250 related articles for article (PubMed ID: 32709087)
1. Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom
Kim S
Foods; 2020 Jul; 9(7):. PubMed ID: 32709087
[TBL] [Abstract][Full Text] [Related]
2. Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning.
Sikora M; Świeca M; Franczyk M; Jakubczyk A; Bochnak J; Złotek U
Foods; 2019 May; 8(5):. PubMed ID: 31067803
[TBL] [Abstract][Full Text] [Related]
3. The Effect of
Jiang S; Penner MH
Foods; 2022 Feb; 11(4):. PubMed ID: 35206054
[TBL] [Abstract][Full Text] [Related]
4. Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning.
Tilley A; McHenry MP; McHenry JA; Solah V; Bayliss K
Curr Res Food Sci; 2023; 7():100623. PubMed ID: 37954915
[TBL] [Abstract][Full Text] [Related]
5. Anti-Xanthine Oxidase 5'-Hydroxyhericenes A-D from the Edible Mushroom
Thongkongkaew T; Jariyasopit N; Khoomrung S; Siritutsoontorn S; Jitrapakdee S; Kittakoop P; Ruchirawat S
ACS Omega; 2023 Dec; 8(48):46284-46291. PubMed ID: 38075774
[No Abstract] [Full Text] [Related]
6. Potato and mushroom polyphenol oxidase activities are differently modulated by natural plant extracts.
Kuijpers TF; van Herk T; Vincken JP; Janssen RH; Narh DL; van Berkel WJ; Gruppen H
J Agric Food Chem; 2014 Jan; 62(1):214-21. PubMed ID: 24344979
[TBL] [Abstract][Full Text] [Related]
7. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products.
Moon KM; Kwon EB; Lee B; Kim CY
Molecules; 2020 Jun; 25(12):. PubMed ID: 32549214
[TBL] [Abstract][Full Text] [Related]
8. Characterization of three polyphenol oxidase isoforms in royal dates and inhibition of its enzymatic browning reaction by indole-3-acetic acid.
Farouk B; Aref N; Rachid C; Mourad L; Emna K; Fethi B; Rania B; Wafa N; Kenza B; Boumediene M; Ali G; Hubert C; Hicham G
Int J Biol Macromol; 2020 Feb; 145():894-903. PubMed ID: 31770554
[TBL] [Abstract][Full Text] [Related]
9. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems.
Zhou L; Liao T; Liu W; Zou L; Liu C; Terefe NS
Crit Rev Food Sci Nutr; 2020; 60(21):3594-3621. PubMed ID: 31858810
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Proteome analysis provides insight into the regulation of bioactive metabolites in Hericium erinaceus.
Zeng X; Ling H; Yang J; Chen J; Guo S
Gene; 2018 Aug; 666():108-115. PubMed ID: 29738838
[TBL] [Abstract][Full Text] [Related]
12. Hericium erinaceus: an edible mushroom with medicinal values.
Khan MA; Tania M; Liu R; Rahman MM
J Complement Integr Med; 2013 May; 10():. PubMed ID: 23735479
[TBL] [Abstract][Full Text] [Related]
13. Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion's Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds.
Friedman M
J Agric Food Chem; 2015 Aug; 63(32):7108-23. PubMed ID: 26244378
[TBL] [Abstract][Full Text] [Related]
14. Reduced Enzymatic Browning in Potato Tubers by Specific Editing of a Polyphenol Oxidase Gene
González MN; Massa GA; Andersson M; Turesson H; Olsson N; Fält AS; Storani L; Décima Oneto CA; Hofvander P; Feingold SE
Front Plant Sci; 2019; 10():1649. PubMed ID: 31998338
[TBL] [Abstract][Full Text] [Related]
15. Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning.
Muñoz-Pina S; Ros-Lis JV; Argüelles Á; Martínez-Máñez R; Andrés A
Food Chem; 2020 Apr; 310():125741. PubMed ID: 31806389
[TBL] [Abstract][Full Text] [Related]
16. Study on the browning mechanism of betel nut (
Guo Y; Pan Y; Zhang Z; Zhang W
Food Sci Nutr; 2020 Apr; 8(4):1818-1827. PubMed ID: 32328247
[TBL] [Abstract][Full Text] [Related]
17. Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Z
Lim WY; Wong CW
J Food Sci Technol; 2018 Aug; 55(8):3001-3007. PubMed ID: 30065409
[TBL] [Abstract][Full Text] [Related]
18. Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite.
He Q; Luo Y; Chen P
Food Chem; 2008 Oct; 110(4):847-51. PubMed ID: 26047269
[TBL] [Abstract][Full Text] [Related]
19. Recent developments in
Wang XY; Zhang DD; Yin JY; Nie SP; Xie MY
Crit Rev Food Sci Nutr; 2019; 59(sup1):S96-S115. PubMed ID: 30421988
[No Abstract] [Full Text] [Related]
20. Xanthone-related compounds as an anti-browning and antioxidant food additive.
Mi Moon K; Young Kim C; Yeul Ma J; Lee B
Food Chem; 2019 Feb; 274():345-350. PubMed ID: 30372949
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
