Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango

Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality

(2016) B. Salinas-Roca et al.   FOOD CONTROL

Low fluence pulsed light enhanced phytochemical content and antioxidant potential of ‘Tommy Atkins’ mango peel and pulp

(2016) Mônica M.A. Lopes et al.   Innovative Food Science & Emerging Technologies

Polyphenolic contents and the effects of methanol extracts from mango varieties on breast cancer cells

(2015) Van Le Thu Hoang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of postharvest ripening on the nutraceutical and physicochemical properties of mango (Mangifera indica L. cv Keitt)

(2015) Ingrid P. Ibarra-Garza et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient

(2014) Eva Dorta et al.   FOOD RESEARCH INTERNATIONAL

Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes

(2013) Florence Charles et al.   Innovative Food Science & Emerging Technologies

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

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

(2012) H. Palafox-Carlos et al.   FOOD CHEMISTRY

Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

(2012) Rosario Maribel Robles-Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Brief postharvest exposure to pulsed light stimulates coloration and anthocyanin accumulation in fig fruit (Ficus carica L.)

(2012) Victor Rodov et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

(2011) Silvia A. Valencia-Chamorro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

(2011) Lars Müller et al.   FOOD CHEMISTRY

Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults

(2011) Maribel Robles-Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

(2011) J. Bonilla et al.   JOURNAL OF FOOD ENGINEERING

Polyphenolic compounds and antioxidant properties in mango fruits

(2011) Xiaowei Ma et al.   SCIENTIA HORTICULTURAE

Mango Extracts and the Mango Component Mangiferin Promote Endothelial Cell Migration

(2010) Noor Huda Daud et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

(2010) Gemma Oms-Oliu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

(2009) Mª Alejandra Rojas-Graü et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera IndicaL.) as Affected by Low-Temperature Storage

(2009) R.M. Robles-Sánchez et al.   JOURNAL OF FOOD SCIENCE

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

(2008) S.M.R. Ribeiro et al.   FOOD CHEMISTRY

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

(2008) Khuyen T. H. Dang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indicaL.)

(2008) Jacqueline C. Barreto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY