Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid

Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

(2015) Kavita Sharma et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase

(2013) Wei Liu et al.   FOOD CHEMISTRY

Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes

(2013) Ana Andréa Teixeira Barbosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Thermal characteristics, chemical composition and polyphenol contents of date-pits powder

(2013) Sithara Suresh et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

(2013) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

(2012) M. Siddiq et al.   FOOD CHEMISTRY

Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs

(2012) R. Pushkala et al.   Innovative Food Science & Emerging Technologies

Antioxidant capacities and total phenolic contents of 56 vegetables

(2012) Gui-Fang Deng et al.   Journal of Functional Foods

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

(2011) Xiaonan Lu et al.   FOOD CHEMISTRY

Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices

(2011) M.R. Pérez-Gregorio et al.   FOOD CONTROL

Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce

(2011) Sang-Hyun Park et al.   JOURNAL OF FOOD SCIENCE

Flavonoids changes in fresh-cut onions during storage in different packaging systems

(2010) M.R. Pérez-Gregorio et al.   FOOD CHEMISTRY

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

(2010) S.M.E. Rahman et al.   FOOD MICROBIOLOGY

Effect of ethanol treatment on physiological and quality attributes of fresh-cut eggplant

(2010) Wenzhong Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ANTIOXIDANTS IN ONION (ALLIUM CEPA L) CULTIVARS GROWN IN INDIA

(2009) CHARANJIT KAUR et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of scale color on the antioxidant capacity of onions

(2009) Ali Fuat Gökçe et al.   SCIENTIA HORTICULTURAE

Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: From kinetics to process validation

(2008) F. Naim et al.   FOOD MICROBIOLOGY

Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics

(2008) Elias Kiassos et al.   Innovative Food Science & Emerging Technologies

Alternative Sanitizers to Chlorine for Use on Fresh-Cut “Galia” (Cucumis melovar.catalupensis) Melon

(2008) A.C. Silveira et al.   JOURNAL OF FOOD SCIENCE

Onion high-pressure processing: Flavonol content and antioxidant activity

(2008) Eduvigis Roldán-Marín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities

(2008) J. Basilio Heredia et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Comparison of the antioxidant activity of two Spanish onion varieties

(2007) J SANTAS et al.   FOOD CHEMISTRY