Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables

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31. Screening and characterization of phenolic compounds by LC-ESI-QTOF-MS/MS and their antioxidant potentials in papaya fruit and their by-products activities
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38. EFFECT OF MATURITY ON PROXIMATE COMPOSITION, PHENOLICS AND ANTIOXIDANT ATTRIBUTES OF CHERRY FRUIT
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40. Effect of methyl jasmonate on reactive oxygen species, antioxidant systems, and microstructure of Chinese winter jujube at two major ripening stages during shelf life
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41. Postharvest application of oxalic acid to preserve overall appearance and nutritional quality of fresh-cut green and purple asparagus during cold storage: a combined electrochemical and mass-spectrometry analysis approach
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45. Changes in the quality and antioxidant components of minimally processed table grapes during storage
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47. Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
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48. Diversity of the Chemical Profile and Biological Activity of Capsicum annuum L. Extracts in Relation to Their Lipophilicity
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49. Photoselective Shade Nets Reduce Postharvest Decay Development in Pepper Fruits.
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51. Evaluation of fruit quality and antioxidant activity of kiwifruit during ripening and after storage
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52. Anti-inflammatory Effects of Persimmon (Diospyros kakiL.) in Experimental Rodent Rheumatoid Arthritis
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57. Change in chemical composition of onion ( Allium cepa L. cv . Sunpower) during post‐storage under ambient conditions
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58. Air-dried capsicum annuum var. acuminatum medium and big: Determination of bioactive constituents, antioxidant activity and carbohydrate-hydrolyzing enzymes inhibition
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60. UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'
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61. The effect of different drying techniques on phytochemical content and in vitro antioxidant properties of Australian‐grown prickly pears ( Opuntia ficus indica )
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