Nonthermal processing technologies as elicitors to induce the biosynthesis and accumulation of nutraceuticals in plant foods-Reference-Cited by-同舟云学术

Nonthermal processing technologies as elicitors to induce the biosynthesis and accumulation of nutraceuticals in plant foods

Published:2017-02 Issue: Volume:60 Page:80-87
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Jacobo-Velázquez Daniel A.^ORCID,Cuéllar-Villarreal María del Rosario,Welti-Chanes Jorge,Cisneros-Zevallos Luis,Ramos-Parra Perla A.,Hernández-Brenes Carmen

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

1. Ultrasound in food technology;Baysal,2011

2. Induction and control of chromoplast-specific carotenoid genes by oxidative stress;Bouvier;Journal of Biological Chemistry,1998

3. High hydrostatic pressure activates transcription factors involved in Saccharomyces cerevisiae stress tolerance;Bravim;Current Pharmaceutical Biotechnology,2012

4. Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest;Cao;Food Control,2010

5. Consumer concerns and expectations about novel food processing technologies: Effects on product liking;Cardello;Appetite,2003

Cited by 57 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism;Food Chemistry;2025-01

2. Comparative physiological and transcriptomic analysis of sono-biochemical control over post-acidification of Lactobacillus delbrueckii subsp. bulgaricus;Food Microbiology;2024-09

3. Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment;Foods;2024-05-21

4. Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables;Plant Foods for Human Nutrition;2024-05-18

5. Effects of pulsed electric field technology on the nutritional value and biological function of plant food;Frontiers in Sustainable Food Systems;2024-05-02