Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation-Reference-Cited by-同舟云学术

Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation

Published:2005 Issue:6 Volume:85 Page:995-1000
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Fan Xuetong

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference23 articles.

1. Radiation preservation of foods of plant origin. Part VI. Mushrooms, tomatoes, minor fruits and vegetables, dried fruits, and nuts

2. and Potentially anticarcinogenic secondary metabolites from fruit and vegetables, in Phytochemistry of Fruit and Vegetables, ed by and Clarendon Press, Oxford, pp 313-329 (1997).

3. Effect of gamma radiation on phenylalanine ammonialyase activity and accumulation of phenolic compounds in citrus fruit peel

4. Histochemical evidence for the relationship between peel damage and the accumulation of phenolic compounds in gamma-irradiated citrus fruit

5. Effect of γ-Irradiation on Phenolic Compounds and Phenylalanine Ammonia-Lyase Activity during Storage in Relation to Peel Injury from Peel of Citrus clementina Hort. Ex. Tanaka

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