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Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages

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Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage

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Changes in starch and soluble sugar concentrations in winter squash mesocarp during storage at different temperatures

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Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo)

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Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

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