Open Access
Issue
E3S Web Conf.
Volume 389, 2023
Ural Environmental Science Forum “Sustainable Development of Industrial Region” (UESF-2023)
Article Number 03065
Number of page(s) 9
Section Precision Agriculture Technologies for Crop and Livestock Production
DOI https://doi.org/10.1051/e3sconf/202338903065
Published online 31 May 2023
  1. Topcu, Y., Dogan, A., Kasimoglu, Z., Sahin-Nadeem, H., Polat, E., & Erkan, M. (2015). The effects of UV radiation during the vegetative period on antioxidant compounds and postharvest quality of broccoli (Brassica oleracea L.). Plant Physiology and Biochemistry, 93, 56-65. [CrossRef] [PubMed] [Google Scholar]
  2. Xin, Y., Zhang, M., & Adhikari, B. (2014). The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing. International Journal of Refrigeration, 41, 82-91. [CrossRef] [Google Scholar]
  3. Schäfer, J., Stanojlovic, L., Trierweiler, B., & Bunzel, M. (2017). Storage related changes of cell wall based dietary fiber components of broccoli (Brassica oleracea var. italica) stems. Food Research International, 93, 43-51. [CrossRef] [Google Scholar]
  4. Vallejo, F., Tomás-Barberán, F., & García-Viguera, C. (2003). Health-promoting compounds in broccoli as influenced by refrigerated transport and retail sale period. Journal of Agricultural and Food Chemistry, 51(10), 3029-3034. [CrossRef] [PubMed] [Google Scholar]
  5. El-Awady, A. A., Saber, W. I., Hamid, N. M. A., & Hassan, H. A. (2016). Increasing antioxidant content of broccoli sprouts using essential oils during cold storage. Agriculture (Pol'nohospodárstvo), 62(3), 111-126. [CrossRef] [Google Scholar]
  6. Hasperué, J. H., Chaves, A. R., & Martínez, G. A. (2011). End of day harvest delays postharvest senescence of broccoli florets. Postharvest Biology and Technology, 59(1), 64-70. [CrossRef] [Google Scholar]
  7. Page, T., Griffiths, G., & Buchanan-Wollaston, V. (2001). Molecular and biochemical characterization of postharvest senescence in broccoli. Plant Physiology, 125(2), 718-727. [CrossRef] [PubMed] [Google Scholar]
  8. Galgano, F., Favati, F., Caruso, M., Pietrafesa, A., & Natella, S. (2007). The influence of processing and preservation on the retention of health‐promoting compounds in broccoli. Journal of Food Science, 72(2), S130-S135. [CrossRef] [PubMed] [Google Scholar]
  9. Severini, C., Giuliani, R., De Filippis, A., Derossi, A., & De Pilli, T. (2016). Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. Journal of food science and technology, 53, 501-510. [CrossRef] [PubMed] [Google Scholar]
  10. Stea, T. H., Johansson, M., Jägerstad, M., & Frølich, W. (2007). Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chemistry, 101(3), 1095-1107. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.