128 related articles for article (PubMed ID: 16819925)
1. Use of experimental design methodology to prepare Maillard reaction products from glucose and cysteine inhibitors of polyphenol oxidase from eggplant (Solanum melongena).
Cheriot SC; Billaud C; Nicolas J
J Agric Food Chem; 2006 Jul; 54(14):5120-6. PubMed ID: 16819925
[TBL] [Abstract][Full Text] [Related]
2. Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds.
Chériot S; Billaud C; Maillard MN; Nicolas J
Mol Nutr Food Res; 2007 Apr; 51(4):395-403. PubMed ID: 17357978
[TBL] [Abstract][Full Text] [Related]
3. Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology.
Billaud C; Maraschin C; Chow YN; Chériot S; Peyrat-Maillard MN; Nicolas J
Mol Nutr Food Res; 2005 Jul; 49(7):656-62. PubMed ID: 15830337
[TBL] [Abstract][Full Text] [Related]
4. Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.).
Todaro A; Cavallaro R; Argento S; Branca F; Spagna G
J Agric Food Chem; 2011 Oct; 59(20):11244-8. PubMed ID: 21942648
[TBL] [Abstract][Full Text] [Related]
5. Affinity gel synthesis from the p-aminobenzoic acid derivative 4-amino-2-methylbenzoic acid and purification of polyphenol oxidase from various plant sources.
Öztürk C; Küfrevioğlu Öİ
Protein Expr Purif; 2024 Jul; 219():106474. PubMed ID: 38518927
[TBL] [Abstract][Full Text] [Related]
6. Purification and characterisation of polyphenol oxidase (PPO) from eggplant (Solanum melongena).
Mishra BB; Gautam S; Sharma A
Food Chem; 2012 Oct; 134(4):1855-61. PubMed ID: 23442630
[TBL] [Abstract][Full Text] [Related]
7. Characterization and purification of polyphenol oxidase from artichoke (Cynara scolymus L.).
Dogan S; Turan Y; Ertürk H; Arslan O
J Agric Food Chem; 2005 Feb; 53(3):776-85. PubMed ID: 15686433
[TBL] [Abstract][Full Text] [Related]
8. Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena).
Mishra BB; Gautam S; Sharma A
Food Chem; 2013 Aug; 139(1-4):105-14. PubMed ID: 23561085
[TBL] [Abstract][Full Text] [Related]
9. Emerging food allergens: Identification of polyphenol oxidase as an important allergen in eggplant (Solanum melongena L.).
Harish Babu BN; Wilfred A; Venkatesh YP
Immunobiology; 2017 Feb; 222(2):155-163. PubMed ID: 28164808
[TBL] [Abstract][Full Text] [Related]
10. Eggplant polyphenol oxidase multigene family: cloning, phylogeny, expression analyses and immunolocalization in response to wounding.
Shetty SM; Chandrashekar A; Venkatesh YP
Phytochemistry; 2011 Dec; 72(18):2275-87. PubMed ID: 21945722
[TBL] [Abstract][Full Text] [Related]
11. Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.
Phonpala Y; Benjakul S; Visessanguan W; Eun JB
J Food Sci; 2009 Aug; 74(6):S240-7. PubMed ID: 19723229
[TBL] [Abstract][Full Text] [Related]
12. Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteine.
Zhou X; Xiao Y; Meng X; Liu B
Food Chem; 2018 Nov; 266():1-8. PubMed ID: 30381163
[TBL] [Abstract][Full Text] [Related]
13. Location of chlorogenic acid biosynthesis pathway and polyphenol oxidase genes in a new interspecific anchored linkage map of eggplant.
Gramazio P; Prohens J; Plazas M; Andújar I; Herraiz FJ; Castillo E; Knapp S; Meyer RS; Vilanova S
BMC Plant Biol; 2014 Dec; 14():350. PubMed ID: 25491265
[TBL] [Abstract][Full Text] [Related]
14. Some kinetic properties of polyphenol oxidase obtained from dill (Anethum graveolens).
Sakiroğlu H; Oztürk AE; Pepe AE; Erat M
J Enzyme Inhib Med Chem; 2008 Jun; 23(3):380-5. PubMed ID: 18569343
[TBL] [Abstract][Full Text] [Related]
15. Polyphenol oxidase from yacon roots (Smallanthus sonchifolius).
Neves VA; da Silva MA
J Agric Food Chem; 2007 Mar; 55(6):2424-30. PubMed ID: 17316020
[TBL] [Abstract][Full Text] [Related]
16. Some biochemical properties of polyphenol oxidase from celery.
Yagar H
Prep Biochem Biotechnol; 2004 Nov; 34(4):387-97. PubMed ID: 15553907
[TBL] [Abstract][Full Text] [Related]
17. Browning prevention by ascorbic acid and 4-hexylresorcinol: different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates.
Arias E; González J; Peiró JM; Oria R; Lopez-Buesa P
J Food Sci; 2007 Nov; 72(9):C464-70. PubMed ID: 18034705
[TBL] [Abstract][Full Text] [Related]
18. Glutathione and cinnamic acid: natural dietary components used in preventing the process of browning by inhibition of Polyphenol Oxidase in apple juice.
Gacche RN; Warangkar SC; Ghole VS
J Enzyme Inhib Med Chem; 2004 Apr; 19(2):175-9. PubMed ID: 15449733
[TBL] [Abstract][Full Text] [Related]
19. Purification and partial biochemical characterization of polyphenol oxidase from mango (Mangifera indica cv. Manila).
Palma-Orozco G; Marrufo-Hernández NA; Sampedro JG; Nájera H
J Agric Food Chem; 2014 Oct; 62(40):9832-40. PubMed ID: 25211397
[TBL] [Abstract][Full Text] [Related]
20. Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking.
Sun Y; Zhou L; Liao T; Liu J; Yu K; Zou L; Zhou W; Liu W
J Sci Food Agric; 2022 Jul; 102(9):3771-3780. PubMed ID: 34921410
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
