387 related articles for article (PubMed ID: 20722899)
1. Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit.
Sun J; Su W; Peng H; Zhu J; Xu L; Bruñá NM
J Food Sci; 2010 Aug; 75(6):C473-7. PubMed ID: 20722899
[TBL] [Abstract][Full Text] [Related]
2. Comparison on characterization of longan (Dimocarpus longan Lour.) polyphenoloxidase using endogenous and exogenous substrates.
Sun J; Zhang E; Xu L; Li Z; Wang Z; Li C
J Agric Food Chem; 2010 Sep; 58(18):10195-201. PubMed ID: 20718432
[TBL] [Abstract][Full Text] [Related]
3. [The relationship between the desiccation-induced browning and the metabolism of active oxygen and phenolics in pericarp of postharvest longan fruit].
Lin HT; Xi YF; Chen SJ
Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue Xue Bao; 2005 Jun; 31(3):287-97. PubMed ID: 15961904
[TBL] [Abstract][Full Text] [Related]
4. Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues.
Sun J; Shi J; Jiang Y; Xue SJ; Wei X
J Agric Food Chem; 2007 Jul; 55(14):5864-8. PubMed ID: 17579438
[TBL] [Abstract][Full Text] [Related]
5. The impact of catechin and epicatechin, total phenols and PPO activity on the Mal d 1 content in apple fruit.
Kiewning D; Wollseifen R; Schmitz-Eiberger M
Food Chem; 2013 Sep; 140(1-2):99-104. PubMed ID: 23578620
[TBL] [Abstract][Full Text] [Related]
6. Inhibitory effects of propyl gallate on tyrosinase and its application in controlling pericarp browning of harvested longan fruits.
Lin YF; Hu YH; Lin HT; Liu X; Chen YH; Zhang S; Chen QX
J Agric Food Chem; 2013 Mar; 61(11):2889-95. PubMed ID: 23427826
[TBL] [Abstract][Full Text] [Related]
7. Characterization of polyphenol oxidase from litchi pericarp using (-)-epicatechin as substrate.
Liu L; Cao S; Xie B; Sun Z; Li X; Miao W
J Agric Food Chem; 2007 Aug; 55(17):7140-3. PubMed ID: 17650004
[TBL] [Abstract][Full Text] [Related]
8. Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products.
Le Bourvellec C; Le Quéré JM; Sanoner P; Drilleau JF; Guyot S
J Agric Food Chem; 2004 Jan; 52(1):122-30. PubMed ID: 14709024
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Delay of Postharvest Browning in Litchi Fruit by Melatonin via the Enhancing of Antioxidative Processes and Oxidation Repair.
Zhang Y; Huber DJ; Hu M; Jiang G; Gao Z; Xu X; Jiang Y; Zhang Z
J Agric Food Chem; 2018 Jul; 66(28):7475-7484. PubMed ID: 29953220
[TBL] [Abstract][Full Text] [Related]
11. Characterisation of phenol oxidase and peroxidase from maize silk.
Sukalović VH; Veljović-Jovanović S; Maksimović JD; Maksimović V; Pajić Z
Plant Biol (Stuttg); 2010 May; 12(3):406-13. PubMed ID: 20522176
[TBL] [Abstract][Full Text] [Related]
12. Cloning and expression analysis of litchi (Litchi Chinensis Sonn.) polyphenol oxidase gene and relationship with postharvest pericarp browning.
Wang J; Liu B; Xiao Q; Li H; Sun J
PLoS One; 2014; 9(4):e93982. PubMed ID: 24763257
[TBL] [Abstract][Full Text] [Related]
13. Mechanisms and effective control of physiological browning phenomena in plant cell cultures.
Dong YS; Fu CH; Su P; Xu XP; Yuan J; Wang S; Zhang M; Zhao CF; Yu LJ
Physiol Plant; 2016 Jan; 156(1):13-28. PubMed ID: 26333689
[TBL] [Abstract][Full Text] [Related]
14. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit.
Chisari M; Barbagallo RN; Spagna G
J Agric Food Chem; 2007 May; 55(9):3469-76. PubMed ID: 17407312
[TBL] [Abstract][Full Text] [Related]
15. Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp.
Sudjaroen Y; Haubner R; Würtele G; Hull WE; Erben G; Spiegelhalder B; Changbumrung S; Bartsch H; Owen RW
Food Chem Toxicol; 2005 Nov; 43(11):1673-82. PubMed ID: 16000233
[TBL] [Abstract][Full Text] [Related]
16. Purification and partial biochemical characterization of polyphenol oxidase from mamey (Pouteria sapota).
Palma-Orozco G; Ortiz-Moreno A; Dorantes-Alvarez L; Sampedro JG; Nájera H
Phytochemistry; 2011 Jan; 72(1):82-8. PubMed ID: 21087780
[TBL] [Abstract][Full Text] [Related]
17. Effect of Lactobacillus plantarum and chitosan in the reduction of browning of pericarp Rambutan (Nephelium lappaceum).
Martínez-Castellanos G; Shirai K; Pelayo-Zaldívar C; Pérez-Flores LJ; Sepúlveda-Sánchez JD
Food Microbiol; 2009 Jun; 26(4):444-9. PubMed ID: 19376469
[TBL] [Abstract][Full Text] [Related]
18. Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions.
Nikolantonaki M; Jourdes M; Shinoda K; Teissedre PL; Quideau S; Darriet P
J Agric Food Chem; 2012 Mar; 60(10):2647-56. PubMed ID: 22324817
[TBL] [Abstract][Full Text] [Related]
19. Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process.
Wei D; Yang J; Xiang Y; Meng L; Pan Y; Zhang Z
Front Nutr; 2022; 9():905006. PubMed ID: 35795584
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
