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Journal Abstract Search

116 related items for PubMed ID: 21517069

  • 21. Inhibition of phenylpropanoid biosynthesis in Artemisia annua L.: a novel approach to reduce oxidative browning in plant tissue culture.
    Jones AM, Saxena PK.
    PLoS One; 2013; 8(10):e76802. PubMed ID: 24116165
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  • 23. 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
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  • 24. Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.
    Chen X, Ren L, Li M, Qian J, Fan J, Du B.
    Food Chem; 2017 Jan 01; 214():432-439. PubMed ID: 27507495
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  • 30. Heat-induced tolerance to browning of fresh-cut lily bulbs (Lilium lancifolium Thunb.) under cold storage.
    Kan J, Xie W, Wan B, Huo TB, Lin XP, Liu J, Jin CH.
    J Food Biochem; 2019 May 01; 43(5):e12816. PubMed ID: 31353525
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  • 33. Effect of methyl jasmonate on phenolic compounds and carotenoids of romaine lettuce (Lactuca sativa L.).
    Kim HJ, Fonseca JM, Choi JH, Kubota C.
    J Agric Food Chem; 2007 Dec 12; 55(25):10366-72. PubMed ID: 17990849
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  • 34. Growth and phenolic compounds of Lactuca sativa L. grown in a closed-type plant production system with UV-A, -B, or -C lamp.
    Lee MJ, Son JE, Oh MM.
    J Sci Food Agric; 2014 Jan 30; 94(2):197-204. PubMed ID: 23670268
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  • 36. Antimicrobial activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on lettuce.
    Yossa N, Patel J, Millner P, Ravishankar S, Lo YM.
    Foodborne Pathog Dis; 2013 Jan 30; 10(1):87-96. PubMed ID: 23256843
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