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Journal Abstract Search

334 related items for PubMed ID: 18069784

  • 1. 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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  • 2. 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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  • 5. Characterization of a tomato polyphenol oxidase and its role in browning and lycopene content.
    Spagna G, Barbagallo RN, Chisari M, Branca F.
    J Agric Food Chem; 2005 Mar 23; 53(6):2032-8. PubMed ID: 15769132
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  • 6. Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits.
    González EM, de Ancos B, Cano MP.
    J Agric Food Chem; 2000 Nov 23; 48(11):5459-64. PubMed ID: 11087502
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  • 8. Characterization of polyphenol oxidase from the Manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits.
    Segovia-Bravo KA, Jarén-Galan M, García-García P, Garrido-Fernandez A.
    J Agric Food Chem; 2007 Aug 08; 55(16):6515-20. PubMed ID: 17628073
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  • 9. 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 08; 49(1):322-30. PubMed ID: 11170594
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  • 10. 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 08; 43(7):e12906. PubMed ID: 31353711
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  • 12. Characterization and purification of polyphenol oxidase from artichoke (Cynara scolymus L.).
    Dogan S, Turan Y, Ertürk H, Arslan O.
    J Agric Food Chem; 2005 Feb 09; 53(3):776-85. PubMed ID: 15686433
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  • 13. 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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  • 16. Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils (Punica granatum L. cv. Wonderful).
    Rayan A, Morsy N.
    J Food Biochem; 2020 Oct 01; 44(10):e13428. PubMed ID: 32794233
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  • 17. Purification and characterization of polyphenol oxidase from rape flower.
    Sun HJ, Wang J, Tao XM, Shi J, Huang MY, Chen Z.
    J Agric Food Chem; 2012 Jan 25; 60(3):823-9. PubMed ID: 22239496
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  • 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 15; 171():19-25. PubMed ID: 25308637
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  • 20. 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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