研究论文
Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices
Vincenzo Sicari, Rosa Romeo, Mariarosaria Leporini, Teresa Maria Pellicanò, Rosa Tundis, Monica Rosa Loizzo
University of Reggio Calabria University of Calabria
来源Journal of Food Measurement & Characterization
年份2021
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逐年被引趋势
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8
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0.53
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学术脉络
学科主题
生物医学Food Drying and Modeling
Postharvest Quality and Shelf Life Management · Phytochemicals and Antioxidant Activities
参考文献 50
Color difference ΔE : a survey
被引 133Wojciech S. Mokrzycki, M. Tatol · Machine Graphics and Vision · 2011
Profiling of phenolic and other polar compounds in zucchini (Cucurbita pepo L.) by reverse-phase high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry
被引 87Ihsan Iswaldi, Ana María Gómez‐Caravaca, Jesús Lozano‐Sánchez · Food Research International · 2012
Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment
被引 158Amit Kumar Jaiswal, Shilpi Gupta, Nissreen Abu‐Ghannam · Food Chemistry · 2011
此处列出前 3 条
引用本文 8
Insights into recent innovations in anti browning strategies for fruit and vegetable preservation
被引 93Balakrishnan Navina, Kulakkunnath Keshav Huthaash, Nandha Kumar Velmurugan · Trends in Food Science & Technology · 2023
Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies
被引 45Jianing Zhang, Junjun Zhang, Lidan Zhang · Foods · 2025
Effect of aloe-vera coating on the quality of mechanically damaged zucchini during long-term storage
被引 11Raghaib Al Lawati, Zubaida Al Shukaili, Mai Al‐Dairi · Sustainable Chemistry and Pharmacy · 2024
按被引量排序，此处列出前 3 条