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Journal Abstract Search

156 related items for PubMed ID: 31353711

  • 1. 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; 43(7):e12906. PubMed ID: 31353711
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Browning control of fresh-cut lettuce by phytoncide treatment.
    Kim DH, Kim HB, Chung HS, Moon KD.
    Food Chem; 2014 Sep 15; 159():188-92. PubMed ID: 24767043
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 65(5):1016-21. PubMed ID: 11440111
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage.
    Murata M, Tanaka E, Minoura E, Homma S.
    Biosci Biotechnol Biochem; 2004 Mar 15; 68(3):501-7. PubMed ID: 15056879
    [Abstract] [Full Text] [Related]

  • 7. Cinnamaldehyde inhibits enzymatic browning of cut lettuce by repressing the induction of phenylalanine ammonia-lyase without promotion of microbial growth.
    Tanaka E, Okumura S, Takamiya R, Hosaka H, Shimamura Y, Murata M.
    J Agric Food Chem; 2011 Jun 22; 59(12):6705-9. PubMed ID: 21517069
    [Abstract] [Full Text] [Related]

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  • 10. 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 22; 49(1):322-30. PubMed ID: 11170594
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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]

  • 13. Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce.
    Fujita N, Tanaka E, Murata M.
    Biosci Biotechnol Biochem; 2006 Mar 15; 70(3):672-6. PubMed ID: 16556984
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Effect of different washing procedures on phenolic metabolism of shredded, packaged iceberg lettuce during storage.
    Baur S, Klaiber RG, Koblo A, Carle R.
    J Agric Food Chem; 2004 Nov 17; 52(23):7017-25. PubMed ID: 15537312
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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 15; 43(5):e12816. PubMed ID: 31353525
    [Abstract] [Full Text] [Related]

  • 18. Application of citronella and rose hydrosols reduced enzymatic browning of fresh-cut taro.
    Xiao Y, He J, Zeng J, Yuan X, Zhang Z, Wang B.
    J Food Biochem; 2020 Aug 15; 44(8):e13283. PubMed ID: 32515506
    [Abstract] [Full Text] [Related]

  • 19. Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.).
    Koseki S, Isobe S.
    J Food Prot; 2006 Jan 15; 69(1):154-60. PubMed ID: 16416913
    [Abstract] [Full Text] [Related]

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

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