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Prediction of Polyphenol Oxidase Activity in Model Solutions Containing Various Combinations of Chlorogenic Acid, (−)-Epicatechin, O2, CO2, Temperature, and pH by Multiway Data Analysis

https://doi.org/10.1021/jf960975w
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1006/abio.1976.9999openalex-snapshot
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
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/s0031-9422(00)89053-6openalex-snapshot
Reaction mechanism of grape catechol oxidase—a kinetic study
inferredcites →https://doi.org/10.1016/s0924-2244(00)89054-8openalex-snapshot
The biochemistry and control of enzymatic browning
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/jf00006a008openalex-snapshot
Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase
inferredcites →https://doi.org/10.1021/jf00006a009openalex-snapshot
Enzymic oxidation of phloretin glucoside in model system
inferredcites →https://doi.org/10.1021/jf00023a002openalex-snapshot
Oxidative reactions of caffeic acid in model systems containing 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/jf00057a027openalex-snapshot
Influence of pH on the Enzymic Oxidation of (+)-Catechin in Model Systems
inferredcites →https://doi.org/10.1021/jf00088a055openalex-snapshot
Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase
inferredcites →https://doi.org/10.1021/jf00088a056openalex-snapshot
Deamination of lysine as a marker for nitrite-protein reactions
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb07828.xopenalex-snapshot
Oxidation of Grape Juice Phenolic Compounds in Model Solutions
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb04570.xopenalex-snapshot
Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb09811.xopenalex-snapshot
Enzymatic Browning of Model Solutions and Apple Phenolic Extracts by Apple Polyphenoloxidase

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Tensor Decompositions: Principles and Application to Food Sciences
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Exploring complex interactions in designed data using GEMANOVA. Color changes in fresh beef during storage
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Maximum likelihood fitting using ordinary least squares algorithms
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Practical aspects of PARAFAC modeling of fluorescence excitation‐emission data
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Modelling the effect of superatmospheric oxygen concentrations on in vitro mushroom PPO activity
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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
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Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions
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Generalized multiplicative analysis of variance of kill kinetics data of antibacterial agents
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Optimization of enzymatic oligomerization reaction conditions for three milk protein products via ceteris-paribus approach
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Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive
inferred← citeshttps://doi.org/10.1016/s0169-7439(01)00134-4openalex-snapshot
On the difference between low-rank and subspace approximation: improved model for multi-linear PLS regression
inferred← citeshttps://doi.org/10.1016/s0169-7439(97)00032-4openalex-snapshot
PARAFAC. Tutorial and applications
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Multivariate data analysis as a tool in advanced quality monitoring in the food production chain
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Kinetic Study of the Activation of Banana Juice Enzymatic Browning by the Addition of Maltosyl-β-cyclodextrin
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Effects of Argon Enriched Low‐Oxygen Atmospheres and of High‐Oxygen Atmospheres on the Kinetics of Polyphenoloxidase (PPO)
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Dereotundan (Anethum graveolens) Saflaştırılan Polifenol Oksidaz (PFO) Enziminin Bazı Killerle İmmobilizasyonu
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Changes in Quality Characteristics of Peeled Chestnut 'Tsukuba' According to Storage Temperature and Peeling Method
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