294 related articles for article (PubMed ID: 23870983)
41. Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.
Zhou D; Li L; Wu Y; Fan J; Ouyang J
Food Chem; 2015 Mar; 171():19-25. PubMed ID: 25308637
[TBL] [Abstract][Full Text] [Related]
42. Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage.
Zhang Z; Peng Y; Meng W; Pei L; Zhang X
Food Chem; 2022 Sep; 389():133076. PubMed ID: 35489264
[TBL] [Abstract][Full Text] [Related]
43. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.
Siddiq M; Roidoung S; Sogi DS; Dolan KD
Food Chem; 2013 Jan; 136(2):803-6. PubMed ID: 23122130
[TBL] [Abstract][Full Text] [Related]
44. Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple.
Zhang Q; Liu Y; He C; Zhu S
J Agric Food Chem; 2015 Jun; 63(22):5313-20. PubMed ID: 26007196
[TBL] [Abstract][Full Text] [Related]
45. Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage.
Pan Y; Chen L; Pang L; Chen X; Jia X; Li X
RSC Adv; 2020 Mar; 10(16):9193-9202. PubMed ID: 35497218
[TBL] [Abstract][Full Text] [Related]
46. Gamma irradiation inhibits wound induced browning in shredded cabbage.
Banerjee A; Suprasanna P; Variyar PS; Sharma A
Food Chem; 2015 Apr; 173():38-44. PubMed ID: 25465992
[TBL] [Abstract][Full Text] [Related]
47. 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]
48. 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]
49. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products.
Du WX; Avena-Bustillos RJ; Breksa AP; McHugh TH
Food Chem; 2012 Oct; 134(4):1862-9. PubMed ID: 23442631
[TBL] [Abstract][Full Text] [Related]
50. 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]
51. Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes.
Qiao L; Gao M; Zheng J; Zhang J; Lu L; Liu X
Food Chem; 2021 Jun; 348():129132. PubMed ID: 33524691
[TBL] [Abstract][Full Text] [Related]
52. Biochemical Basis of CO2-Related Internal Browning Disorders in Pears (Pyrus communis L. cv. Rocha) during Long-Term Storage.
Deuchande T; Larrigaudière C; Giné-Bordonaba J; Carvalho SM; Vasconcelos MW
J Agric Food Chem; 2016 Jun; 64(21):4336-45. PubMed ID: 27118401
[TBL] [Abstract][Full Text] [Related]
53. Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root.
Wang D; Chen L; Ma Y; Zhang M; Zhao Y; Zhao X
Food Chem; 2019 Apr; 278():659-664. PubMed ID: 30583426
[TBL] [Abstract][Full Text] [Related]
54. Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts.
Dou Y; Chang C; Wang J; Cai Z; Zhang W; Du H; Gan Z; Wan C; Chen J; Zhu L
Front Nutr; 2021; 8():652984. PubMed ID: 34150826
[TBL] [Abstract][Full Text] [Related]
55. Application of citronella and rose hydrosols reduced enzymatic browning of fresh-cut taro.
Xiao Y; He J; Zeng J; Yuan X; Zhang Z; Wang B
J Food Biochem; 2020 Aug; 44(8):e13283. PubMed ID: 32515506
[TBL] [Abstract][Full Text] [Related]
56. Bamboo leaf extract treatment alleviates the surface browning of fresh-cut apple by regulating membrane lipid metabolism and antioxidant properties.
Bin Y; Tian M; Xie J; Wang M; Chen C; Jiang A
J Sci Food Agric; 2024 Mar; 104(5):2888-2896. PubMed ID: 38018275
[TBL] [Abstract][Full Text] [Related]
57. Etiology of UV-C-induced browning in var. Superior white table grapes.
González-Barrio R; Salmenkallio-Marttila M; Tomás-Barberán FA; Cantos E; Espín JC
J Agric Food Chem; 2005 Jul; 53(15):5990-6. PubMed ID: 16028986
[TBL] [Abstract][Full Text] [Related]
58. Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit.
Zheng H; Liu W; Liu S; Liu C; Zheng L
Food Chem; 2019 Nov; 299():125116. PubMed ID: 31295637
[TBL] [Abstract][Full Text] [Related]
59. 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]
60. Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
Avena-Bustillos RJ; Du WX; Woods R; Olson D; Breksa AP; McHugh TH
J Sci Food Agric; 2012 Aug; 92(11):2341-8. PubMed ID: 22419219
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
