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Postharvest Publications
Effect of Cultural System and Essential Oil Treatment on Antioxidant Capacity in RaspberriesPeng Jin, Shiow Y. Wang, Haiyan Gao, Hangjun Chen, Yonghua Zheng, Chien Y. Wang
2012
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Effect of Cultural System and Storage Temperature on Antioxidant Capacity and Phenolic Compounds in StrawberriesPeng Jin, Shiow Y. Wang, Chien Y. Wang, and Yonghua Zheng
2011
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Effect of Superatmospheric Oxygen on Anthocyanins, Phenolics, and Antioxidant Activity of Blueberries and StrawberriesY. Zheng, C.Y. Wang, S.Y. Wang, and W. Zheng
2010
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Changes of Flavonoid Content and Antioxidant Capacity in Blueberries After Illumination with UV-CChien Y. Wang, Chi-Tsun Chen, and Shiow Y. Wang
2009
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Fruit Quality, Antioxidant Capacity, and Flavonoid Content of Organically and Conventionally Grown BlueberriesShiow Y. Wang, Chi-Tsun Chien, William Sciarappa, Schien Y. Wang. and Mary J. Camp
2008
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Increasing Antioxidant Activity and Reducing Decay of Blueberries by Essential OilsChien Y. Wang, Shiow Y. Wang, and Chitsun Chen
2008
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The Influence of Light and Maturity on Fruit Quality and Flavonoid Content of Red RaspberriesShiow Y. Wang, Chi-Tsun Chen, and Chien Y. Wang
2008
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Resveratrol Content in Strawberry Fruit is Affected by Preharvest ConditionsShiow Y. Wang, Chi-Tsun Chien, Chien Y. Wang, and Pei Chen
2007
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Enhancing Antioxidant, Antiproliferation, and Free Radical Scavenging Activities in Strawberries with Essential OilsChien Y. Wang, Shiow Y. Wang, Jun-Jie Yin, John Parry, and Liangli Lucy Yu
2007
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Natural Volatile Treatments Increase Free-Radical Scavenging Capacity of Strawberries and BlackberriesKorakot Chanjirakul, Shiow Y. Wang, Chien Y. Wang, and Jingtair Siriphanich
2007
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Transcript Levels of Antioxidative Genes and Oxygen Radical Scavenging Enzyme Activities in Chilled Zucchini Squash in Response to Superatmospheric OxygenYonghua Zheng, Raymond W.M. Fung, Shiow Y. Wang, and Chien Y. Wang
2007
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Effect of UV Treatment on Antioxidant Capacity, Antioxidant Enzyme Activity, and Decay in Strawberry FruitMustafa Erkan, Shiow Y. Wang, and Chien Y. Wang
2007
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High Oxygen Treatment Increases Antioxidant Capacity and Postharvest Life of Strawberry FruitJ. Fernando Zyala-Zavala, Shiow Y. Wang, Chien Y. Wang, and Gustavo A. Gonzalez-Aguilar
2006
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Effect of Natural Volatile Compounds on Antioxidant Capacity and Antioxidant Enzymes in RaspberriesKorakot Chanjirakul, Shiow Y. Wang, Chien Y. Wang, and Jingtair Siriphanich
2006
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Changes in Strawberry Phenolics, Anthocyanins, and Antioxidant Capacity in Response to High Oxygen TreatmentsYonghua Zheng, Shiow Y. Wang, Chien Y. Wang, and Wei Zheng
2005
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Methyl Jasmonate in Conjunction with Ethanol Treatment Increases Antioxidant Capacity, Volatile Compounds, and Postharvest Life of Strawberry FruitJ. Fernando Ayala-Zavala, Shiow Y. Wang, Chien Y. Wang, and Gustavo A. Gonzalez-Aguilar
2005
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Effect of Storage Temperatures on Antioxidant Capacity and Aroma Compounds in Strawberry FruitJ. Fernando Ayala-Zavala, Shiow Y. Wang, Chien Y. Wang, and Gustavo A. Gonzalez-Aguilar
2004
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Effect of High-Oxygen Atmospheres on Blueberry Phenolics, Anthocyanins, and Antioxidant CapacityYonghua Zheng, Chien Y. Wang, Shiow Y. Wang, and Wei Zheng
2003
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