Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment
Jianxiong Hao(Hebei University of Science and Technology), LI Li-te(China Agricultural University), Tianpeng Chen(China Agricultural University), Haijie Liu(Capital Medical University), Yi‐Cheng Su(Oregon State University), Yanxin Zhou(Hebei University of Science and Technology), Wuyundalai(Hebei University of Science and Technology)
Cited by 47
Related Papers
In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)
|Food Chemistry|2007|193
The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)
|Food Chemistry|2012|166
Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat
|Food Chemistry|2016|91
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
|International Journal of Food Microbiology|2012|84