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Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root
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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.2144openalex-snapshot
Inhibition of polyphenol oxidase obtained from various sources by 2,3‐diaminopropionic acid
inferredcites →https://doi.org/10.1006/fmic.2000.0343openalex-snapshot
The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces
inferredcites →https://doi.org/10.1006/fmic.2000.0357openalex-snapshot
Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy
inferredcites →https://doi.org/10.1006/fmic.2002.0501openalex-snapshot
Inactivation by chlorine dioxide gas (ClO2) of Listeria monocytogenes spotted onto different apple surfaces
inferredcites →https://doi.org/10.1006/fstl.2001.0871openalex-snapshot
Effect of High-Pressure Treatment on the Molecular Properties of Mushroom Polyphenoloxidase
inferredcites →https://doi.org/10.1007/s00217-006-0383-0openalex-snapshot
Inhibition kinetics of polyphenol oxidase by glutamic acid
inferredcites →https://doi.org/10.1016/j.fm.2003.08.001openalex-snapshot
Evaluation of wash treatments for survival of foodborne pathogens and maintenance of quality characteristics of fresh-cut apple slices
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.02.016openalex-snapshot
Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere
inferredcites →https://doi.org/10.1016/j.lwt.2006.11.001openalex-snapshot
Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple
inferredcites →https://doi.org/10.1016/j.postharvbio.2003.12.008openalex-snapshot
Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,’ ‘Golden Delicious,’ ‘GoldRush,’ and ‘Granny Smith’ apples
inferredcites →https://doi.org/10.1016/j.postharvbio.2005.08.002openalex-snapshot
Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings
inferredcites →https://doi.org/10.1016/j.tifs.2007.03.011openalex-snapshot
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
inferredcites →https://doi.org/10.1016/s0740-0020(02)00129-6openalex-snapshot
Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces
inferredcites →https://doi.org/10.1016/s0925-5214(02)00118-7openalex-snapshot
Heat shock reduces browning of fresh-cut celery petioles
inferredcites →https://doi.org/10.1016/s0956-7135(00)00026-8openalex-snapshot
Characterization of polyphenoloxidase (PPO) extracted from ‘Jonagored’ apple
inferredcites →https://doi.org/10.1021/jf0305276openalex-snapshot
Inhibition of Polyphenol Oxidases Activity by Various Dipeptides
inferredcites →https://doi.org/10.1021/jf9607932openalex-snapshot
Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources
inferredcites →https://doi.org/10.1080/02648725.1998.10647966openalex-snapshot
Diphenol Oxidases, Enzyme-catalysed Browning and Plant Disease Resistance
inferredcites →https://doi.org/10.1128/aem.60.8.2864-2868.1994openalex-snapshot
Chlorine Dioxide for Reduction of Postharvest Pathogen Inoculum during Handling of Tree Fruits
inferredcites →https://doi.org/10.17660/actahortic.1999.483.40openalex-snapshot
INHIBITION OF ENZYMATIC BROWNING IN PRECUT LOTUS (NELUMBO NUCIFERA G.) ROOTS BY BROWNING INHIBITORS AND VACUUM-PACKAGING
inferredcites →https://doi.org/10.17660/actahortic.2000.518.30openalex-snapshot
FRESH-CUT FRUITS AND VEGETABLES
inferredcites →https://doi.org/10.4315/0362-028x-64.11.1730openalex-snapshot
Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C
inferredcites →https://doi.org/10.4315/0362-028x-67.4.751openalex-snapshot
Effect of pH on the Survival of Listeria innocua in Calcium Ascorbate Solutions and on Quality of Fresh-Cut Apples
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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A Critical Review of Chlorine Dioxide as a Versatile Food Preservative: Mechanisms, Generation Methods, Potential Applications, Opportunities, and Challenges
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Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices
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Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices
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Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132281openalex-snapshot
Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139392openalex-snapshot
A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141696openalex-snapshot
Understanding the anti-browning mechanism and physicochemical properties in potato pulp during the magnetic field processing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144138openalex-snapshot
Glutamate induction of whole potatoes alleviated the browning of fresh cuts: Jasmonate signalling may play a key role
inferred← citeshttps://doi.org/10.1016/j.foodcont.2012.08.024openalex-snapshot
Efficacy of lactic acid in reducing foodborne pathogens in minimally processed lotus sprouts
inferred← citeshttps://doi.org/10.1016/j.foodcont.2013.05.027openalex-snapshot
Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.09.004openalex-snapshot
Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.)
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120046openalex-snapshot
Advances in molecular, biochemical mechanisms and innovative technologies for browning regulation and quality preservation of fresh-cut lotus (Nelumbo nucifera Gaertn.) rhizome
inferred← citeshttps://doi.org/10.1016/j.ifset.2010.07.006openalex-snapshot
Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.04.001openalex-snapshot
Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.08.052openalex-snapshot
The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.10.063openalex-snapshot
Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.11.073openalex-snapshot
Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy (Brassica chinensis)
inferred← citeshttps://doi.org/10.1016/j.plaphy.2025.110628openalex-snapshot
Analysis of membrane lipids and energy metabolism reveals the fruit browning mechanism in sponge gourd (Luffa cylindrica)
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2010.06.004openalex-snapshot
Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2011.05.017openalex-snapshot
Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2012.06.019openalex-snapshot
Effects of gamma irradiation on physical parameters of Lactarius deliciosus wild edible mushrooms
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2012.10.005openalex-snapshot
Effect of treatment with dimethyl dicarbonate on microorganisms and quality of Chinese cabbage
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2013.12.016openalex-snapshot
Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested ‘Daw’ longan pericarp during storage under ambient conditions
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2016.01.012openalex-snapshot
Effects of combined aqueous chlorine dioxide and UV-C on shelf-life quality of blueberries
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2016.12.002openalex-snapshot
Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root
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inferred← citeshttps://doi.org/10.1111/jfbc.13798openalex-snapshot
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inferred← citeshttps://doi.org/10.1111/jfpp.14949openalex-snapshot
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inferred← citeshttps://doi.org/10.17660/actahortic.2018.1209.64openalex-snapshot
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inferred← citeshttps://doi.org/10.17660/actahortic.2018.1210.25openalex-snapshot
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inferred← citeshttps://doi.org/10.17660/actahortic.2021.1319.13openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/app11177813openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/foods12010044openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/foods12203855openalex-snapshot
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Microbial Quality and Safety of Fresh-cut Broccoli with Different Sanitizers and Contact Times
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Effect of 1-MCP and O3 on the Qualities of Dendrobium Officinale Storage
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amm.713-715.2677openalex-snapshot
Effect of Sulfur Dioxide Treatment on Storage Quality of Red Grape
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.554-556.1367openalex-snapshot
Effects of Dry Process Technology on Quality of Different Forms “Laba” Garlic Products
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.634-638.1460openalex-snapshot
Effect of High Temperature Pretreatment and Gaseous Ozone on Storage Quality and Microbiological Safety in Fresh Ginger (Zingiber officinale Rosc.)
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.712-715.409openalex-snapshot
Study on Browning Degree of Fresh-Cut Purple Sweet Potato and its Inhibition during Storage
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.774-776.614openalex-snapshot
Microwave Pre-Treatment Reduced the Browning of Peach Juice
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.798-799.1033openalex-snapshot
Effect of Sulfur Dioxide Treatment on Storage Quality and SO2 Residue of Victoria Grape
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.898.149openalex-snapshot
Study on Polyphenol Oxidase Activity in Different Parts of Purple Sweet Potato
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.898.153openalex-snapshot
Study on the Process of the Reaction Catalyzed by Polyphenol Oxidase from Purple Sweet Potato
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.971-973.187openalex-snapshot
Study on the Technology of SO2 Fumigation in August Grapes
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.971-973.59openalex-snapshot
Effect of SO2 Interval Fumigation on Color and Antioxidant Activity of Red Grape
inferred← citeshttps://doi.org/10.4172/2472-0542.1000e107openalex-snapshot
A Focus on Chlorine Dioxide: The Promising Food Preservative
inferred← citeshttps://doi.org/10.56093/ijas.v82i1.13873openalex-snapshot
Comparison of different washing solutions and contact times on the quality maintenance and microbial reduction of fresh-cut iceberg lettuce
inferred← citeshttps://doi.org/10.7235/hort.2015.14042openalex-snapshot
Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks
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