ArticleAntioxidants (Basel, Switzerland)2025
Influence of Cutting Styles on Antioxidant Capabilities of Fresh-Cut Cauliflower by Regulating ROS Metabolism and Antioxidant Enzyme Activity.
Article in Antioxidants (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Combined Anti-Browning Mechanism of Pre-Cutting High Oxygen Treatment and Post-CuttingFoods (Basel, Switzerland) · 2026Article
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10 authors.
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Abstract
The enzymatic browning and oxidative deterioration of cauliflower during mechanical processing are major challenges for the fresh-cut cauliflower industry. The primary objective of this study was to investigate the impact of cutting styles on the antioxidant capacity of fresh-cut cauliflower during storage. One flower (12 × 1.8 cm) of cauliflower was designated as cutting style 1 (CS1). CS1 was cut longitudinally into strips as cutting style 2 (CS2). CS1 was also cut transversely into cubes, as cutting style 3 (CS3), and longitudinally and transversely into small cubes, as cutting style 4 (CS4). Results indicated that at the conclusion of the 72 h storage period, cutting treatments enhanced the total antioxidant capacity of fresh-cut cauliflower in the ABTS assay by 128.1%, 82.9%, 50.1%, and 38.9% for CS1, CS2, CS3, and CS4, respectively. All treatment groups except CS1 exhibited increased total antioxidant capacity in the FRAP assay. Phenolic compound accumulation increased by 106.82%, 105.24%, 270.4%, and 295.3% in CS1, CS2, CS3, and CS4, respectively. In addition, the O
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