Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Postharvest losses of whole and fresh‐cut fruits and vegetables cause significant reductions
in food availability and an increase in economic losses/damages. Additionally, regulatory …

Increasing the bioavailability of bioactive ingredients in foods, mainly phenolic compounds,
is essential for enhancing health status and preventing chronic diseases. However, the …

The aim of this study was to investigate the effect of ozone treatment of on the phenolic
compounds profile and glutathione metabolism in raspberry fruit. Raspberry fruit was stored …

The major aim of this study was to check the effect of one-time ozonation on selected quality
parameters and antioxidant status of Actinidia arguta fruit. For this purpose, A. arguta fruit …

The present study evaluated the influence of non-thermal technologies (ultrasound and
ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and …

Mechanical damage during processing can accelerate the senescence and deterioration of
fresh-cut red pitaya (Selenicereus undatus), thereby affecting its nutritional quality and …

The major aim of this study was to investigate the effect of one-time ozone elicitation on
glutathione metabolism in selected berry fruit. Raspberry, highbush blueberry, strawberry …