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Journal Abstract Search

160 related items for PubMed ID: 11170594

  • 1. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.
    Cantos E, Espín JC, Tomás-Barberán FA.
    J Agric Food Chem; 2001 Jan; 49(1):322-30. PubMed ID: 11170594
    [Abstract] [Full Text] [Related]

  • 2. 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 08; 50(10):3015-23. PubMed ID: 11982435
    [Abstract] [Full Text] [Related]

  • 3. 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 31; 50(16):4503-11. PubMed ID: 12137468
    [Abstract] [Full Text] [Related]

  • 4. 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 31; 43(7):e12906. PubMed ID: 31353711
    [Abstract] [Full Text] [Related]

  • 5. Effect of different washing procedures on phenolic metabolism of shredded, packaged iceberg lettuce during storage.
    Baur S, Klaiber RG, Koblo A, Carle R.
    J Agric Food Chem; 2004 Nov 17; 52(23):7017-25. PubMed ID: 15537312
    [Abstract] [Full Text] [Related]

  • 6. Anthocyanin content and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase in lettuce cultivars.
    Chon SU, Boo HO, Heo BG, Gorinstein S.
    Int J Food Sci Nutr; 2012 Feb 17; 63(1):45-8. PubMed ID: 21718113
    [Abstract] [Full Text] [Related]

  • 7. Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce.
    Landi M, Degl'Innocenti E, Guglielminetti L, Guidi L.
    J Sci Food Agric; 2013 Jun 17; 93(8):1814-9. PubMed ID: 23184255
    [Abstract] [Full Text] [Related]

  • 8. Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon.
    Chisari M, Barbagallo RN, Spagna G.
    J Agric Food Chem; 2008 Jan 09; 56(1):132-8. PubMed ID: 18069784
    [Abstract] [Full Text] [Related]

  • 9. Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage.
    Murata M, Tanaka E, Minoura E, Homma S.
    Biosci Biotechnol Biochem; 2004 Mar 09; 68(3):501-7. PubMed ID: 15056879
    [Abstract] [Full Text] [Related]

  • 10. Biochemical study of leaf browning in minimally processed leaves of lettuce (Lactuca sativa L. var. acephala).
    Degl'Innocenti E, Guidi L, Pardossi A, Tognoni F.
    J Agric Food Chem; 2005 Dec 28; 53(26):9980-4. PubMed ID: 16366683
    [Abstract] [Full Text] [Related]

  • 11. Gamma irradiation inhibits wound induced browning in shredded cabbage.
    Banerjee A, Suprasanna P, Variyar PS, Sharma A.
    Food Chem; 2015 Apr 15; 173():38-44. PubMed ID: 25465992
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 65(5):1016-21. PubMed ID: 11440111
    [Abstract] [Full Text] [Related]

  • 13. Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts.
    Martin-Diana AB, Rico D, Barry-Ryan C, Mulcahy J, Frias J, Henehan GT.
    Biosci Biotechnol Biochem; 2005 Sep 15; 69(9):1677-85. PubMed ID: 16195584
    [Abstract] [Full Text] [Related]

  • 14. Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).
    Zhan L, Hu J, Lim LT, Pang L, Li Y, Shao J.
    Food Chem; 2013 Dec 01; 141(3):2473-8. PubMed ID: 23870983
    [Abstract] [Full Text] [Related]

  • 15. Fine monitoring of major phenolic compounds in lettuce and escarole leaves during storage.
    Vidal V, Laurent S, Charles F, Sallanon H.
    J Food Biochem; 2019 Feb 01; 43(2):e12726. PubMed ID: 31353660
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 301():125287. PubMed ID: 31387048
    [Abstract] [Full Text] [Related]

  • 17. Browning control of fresh-cut lettuce by phytoncide treatment.
    Kim DH, Kim HB, Chung HS, Moon KD.
    Food Chem; 2014 Sep 15; 159():188-92. PubMed ID: 24767043
    [Abstract] [Full Text] [Related]

  • 18. Characterisation of phenol oxidase and peroxidase from maize silk.
    Sukalović VH, Veljović-Jovanović S, Maksimović JD, Maksimović V, Pajić Z.
    Plant Biol (Stuttg); 2010 May 01; 12(3):406-13. PubMed ID: 20522176
    [Abstract] [Full Text] [Related]

  • 19. Positive effects of temperature and growth conditions on enzymatic and antioxidant status in lettuce plants.
    Boo HO, Heo BG, Gorinstein S, Chon SU.
    Plant Sci; 2011 Oct 01; 181(4):479-84. PubMed ID: 21889055
    [Abstract] [Full Text] [Related]

  • 20. Constitutive and induced activities of defense-related enzymes in aphid-resistant and aphid-susceptible cultivars of wheat.
    Han Y, Wang Y, Bi JL, Yang XQ, Huang Y, Zhao X, Hu Y, Cai QN.
    J Chem Ecol; 2009 Feb 01; 35(2):176-82. PubMed ID: 19159980
    [Abstract] [Full Text] [Related]

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