UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli

(2015) Ginés Benito Martínez-Hernández et al.   FOOD CONTROL

Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli

(2015) Ginés Benito Martínez-Hernández et al.   FOOD MICROBIOLOGY

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

(2015) Noelia Castillejo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

(2015) Ginés Benito Martínez-Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Combined effect of water loss and wounding stress on gene activation of metabolic pathways associated with phenolic biosynthesis in carrot

(2015) Alejandro Becerra-Moreno et al.   Frontiers in Plant Science

Biosynthesis of carotenoids in carrot: An underground story comes to light

(2013) Manuel Rodriguez-Concepcion et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

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

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

Plants as Biofactories: Glyphosate-Induced Production of Shikimic Acid and Phenolic Antioxidants in Wounded Carrot Tissue

(2012) Alejandro Becerra-Moreno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultraviolet-B light treatment increases antioxidant capacity of carrot products

(2012) Roberto J Avena-Bustillos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

(2012) Carla Alegria et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combination of electrolysed water, UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality

(2012) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Health Benefits of Fruits and Vegetables

(2012) Joanne L. Slavin et al.   Advances in Nutrition

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

(2011) Alejandro Tomás-Callejas et al.   Innovative Food Science & Emerging Technologies

Plants as Biofactories: Physiological Role of Reactive Oxygen Species on the Accumulation of Phenolic Antioxidants in Carrot Tissue under Wounding and Hyperoxia Stress

(2011) Daniel A. Jacobo-Velázquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Effect of UV-C radiation on quality of minimally processed spinach leaves

(2008) Francisco Artés-Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE