171 related articles for article (PubMed ID: 31655473)
1. Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine.
Yang H; Tian T; Gu H; Li X; Cai G; Sun J; Wu D; Lu J
Food Chem; 2020 Mar; 308():125665. PubMed ID: 31655473
[TBL] [Abstract][Full Text] [Related]
2. Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (
Yang H; Xie Y; Li X; Wu D; Cai G; Lu J
J Agric Food Chem; 2021 Sep; 69(35):10311-10320. PubMed ID: 34431666
[TBL] [Abstract][Full Text] [Related]
3. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage.
Adhikary T; Gill PS; Jawandha SK; Bhardwaj RD; Anurag RK
J Sci Food Agric; 2021 Feb; 101(3):853-862. PubMed ID: 32726459
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae.
Yang H; Sun J; Tian T; Gu H; Li X; Cai G; Lu J
J Food Biochem; 2019 Aug; 43(8):e12891. PubMed ID: 31368556
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. 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]
9. Physiological and transcriptomic analysis of 'Whangkeumbae' pear core browning during low-temperature storage.
Zhou H; Tian M; Huang W; Luo S; Hu H; Zhang Y; Zhang L; Li P
Gene Expr Patterns; 2020 Jun; 36():119113. PubMed ID: 32325218
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Biochemical markers to predict internal browning disorders in 'Rocha' pear during storage under high CO
Deuchande T; Larrigaudière C; Guterres U; Carvalho SM; Vasconcelos MW
J Sci Food Agric; 2017 Aug; 97(11):3603-3612. PubMed ID: 28102029
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Molecular analysis of the processes of surface brown spot (SBS) formation in pear fruit (Pyrus bretschneideri Rehd. cv. Dangshansuli) by de novo transcriptome assembly.
Liu P; Xue C; Wu TT; Heng W; Jia B; Ye Z; Liu L; Zhu L
PLoS One; 2013; 8(9):e74217. PubMed ID: 24058529
[TBL] [Abstract][Full Text] [Related]
14. Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.
García-Llobodanin L; Achaerandio I; Ferrando M; Güell C; López F
J Agric Food Chem; 2007 May; 55(9):3462-8. PubMed ID: 17394335
[TBL] [Abstract][Full Text] [Related]
15. Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteine.
Zhou X; Xiao Y; Meng X; Liu B
Food Chem; 2018 Nov; 266():1-8. PubMed ID: 30381163
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis.
Hisaminato H; Murata M; Homma S
Biosci Biotechnol Biochem; 2001 May; 65(5):1016-21. PubMed ID: 11440111
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage.
Wang JW; Zhou X; Zhou Q; Liu ZY; Sheng L; Wang L; Cheng SC; Ji SJ
J Sci Food Agric; 2017 Jun; 97(8):2460-2467. PubMed ID: 27696427
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
