BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

221 related articles for article (PubMed ID: 19241570)

  • 1. Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid.
    Rojas-Graü MA; Soliva-Fortuny R; Niartín-Belloso O
    J Food Sci; 2008 Aug; 73(6):S267-72. PubMed ID: 19241570
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices.
    Fan X; Sokorai KJ; Liao CH; Cooke P; Zhang HQ
    J Food Sci; 2009; 74(9):M485-92. PubMed ID: 20492119
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quality changes in fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents, and storage atmosphere.
    Rojas-Graü MA; Grasa-Guillem R; Martín-Belloso O
    J Food Sci; 2007 Jan; 72(1):S036-43. PubMed ID: 17995895
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Combination of sodium chlorite and calcium propionate reduces enzymatic browning and microbial population of fresh-cut "Granny Smith" apples.
    Guan W; Fan X
    J Food Sci; 2010 Mar; 75(2):M72-7. PubMed ID: 20492244
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples.
    Fan X
    Crit Rev Food Sci Nutr; 2023; 63(27):8737-8751. PubMed ID: 35416745
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity.
    Thada R; Chockalingam S; Dhandapani RK; Panchamoorthy R
    J Agric Food Chem; 2013 Jun; 61(22):5385-90. PubMed ID: 23683299
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples.
    Li H; Cheng KW; Cho CH; He Z; Wang M
    J Agric Food Chem; 2007 Apr; 55(7):2604-10. PubMed ID: 17335224
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition.
    Mosneaguta R; Alvarez V; Barringer SA
    J Food Sci; 2012 Nov; 77(11):C1234-40. PubMed ID: 23106136
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Quality change of apple slices coated with Aloe vera gel during storage.
    Song HY; Jo WS; Song NB; Min SC; Song KB
    J Food Sci; 2013 Jun; 78(6):C817-22. PubMed ID: 23647574
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antityrosinase mechanism of omeprazole and its application on the preservation of fresh-cut Fuji apple.
    Lin MZ; Chai WM; Ou-Yang C; Huang Q; Xu XH; Peng YY
    Int J Biol Macromol; 2018 Oct; 117():538-545. PubMed ID: 29803745
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").
    Bierhals VS; Chiumarelli M; Hubinger MD
    J Food Sci; 2011; 76(1):E62-72. PubMed ID: 21535677
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus × domestica Borkh) apple slices during storage at low temperature.
    Li Y; Wills RB; Golding JB; Huque R
    J Sci Food Agric; 2015 Mar; 95(5):945-52. PubMed ID: 24898689
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce.
    Landi M; Degl'Innocenti E; Guglielminetti L; Guidi L
    J Sci Food Agric; 2013 Jun; 93(8):1814-9. PubMed ID: 23184255
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples.
    Chen BN; Xing R; Wang F; Zheng AP; Wang L
    Food Chem; 2015 Dec; 188():177-83. PubMed ID: 26041180
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Control of enzymatic browning in apple slices by using ascorbic acid under different conditions.
    el-Shimi NM
    Plant Foods Hum Nutr; 1993 Jan; 43(1):71-6. PubMed ID: 8464847
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices.
    Tardelli F; Guidi L; Massai R; Toivonen PM
    J Sci Food Agric; 2013 Jan; 93(2):262-70. PubMed ID: 22674495
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples.
    Jeon M; Zhao Y
    Int J Food Sci Nutr; 2005 May; 56(3):165-76. PubMed ID: 16009631
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Selenium application during fruit development can effectively inhibit browning of fresh-cut apples by enhancing antioxidant capacity and suppressing polyphenol oxidase activity.
    Wang X; Chang F; Dong Q; Jia P; Luan H; Wang X; Zhang J; Yuan X; Zhang X; Yang S; Qi G; Guo S
    J Plant Physiol; 2023 Aug; 287():154050. PubMed ID: 37441911
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of ascorbic acid on tyrosinase and its anti-browning activity in fresh-cut Fuji apple.
    Wen YT; Liang YQ; Chai WM; Wei QM; Yu ZY; Wang LJ
    J Food Biochem; 2021 Dec; 45(12):e13995. PubMed ID: 34730855
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes.
    Calder BL; Skonberg DI; Davis-Dentici K; Hughes BH; Bolton JC
    J Food Sci; 2011 Oct; 76(8):S492-8. PubMed ID: 22417607
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.