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Economics, Business and Industry: products and commodities > agricultural products > plant products > vegetable products > frozen vegetables × 34 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (5)    (Click to View) Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos) International journal of food science and technology (Click to View) Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing Food chemistry (Click to View) Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method Food chemistry (Click to View) Microbiological quality of frozen EDAMAME (vegetable soybean) Journal of food safety (Click to View) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned Nutrition research biochemistry (19)    (Click to View) The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables Innovative food science and emerging technologies (Click to View) Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables Food chemistry (Click to View) Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables Plant foods for human nutrition (Click to View) Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans Journal of food science (Click to View) Protein content determination in Brassica oleracea species using FT‐NIR technique and PLS regression International journal of food science and technology (Click to View) Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes International journal of food science and technology (Click to View) Effect of cultivars and deep freeze storage on saponin content of white asparagus spears (Asparagus officinalis L.) European food research and technology (Click to View) Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss European food research and technology (Click to View) Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds Food chemistry (Click to View) Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage Journal of food engineering (Click to View) Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method Food chemistry (Click to View) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) Food chemistry (Click to View) Nutritional comparison of fresh, frozen, and canned fruits and vegetables. II. Vitamin A and carotenoids, vitamin E, minerals and fiber Journal of the science of food and agriculture (Click to View) Nutritional comparison of fresh, frozen and canned fruits and vegetables. 1. Vitamins C and B and phenolic compounds Journal of the science of food and agriculture (Click to View) Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves Journal of food engineering (Click to View) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned Nutrition research (Click to View) Changes in the Radical-Scavenging Activity of Bitter Gourd (Momordica charantia L.) during Freezing and Frozen Storage with or without Blanching Journal of food science (Click to View) Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage Food chemistry (Click to View) Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber Innovative food science and emerging technologies biological properties and phenomena (1)    (Click to View) Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves Journal of food engineering botany (10)    (Click to View) Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables Food chemistry (Click to View) Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos) International journal of food science and technology (Click to View) The development of a lexicon for frozen vegetable soybeans (Edamame) Journal of sensory studies (Click to View) Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage Journal of food engineering (Click to View) Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing Food chemistry (Click to View) Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method Food chemistry (Click to View) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) Food chemistry (Click to View) Microbiological quality of frozen EDAMAME (vegetable soybean) Journal of food safety (Click to View) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned Nutrition research (Click to View) Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage Food chemistry genetics (1)    (Click to View) Detection and enumeration of viable Listeria monocytogenes cells from ready-to-eat and processed vegetable foods by culture and DVC-FISH Food control microbiology (3)    (Click to View) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) Food chemistry (Click to View) Microbiological quality of frozen EDAMAME (vegetable soybean) Journal of food safety (Click to View) The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms Food chemistry nutrition (6)    (Click to View) The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes International journal of food science and technology (Click to View) Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing Food chemistry (Click to View) Nutritional comparison of fresh, frozen, and canned fruits and vegetables. II. Vitamin A and carotenoids, vitamin E, minerals and fiber Journal of the science of food and agriculture (Click to View) Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec) Journal of the science of food and agriculture (Click to View) Home fruit, juice, and vegetable pantry management and availability scales: A validation Appetite (Click to View) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned Nutrition research organisms (2)    (Click to View) Microbiological quality of frozen EDAMAME (vegetable soybean) Journal of food safety (Click to View) The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms Food chemistry physiology (4)    (Click to View) The development of a lexicon for frozen vegetable soybeans (Edamame) Journal of sensory studies (Click to View) Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method Food chemistry (Click to View) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) Food chemistry (Click to View) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned Nutrition research taxonomy (2)    (Click to View) The development of a lexicon for frozen vegetable soybeans (Edamame) Journal of sensory studies (Click to View) Occurrence of Listeria species in the processing stages of frozen pepper Journal of food safety zoology (2)    (Click to View) The development of a lexicon for frozen vegetable soybeans (Edamame) Journal of sensory studies (Click to View) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned Nutrition research