Effect of high‐voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes

Ruiping Zhao(Hebei North University), LI Li-te(China Agricultural University), Jia Xue(Gansu Agricultural University), Jianxiong Hao(Hebei University of Science and Technology), Haijie Liu(Affiliated Hospital of Chengde Medical College)
Journal of the Science of Food and Agriculture
April 7, 2011
10.1002/jsfa.4369
Cited by 50

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
Tumour-selective activity of RAS-GTP inhibition in pancreatic cancer
|Nature|2024|175
The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)
|Food Chemistry|2012|166
Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods
|LWT|2019|165
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