Number of times cited according to CrossRef:

Momoko Imai, Takuya Yamane, Miyuki Kozuka, Shigeo Takenaka, Tatsuji Sakamoto, Tetsuo Ishida, Takenori Nakagaki, Yoshihisa Nakano, Hiroshi Inui, Caffeoylquinic acids from aronia juice inhibit both dipeptidyl peptidase IV and α-glucosidase activities, LWT, 10.1016/j.lwt.2020.109544, (109544),

Xue Yi Tan, Azizah Misran, Leona Daniela Jeffery Daim, Phebe Ding, Mohd Sabri Pak Dek, Effect of freezing on minimally processed durian for long term storage, Scientia Horticulturae, 10.1016/j.scienta.2019.109170, 264, (109170),

Karla Ferreira Mendes, Kassio Ferreira Mendes, Sumaya Ferreira Guedes, Lucia Cristina Aparecida Santos Silva, Valter Arthur, Evaluation of physicochemical characteristics in cherry tomatoes irradiated with 60Co gamma-rays on post-harvest conservation, Radiation Physics and Chemistry, 10.1016/j.radphyschem.2020.109139, (109139),

Maryna De Wit, Alba Du Toit, Gernot Osthoff, Arno Hugo, Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars, Frontiers in Sustainable Food Systems, 10.3389/fsufs.2020.00133, 4,

Büşra Bakar, Meltem Çakmak, Muhammad Salihu Ibrahim, Dursun Özer, Sinan Saydam, Fikret Karatas, Investigation of Amounts of Vitamins, Lycopene, and Elements in the Fruits of Opuntia ficus-indica Subjected to Different Pretreatments, Biological Trace Element Research, 10.1007/s12011-020-02050-w,

Eric F. Brown, Ric R. Gonzalez, Tab Burkman, Tim Perez, Indarpal Singh, Kristin J. Reimers, Sohan L. Birla, Comparing nutritional levels in a commercially-available single-serve meal using microwave versus conventional oven heating, Journal of Microwave Power and Electromagnetic Energy, 10.1080/08327823.2020.1755483, (1-11),

Aswathi Soni, Mahmoud Al-Sarayreh, Marlon M. Reis, Jeremy Smith, Kris Tong, Gale Brightwell, Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization, Foods, 10.3390/foods9060837, 9, 6, (837),

Luis Eduardo Ordóñez‐Santos, Jader Martínez‐Girón, Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice, International Journal of Food Science & Technology, 10.1111/ijfs.14263, 55, 1, (201-210),

Adriana Dillenburg Meinhart, Fernanda Mateus Damin, Lucas Caldeirão, Milton de Jesus Filho, Letícia Cardoso da Silva, Lívia da Silva Constant, José Teixeira Filho, Roger Wagner, Helena Teixeira Godoy, Chlorogenic and Caffeic Acids in 64 Fruits Consumed in Brazil, Food Chemistry, 10.1016/j.foodchem.2019.02.004,

Min Li, Kacie K.H.Y. Ho, Micaela Hayes, Mario G. Ferruzzi, The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables, Annual Review of Food Science and Technology, 10.1146/annurev-food-032818-121330, 10, 1, (569-596),

G. Oboh, S.I. Oyeleye, A.O. Ademiluyi, The food and medicinal values of indigenous leafy vegetables, Acta Horticulturae, 10.17660/ActaHortic.2019.1238.15, 1238, (137-156),

C.A. O'Sullivan, G.D. Bonnett, C.L. McIntyre, Z. Hochman, A.P. Wasson, Strategies to improve the productivity, product diversity and profitability of urban agriculture, Agricultural Systems, 10.1016/j.agsy.2019.05.007, 174, (133-144),

Itai B. Mutukwa, Clifford A. Hall, Larry Cihacek, Chiwon W. Lee, Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom (Pleurotus ostreatus), Journal of Food Processing and Preservation, 10.1111/jfpp.13910, 43, 4,

Anabel Rodriguez, Ana María Sancho, Yanina Barrio, Pablo Rosito, Marta Sofía Gozzi, Combined drying of Nopal pads (Opuntia ficus‐indica): Optimization of osmotic dehydration as a pretreatment before hot air drying, Journal of Food Processing and Preservation, 10.1111/jfpp.14183, 43, 11,

Thiraviam Vanitha, Manasikan Thammawong, Hitomi Umehara, Nobutaka Nakamura, Takeo Shiina, Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage, Packaging Technology and Science, 10.1002/pts.2479, 32, 12, (641-648),

Elaine Rush, Fa'asisila Savila, Shabnam Jalili-Moghaddam, Isaac Amoah, Vegetables: New Zealand Children Are Not Eating Enough, Frontiers in Nutrition, 10.3389/fnut.2018.00134, 5,

ADEPOJU Oladejo Thomas, UGOCHUKWU Ihuoma Chinonyerem, Improving Vegetable Diversity and Micronutrient Intake of Nigerians Through Consumption of Lesser Known Silk Cotton (Ceiba pentandra) Leaf, International Journal of Nutrition, 10.14302/issn.2379-7835.ijn-19-2646, 4, 1, (19-30),

Mary M. Flynn, Paul George, Fred Jay Schiffman, Improving Food Security in Medical Students Using a Cooking Program, Journal of Hunger & Environmental Nutrition, 10.1080/19320248.2019.1693470, (1-9),

Mary M. Flynn, Paul George, Fred Jay Schiffman, Food Is Medicine: Using a 4-Week Cooking Program of Plant-Based, Olive oil Recipes to Improve Diet and Nutrition Knowledge in Medical Students, Medical Science Educator, 10.1007/s40670-018-00678-x,

Taylor C. Wallace, Regan L. Bailey, Jeffrey B. Blumberg, Britt Burton-Freeman, C-y. Oliver Chen, Kristi M. Crowe-White, Adam Drewnowski, Shirin Hooshmand, Elizabeth Johnson, Richard Lewis, Robert Murray, Sue A. Shapses, Ding Ding Wang, Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2019.1632258, (1-38),

Adam Florkiewicz, Robert Socha, Agnieszka Filipiak‐Florkiewicz, Kinga Topolska, Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables, Journal of the Science of Food and Agriculture, 10.1002/jsfa.9158, 99, 1, (173-182),

Yue Cui, Da Liu, Jinru Chen, Fate of various Salmonella enterica and enterohemorrhagic Escherichia coli cells attached to alfalfa, fenugreek, lettuce, and tomato seeds during germination, Food Control, 10.1016/j.foodcont.2018.01.011, 88, (229-235),

Olena Vasylyshyna, Olena Vasylyshyna, Cherry chemical composition and antioxidant activity under freezing comprehensive relations assessment, Foods and Raw Materials, 10.21603/2308-4057-2018-2-296-304, 6, 2, (296-304),

Gargi Ghoshal, Emerging Food Processing Technologies, Food Processing for Increased Quality and Consumption, 10.1016/B978-0-12-811447-6.00002-3, (29-65),

Alba du Toit, Maryna de Wit, Gernot Osthoff, Arno Hugo, Relationship and correlation between antioxidant content and capacity, processing method and fruit colour of cactus pear fruit, Food and Bioprocess Technology, 10.1007/s11947-018-2120-7, 11, 8, (1527-1535),

F. October, O.J. Caleb, B.K. Ndimba, Characterization of thirty-five apricot cultivars: aptitude for processing and canning, Acta Horticulturae, 10.17660/ActaHortic.2018.1201.19, 1201, (139-144),

Sze Ying Leong, David John Burritt, Indrawati Oey, Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods, Reference Module in Food Science, 10.1016/B978-0-08-100596-5.21347-4,

Masood Sadiq Butt, M. Tauseef Sultan, Nutritional Profile of Vegetables and Its Significance in Human Health, Handbook of Vegetables and Vegetable Processing, 10.1002/9781119098935, (157-180),

José Miguel Aguilera, Relating Food Engineering to Cooking and Gastronomy, Comprehensive Reviews in Food Science and Food Safety, 10.1111/1541-4337.12361, 17, 4, (1021-1039),

Erin Claire Adkison, William B. Biasi, Veronique Bikoba, Dirk M. Holstege, Elizabeth J. Mitcham, Effect of Canning and Freezing on the Nutritional Content of Apricots, Journal of Food Science, 10.1111/1750-3841.14157, 83, 6, (1757-1761),

A. du Toit, M. de Wit, G. Osthoff, A. Hugo, Antioxidant properties of fresh and processed cactus pear cladodes from selected Opuntia ficus-indica and O. robusta cultivars, South African Journal of Botany, 10.1016/j.sajb.2018.06.014, 118, (44-51),

Sze Ying Leong, David John Burritt, Indrawati Oey, Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods, Innovative Food Processing Technologies, 10.1016/B978-0-12-815781-7.21347-4, (297-304),

Jun Qi, Hu-hu Wang, Guang-hong Zhou, Xing-lian Xu, Xiao Li, Yun Bai, Xiao-bo Yu, Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed, International Journal of Food Properties, 10.1080/10942912.2017.1375514, 20, sup3, (S2579-S2595),

Marielle Margier, Stéphane Georgé, Noureddine Hafnaoui, Didier Remond, Marion Nowicki, Laure Du Chaffaut, Marie-Josèphe Amiot, Emmanuelle Reboul, Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method, Nutrients, 10.3390/nu10111668, 10, 11, (1668),

Ximing Zhan, Zhiwei Zhu, Da-Wen Sun, Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2018.1496900, (1-15),

Kate L. Brookie, Georgia I. Best, Tamlin S. Conner, Intake of Raw Fruits and Vegetables Is Associated With Better Mental Health Than Intake of Processed Fruits and Vegetables, Frontiers in Psychology, 10.3389/fpsyg.2018.00487, 9,

Yu Min Park, Ji Yeon Choi, Eun Yeong Nho, Cheong Mi Lee, In Min Hwang, Naeem Khan, Nargis Jamila, Kyong Su Kim, Determination of macro and trace elements in canned marine products by inductively coupled plasma—optical emission spectrometry (ICP-OES) and ICP—mass spectrometry (ICP-MS), Analytical Letters, 10.1080/00032719.2018.1510938, (1-13),

Bing Yan, Sergio I. Martínez-Monteagudo, Jessica L. Cooperstone, Ken M. Riedl, Steven J. Schwartz, V . M. Balasubramaniam, Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice, Food and Bioprocess Technology, 10.1007/s11947-016-1859-y, 10, 5, (808-818),

Jessica Fernanda Hoffmann, Giovana Paula Zandoná, Priscila Silveira dos Santos, Camila Müller Dallmann, Francine Bonemann Madruga, Cesar Valmor Rombaldi, Fábio Clasen Chaves, Stability of bioactive compounds in butiá ( Butia odorata ) fruit pulp and nectar, Food Chemistry, 10.1016/j.foodchem.2017.05.154, 237, (638-644),

R.A. Stanley, K. Petersen, Microwave-assisted pasteurization and sterilization—commercial perspective, The Microwave Processing of Foods, 10.1016/B978-0-08-100528-6.00010-3, (200-219),

Sze Ying Leong, Indrawati Oey, Measures of Food Quality, Reference Module in Food Science, 10.1016/B978-0-08-100596-5.21140-2,

P.J. Fellows, Blanching, Food Processing Technology, 10.1016/B978-0-08-100522-4.00009-2, (525-538),

Lies Kips, Domien De Paepe, Lieven Van Meulebroek, Christof Van Poucke, Romain Larbat, Nathalie Bernaert, Els Van Pamel, Marc De Loose, Katleen Raes, Bart Van Droogenbroeck, A novel spiral-filter press for tomato processing: process impact on phenolic compounds, carotenoids and ascorbic acid content, Journal of Food Engineering, 10.1016/j.jfoodeng.2017.06.010, 213, (27-37),

Diana Behsnilian, Esther Mayer-Miebach, Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red), Food Control, 10.1016/j.foodcont.2016.09.045, 73, (761-767),

Md. Nahidul Islam, Min Zhang, Benu Adhikari, Ultrasound-Assisted Freezing of Fruits and Vegetables: Design, Development, and Applications, Global Food Security and Wellness, 10.1007/978-1-4939-6496-3, (457-487),

Claudio Eduardo dos Santos Cruxen, Jessica Fernanda Hoffmann, Giovana Paula Zandoná, Ângela Maria Fiorentini, Cesar Valmor Rombaldi, Fabio Clasen Chaves, Probiotic butiá ( Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage, LWT - Food Science and Technology, 10.1016/j.lwt.2016.09.011, 75, (379-385),

P.J. Fellows, Heat sterilisation, Food Processing Technology, 10.1016/B978-0-08-100522-4.00012-2, (581-622),

Rickelle Richards, Lora Beth Brown, D. Pauline Williams, Dennis L. Eggett, Developing a Questionnaire to Evaluate College Students' Knowledge, Attitude, Behavior, Self-efficacy, and Environmental Factors Related to Canned Foods, Journal of Nutrition Education and Behavior, 10.1016/j.jneb.2016.10.004, 49, 2, (117-124.e1),

Kranti Mulik, Lindsey Haynes-Maslow, The Affordability of MyPlate: An Analysis of SNAP Benefits and the Actual Cost of Eating According to the Dietary Guidelines, Journal of Nutrition Education and Behavior, 10.1016/j.jneb.2017.06.005, 49, 8, (623-631.e1),

Giampaolo Raimondi, Youssef Rouphael, Marios C. Kyriacou, Emilio Di Stasio, Giancarlo Barbieri, Stefania De Pascale, Genotypic, storage and processing effects on compositional and bioactive components of fresh sprouts, LWT - Food Science and Technology, 10.1016/j.lwt.2017.01.005, 85, (394-399),

Jihan Santanina J. Santiago, Zahra Jamsazzadeh Kermani, Fei Xu, Ann M. Van Loey, Marc E. Hendrickx, The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure, Innovative Food Science & Emerging Technologies, 10.1016/j.ifset.2017.07.028, 43, (35-44),

Ruth MacDonald, Cheryll Reitmeier, Sustainability of the Food System, Understanding Food Systems, 10.1016/B978-0-12-804445-2.00008-9, (287-338),

Lucrezia Cosmai, Francesco Caponio, Antonella Pasqualone, Vito M Paradiso, Carmine Summo, Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage, Journal of the Science of Food and Agriculture, 10.1002/jsfa.8365, 97, 14, (4904-4911),

Jun Qi, Deng‐yong Liu, Guang‐hong Zhou, Xing‐lian Xu, Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens, Journal of Food Science, 10.1111/1750-3841.13801, 82, 9, (2031-2040),

Soo Yeon Choi, Sang Don Ryu, Byeong-Yong Park, Se-Ri Kim, Hyun-Ju Kim, Seungdon Lee, Won-Il Kim, Mathematical modeling of growth of Escherichia coli strain RC-4-D isolated from red kohlrabi sprout seeds, Korean Journal of Food Preservation, 10.11002/kjfp.2017.24.6.778, 24, 6, (778-785),

Axelle Septembre-Malaterre, Fabienne Remize, Patrick Poucheret, Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation, Food Research International, 10.1016/j.foodres.2017.09.031,

K. Bolade Mathew, E. Agarry Israel, O. Bolade Oladayo, Impact of trona-aided boiling on the phytochemical constituents and beneficial micronutrients of lima bean (Phaseolus lunatus L.), African Journal of Biotechnology, 10.5897/AJB2017.16191, 16, 43, (2062-2071),

Carolyn F. Weber, Broccoli Microgreens: A Mineral-Rich Crop That Can Diversify Food Systems, Frontiers in Nutrition, 10.3389/fnut.2017.00007, 4,

S. Whybrow, J.L. Hollis, J.I. Macdiarmid, Social deprivation is associated with poorer adherence to healthy eating dietary goals: analysis of household food purchases, Journal of Public Health, 10.1093/pubmed/fdx007, (1-8),

Jamie A. Farrell, Loraine S. Cordeiro, Jing Qian, Lisa Sullivan-Werner, Jerusha L. Nelson-Peterman, Food Affordability, Food Security, and the Expanded Food and Nutrition Education Program, Journal of Hunger & Environmental Nutrition, 10.1080/19320248.2017.1315326, (1-12),

Krystyna Pogoń, Aleksandra Gabor, Grażyna Jaworska, Emilia Bernaś, Effect of Traditional Canning in Acetic Brine on the Antioxidants and Vitamins in Boletus edulis and Suillus luteus Mushrooms, Journal of Food Processing and Preservation, 10.1111/jfpp.12826, 41, 2,

Francesca D’Acunzo, Donato Giannino, Vincenzo Longo, Marco Ciardi, Giulio Testone, Giovanni Mele, Chiara Nicolodi, Maria Gonnella, Massimiliano Renna, Giuseppe Arnesi, Alessandro Schiappa, Ornella Ursini, Influence of cultivation sites on sterol, nitrate, total phenolic contents and antioxidant activity in endive and stem chicory edible products, International Journal of Food Sciences and Nutrition, 10.1080/09637486.2016.1221386, 68, 1, (52-64),

Canning: Impact on Food Products Quality Attributes, Food Processing Technologies, 10.1201/9781315372365, (27-45),

Ana Oliveira, Elisabete M.C. Alexandre, Marta Coelho, Rui M. Barros, Domingos P.F. Almeida, Manuela Pintado, Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization, LWT - Food Science and Technology, 10.1016/j.lwt.2015.10.037, 66, (361-368),

L. Sturtewagen, W. De Soete, J. Dewulf, C. Lachat, S. Lauryssen, B. Heirman, F. Rossi, T. Schaubroeck, Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or Quorn™ as protein source, Journal of Cleaner Production, 10.1016/j.jclepro.2015.09.006, 112, (196-204),

Alessandra Frati, Elena Antonini, Paolino Ninfali, Industrial freezing, cooking, and storage differently affect antioxidant nutrients in vegetables, Fruits, Vegetables, and Herbs, 10.1016/B978-0-12-802972-5.00002-0, (23-39),

H.T. Elsadr (Abu Eesa), S. Sherif, Peaches and Nectarines, Encyclopedia of Food and Health, 10.1016/B978-0-12-384947-2.00527-4, (270-276),

Marjorie R. Freedman, Victor L. Fulgoni, Canned Vegetable and Fruit Consumption Is Associated with Changes in Nutrient Intake and Higher Diet Quality in Children and Adults: National Health and Nutrition Examination Survey 2001-2010, Journal of the Academy of Nutrition and Dietetics, 10.1016/j.jand.2015.10.013, 116, 6, (940-948),

Lauren Tobey, Harold Koenig, Nicole Brown, Melinda Manore, Reaching Low-Income Mothers to Improve Family Fruit and Vegetable Intake: Food Hero Social Marketing Campaign—Research Steps, Development and Testing, Nutrients, 10.3390/nu8090562, 8, 9, (562),

Ali Bouzari, Dirk Holstege, Diane M. Barrett, Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage, Journal of Agricultural and Food Chemistry, 10.1021/jf504890k, 63, 3, (951-956),

Mary M. Flynn, Andrew R. Schiff, Economical Healthy Diets (2012): Including Lean Animal Protein Costs More Than Using Extra Virgin Olive Oil, Journal of Hunger & Environmental Nutrition, 10.1080/19320248.2015.1045675, 10, 4, (467-482),

Kamonporn Sitthitrai, Danupol Ketthaisong, Kamol Lertrat, Ratchada Tangwongchai, Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’), Journal of Food Composition and Analysis, 10.1016/j.jfca.2015.06.001, 44, (1-9),

Tõnu Püssa, Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Freezing, Handbook of Food Chemistry, 10.1007/978-3-642-36605-5, (867-896),

Sylvie Bureau, Sonia Mouhoubi, Line Touloumet, Caroline Garcia, Florie Moreau, Valérie Bédouet, Catherine M.G.C. Renard, Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables, LWT - Food Science and Technology, 10.1016/j.lwt.2015.06.016, 64, 2, (735-741),

E Manolopoulou, Theodoros Varzakas, Theodoros Varzakas, Constantina Tzia, Minimally Processed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety, Handbook of Food Processing, 10.1201/b19398-9, (231-282),

Taha M. Rababah, Muhammad H. Al-u’datt, Susan Brewer, Jam Processing and Impact on Composition of Active Compounds, Processing and Impact on Active Components in Food, 10.1016/B978-0-12-404699-3.00082-2, (681-687),

Ali Bouzari, Dirk Holstege, Diane M. Barrett, Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage, Journal of Agricultural and Food Chemistry, 10.1021/jf5058793, 63, 3, (957-962),

Pedro A. Alanís-Garza, Alejandro Becerra-Moreno, José Luis Mora-Nieves, Juan Pablo Mora-Mora, Daniel A. Jacobo-Velázquez, Effect of industrial freezing on the stability of chemopreventive compounds in broccoli, International Journal of Food Sciences and Nutrition, 10.3109/09637486.2015.1007451, 66, 3, (282-288),

Louise Deschênes, Packaging Functional Foods: From Basic Requirements to Nano Perspectives, Functional Food Ingredients and Nutraceuticals, 10.1201/b19426-16, (409-426),

Grażyna Jaworska, Krystyna Pogoń, Aleksandra Skrzypczak, Emilia Bernaś, Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption, Journal of Food Science and Technology, 10.1007/s13197-015-1933-x, 52, 12, (7944-7953),

Ivica Vrdoljak, Ines Panjkota Krbavčić, Martina Bituh, Tea Vrdoljak, Zoran Dujmić, Analysis of Different Thermal Processing Methods of Foodstuffs to Optimize Protein, Calcium, and Phosphorus Content for Dialysis Patients, Journal of Renal Nutrition, 10.1053/j.jrn.2014.11.002, 25, 3, (308-315),

Ernest Ekow Abano, Robert Sarpong Amoah, Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata), Food Science & Nutrition, 10.1002/fsn3.249, 3, 6, (586-596),

Grażyna Jaworska, Krystyna Pogoń, Emilia Bernaś, Aleksandra Duda‐Chodak, Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms garicus bisporus and leurotus ostreatus, Journal of Food Quality, 10.1111/jfq.12132, 38, 2, (111-122),

Kevin Comerford, Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults, Nutrients, 10.3390/nu7075240, 7, 7, (5586-5600),

Yangbo Sun, Chao Qiang Jiang, Kar Keung Cheng, Wei Sen Zhang, Gabriel M. Leung, Tai Hing Lam, C. Mary Schooling, Fruit and Vegetable Consumption and Cardiovascular Risk Factors in Older Chinese: The Guangzhou Biobank Cohort Study, PLOS ONE, 10.1371/journal.pone.0135380, 10, 8, (e0135380),

A. Padayachee, L. Day, K. Howell, M.J. Gidley, Complexity and Health Functionality of Plant Cell Wall Fibres from Fruits and Vegetables, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2013.850652, (00-00),

Li-Chen Lee, Li Wei, Wen-Ching Huang, Yi-Ju Hsu, Yi-Ming Chen, Chi-Chang Huang, Hypolipidemic Effect of Tomato Juice in Hamsters in High Cholesterol Diet-Induced Hyperlipidemia, Nutrients, 10.3390/nu7125552, 7, 12, (10525-10537),

Megan E. Romano, David A. Savitz, Joseph M. Braun, Challenges and Future Directions to Evaluating the Association Between Prenatal Exposure to Endocrine-Disrupting Chemicals and Childhood Obesity, Current Epidemiology Reports, 10.1007/s40471-014-0007-3, 1, 2, (57-66),

Steven R. Miller, William A. Knudson, Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables, American Journal of Lifestyle Medicine, 10.1177/1559827614522942, 8, 6, (430-437),

Tõnu Püssa, Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Freezing, Handbook of Food Chemistry, 10.1007/978-3-642-41609-5, (1-23),

Ömer Utku Çopur, Canan Ece Tamer, Fruit Processing, Food Processing: Strategies for Quality Assessment, 10.1007/978-1-4939-1378-7_2, (9-35),

María Antonia Murcia, Luana Maggi, Ghulam Hussain, Antonia María Jiménez-Monreal, Magdalena Martínez-Tomé, Ibrahim M. Alruqaie, Preservation of Truffles, Desert Truffles, 10.1007/978-3-642-40096-4_19, (299-321),

Nutsuda Sumonsiri, Sheryl A. Barringer, Fruits and Vegetables – Processing Technologies and Applications, Food Processing, 10.1002/9781118846315, (363-381),

P. Vijayanand, E. Deepu, S. G. Kulkarni, Physico chemical characterization and the effect of processing on the quality characteristics of Sindura, Mallika and Totapuri mango cultivars, Journal of Food Science and Technology, 10.1007/s13197-013-1041-8, 52, 2, (1047-1053),

Alessandro Pugliese, Yvonne O’Callaghan, Rosa Tundis, Karen Galvin, Francesco Menichini, Nora O’Brien, Monica Rosa Loizzo, In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum), European Journal of Nutrition, 10.1007/s00394-013-0555-1, 53, 2, (501-510),

Joanna Kapusta‐Duch, Barbara Borczak, Aneta Kopeć, Agnieszka Filipiak‐Florkiewicz, Teresa Leszczyńska, The Influence of Packaging Type and Time of Frozen Storage on Antioxidative Properties of Brussels Sprouts, Journal of Food Processing and Preservation, 10.1111/jfpp.12067, 38, 3, (1089-1096),

Cathy Kapica, Do Canned Foods Fit Today’s Dietary Needs?, Nutrition Today, 10.1097/NT.0b013e31827d858a, 48, 4, (161-164),

Oluranti E. Campbell, Olga I. Padilla-Zakour, Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling, Food Research International, 10.1016/j.foodres.2013.07.016, 54, 1, (448-455),

By Dennis D. Miller, Ross M. Welch, Food system strategies for preventing micronutrient malnutrition, Food Policy, 10.1016/j.foodpol.2013.06.008, 42, (115-128),