259 related articles for article (PubMed ID: 26444301)
21. Biochemical studies of enzyme-induced browning of African bush mango (
Adeseko CJ; Sanni DM; Lawal OT
Prep Biochem Biotechnol; 2022; 52(7):835-844. PubMed ID: 34762005
[TBL] [Abstract][Full Text] [Related]
22. Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.
Tejada-Ortigoza V; Escobedo-Avellaneda Z; Valdez-Fragoso A; Mújica-Paz H; Welti-Chanes J
J Sci Food Agric; 2015 Sep; 95(12):2438-44. PubMed ID: 25345712
[TBL] [Abstract][Full Text] [Related]
23. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
Hurtado A; Guàrdia MD; Picouet P; Jofré A; Ros JM; Bañón S
J Sci Food Agric; 2017 Feb; 97(3):770-776. PubMed ID: 27170492
[TBL] [Abstract][Full Text] [Related]
24. Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must.
Rapeanu G; Van Loey A; Smout C; Hendrickx M
J Agric Food Chem; 2005 Apr; 53(8):2988-94. PubMed ID: 15826049
[TBL] [Abstract][Full Text] [Related]
25. Postharvest factors affect under-skin browning in 'Honey Gold' mango fruit.
Li G; Joyce DC; Marques JR; Hofman PJ; Macnish AJ; Gupta ML; San AT
J Sci Food Agric; 2021 Oct; 101(13):5671-5677. PubMed ID: 33782975
[TBL] [Abstract][Full Text] [Related]
26. Impact of pH on the high-pressure inactivation of microbial transglutaminase.
Queirós RP; Gouveia S; Saraiva JA; Lopes-da-Silva JA
Food Res Int; 2019 Jan; 115():73-82. PubMed ID: 30599984
[TBL] [Abstract][Full Text] [Related]
27. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
28. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization.
Barba FJ; Criado MN; Belda-Galbis CM; Esteve MJ; Rodrigo D
Food Chem; 2014 Apr; 148():261-7. PubMed ID: 24262555
[TBL] [Abstract][Full Text] [Related]
29. Inactivation kinetics of Listeria monocytogenes by high-pressure processing: pressure and temperature variation.
Doona CJ; Feeherry FE; Ross EW; Kustin K
J Food Sci; 2012 Aug; 77(8):M458-65. PubMed ID: 22748039
[TBL] [Abstract][Full Text] [Related]
30. Enzyme inactivation in food processing using high pressure carbon dioxide technology.
Hu W; Zhou L; Xu Z; Zhang Y; Liao X
Crit Rev Food Sci Nutr; 2013; 53(2):145-61. PubMed ID: 23072530
[TBL] [Abstract][Full Text] [Related]
31. Evaluation of guava during different phases of the industrial processing.
Leite KM; Assis SA; Tadiotti AC; Oliveira OM
Int J Food Sci Nutr; 2009; 60 Suppl 7():81-8. PubMed ID: 19225950
[TBL] [Abstract][Full Text] [Related]
32. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase.
Duong T; Balaban M; Perera C
J Food Sci; 2015 Nov; 80(11):E2486-94. PubMed ID: 26443963
[TBL] [Abstract][Full Text] [Related]
33. Effect of water activity on inactivation of Listeria monocytogenes and lactate dehydrogenase during high pressure processing.
Hayman MM; Kouassi GK; Anantheswaran RC; Floros JD; Knabel SJ
Int J Food Microbiol; 2008 May; 124(1):21-6. PubMed ID: 18403036
[TBL] [Abstract][Full Text] [Related]
34. Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of "Elephant" Mango (
Ngo TMP; Nguyen TH; Dang TMQ; Do TVT; Reungsang A; Chaiwong N; Rachtanapun P
Polymers (Basel); 2021 Oct; 13(19):. PubMed ID: 34641244
[TBL] [Abstract][Full Text] [Related]
35. Characterization of polyphenol oxidase activity in Ataulfo mango.
Cheema S; Sommerhalter M
Food Chem; 2015 Mar; 171():382-7. PubMed ID: 25308684
[TBL] [Abstract][Full Text] [Related]
36. Temperature model for process impact non-uniformity in genipin recovery by high pressure processing.
Ramos-de-la-Peña AM; Montañez JC; Reyes-Vega Mde L; Contreras-Esquivel JC
Food Chem; 2015 Nov; 187():444-50. PubMed ID: 25977049
[TBL] [Abstract][Full Text] [Related]
37. Control of skin colour and polyphenol oxidase activity in santol fruit by dipping in organic acid solution.
Benjawan C; Chutichudet P
Pak J Biol Sci; 2009 Jun; 12(11):852-8. PubMed ID: 19803119
[TBL] [Abstract][Full Text] [Related]
38. Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase.
Weemaes CA; Ludikhuyze LR; Van den Broeck I; Hendrickx ME
Biotechnol Bioeng; 1998 Nov; 60(3):292-300. PubMed ID: 10099431
[TBL] [Abstract][Full Text] [Related]
39. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes.
Anthon GE; Barrett DM
J Agric Food Chem; 2002 Jul; 50(14):4119-25. PubMed ID: 12083894
[TBL] [Abstract][Full Text] [Related]
40. Strawberry pectin methylesterase (PME): purification, characterization, thermal and high-pressure inactivation.
Ly-Nguyen B; Van Loey AM; Fachin D; Verlent I; Duvetter T; Vu ST; Smout C; Hendrickx ME
Biotechnol Prog; 2002; 18(6):1447-50. PubMed ID: 12467484
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
