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299 related items for PubMed ID: 25308637

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effects.
    Liao T, Zhou L, Liu J, Zou L, Dai T, Liu W.
    Food Chem; 2021 Jun 30; 348():129100. PubMed ID: 33515954
    [Abstract] [Full Text] [Related]

  • 3. 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 30; 43(7):e12906. PubMed ID: 31353711
    [Abstract] [Full Text] [Related]

  • 4. Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity.
    Thada R, Chockalingam S, Dhandapani RK, Panchamoorthy R.
    J Agric Food Chem; 2013 Jun 05; 61(22):5385-90. PubMed ID: 23683299
    [Abstract] [Full Text] [Related]

  • 5. Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water.
    Jia GL, Shi JY, Song ZH, Li FD.
    J Food Sci; 2015 Apr 05; 80(4):C718-28. PubMed ID: 25736015
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage.
    Liu X, Yang Q, Lu Y, Li Y, Li T, Zhou B, Qiao L.
    Food Chem; 2019 Jun 15; 283():445-453. PubMed ID: 30722896
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 93(8):1814-9. PubMed ID: 23184255
    [Abstract] [Full Text] [Related]

  • 9. Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples.
    Chen BN, Xing R, Wang F, Zheng AP, Wang L.
    Food Chem; 2015 Dec 01; 188():177-83. PubMed ID: 26041180
    [Abstract] [Full Text] [Related]

  • 10. Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors.
    Yu K, Zhou L, Sun Y, Zeng Z, Chen H, Liu J, Zou L, Liu W.
    Food Chem; 2021 Oct 15; 359():129855. PubMed ID: 33940475
    [Abstract] [Full Text] [Related]

  • 11. Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples.
    Hemachandran H, Anantharaman A, Mohan S, Mohan G, Kumar DT, Dey D, Kumar D, Dey P, Choudhury A, George Priya Doss C, Ramamoorthy S.
    Food Chem; 2017 Jul 15; 227():102-110. PubMed ID: 28274409
    [Abstract] [Full Text] [Related]

  • 12. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage.
    Adhikary T, Gill PS, Jawandha SK, Bhardwaj RD, Anurag RK.
    J Sci Food Agric; 2021 Feb 15; 101(3):853-862. PubMed ID: 32726459
    [Abstract] [Full Text] [Related]

  • 13. Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts.
    Dou Y, Chang C, Wang J, Cai Z, Zhang W, Du H, Gan Z, Wan C, Chen J, Zhu L.
    Front Nutr; 2021 Feb 15; 8():652984. PubMed ID: 34150826
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 65(5):1016-21. PubMed ID: 11440111
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.
    García-Rodríguez R, Romero-Segura C, Sanz C, Pérez AG.
    Food Chem; 2015 Mar 15; 171():364-9. PubMed ID: 25308681
    [Abstract] [Full Text] [Related]

  • 19. Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus × domestica Borkh) apple slices during storage at low temperature.
    Li Y, Wills RB, Golding JB, Huque R.
    J Sci Food Agric; 2015 Mar 30; 95(5):945-52. PubMed ID: 24898689
    [Abstract] [Full Text] [Related]

  • 20. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.
    Du Y, Dou S, Wu S.
    Food Chem; 2012 Nov 15; 135(2):580-2. PubMed ID: 22868131
    [Abstract] [Full Text] [Related]

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