Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)

Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia)

Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce)

Thermal processing affecting phytochemical contents and total antioxidant capacity in broccoli (Brassica oleraceaL.)

Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh‐cut celery (Apium graveolens var. dulce) petioles

Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols