Reference health
Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain
25/25 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
11 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 25 checked references that resolve
resolves10.1016/j.foodchem.2007.11.056
Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)
resolves10.1016/j.jfoodeng.2009.03.006
Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.)
resolves10.1016/S0308-8146(97)00165-9
A comparison of the vitamin C content of fresh and frozen vegetables
resolves10.1111/j.1365-2621.2002.tb09531.x
Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable Quality
resolves10.1016/S0308-8146(03)00033-5
Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions
resolves10.1006/fstl.2001.0837
The Effect of Fluctuating vs. Constant Frozen Storage Temperature Regimes on Some Quality Parameters of Selected Food Products
resolves10.1016/j.foodchem.2004.09.035
Nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach
resolves10.1016/S0308-8146(99)00111-9
Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.)
resolves10.1016/j.foodchem.2005.09.079
Effect of pH on chlorophyll degradation and colour loss in blanched green peas
resolves10.1111/j.1750-3841.2011.02220.x
Staling of Cereal Bran Enriched Cakes and the Effect of an Endoxylanase Enzyme on the Physicochemical and Sensorial Characteristics
resolves10.1002/0471142913.faf0403s01
Chlorophylls and Carotenoids: Measurement and Characterization by <scp>UV</scp>‐<scp>VIS</scp> Spectroscopy
resolves10.1016/j.jfca.2008.11.015
Retention of mineral constituents in frozen leafy vegetables prepared for consumption
resolves10.1016/S0140-7007(01)00050-0
Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)
resolves10.1016/j.foodchem.2011.03.070
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
resolves10.1016/j.jfoodeng.2007.05.005
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
resolves10.1016/S0005-2728(89)80347-0
Determination of accurate extinction coefficients and simultaneous equations for assaying chlorophylls a and b extracted with four different solvents: verification of the concentration of chlorophyll standards by atomic absorption spectroscopy
resolves10.1111/j.1365-2621.1983.tb09216.x
Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
resolves10.1021/jf00105a025
High-performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach
resolves10.1007/s00217-006-0369-y
Reversible degradation kinetics of vitamin C in peas during frozen storage
resolves10.1007/s00217-005-1189-1
The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage)
resolves10.1111/j.1365-2621.1996.tb10903.x
Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC
resolves10.1007/s00217-005-0135-6
Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss
The 11 references without a DOI — listed, not checked
no DOI — not checkedCIE, 1978. Recommendations on uniform color spaces – color difference equations, psychometric color terms. Supplement No 2 to CIE Publication No 15 (E-1.3.1) 1971/(TC-1-3), Commission Internationale de l’ Eclairage. Paris.
no DOI — not checkedEE 1080/94/000069, 1995. Report from the research on the temperatures of frozen products.
no DOI — not checkedReaction kinetics
no DOI — not checkedInternational Institute of Refrigeration, IIR, 1986. IIR. In: Recommendations for the Processing and Handling of Frozen Foods Paris.
no DOI — not checkedComparison of the nutritive value of frozen spinach and New Zealand spinach
no DOI — not checked10.1016/j.jfoodeng.2014.07.007_b0085
no DOI — not checkedMartins, R.C., Silva, C.L.M., 1998. Colour and chlorophyll’s degradation kinetics of frozen green beans (Phaseolus vulgaris L.). In: Proc. of the 3rd International Conference on Predictive Modelling in Foods, Wageningen, The Netherlands, pp. 185–187.
no DOI — not checkedStorage time and temperature in relation to stability of chlorophylls, colour, and total release of volatiles in frozen parsley
no DOI — not checkedThe effect of freezing conditions of strawberry storage on the level of thawing drip loss
no DOI — not checkedTime–temperature indicators
no DOI — not checkedKinetics of food deterioration and shelf life prediction
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