1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

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Effect of apple leaves addition on physicochemical properties of cloudy beverages

(2012) Joanna Kolniak-Ostek et al.   INDUSTRIAL CROPS AND PRODUCTS

The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity

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RIPENING OF CLIMACTERIC FRUITS AND THEIR CONTROL

(2010) A. PAYASI et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of Enzymatic Mash Treatment and Storage on Phenolic Composition, Antioxidant Activity, and Turbidity of Cloudy Apple Juice

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The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour

(2008) Aneta Wojdyło et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant capacity and total phenolic content of selected plants from Turkey

(2008) Ayşegül Kırca et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

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Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post-harvest storage

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