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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
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740550415openalex-snapshot
Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa)
inferredcites →https://doi.org/10.1006/abio.1995.1127openalex-snapshot
Extraction and Determination of Ascorbate and Dehydroascorbate from Plant Tissue
inferredcites →https://doi.org/10.1007/s00217-006-0513-8openalex-snapshot
Partial characterization of lettuce (Lactuca sativa L.) polyphenol oxidase
inferredcites →https://doi.org/10.1016/0031-9422(93)85391-4openalex-snapshot
Generation of H2O2 during enzymic oxidation of catechin
inferredcites →https://doi.org/10.1016/j.foodchem.2003.10.017openalex-snapshot
Partial purification and characterization of polyphenol oxidase from artichoke (Cynara scolymus L.) heads
inferredcites →https://doi.org/10.1016/j.foodchem.2004.07.026openalex-snapshot
Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit ( subsp. Caffra)
inferredcites →https://doi.org/10.1016/j.foodchem.2006.11.026openalex-snapshot
Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products
inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.046openalex-snapshot
Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
inferredcites →https://doi.org/10.1016/s0031-9422(99)00541-5openalex-snapshot
Characterization of isoforms of hexose kinases in rice embryo
inferredcites →https://doi.org/10.1016/s0308-8146(01)00106-6openalex-snapshot
Partial purification and characterization of polyphenoloxidase from peppermint (Mentha piperita)
inferredcites →https://doi.org/10.1021/bi9613842openalex-snapshot
Isolation and Characterization of Spinach Photosystem II Membrane-Associated Catalase and Polyphenol Oxidase
inferredcites →https://doi.org/10.1021/jf00043a008openalex-snapshot
Characterization of Polyphenol Oxidase from Photosynthetic and Vascular Lettuce Tissues (Lactuca sativa)
inferredcites →https://doi.org/10.1021/jf00057a011openalex-snapshot
Biochemical and Immunochemical Characteristics of Polyphenol Oxidases from Different Fruits of Prunus
inferredcites →https://doi.org/10.1021/jf000644qopenalex-snapshot
Effect of Wounding on Phenolic Enzymes in Six Minimally Processed Lettuce Cultivars upon Storage
inferredcites →https://doi.org/10.1021/jf0116350openalex-snapshot
Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes
inferredcites →https://doi.org/10.1021/jf050927oopenalex-snapshot
Biochemical Study of Leaf Browning in Minimally Processed Leaves of Lettuce (Lactuca sativa L. Var. Acephala)
inferredcites →https://doi.org/10.1021/jf803740qopenalex-snapshot
Bioactive Compounds during Storage of Fresh-Cut Spinach: The Role of Endogenous Ascorbic Acid in the Improvement of Product Quality
inferredcites →https://doi.org/10.1021/jf970042fopenalex-snapshot
Oxidation of Chlorogenic Acid, Catechins, and 4-Methylcatechol in Model Solutions by Combinations of Pear (Pyrus communis Cv. Williams) Polyphenol Oxidase and Peroxidase: A Possible Involvement of Peroxidase in Enzymatic Browning
inferredcites →https://doi.org/10.1021/jf9905774openalex-snapshot
Purification and Kinetic Characterization of an Anionic Peroxidase from Melon (Cucumis meloL.) Cultivated under Different Salinity Conditions
inferredcites →https://doi.org/10.1111/j.1365-2621.1990.tb03925.xopenalex-snapshot
Strawberry Polyphenoloxidase: Extraction and Partial Characterization
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00484.xopenalex-snapshot
Ascorbic Acid and 4‐Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1002/fci2.70017openalex-snapshot
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Overexpression of L-galactono-1,4-lactone dehydrogenase (L-GalLDH) gene correlates with increased ascorbate concentration and reduced browning in leaves of Lactuca sativa L. after cutting
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.07.145openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2016.05.001openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2019.02.004openalex-snapshot
Transcriptomic view of detached lettuce leaves during storage: A crosstalk between wounding, dehydration and senescence
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2019.110931openalex-snapshot
Identification of romaine lettuce (Lactuca sativa var. longifolia) Cultivars with reduced browning discoloration for fresh-cut processing
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2020.111282openalex-snapshot
Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes
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inferred← citeshttps://doi.org/10.1016/j.scienta.2020.109550openalex-snapshot
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inferred← citeshttps://doi.org/10.1080/10408398.2019.1702500openalex-snapshot
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inferred← citeshttps://doi.org/10.1080/14786419.2015.1046380openalex-snapshot
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inferred← citeshttps://doi.org/10.1111/jfbc.12906openalex-snapshot
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