138 related articles for article (PubMed ID: 32478414)
1. Sanitizing after fresh-cutting carrots reduces the wound-induced accumulation of phenolic antioxidants compared to sanitizing before fresh-cutting.
Gastélum-Estrada A; Hurtado-Romero A; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Sci Food Agric; 2020 Oct; 100(13):4995-4998. PubMed ID: 32478414
[TBL] [Abstract][Full Text] [Related]
2. Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity.
Surjadinata BB; Cisneros-Zevallos L
Food Chem; 2012 Sep; 134(2):615-24. PubMed ID: 23107670
[TBL] [Abstract][Full Text] [Related]
3. The effect of temperature on phenolic content in wounded carrots.
Han C; Li J; Jin P; Li X; Wang L; Zheng Y
Food Chem; 2017 Jan; 215():116-23. PubMed ID: 27542457
[TBL] [Abstract][Full Text] [Related]
4. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products.
Du WX; Avena-Bustillos RJ; Breksa AP; McHugh TH
Food Chem; 2012 Oct; 134(4):1862-9. PubMed ID: 23442631
[TBL] [Abstract][Full Text] [Related]
5. Physiological and Transcriptomic Analysis Validates Previous Findings of Changes in Primary Metabolism for the Production of Phenolic Antioxidants in Wounded Carrots.
Han C; Jin P; Li M; Wang L; Zheng Y
J Agric Food Chem; 2017 Aug; 65(33):7159-7167. PubMed ID: 28759723
[TBL] [Abstract][Full Text] [Related]
6. Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress.
Jacobo-Velázquez DA; Martínez-Hernández GB; Del C Rodríguez S; Cao CM; Cisneros-Zevallos L
J Agric Food Chem; 2011 Jun; 59(12):6583-93. PubMed ID: 21553806
[TBL] [Abstract][Full Text] [Related]
7. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
Santana-Gálvez J; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Food Sci; 2019 May; 84(5):1151-1161. PubMed ID: 30994933
[TBL] [Abstract][Full Text] [Related]
8. UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding.
Surjadinata BB; Jacobo-Velázquez DA; Cisneros-Zevallos L
Molecules; 2017 Apr; 22(4):. PubMed ID: 28441769
[TBL] [Abstract][Full Text] [Related]
9. Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing.
Alegria C; Gonçalves EM; Moldão-Martins M; Abreu M
Food Sci Technol Int; 2022 Jul; 28(5):421-429. PubMed ID: 34078129
[TBL] [Abstract][Full Text] [Related]
10. Effect of post-harvest interventions on surficial carrot bacterial community dynamics, pathogen survival, and antibiotic resistance.
Dharmarha V; Pulido N; Boyer RR; Pruden A; Strawn LK; Ponder MA
Int J Food Microbiol; 2019 Feb; 291():25-34. PubMed ID: 30445282
[TBL] [Abstract][Full Text] [Related]
11. Fresh-cut product sanitation and wash water disinfection: problems and solutions.
Gil MI; Selma MV; López-Gálvez F; Allende A
Int J Food Microbiol; 2009 Aug; 134(1-2):37-45. PubMed ID: 19539390
[TBL] [Abstract][Full Text] [Related]
12. Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
Avena-Bustillos RJ; Du WX; Woods R; Olson D; Breksa AP; McHugh TH
J Sci Food Agric; 2012 Aug; 92(11):2341-8. PubMed ID: 22419219
[TBL] [Abstract][Full Text] [Related]
13. Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals.
Alvarado-Ramírez M; Santana-Gálvez J; Santacruz A; Carranza-Montealvo LD; Ortega-Hernández E; Tirado-Escobosa J; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Food Sci; 2018 Sep; 83(9):2351-2361. PubMed ID: 30101977
[TBL] [Abstract][Full Text] [Related]
14. Plants as biofactories: glyphosate-induced production of shikimic acid and phenolic antioxidants in wounded carrot tissue.
Becerra-Moreno A; Benavides J; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Agric Food Chem; 2012 Nov; 60(45):11378-86. PubMed ID: 23101679
[TBL] [Abstract][Full Text] [Related]
15. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.
Gómez-López VM; Devlieghere F; Ragaert P; Debevere J
Int J Food Microbiol; 2007 May; 116(2):221-7. PubMed ID: 17306398
[TBL] [Abstract][Full Text] [Related]
16. Sanitation procedure affects biochemical and nutritional changes of shredded carrots.
Ruiz-Cruz S; Islas-Osuna MA; Sotelo-Mundo RR; Vázquez-Ortiz F; González-Aguilar GA
J Food Sci; 2007 Mar; 72(2):S146-52. PubMed ID: 17995856
[TBL] [Abstract][Full Text] [Related]
17. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots.
Viacava F; Santana-Gálvez J; Heredia-Olea E; Pérez-Carrillo E; Nair V; Cisneros-Zevallos L; Jacobo-Velázquez DA
Food Chem; 2020 Mar; 307():125551. PubMed ID: 31648173
[TBL] [Abstract][Full Text] [Related]
18. Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects.
Martínez-Hernández GB; Amodio ML; Colelli G
J Sci Food Agric; 2016 Apr; 96(6):2063-72. PubMed ID: 26112226
[TBL] [Abstract][Full Text] [Related]
19. Influence of washing treatment and storage atmosphere on phenylalanine ammonia-lyase activity and phenolic acid content of minimally processed carrot sticks.
Klaiber RG; Baur S; Koblo A; Carle R
J Agric Food Chem; 2005 Feb; 53(4):1065-72. PubMed ID: 15713021
[TBL] [Abstract][Full Text] [Related]
20. Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh-cut carrots.
Chen C; Hu W; Zhang R; Jiang A; Liu C
J Sci Food Agric; 2018 Sep; 98(12):4726-4732. PubMed ID: 29542138
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
