile cells to ultraviolet C (UV-C) irradiation

(2013) Iqbal Kabir Jahid et al.   FOOD RESEARCH INTERNATIONAL

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

(2012) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

The influence of post-harvest UV-C hormesis on lycopene, β-carotene, and phenolic content and antioxidant activity of breaker tomatoes

(2012) Sergio Bravo et al.   FOOD RESEARCH INTERNATIONAL

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

(2012) Wieslaw Wiczkowski et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

(2012) Changho Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic compounds in fruits - an overview

(2012) Charles W. I. Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage

(2012) Yan Shen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

(2012) Chang-hong LIU et al.   Journal of Integrative Agriculture

Negative-pressure cavitation extraction of cajaninstilbene acid and pinostrobin from pigeon pea [Cajanus cajan (L.) Millsp.] leaves and evaluation of antioxidant activity

(2011) Yu Kong et al.   FOOD CHEMISTRY

Preparative separation of phenylpropenoid glycerides from the bulbs of Lilium lancifolium by high-speed counter-current chromatography and evaluation of their antioxidant activities

(2011) Jianguang Luo et al.   FOOD CHEMISTRY

Structure (micro, ultra, nano), color and mechanical properties of Vitis labrusca L. (grape berry) fruits treated by hydrogen peroxide, UV–C irradiation and ultrasound

(2011) Joaquín Fava et al.   FOOD RESEARCH INTERNATIONAL

Rapid Separation and Identification of Anthocyanins from Flowers of Viola yedoensis and V. prionantha by High-performance Liquid Chromatography-Photodiode Array Detection-Electrospray Ionisation Mass Spectrometry

(2011) Jie Zhang et al.   PHYTOCHEMICAL ANALYSIS

Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms

(2011) Wenqiang Guan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Protective actions of microalgae against endogenous and exogenous advanced glycation endproducts (AGEs) in human retinal pigment epithelial cells

(2011) Zheng Sun et al.   Food & Function

UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

(2010) Víctor H. Escalona et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage

(2010) Tianjia Jiang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of Postharvest UV-C Hormesis on the Bioactive Components of Tomato during Post-treatment Handling

(2009) S. L. Jagadeesh et al.   Food and Bioprocess Technology

Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C

(2009) Chien Y. Wang et al.   FOOD CHEMISTRY

Anthocyanin profiles of major red grape (Vitis viniferaL.) varieties cultivated in Greece and their relationship within vitroantioxidant characteristics

(2009) Stamatina Kallithraka et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage

(2008) L.H. Liu et al.   FOOD CHEMISTRY

Accumulation of Flavonoids in an ntra ntrb Mutant Leads to Tolerance to UV-C

(2008) Talaat Bashandy et al.   Molecular Plant

NaCl-Induced Alternations of Cellular and Tissue Ion Fluxes in Roots of Salt-Resistant and Salt-Sensitive Poplar Species

(2008) J. Sun et al.   PLANT PHYSIOLOGY

Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit

(2007) Mustafa Erkan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY