Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

(2016) C. Fadda et al.   CZECH JOURNAL OF FOOD SCIENCES

Impact of a new postharvest disinfection method based on peracetic acid fogging on the phenolic profile of strawberries

(2016) Franco Van de Velde et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism

(2014) M.L. Amodio et al.   JOURNAL OF FOOD ENGINEERING

Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

(2013) Franco Van de Velde et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity

(2012) Bernadeth B. Surjadinata et al.   FOOD CHEMISTRY

Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)

(2012) J. Crecente-Campo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparison of the ARMA, ARIMA, and the autoregressive artificial neural network models in forecasting the monthly inflow of Dez dam reservoir

(2012) Mohammad Valipour et al.   JOURNAL OF HYDROLOGY

Optimization and Validation of a UV–HPLC Method for Vitamin C Determination in Strawberries (Fragaria ananassa Duch.), Using Experimental Designs

(2011) Franco Van de Velde et al.   Food Analytical Methods

1-Methylcyclopropene (1-MCP) delays senescence, maintains quality and reduces browning of non-climacteric eggplant (Solanum melongena L.) fruit

(2010) Juan F. Massolo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres

(2009) Isabel Odriozola-Serrano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

(2009) I. Odriozola-Serrano et al.   JOURNAL OF FOOD SCIENCE

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)

(2007) Marcia da Silva Pinto et al.   FOOD CHEMISTRY