1. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties.;Alasalvar;J Agric Food Chem,2001
2. Civello, P.M., Vicente, A.R., and Martínez, G.A. (2006). UV-C technology to control postharvest diseases of fruits and vegetables. In Recent Advances in Alternative Postharvest Technologies to Control Fungal Diseases in Fruits and Vegetables, R. Troncoso-Rojas, M.E. Tiznado-Hernández, and A. González-León, eds. (Kerala, India), p.71–102.
3. Physiological and transcriptomic analysis validates previous findings of changes in primary metabolism for the production of phenolic antioxidants in wounded carrots.;Han;J Agric Food Chem,2017
4. The effect of temperature on phenolic content in wounded carrots.;Han;Food Chem,2017
5. Effects of cultivation year and growing location on the phenolic profile of differently coloured carrot cultivars.;Kramer;J. Appl. Bot. Food Qual.,2013