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127 related items for PubMed ID: 32794233

  • 1. Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils (Punica granatum L. cv. Wonderful).
    Rayan A, Morsy N.
    J Food Biochem; 2020 Oct; 44(10):e13428. PubMed ID: 32794233
    [Abstract] [Full Text] [Related]

  • 2. Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota).
    Vishwasrao C, Chakraborty S, Ananthanarayan L.
    J Sci Food Agric; 2017 Aug; 97(11):3568-3575. PubMed ID: 28098357
    [Abstract] [Full Text] [Related]

  • 3. The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology.
    Ghasemnezhad M, Zareh S, Shiri MA, Javdani Z.
    J Food Sci Technol; 2015 Apr; 52(4):2023-32. PubMed ID: 25829582
    [Abstract] [Full Text] [Related]

  • 4. Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of 'Wonderful' Pomegranate Peel Extracts at Three Different Harvest Maturities.
    Magangana TP, Makunga NP, la Grange C, Stander MA, Fawole OA, Opara UL.
    Antioxidants (Basel); 2021 Jul 13; 10(7):. PubMed ID: 34356352
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatum L.) by combined application of organic acids and chitosan edible coating.
    Ehteshami S, Abdollahi F, Ramezanian A, Mirzaalian Dastjerdi A.
    J Food Biochem; 2020 Sep 09; 44(9):e13393. PubMed ID: 32713083
    [Abstract] [Full Text] [Related]

  • 7. Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils (Punica granatum L. cv. Wonderful).
    Rayan A, Morsy N.
    J Food Biochem; 2020 Dec 09; 44(12):e13554. PubMed ID: 33368452
    [No Abstract] [Full Text] [Related]

  • 8. Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars.
    Wang X, Yang L, Liu J, Wang R, Zhang Q, Shan Y, Ding S.
    J Food Biochem; 2020 Oct 09; 44(10):e13431. PubMed ID: 33090543
    [Abstract] [Full Text] [Related]

  • 9. Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature.
    Ghasemnezhad M, Zareh S, Rassa M, Sajedi RH.
    J Sci Food Agric; 2013 Jan 09; 93(2):368-74. PubMed ID: 22821221
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Effect of pectin methyl esterase and Ca²⁺ ions treatment on antioxidant capacity, shelf-life and quality of minimally processed pomegranate (Punica granatum L.) arils.
    Kumar S, Kumar R, Nambi VE.
    J Environ Biol; 2016 Mar 15; 37(2):193-9. PubMed ID: 27097437
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
    Peña-Estévez ME, Gómez PA, Artés F, Aguayo E, Martínez-Hernández GB, Galindo A, Torecillas A, Artés-Hernández F.
    Food Sci Technol Int; 2016 Dec 02; 22(8):665-676. PubMed ID: 26970609
    [Abstract] [Full Text] [Related]

  • 14. Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing.
    Vishwasrao C, Ananthanarayan L.
    J Food Sci Technol; 2018 Aug 02; 55(8):3273-3280. PubMed ID: 30065439
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 43(7):e12906. PubMed ID: 31353711
    [Abstract] [Full Text] [Related]

  • 16. [Enzymatic characteristics of peroxidase from Chrysanthemum morifolium cv. Bo-ju].
    Zhu YY, Lyu XL, Li XW, Zhang D, Dong LH, Zhu JJ, Wang ZM, Zhang JZ.
    Zhongguo Zhong Yao Za Zhi; 2018 Apr 02; 43(8):1596-1601. PubMed ID: 29751705
    [Abstract] [Full Text] [Related]

  • 17. Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum).
    Sreedevi P, Jayachandran LE, Rao PS.
    J Sci Food Agric; 2019 Mar 30; 99(5):2365-2374. PubMed ID: 30353562
    [Abstract] [Full Text] [Related]

  • 18. The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment.
    Ciou JY, Lin HH, Chiang PY, Wang CC, Charles AL.
    Food Chem; 2011 Jul 15; 127(2):523-7. PubMed ID: 23140696
    [Abstract] [Full Text] [Related]

  • 19. Promotion of Thermal Inactivation Treatment of Apple Polyphenol Oxidase in the Presence of Trehalose.
    Yamazaki S, Shirata I, Mizuno M, Amano Y.
    J Appl Glycosci (1999); 2024 Jul 15; 71(1):1-7. PubMed ID: 38799413
    [Abstract] [Full Text] [Related]

  • 20. Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) Arils.
    Tinebra I, Scuderi D, Sortino G, Inglese P, Farina V.
    Foods; 2021 Feb 09; 10(2):. PubMed ID: 33572078
    [Abstract] [Full Text] [Related]

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