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Journal Abstract Search

230 related items for PubMed ID: 27331921

  • 1. Effects of Ethephon on Fresh In-Husk Walnut Preservation and its Possible Relationship with Phenol Metabolism.
    Wang J, Liang S, Ma H, Zhang P, Shi W.
    J Food Sci; 2016 Aug; 81(8):C1921-7. PubMed ID: 27331921
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  • 3. Walnut green husk extract enhances the effect of chlorine dioxide on kernel quality and antioxidant properties of fresh-eating walnuts during their shelf life.
    Zhang D, Ye N, Li M, Dai G, Ma Y, Wang Y, Liu C, Ma H.
    Food Chem; 2023 Dec 01; 428():136797. PubMed ID: 37418879
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  • 6. Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.
    Grosso AL, Riveros C, Asensio CM, Grosso NR, Nepote V.
    J Food Sci; 2020 Oct 01; 85(10):3043-3051. PubMed ID: 32856299
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  • 7. 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
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  • 8. Human cancer cell antiproliferative and antioxidant activities of Juglans regia L.
    Carvalho M, Ferreira PJ, Mendes VS, Silva R, Pereira JA, Jerónimo C, Silva BM.
    Food Chem Toxicol; 2010 Jan 15; 48(1):441-7. PubMed ID: 19883717
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  • 9. Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage.
    Ma Y, Wang C, Liu C, Tan J, Ma H, Wang J.
    Foods; 2021 Aug 28; 10(9):. PubMed ID: 34574137
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  • 10. Sensory Quality Preservation of Coated Walnuts.
    Grosso AL, Asensio CM, Grosso NR, Nepote V.
    J Food Sci; 2017 Jan 28; 82(1):185-193. PubMed ID: 27875638
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  • 11. Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored iceberg lettuce photosynthetic and vascular tissues.
    Fukumoto LR, Toivonen PM, Delaquis PJ.
    J Agric Food Chem; 2002 Jul 31; 50(16):4503-11. PubMed ID: 12137468
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  • 12. Protocatechuic acid, ferulic acid and relevant defense enzymes correlate closely with walnut resistance to Xanthomonas arboricola pv. juglandis.
    Zhang Q, Li M, Yang G, Liu X, Yu Z, Peng S.
    BMC Plant Biol; 2022 Dec 20; 22(1):598. PubMed ID: 36539704
    [Abstract] [Full Text] [Related]

  • 13. Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS.
    Medic A, Jakopic J, Hudina M, Solar A, Veberic R.
    Food Chem; 2021 Aug 01; 352():129404. PubMed ID: 33676122
    [Abstract] [Full Text] [Related]

  • 14. Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).
    Zhan L, Hu J, Lim LT, Pang L, Li Y, Shao J.
    Food Chem; 2013 Dec 01; 141(3):2473-8. PubMed ID: 23870983
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  • 15. Impact of nano-CaCO3 -LDPE packaging on quality of fresh-cut sugarcane.
    Luo Z, Wang Y, Wang H, Feng S.
    J Sci Food Agric; 2014 Dec 01; 94(15):3273-80. PubMed ID: 24700113
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  • 16. Identification and Characterization of Phenolic Compounds in Black Walnut Kernels.
    Vu DC, Vo PH, Coggeshall MV, Lin CH.
    J Agric Food Chem; 2018 May 02; 66(17):4503-4511. PubMed ID: 29663801
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  • 17. Preharvest application of ethephon and postharvest UV-B radiation improve quality traits of beetroot (Beta vulgaris L. ssp. vulgaris) as source of colourant.
    Barba-Espin G, Glied-Olsen S, Dzhanfezova T, Joernsgaard B, Lütken H, Müller R.
    BMC Plant Biol; 2018 Dec 03; 18(1):316. PubMed ID: 30509181
    [Abstract] [Full Text] [Related]

  • 18. 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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  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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