Concepedia

Minimally Processed Vegetables

Minimally Processed Vegetables is a category of fresh vegetable products that undergo limited physical alterations such as washing, peeling, slicing, or packaging, without applying significant preservation techniques like thermal processing, freezing, or chemical additives, thereby retaining their natural nutritional and sensory properties.

85

Publications

7.3K

Citations

310

Authors

115

Institutions

Publications per year

2017–2026

20

Variants

Minimally Processed Vegetable Products

Parents

Publications

85

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

Maribel Abadías, J. Usall, Marina Anguera et al. · International Journal of Food Microbiology · 2008 · 730 citations

, , +16

New approaches in improving the shelf life of minimally processed fruit and vegetables

Raija Ahvenainen · Trends in Food Science & Technology · 1996 · 572 citations

, , +14

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter Ragaert, Wim Verbeke, Frank Devlieghere et al. · Food Quality and Preference · 2003 · 464 citations

, , +12

PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

R. S. Rolle, Grady W. Chism · Journal of Food Quality · 1987 · 322 citations

, , +17

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

Maribel Abadías, J. Usall, Márcia Oliveira et al. · International Journal of Food Microbiology · 2008 · 262 citations

, , +16

1–5 of 85

Authors

310

  1. JD
    Johan Debevere

    Ghent University, Belgium

    5 publications · 850 citations

    5

    h-index

  2. FD
    Frank Devlieghere

    Ghent University, Belgium

    4 publications · 831 citations

    4

    h-index

  3. MA
    Matteo Alessandro Del Nobile

    University of Foggia, Italy

    3 publications · 267 citations

    3

    h-index

  4. AM
    Alessandro Miceli

    University of Palermo, Italy

    3 publications · 95 citations

    3

    h-index

  5. RA
    Raija Ahvenainen

    VTT Technical Research Centre of Finland, Finland

    3 publications · 678 citations

    3

    h-index

1–5 of 310

Institutions

115

  1. University of Foggia

    Foggia, Italy

    5 h-index

    22 publications

    1.5K citations

  2. Ghent University

    Ghent, Belgium

    4 h-index

    15 publications

    3.3K citations

  3. Universitat de Lleida

    Lleida, Spain

    3 h-index

    15 publications

    5.3K citations

  4. Wageningen University & Research

    Wageningen, The Netherlands

    3 h-index

    6 publications

    402 citations

  5. Sécurité et Qualité des Produits d'Origine Végétale

    Avignon, France

    2 h-index

    5 publications

    397 citations

  6. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    2 h-index

    6 publications

    123 citations

  7. Centre de Coopération Internationale en Recherche Agronomique pour le Développement

    Paris, France

    2 h-index

    9 publications

    489 citations

  8. University of Palermo

    Palermo, Italy

    2 h-index

    6 publications

    228 citations

1–8 of 115

Venues

  1. International Journal of Food Microbiology

    7 publications · 1.7K citations

    7

    h-index

  2. Trends in Food Science & Technology

    6 publications · 1.4K citations

    6

    h-index

  3. Postharvest Biology and Technology

    6 publications · 366 citations

    6

    h-index

  4. Journal of Food Quality

    4 publications · 533 citations

    4

    h-index

  5. Journal of Food Engineering

    3 publications · 152 citations

    3

    h-index

1–5