Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

Corrigendum to “Effect of citric acid combined with UV-C on the quality of fresh-cut apples” [Postharvest Biol. Technol. 111 (2016) 126–131]

(2016) Chen Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

(2015) Dominic Soloman George et al.   JOURNAL OF FOOD SCIENCE

UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics

(2015) L.M. Rodoni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multifaceted Regulations of Gateway Enzyme Phenylalanine Ammonia-Lyase in the Biosynthesis of Phenylpropanoids

(2015) Xuebin Zhang et al.   Molecular Plant

Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

(2015) Encarna Aguayo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Surface Processing: Existing and Potential Applications of Ultraviolet Light

(2014) Lara Manzocco et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit

(2013) Dulce M. Rivera-Pastrana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties

(2011) Lara Manzocco et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)

(2010) Maria L. Lemoine et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UV-C treatment affects the expression and activity of defense genes in strawberry fruit (Fragaria×ananassa, Duch.)

(2010) Marina A. Pombo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives

(2009) Lara Manzocco et al.   Innovative Food Science & Emerging Technologies

UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits

(2009) Mohammad Alothman et al.   Innovative Food Science & Emerging Technologies

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

Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

(2008) Hülya Ölmez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY