294 related articles for article (PubMed ID: 23870983)
21. Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage.
Liu X; Yang Q; Lu Y; Li Y; Li T; Zhou B; Qiao L
Food Chem; 2019 Jun; 283():445-453. PubMed ID: 30722896
[TBL] [Abstract][Full Text] [Related]
22. Phenolic composition and antioxidant activities of 11 celery cultivars.
Yao Y; Sang W; Zhou M; Ren G
J Food Sci; 2010; 75(1):C9-13. PubMed ID: 20492156
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. 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]
25. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.
González-Aguilar GA; Villegas-Ochoa MA; Martínez-Téllez MA; Gardea AA; Ayala-Zavala JF
J Food Sci; 2007 Apr; 72(3):S197-202. PubMed ID: 17995814
[TBL] [Abstract][Full Text] [Related]
26. Effects of Ethephon on Fresh In-Husk Walnut Preservation and its Possible Relationship with Phenol Metabolism.
Wang J; Liang S; Ma H; Zhang P; Shi W
J Food Sci; 2016 Aug; 81(8):C1921-7. PubMed ID: 27331921
[TBL] [Abstract][Full Text] [Related]
27. Heat-induced tolerance to browning of fresh-cut lily bulbs (Lilium lancifolium Thunb.) under cold storage.
Kan J; Xie W; Wan B; Huo TB; Lin XP; Liu J; Jin CH
J Food Biochem; 2019 May; 43(5):e12816. PubMed ID: 31353525
[TBL] [Abstract][Full Text] [Related]
28. Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage.
Yeoh WK; Ali A
Food Chem; 2017 Feb; 216():247-53. PubMed ID: 27596416
[TBL] [Abstract][Full Text] [Related]
29. Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature.
Ghasemnezhad M; Zareh S; Rassa M; Sajedi RH
J Sci Food Agric; 2013 Jan; 93(2):368-74. PubMed ID: 22821221
[TBL] [Abstract][Full Text] [Related]
30. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes.
Cantos E; Tudela JA; Gil MI; Espín JC
J Agric Food Chem; 2002 May; 50(10):3015-23. PubMed ID: 11982435
[TBL] [Abstract][Full Text] [Related]
31. Internal browning disorder of eight pear cultivars affected by bioactive constituents and enzyme activity.
Koushesh Saba M; Moradi S
Food Chem; 2016 Aug; 205():257-63. PubMed ID: 27006238
[TBL] [Abstract][Full Text] [Related]
32. Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices.
Gao H; Chai H; Cheng N; Cao W
Food Chem; 2017 Feb; 217():45-51. PubMed ID: 27664606
[TBL] [Abstract][Full Text] [Related]
33. Novel alternative for controlling enzymatic browning: Catalase and its application in fresh-cut potatoes.
Qiao L; Han X; Wang H; Gao M; Tian J; Lu L; Liu X
J Food Sci; 2021 Aug; 86(8):3529-3539. PubMed ID: 34272733
[TBL] [Abstract][Full Text] [Related]
34. Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon.
Chisari M; Barbagallo RN; Spagna G
J Agric Food Chem; 2008 Jan; 56(1):132-8. PubMed ID: 18069784
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. 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]
37. Effect of ethanol treatment on physiological and quality attributes of fresh-cut eggplant.
Hu W; Jiang A; Tian M; Liu C; Wang Y
J Sci Food Agric; 2010 Jun; 90(8):1323-6. PubMed ID: 20474050
[TBL] [Abstract][Full Text] [Related]
38. Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products.
Wang Q; Cao Y; Zhou L; Jiang CZ; Feng Y; Wei S
Food Chem; 2015 Feb; 169():246-54. PubMed ID: 25236223
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. 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]
[Previous] [Next] [New Search]