These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

143 related articles for article (PubMed ID: 34063977)

  • 1. Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles.
    Wu XT; Guo XN; Zhu KX
    Foods; 2021 May; 10(6):. PubMed ID: 34063977
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles.
    Tang YY; Guo XN; Zhu KX
    Food Chem; 2023 Jun; 412():135533. PubMed ID: 36716630
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Use of different food additives to control browning in fresh-cut potatoes.
    Li G; Wang X; Zhu H; Li G; Du J; Song X; Erihemu
    Food Sci Nutr; 2023 Dec; 11(12):7967-7973. PubMed ID: 38107148
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment.
    Ma Y; Hong TT; Xu D; Wu FF; Xu XM
    Food Chem; 2023 Mar; 404(Pt B):134549. PubMed ID: 36283307
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots.
    Zhao Y; Huang ZH; Zhou HM; Zhu KX; Guo XN; Peng W
    Food Chem; 2021 Mar; 339():128021. PubMed ID: 33152859
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed.
    Zhao Y; Huang ZH; Zhou HM; Zhu KX; Guo XN; Peng W
    Food Chem; 2020 Nov; 329():126800. PubMed ID: 32504915
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products.
    Ali HM; El-Gizawy AM; El-Bassiouny RE; Saleh MA
    J Food Sci Technol; 2015 Jun; 52(6):3651-9. PubMed ID: 26028748
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Delineating the role of polyphenol oxidase in the darkening of alkaline wheat noodles.
    Fuerst EP; Anderson JV; Morris CF
    J Agric Food Chem; 2006 Mar; 54(6):2378-84. PubMed ID: 16536622
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors.
    Yu K; Zhou L; Sun Y; Zeng Z; Chen H; Liu J; Zou L; Liu W
    Food Chem; 2021 Oct; 359():129855. PubMed ID: 33940475
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (
    Ebrahimi P; Nicoletto C; Sambo P; Tinello F; Mihaylova D; Lante A
    Antioxidants (Basel); 2023 Feb; 12(2):. PubMed ID: 36829969
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Green tea extract as an anti-browning agent for cloudy apple juice.
    Klimczak I; Gliszczyńska-Świgło A
    J Sci Food Agric; 2017 Mar; 97(5):1420-1426. PubMed ID: 27378649
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Determinants of wheat noodle color.
    Morris CF
    J Sci Food Agric; 2018 Nov; 98(14):5171-5180. PubMed ID: 29770453
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies.
    Obadi M; Li Y; Xu B
    J Food Sci; 2023 Sep; 88(9):3626-3648. PubMed ID: 37548645
    [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. Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles.
    Xing JJ; Jiang DH; Yang Z; Guo XN; Zhu KX
    Foods; 2021 Apr; 10(4):. PubMed ID: 33924519
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.