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Journal Abstract Search

194 related items for PubMed ID: 15796594

  • 1. Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product.
    Akissoe N, Mestres C, Hounhouigan J, Nago M.
    J Agric Food Chem; 2005 Apr 06; 53(7):2552-7. PubMed ID: 15796594
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  • 2. Apple peels as a value-added food ingredient.
    Wolfe KL, Liu RH.
    J Agric Food Chem; 2003 Mar 12; 51(6):1676-83. PubMed ID: 12617604
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  • 3. Effects of domestic processing on steroidal saponins in Taiwanese yam cultivar (Dioscorea pseudojaponica Yamamoto).
    Lin JT, Liu SC, Chen SL, Chen HY, Yang DJ.
    J Agric Food Chem; 2006 Dec 27; 54(26):9948-54. PubMed ID: 17177526
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  • 7. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit.
    Chisari M, Barbagallo RN, Spagna G.
    J Agric Food Chem; 2007 May 02; 55(9):3469-76. PubMed ID: 17407312
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  • 9. 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
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  • 12. 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
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  • 14. Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing.
    Mäder J, Rawel H, Kroh LW.
    J Agric Food Chem; 2009 Jul 22; 57(14):6292-7. PubMed ID: 19534529
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  • 15. 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
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  • 16. Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing.
    Baruah AM, Mahanta PK.
    J Agric Food Chem; 2003 Oct 22; 51(22):6578-88. PubMed ID: 14558781
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  • 17. Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices.
    Dipersio PA, Kendall PA, Yoon Y, Sofos JN.
    Food Microbiol; 2007 Aug 22; 24(5):500-7. PubMed ID: 17367683
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  • 18. Changes in the chemical composition of basil caused by different drying procedures.
    Di Cesare LF, Forni E, Viscardi D, Nani RC.
    J Agric Food Chem; 2003 Jun 04; 51(12):3575-81. PubMed ID: 12769527
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  • 19. Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Mar 01; 146():515-20. PubMed ID: 24176376
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