294 related articles for article (PubMed ID: 23870983)
1. Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).
Zhan L; Hu J; Lim LT; Pang L; Li Y; Shao J
Food Chem; 2013 Dec; 141(3):2473-8. PubMed ID: 23870983
[TBL] [Abstract][Full Text] [Related]
2. Impact of nano-CaCO3 -LDPE packaging on quality of fresh-cut sugarcane.
Luo Z; Wang Y; Wang H; Feng S
J Sci Food Agric; 2014 Dec; 94(15):3273-80. PubMed ID: 24700113
[TBL] [Abstract][Full Text] [Related]
3. Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage.
Liu X; Wang T; Lu Y; Yang Q; Li Y; Deng X; Liu Y; Du X; Qiao L; Zheng J
Food Chem; 2019 Dec; 301():125287. PubMed ID: 31387048
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions.
Ninfali P; Bacchiocca M
J Agric Food Chem; 2003 Apr; 51(8):2222-6. PubMed ID: 12670160
[TBL] [Abstract][Full Text] [Related]
6. Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.
Gao M; Feng L; Jiang T
Food Chem; 2014 Apr; 149():107-13. PubMed ID: 24295683
[TBL] [Abstract][Full Text] [Related]
7. Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning.
Plazas M; López-Gresa MP; Vilanova S; Torres C; Hurtado M; Gramazio P; Andújar I; Herráiz FJ; Bellés JM; Prohens J
J Agric Food Chem; 2013 Sep; 61(37):8871-9. PubMed ID: 23972229
[TBL] [Abstract][Full Text] [Related]
8. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
Peña-Estévez ME; Gómez PA; Artés F; Aguayo E; Martínez-Hernández GB; Galindo A; Torecillas A; Artés-Hernández F
Food Sci Technol Int; 2016 Dec; 22(8):665-676. PubMed ID: 26970609
[TBL] [Abstract][Full Text] [Related]
9. Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism.
Sun Y; Zhang W; Zeng T; Nie Q; Zhang F; Zhu L
Food Chem; 2015 Jun; 177():376-81. PubMed ID: 25660900
[TBL] [Abstract][Full Text] [Related]
10. Effect of mild heat treatment on browning-related parameters in fresh-cut Iceberg lettuce.
Vanden Abeele C; Raes K; Sampers I
J Food Biochem; 2019 Jul; 43(7):e12906. PubMed ID: 31353711
[TBL] [Abstract][Full Text] [Related]
11. Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored iceberg lettuce photosynthetic and vascular tissues.
Fukumoto LR; Toivonen PM; Delaquis PJ
J Agric Food Chem; 2002 Jul; 50(16):4503-11. PubMed ID: 12137468
[TBL] [Abstract][Full Text] [Related]
12. Shelf life study of fresh celery (Apium graveolens L.) grown under different nitrogen fertilization treatments.
Rizzo V; Muratore G; Russo MA; Belligno A
J Food Sci; 2011 May; 76(4):S225-32. PubMed ID: 22417367
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Browning control of fresh-cut lettuce by phytoncide treatment.
Kim DH; Kim HB; Chung HS; Moon KD
Food Chem; 2014 Sep; 159():188-92. PubMed ID: 24767043
[TBL] [Abstract][Full Text] [Related]
15. Effect of photodynamic treatments on quality and antioxidant properties of fresh-cut potatoes.
Yu J; Zhang F; Zhang J; Han Q; Song L; Meng X
Food Chem; 2021 Nov; 362():130224. PubMed ID: 34098439
[TBL] [Abstract][Full Text] [Related]
16. Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water.
Jia GL; Shi JY; Song ZH; Li FD
J Food Sci; 2015 Apr; 80(4):C718-28. PubMed ID: 25736015
[TBL] [Abstract][Full Text] [Related]
17. The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage.
Zhu Y; Du X; Zheng J; Wang T; You X; Liu H; Liu X
Food Chem; 2021 May; 343():128401. PubMed ID: 33228966
[TBL] [Abstract][Full Text] [Related]
18. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet.
Preczenhak AP; Orsi B; Lima GPP; Tezotto-Uliana JV; Minatel IO; Kluge RA
Food Chem; 2019 Jul; 286():600-607. PubMed ID: 30827652
[TBL] [Abstract][Full Text] [Related]
19. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.
Cantos E; Espín JC; Tomás-Barberán FA
J Agric Food Chem; 2001 Jan; 49(1):322-30. PubMed ID: 11170594
[TBL] [Abstract][Full Text] [Related]
20. Effect of natamycin in combination with pure oxygen treatment on postharvest quality and selected enzyme activities of button mushroom (Agaricus bisporus).
Jiang T
J Agric Food Chem; 2012 Mar; 60(10):2562-8. PubMed ID: 22352420
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
