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Journal Abstract Search

334 related items for PubMed ID: 18069784

  • 21. Effect of production system and inhibitory potential of aroma volatiles on polyphenol oxidase and peroxidase activity in tomatoes.
    Lee JH, Kasote DM, Jayaprakasha GK, Avila CA, Crosby KM, Patil BS.
    J Sci Food Agric; 2021 Jan 15; 101(1):307-314. PubMed ID: 32623742
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  • 25. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.
    Jesus ALT, Leite TS, Cristianini M.
    Food Res Int; 2018 Mar 15; 105():853-862. PubMed ID: 29433282
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  • 31. Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from Chinese pear (Pyrus pyrifolia Nakai).
    Liu W, Liu J, Xie M, Liu C, Liu W, Wan J.
    J Agric Food Chem; 2009 Jun 24; 57(12):5376-80. PubMed ID: 19459640
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  • 34. Purification and partial biochemical characterization of polyphenol oxidase from mango (Mangifera indica cv. Manila).
    Palma-Orozco G, Marrufo-Hernández NA, Sampedro JG, Nájera H.
    J Agric Food Chem; 2014 Oct 08; 62(40):9832-40. PubMed ID: 25211397
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  • 36. Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena).
    Mishra BB, Gautam S, Sharma A.
    Food Chem; 2013 Aug 15; 139(1-4):105-14. PubMed ID: 23561085
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  • 38. The suitability of three Galia melon cultivars and different types of cuts for the fresh-cut industry.
    Silveira AC, Aguayo E, Artés F.
    J Sci Food Agric; 2013 Dec 15; 93(15):3826-31. PubMed ID: 23860939
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  • 39. Browning prevention by ascorbic acid and 4-hexylresorcinol: different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates.
    Arias E, González J, Peiró JM, Oria R, Lopez-Buesa P.
    J Food Sci; 2007 Nov 15; 72(9):C464-70. PubMed ID: 18034705
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