Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

Francisco A. Tómas‐Barberán, Juan Carlos Espı́n · Journal of the Science of Food and Agriculture · 2001 · 1.3K citations

Agriculture, Food Science, Plant Sciences +17

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

Agriculture, Food Science, Microbiology +16

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

Agriculture, Food Science, Nutritional Sciences +12

Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock

Mikal E. Saltveit · Postharvest Biology and Technology · 2000 · 339 citations

Agriculture, Biochemistry, Plant Sciences +16

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

H.R. BOUN, C.C. Huxsoll · Journal of Food Science · 1991 · 281 citations

Agriculture, Food Science, Food Processing +10