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ssrn.4635238

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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/j.foodchem.2004.02.013openalex-extracted

Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

inferredcites →https://doi.org/10.1016/j.foodres.2010.04.026openalex-extracted

Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

inferredcites →https://doi.org/10.1016/j.ifset.2009.04.002openalex-extracted

Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.06.038openalex-extracted

Effect of cooling methods on the cooling efficiencies and qualities of cooked broccoli and carrot slices

inferredcites →https://doi.org/10.1016/j.lwt.2018.03.055openalex-extracted

Physical and functional properties of carrots differently cooked within the same hardness-range

inferredcites →https://doi.org/10.1016/s0308-8146(03)00164-xopenalex-extracted

Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes

inferredcites →https://doi.org/10.1021/jf060144iopenalex-extracted

Sucrose, Glucose, and Fructose Extraction in Aqueous Carrot Root Extracts Prepared at Different Temperatures by Means of Direct NMR Measurements

inferredcites →https://doi.org/10.1021/jf904279jopenalex-extracted

Effect of Storage and Cooking on β-Carotene Isomers in Carrots (Daucus carota L. cv. ‘Stefano’)

inferredcites →https://doi.org/10.1088/1755-1315/443/1/012002openalex-extracted

Effect of storage temperature and type of packaging on physical and chemical quality of carrot

inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb17913.xopenalex-extracted

Quality and Shelf‐life of Fresh Cut Carrot Slices as Affected by Slicing Method

inferredcites →https://doi.org/10.1111/j.1470-6431.1979.tb00561.xopenalex-extracted

SAUCEPAN LIDS: THE KEY TO LOW ENERGY COOKING

inferredcites →https://doi.org/10.1111/j.1745-4603.2002.tb01354.xopenalex-extracted

USE OF PHYSICO‐CHEMICAL METHODS FOR ASSESSMENT OF SENSORY CHANGES IN CARROT TEXTURE AND SWEETNESS DURING COOKING

inferredcites →https://doi.org/10.21273/jashs.119.3.563openalex-extracted

Effect of Ozone and Storage Temperature on Postharvest Diseases and Physiology of Carrots (Daucus carota L.)

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