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Cysteine as an inhibitor of enzymic browning. 2. Kinetic studies
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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.2740261204openalex-snapshot
Studies on the enzymic browning of apples. Inhibition of apple 0‐diphenol oxidase by phenolic acids
inferredcites →https://doi.org/10.1007/bf02854377openalex-snapshot
Comparisons of Inhibitors of Tyrosine Oxidation in the enzymatic blackening of potatoes
inferredcites →https://doi.org/10.1016/0031-9422(79)80057-6openalex-snapshot
Polyphenol oxidases in plants
inferredcites →https://doi.org/10.1016/0031-9422(89)80250-xopenalex-snapshot
Polyphenoloxidase from apple, partial purification and some properties
inferredcites →https://doi.org/10.1016/0304-4165(72)90336-4openalex-snapshot
Effect of thiol compounds on melanin formation by tyrosinase
inferredcites →https://doi.org/10.1016/0304-5102(85)80001-8openalex-snapshot
kCAT Inactivation of mushroom polyphenol oxidase
inferredcites →https://doi.org/10.1021/jf00005a004openalex-snapshot
Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase
inferredcites →https://doi.org/10.1021/jf00023a015openalex-snapshot
Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidase
inferredcites →https://doi.org/10.1021/jf00068a016openalex-snapshot
Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines
inferredcites →https://doi.org/10.1021/jf00079a003openalex-snapshot
Oxidation of trans-caftaric acid and 2-S-glutathionylcaftaric acid in model solutions
inferredcites →https://doi.org/10.1021/jf00094a002openalex-snapshot
Inhibition studies on apple polyphenol oxidase
inferredcites →https://doi.org/10.1021/jf00097a001openalex-snapshot
Kinetic studies on apple polyphenol oxidase
inferredcites →https://doi.org/10.1021/jf00098a005openalex-snapshot
Inhibiton of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods
inferredcites →https://doi.org/10.1021/jf00098a006openalex-snapshot
Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
inferredcites →https://doi.org/10.1021/jf00099a002openalex-snapshot
Caffeic acid autoxidation and the effects of thiols
inferredcites →https://doi.org/10.1042/bj0980567openalex-snapshot
The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced
inferredcites →https://doi.org/10.1080/10408398109527312openalex-snapshot
Polyphenol oxidases and peroxidases in fruits and vegetables
inferredcites →https://doi.org/10.1111/j.1365-2621.1965.tb01836.xopenalex-snapshot
The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase
inferredcites →https://doi.org/10.1111/j.1365-2621.1985.tb13288.xopenalex-snapshot
Effect of Proteins, Protein Hydrolyzates and Amino Acids on o ‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb13852.xopenalex-snapshot
Inhibition of Polyphenoloxidase by Sulfite
inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb05917.xopenalex-snapshot
Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb07823.xopenalex-snapshot
Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb08951.xopenalex-snapshot
Inhibition of Mushroom Polyphenoloxidase by Ascorbic Acid Derivatives
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb03081.xopenalex-snapshot
Enzymatic Browning in Atlantic Potatoes and Related Cultivars
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb07931.xopenalex-snapshot
Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb07958.xopenalex-snapshot
Effect of Emulsifying Agents on Inhibition of Enzymatic Browning in Apple Juice by Ascorbyl Palmitate, Laurate and Decanoate
inferredcites →https://doi.org/10.1111/j.1365-2621.1991.tb08025.xopenalex-snapshot
Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes
inferredcites →https://doi.org/10.1111/j.1745-4514.1989.tb00385.xopenalex-snapshot
CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE
inferredcites →https://doi.org/10.3177/jnsv.22.389openalex-snapshot
Effect of catechol-thiol conjugates on tyrosinase-dependent tyrosine hydroxylation.
inferredcites →https://doi.org/10.5344/ajev.1987.38.1.69openalex-snapshot
Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications
inferredcites →https://doi.org/10.5344/ajev.1990.41.4.346openalex-snapshot
Must Browning in Relation to the Behavior of Phenolic Compounds During Oxidation
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Inhibitory Effect of Fermented Avocado Seed Extract ( Persea Americana Mill. Cv. Hass) on Polyphenol Oxidase and its Application as Anti-Browning Agent in Fresh-Cut Avocado, Apple, and Banana
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Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid
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Industrial applications of phytochemicals
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Application of Edible Coatings on Fruits and Vegetables
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Effect of l ‐Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh‐Cut Quince: A Comparative Evaluation With Potassium Metabisulfite
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Effect of natural antioxidants on heat‐induced, copper(II)‐catalysed, oxidative degradation of quercetin and rutin (quercetin 3‐O‐rutinoside) in aqueous model systems
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Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids
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Inhibitory Effects of ‘Enokitake’ Mushroom Extracts on Polyphenol Oxidase and Prevention of Apple Browning
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Inhibition kinetics of polyphenol oxidase by glutamic acid
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Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape
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Investigation of antibrowning activity of pine needle (Cedrus deodara) extract with fresh-cut apple slice model and identification of the primary active components
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The role of thiol compounds in increasing Agrobacterium-mediated transformation of soybean cotyledonary-node cells
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When quinones meet amino acids: chemical, physical and biological consequences
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Enhanced tolerance of transgenic grapevines expressing chitinase and β-1,3-glucanase genes to downy mildew
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Improved Agrobacterium tumefaciens-mediated transformation of soybean [Glycine max (L.) Merr.] following optimization of culture conditions and mechanical techniques
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Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed ‘Fuji’ apple fruits
inferred← citeshttps://doi.org/10.1007/s11694-023-02067-4openalex-snapshot
Kojic acid: evaluation of its effectiveness in controlling pulp browning in minimally processed ‘Royal Gala’ apples
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Pre-storage cysteine treatment mitigates under-skin browning and oxidative stress in mango (Mangifera indica L. cv. Sufaid Chaunsa) during cold storage
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Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls
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Fruit Juice Processing and Membrane Technology Application
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Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products
inferred← citeshttps://doi.org/10.1016/0307-4412(96)00080-5openalex-snapshot
The inhibition of studies on polyphenoloxidase by cysteine
inferred← citeshttps://doi.org/10.1016/1357-2725(95)00148-4openalex-snapshot
A kinetic study of the inhibition of palmito polyphenol oxidase by L-cysteine
inferred← citeshttps://doi.org/10.1016/b978-0-12-816677-2.00006-5openalex-snapshot
Use of Nanomaterials as Alternative for Controlling Enzymatic Browning in Fruit Juices
inferred← citeshttps://doi.org/10.1016/b978-0-323-89864-5.00007-2openalex-snapshot
Effect of evaporative coolant structure on chemical, biochemical, and physiological changes in fruits and vegetables
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New saccharin derivatives as tyrosinase inhibitors
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Modulation of minor compounds and oxidoreductase enzyme activity by additives during olive oil malaxation
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Anatomical and metabolic changes related to the yellowing of minimally processed peach palm (Bactris gasipaes Kunth) during cold storage
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Inhibitory effect of cysteine and glutathione on phenoloxidase from kuruma prawn (Penaeus japonicus)
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Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
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A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
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Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
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Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa)
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Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial
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Xanthone-related compounds as an anti-browning and antioxidant food additive
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132277openalex-snapshot
Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139005openalex-snapshot
Metabolomic insights into the browning inhibition of fresh-cut apple by hydrogen sulfide
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108059openalex-snapshot
Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues
inferred← citeshttps://doi.org/10.1016/j.foodqual.2005.06.003openalex-snapshot
Changes in the odours of apple juice during enzymatic browning
inferred← citeshttps://doi.org/10.1016/j.foodres.2006.04.004openalex-snapshot
Thiol containing compounds as controlling agents of enzymatic browning in some apple products
inferred← citeshttps://doi.org/10.1016/j.ifset.2009.08.003openalex-snapshot
Colour and texture of apples high pressure processed in pineapple juice
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Interaction of polyphenol oxidase of Solanum tuberosum with β-cyclodextrin: Process details and applications
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2007.11.036openalex-snapshot
Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
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Application of the weibull model to describe the kinetic behaviors of thiol decolorizers in chlorogenic acid-lysine solutions
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Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple
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Influence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and color stability of stored purées
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The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth
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Enzymatic dynamics of catechol oxidase from Gastrolina depressa
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Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings
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Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana
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Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances
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Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
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Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes
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Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon
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Postharvest l -cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit
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Effect of anti-browning solutions on quality of fresh-cut fennel during storage
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Identification of physiological changes and key metabolites coincident with postharvest internal browning of pineapple ( Ananas comosus L.) fruit
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Effects of simultaneous ultrasonic and cysteine treatment on antibrowning and physicochemical quality of fresh-cut lotus roots during cold storage
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Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
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Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice
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Inhibitory effects of various antibrowning agents on apple slices
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Some biochemical properties of polyphenol oxidase from two varieties of avocado
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Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods
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Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. II. Kinetic study and mechanism of inhibition
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Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid
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New advances in extending the shelf-life of fresh-cut fruits: a review
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Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives
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Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents
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Benzothiazines as Major Intermediates in Enzymatic Browning Reactions of Catechin and Cysteine
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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
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Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
inferred← citeshttps://doi.org/10.1080/10408398.2012.755148openalex-snapshot
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds
inferred← citeshttps://doi.org/10.1080/10408399409527653openalex-snapshot
Enzymatic browning reactions in apple and apple products
inferred← citeshttps://doi.org/10.1080/10942910802641993openalex-snapshot
Selected Kinetic Properties of Polyphenol Oxidase Extracted fromRosmarinus Officinalis L.
inferred← citeshttps://doi.org/10.1080/14756360310001640472openalex-snapshot
Glutathione and Cinnamic Acid: Natural Dietary Components Used in Preventing the Process of Browning by Inhibition of Polyphenol Oxidase in Apple Juice
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Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
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inferred← citeshttps://doi.org/10.1109/icae.2011.5943906openalex-snapshot
The research and application of edible coating preservation
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Distribution and Characteristics of Polyphenoloxidase from Pacific White Shrimp ( Litopenaeus vannamei )
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Partial purification and characterisation of polyphenol oxidase from celery root (Apium graveolens L.) and the investigation of the effects on the enzyme activity of some inhibitors
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Inhibition of Browning on Fresh‐cut Pear Wedges by Natural Compounds
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The use of packaging techniques to maintain freshness in fresh‐cut fruits and vegetables: a review
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Investigation of the stability of apple allergen extracts
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Characterisation of phenol oxidase and peroxidase from maize silk
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PURIFICATION AND KINETIC CHARACTERIZATION OF POLYPHENOL OXIDASE FROM TOMATO FRUITS (LYCOPERSICON ESCULENTUM CV. MUCHAMIEL)
inferred← citeshttps://doi.org/10.1111/j.1745-4514.2011.00553.xopenalex-snapshot
HYDROLYSATES FROM WHEAT BRAN ALBUMIN AS COLOR-ADDING AGENTS AND INHIBITORS OF APPLE POLYPHENOL OXIDASE
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EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS
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INACTIVATION OFLISTERIA MONOCYTOGENES,SALMONELLA ENTERITIDISANDESCHERICHIA COLIO157:H7 AND SHELF LIFE EXTENSION OF FRESH‐CUT PEARS USING MALIC ACID AND QUALITY STABILIZING COMPOUNDS
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Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh‐Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid
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Using Antibrowning Agents to Enhance Quality and Safety of Fresh‐Cut Avocado Treated with Intense Light Pulses
inferred← citeshttps://doi.org/10.1111/jfbc.12746openalex-snapshot
Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit
inferred← citeshttps://doi.org/10.1111/jfpp.12312openalex-snapshot
Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing
inferred← citeshttps://doi.org/10.1134/s1068162014040049openalex-snapshot
Synthesis, characterization and tyrosinase inhibitory properties of benzimidazole derivatives
inferred← citeshttps://doi.org/10.11606/d.11.2019.tde-29072019-143512openalex-snapshot
Aditivos na redução de oxidação enzimática em beterraba minimamente processada
inferred← citeshttps://doi.org/10.11606/t.11.2018.tde-22032018-130802openalex-snapshot
Conservação da qualidade visual e dos compostos bioativos de beterraba minimamente processada
inferred← citeshttps://doi.org/10.1186/2008-6970-4-6openalex-snapshot
Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei)
inferred← citeshttps://doi.org/10.1201/9781315373713-20openalex-snapshot
Application of Edible Films and Coatings on Fruits and Vegetables
inferred← citeshttps://doi.org/10.1201/9781420031874-11openalex-snapshot
Preservative Treatments for Fresh-cut Fruits and Vegetables
inferred← citeshttps://doi.org/10.1201/9781420031874-8openalex-snapshot
Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables
inferred← citeshttps://doi.org/10.1201/9781420031874.ch6openalex-snapshot
Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables
inferred← citeshttps://doi.org/10.1201/9781420031874.ch9openalex-snapshot
Preservative Treatments for Fresh-cut Fruits and Vegetables
inferred← citeshttps://doi.org/10.1201/b10263-12openalex-snapshot
Use of Edible Coatings for Fresh-Cut Fruits and Vegetables
inferred← citeshttps://doi.org/10.13050/foodengprog.2016.20.1.53openalex-snapshot
Physicochemical Characteristics and Antioxidant Activities of Cookies with Red Raspberry (Rubus crataegifolius)
inferred← citeshttps://doi.org/10.14295/rbho.v19i2.462openalex-snapshot
Papel e caracterização da polifenoloxidase em hastes de ave-do-paraíso (Strelitzia reginae Ait.)
inferred← citeshttps://doi.org/10.14674/ijfs-1451openalex-snapshot
ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES
inferred← citeshttps://doi.org/10.1533/9780857090331.2.391openalex-snapshot
Oxidative stability of antioxidants in fruits and vegetables
inferred← citeshttps://doi.org/10.1590/s0100-29452011000400023openalex-snapshot
Preservation of minimally processed 'aurora-1' peaches using additives
inferred← citeshttps://doi.org/10.1590/s0103-84782010000800023openalex-snapshot
Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
inferred← citeshttps://doi.org/10.1590/s0103-84782011005000075openalex-snapshot
Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados
inferred← citeshttps://doi.org/10.1590/s1413-70542007000300032openalex-snapshot
Redução do amaciamento de banana 'Maçã' minimamente processada pelo uso de tratamentos químicos
inferred← citeshttps://doi.org/10.1590/s1413-70542009000100032openalex-snapshot
Uso de aditivos químicos para a conservação pós-colheita de banana 'Maçã' minimamente processada
inferred← citeshttps://doi.org/10.1590/s1413-70542009000100033openalex-snapshot
Uso de misturas químicas para a manutenção da firmeza de banana 'Prata' minimamente processada
inferred← citeshttps://doi.org/10.1590/s1413-70542010000500033openalex-snapshot
Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes
inferred← citeshttps://doi.org/10.1615/intjmedmushrooms.v17.i4.70openalex-snapshot
Effect of L-Cysteine Pretreatment on the Control of Formaldehyde and Browning of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Higher Basidiomycetes) during Drying and Canning Processes
inferred← citeshttps://doi.org/10.17221/69/2014-cjfsopenalex-snapshot
Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
inferred← citeshttps://doi.org/10.17495/easdl.2016.6.26.3.207openalex-snapshot
Effect of Zingiber officinale Roscoe Extract on Antioxidant and Apoptosis in A2058 Human Melanoma Cells
inferred← citeshttps://doi.org/10.18174/38558openalex-snapshot
Peptides as inhibitors of lipoxygenase and tyrosinase
inferred← citeshttps://doi.org/10.24198/cna.v6.n3.20859openalex-snapshot
Pengaruh Fermentasi Biji Kakao dengan Menggunakan Kluyveromyces sp., Lactobacillus plantarum, Acetobacter xylinum, Enzim Papain dan Bromelain serta Sistein Terhadap Prekursor Cita Rasa serta Kandungan Nutrisi dan Polifenolnya
inferred← citeshttps://doi.org/10.2503/jjshs.69.512openalex-snapshot
Inhibitory Effect of Onion Juice on Browing of Shredded Lettuce.
inferred← citeshttps://doi.org/10.29298/rmcf.v15i84.1454openalex-snapshot
Disminución de la oxidación e inducción de estructuras proembriogénicas en Sideroxylon capiri (A. DC.) Pittier
inferred← citeshttps://doi.org/10.3109/09637486.2013.763909openalex-snapshot
Phenolic profile and antioxidant capacity of the principal apples produced in Brazil
inferred← citeshttps://doi.org/10.3390/foods12244414openalex-snapshot
Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of ‘Blanca de Tudela’ Fresh-Cut Artichoke
inferred← citeshttps://doi.org/10.3390/horticulturae7110469openalex-snapshot
Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
inferred← citeshttps://doi.org/10.3390/ijms18020377openalex-snapshot
Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects
inferred← citeshttps://doi.org/10.3746/jkfn.2013.42.5.792openalex-snapshot
Scutellaria baicalensis Extracts as Natural Inhibitors of Food Browning
inferred← citeshttps://doi.org/10.3746/jkfn.2015.44.4.557openalex-snapshot
Comparison of Antioxidative Activities of Fuji Apples Parts according to Production Region
inferred← citeshttps://doi.org/10.4018/978-1-5225-0591-4.ch014openalex-snapshot
Antimicrobial Edible Films and Coatings for Fruits and Vegetables
inferred← citeshttps://doi.org/10.4018/978-1-5225-5207-9.ch009openalex-snapshot
Antimicrobial Edible Films and Coatings for Fruits and Vegetables
inferred← citeshttps://doi.org/10.4067/s0718-58392008000300001openalex-snapshot
Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)
inferred← citeshttps://doi.org/10.4236/aa.2016.64008openalex-snapshot
Phenolic Compositions of Litchi Shoot Tips and Zygotic Embryos Collected in Different Months and Their Effects on the Explant Browning and Its Control
inferred← citeshttps://doi.org/10.4315/0362-028x-71.6.1150openalex-snapshot
Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples
inferred← citeshttps://doi.org/10.47836/ifrj.31.2.09openalex-snapshot
Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine
inferred← citeshttps://doi.org/10.4995/thesis/10251/174934openalex-snapshot
Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems
inferred← citeshttps://doi.org/10.5380/cep.v26i2.13271openalex-snapshot
AVALIAÇÃO DA QUALIDADE DE PÊSSEGOS ‘REGIS’ MINIMAMENTE PROCESSADOS
inferred← citeshttps://doi.org/10.5897/ajar11.1474openalex-snapshot
Quality evaluation of canned cauliflower pickles prepared with different ingredients
inferred← citeshttps://doi.org/10.5897/ajb2015.14444openalex-snapshot
Minimally processed fruit salad enriched with Lactobacillus acidophilus: Viability of anti-browning compounds in the preservation of color
inferred← citeshttps://doi.org/10.7235/hort.2014.13185openalex-snapshot
Effect of Application of Rice Bran Extract on Quality of Agaricus bisporus during Storage
inferred← citeshttps://doi.org/10.7318/kjfc/2015.30.6.778openalex-snapshot
Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot
inferred← citeshttps://doi.org/10.7318/kjfc/2015.30.6.813openalex-snapshot
Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)
inferred← citeshttps://doi.org/10.7740/kjcs.2014.60.1.063openalex-snapshot
Effect of PE Film Mulching and Irrigation Method on the Growth, Yield and Antioxidant Activity for Potatoes Grown in Winter Season at Saemangeum Reclaimed Land
inferred← citeshttps://doi.org/10.7745/kjssf.2018.51.4.482openalex-snapshot
Yield and Antioxidant Activity of Vegetable Crops Under Salt Affected Greenhouse Soil in Saemangeum Reclaimed Land
inferred← citeshttps://doi.org/10.9721/kjfst.2013.45.5.598openalex-snapshot
The Antioxidative and Antibrowning Effects of Citrus Peel Extracts on Fresh-cut Apples
inferred← citeshttps://doi.org/10.9724/kfcs.2012.28.3.319openalex-snapshot
Antioxidative Activities and Antibrowning Effects of Green Tea Extracts and Propolis
inferred← citeshttps://doi.org/10.9724/kfcs.2015.31.1.091openalex-snapshot
Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Microwave Cooking
inferred← citeshttps://doi.org/10.9724/kfcs.2016.32.2.188openalex-snapshot
Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract
inferred← citeshttps://doi.org/10.9724/kfcs.2017.33.6.636openalex-snapshot
Physicochemical Characteristics and Antioxidant Activities of Pu-erh Tea Jellies
inferred← citeshttps://doi.org/10.9799/ksfan.2011.24.3.406openalex-snapshot
Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents
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