Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory
activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives …

Ethylene scavenging film based on corn starch (CS) and gum acacia (GA) nanocomposite
film impregnated with sepiolite (SP) was fabricated by the casting method and characterized …

An active cardboard tray coated with a water-based emulsion including encapsulated (in β−
cyclodextrins (CDs)) essential oils (EOs) was used to study the quality changes of cherry …

Fresh–cut apple browning has been conventionally tried to control with the help of ascorbic
acid dips, although such antioxidant effect is limited. Lycopene, absent in apple flesh, is the …

Foods high in phytochemicals are known for their role in the prevention of chronic disease
development, but after processing and storage, such food products may lose part of their …

The effects of neutral electrolysed water (NEW), ultraviolet light C (UV-C) and
superatmospheric O2 packaging (HO), single or combined, on the quality of fresh-cut kailan …

Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative
senescence. The present study investigated effects of polysaccharide‐based edible …

In this study, the effects of supplementary UV radiation during the vegetative period on
antioxidant compounds, antioxidant activity and postharvest quality of broccoli heads during …

The objective of this investigation was to evaluate household cooking techniques on the
changes of colour properties, antioxidants and antioxidant activity (FRAP activity), as well as …

The glucosinolates, sulforaphane, vitamin C and lutein content after several industrial
cooking methods on the new kailan-hybrid broccoli and their changes during storage for …