142 related articles for article (PubMed ID: 36974192)
1. Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage.
Deng B; Zhao J; He M; Tian S
Food Chem X; 2023 Mar; 17():100607. PubMed ID: 36974192
[TBL] [Abstract][Full Text] [Related]
2. Postharvest treatments with MnCl
Jin X; Zhou W; Cao L; Zhang Y
Sci Rep; 2022 Nov; 12(1):18454. PubMed ID: 36323864
[TBL] [Abstract][Full Text] [Related]
3. Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts.
Sikora M; Świeca M
Food Chem; 2018 Jan; 239():1160-1166. PubMed ID: 28873535
[TBL] [Abstract][Full Text] [Related]
4. Novel alternative for controlling enzymatic browning: Catalase and its application in fresh-cut potatoes.
Qiao L; Han X; Wang H; Gao M; Tian J; Lu L; Liu X
J Food Sci; 2021 Aug; 86(8):3529-3539. PubMed ID: 34272733
[TBL] [Abstract][Full Text] [Related]
5. Effects of Naringin on Postharvest Storage Quality of Bean Sprouts.
Yang X; Zhao Y; Gu Q; Chen W; Guo X
Foods; 2022 Aug; 11(15):. PubMed ID: 35954063
[TBL] [Abstract][Full Text] [Related]
6. Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices.
Ali S; Anjum MA; Nawaz A; Naz S; Hussain S; Ejaz S; Sardar H
J Food Biochem; 2020 Mar; 44(3):e13136. PubMed ID: 31907949
[TBL] [Abstract][Full Text] [Related]
7. Nitric oxide mediates isoflavone accumulation and the antioxidant system enhancement in soybean sprouts.
Jiao C; Yang R; Zhou Y; Gu Z
Food Chem; 2016 Aug; 204():373-380. PubMed ID: 26988515
[TBL] [Abstract][Full Text] [Related]
8. Total polyphenols and bioactivity of seeds and sprouts in several legumes.
Chon SU
Curr Pharm Des; 2013; 19(34):6112-24. PubMed ID: 23448441
[TBL] [Abstract][Full Text] [Related]
9. Eugenol treatment delays the flesh browning of fresh-cut water chestnut (
Zhu L; Hu W; Murtaza A; Iqbal A; Li J; Zhang J; Li J; Kong M; Xu X; Pan S
Food Chem X; 2022 Jun; 14():100307. PubMed ID: 35492256
[TBL] [Abstract][Full Text] [Related]
10. Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit.
Ali S; Khan AS; Malik AU; Nawaz A; Shahid M
J Food Biochem; 2019 Mar; 43(3):e12746. PubMed ID: 31353553
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage.
Huang D; Wang C; Zhu S; Anwar R; Hussain Z; Khadija F
Food Sci Technol Int; 2022 Dec; 28(8):735-743. PubMed ID: 34757867
[TBL] [Abstract][Full Text] [Related]
13. Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts.
Świeca M
Acta Sci Pol Technol Aliment; 2016; 15(1):17-28. PubMed ID: 28071035
[TBL] [Abstract][Full Text] [Related]
14. Postharvest melatonin treatment inhibited longan (
Luo T; Yin F; Liao L; Liu Y; Guan B; Wang M; Lai T; Wu Z; Shuai L
Food Sci Nutr; 2021 Sep; 9(9):4963-4973. PubMed ID: 34532008
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
Peña-Estévez ME; Gómez PA; Artés F; Aguayo E; Martínez-Hernández GB; Galindo A; Torecillas A; Artés-Hernández F
Food Sci Technol Int; 2016 Dec; 22(8):665-676. PubMed ID: 26970609
[TBL] [Abstract][Full Text] [Related]
18. Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes.
Cerit İ; Pfaff A; Ercal N; Demirkol O
J Food Biochem; 2020 Jul; ():e13378. PubMed ID: 32729123
[TBL] [Abstract][Full Text] [Related]
19. Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit.
Zhang R; Yuan Z; Jiang Y; Jiang F; Chen P
Front Plant Sci; 2021; 12():795671. PubMed ID: 35087557
[TBL] [Abstract][Full Text] [Related]
20. Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices.
Gao H; Chai H; Cheng N; Cao W
Food Chem; 2017 Feb; 217():45-51. PubMed ID: 27664606
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]