Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

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

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

Kinetics of carrot texture degradation under pasteurization conditions

(2013) Jing Peng et al.   JOURNAL OF FOOD ENGINEERING

Continuous microwave treatment to control postharvest brown rot in stone fruit

(2013) M. Sisquella et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

(2012) Massimiliano Rinaldi et al.   Food and Bioprocess Technology

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

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

Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity

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

Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs

(2012) R. Pushkala et al.   Innovative Food Science & Emerging Technologies

Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

(2012) Carla Alegria et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

(2012) Ginés Benito Martínez-Hernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combination of electrolysed water, UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality

(2012) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

High pressure carbon dioxide treatment for fresh-cut carrot slices

(2011) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Plants as Biofactories: Physiological Role of Reactive Oxygen Species on the Accumulation of Phenolic Antioxidants in Carrot Tissue under Wounding and Hyperoxia Stress

(2011) Daniel A. Jacobo-Velázquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis

(2011) M.L. Amodio et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot

(2009) Carla Alegria et al.   Innovative Food Science & Emerging Technologies

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Chlorination disinfection by-products, public health risk tradeoffs and me

(2009) Steve E. Hrudey   WATER RESEARCH

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

Effect of heat treatments on gene expression and enzyme activities associated to cell wall degradation in strawberry fruit

(2008) Gustavo A. Martínez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities

(2008) J. Basilio Heredia et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY