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Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning
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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/anie.201000044openalex-snapshot
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
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Naturally occurring tyrosinase inhibitors: mechanism and applications in skin health, cosmetics and agriculture industries
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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
inferredcites →https://doi.org/10.1007/s00217-016-2646-8openalex-snapshot
Apple peel flavonoids as natural antioxidants for vegetable juice applications
inferredcites →https://doi.org/10.1016/0167-4838(94)00204-topenalex-snapshot
Tyrosinase: a comprehensive review of its mechanism
inferredcites →https://doi.org/10.1016/j.apenergy.2011.07.049openalex-snapshot
Production and quality of biomass fuels from mechanized collection and processing of vineyard pruning residues
inferredcites →https://doi.org/10.1016/j.biortech.2009.12.126openalex-snapshot
Antibrowning potential of Brassicacaea processing water
inferredcites →https://doi.org/10.1016/j.foodchem.2004.10.058openalex-snapshot
Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)
inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.053openalex-snapshot
Chemical composition of fruits in some rose (Rosa spp.) species
inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.078openalex-snapshot
Presence of hemocyanin with diphenoloxidase activity in deepwater pink shrimp (Parapenaeus longirostris) post mortem
inferredcites →https://doi.org/10.1016/j.foodchem.2008.08.013openalex-snapshot
Comparative antioxidant capacities of phenolic compounds measured by various tests
inferredcites →https://doi.org/10.1016/j.foodchem.2010.08.048openalex-snapshot
Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.137openalex-snapshot
Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil
inferredcites →https://doi.org/10.1016/j.foodchem.2012.03.039openalex-snapshot
Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography
inferredcites →https://doi.org/10.1016/j.foodchem.2013.02.028openalex-snapshot
The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase
inferredcites →https://doi.org/10.1016/j.foodchem.2014.03.109openalex-snapshot
Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil
inferredcites →https://doi.org/10.1016/j.foodres.2011.02.010openalex-snapshot
Dog rose and pomegranate extracts as agents to control enzymatic browning
inferredcites →https://doi.org/10.1016/j.ifset.2014.11.001openalex-snapshot
Citrus hydrosols as useful by-products for tyrosinase inhibition
inferredcites →https://doi.org/10.1016/j.ifset.2015.12.029openalex-snapshot
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits
inferredcites →https://doi.org/10.1016/j.jff.2013.08.011openalex-snapshot
Green tea extract: Chemistry, antioxidant properties and food applications – A review
inferredcites →https://doi.org/10.1016/j.postharvbio.2013.12.013openalex-snapshot
Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives
inferredcites →https://doi.org/10.1016/s0021-9673(98)00040-5openalex-snapshot
Method for determining the content of catechins in tea infusions by high-performance liquid chromatography
inferredcites →https://doi.org/10.1016/s0304-4165(02)00338-0openalex-snapshot
Oxalic acid is available as a natural antioxidant in some systems
inferredcites →https://doi.org/10.1016/s0308-8146(00)00223-5openalex-snapshot
Natural antioxidants from residual sources
inferredcites →https://doi.org/10.1016/s0308-8146(00)00274-0openalex-snapshot
Inhibitory effects of various antibrowning agents on apple slices
inferredcites →https://doi.org/10.1016/s0378-8741(02)00174-5openalex-snapshot
Preliminary screening of some tropical plants for anti-tyrosinase activity
inferredcites →https://doi.org/10.1016/s0924-2244(02)00012-2openalex-snapshot
By-products of plant food processing as a source of functional compounds — recent developments
inferredcites →https://doi.org/10.1016/s0960-8524(02)00167-0openalex-snapshot
Transformation of vegetable waste into value added products:
inferredcites →https://doi.org/10.1016/s0960-8524(02)00202-xopenalex-snapshot
Phenolic compounds and antioxidant activity from red grape marc extracts
inferredcites →https://doi.org/10.1021/jf020826fopenalex-snapshot
Mushroom Tyrosinase: Recent Prospects
inferredcites →https://doi.org/10.1021/jf030723copenalex-snapshot
The Chemistry behind Antioxidant Capacity Assays
inferredcites →https://doi.org/10.1021/jf991397xopenalex-snapshot
Kinetic Study of Oxalic Acid Inhibition on Enzymatic Browning
inferredcites →https://doi.org/10.1023/a:1024214528514openalex-snapshot
Low-Molecular-Weight Organic Acids and Hormone-Like Activity of Dissolved Organic Matter in Two Forest Soils in N Italy
inferredcites →https://doi.org/10.1038/227680a0openalex-snapshot
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
inferredcites →https://doi.org/10.1042/bj2950309openalex-snapshot
Effect of l -ascorbic acid on the monophenolase activity of tyrosinase
inferredcites →https://doi.org/10.1080/10408399409527653openalex-snapshot
Enzymatic browning reactions in apple and apple products
inferredcites →https://doi.org/10.1080/14786419.2014.923422openalex-snapshot
Study on the antioxidant and antimicrobial activities ofAllium ursinumL. pressurised-liquid extract
inferredcites →https://doi.org/10.1080/87559120802089332openalex-snapshot
Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control
inferredcites →https://doi.org/10.1111/j.1365-2222.2009.03362.xopenalex-snapshot
Clinical effects of sulphite additives
inferredcites →https://doi.org/10.1111/j.1541-4337.2012.00191.xopenalex-snapshot
Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
inferredcites →https://doi.org/10.1111/j.1755-0238.2011.00142.xopenalex-snapshot
Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
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/10.1007/s11130-019-00748-4openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11947-018-2186-2openalex-snapshot
Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried “Golden Delicious” Apple Slices
inferred← citeshttps://doi.org/10.1007/s11947-023-03233-8openalex-snapshot
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100363openalex-snapshot
Biomass estimation and characterization of the nutrient components of thinned unripe grapes in China and the global grape industries
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125506openalex-snapshot
Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126291openalex-snapshot
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130288openalex-snapshot
Metabolomic profile combined with transcriptomic analysis reveals the value of UV-C in improving the utilization of waste grape berries
inferred← citeshttps://doi.org/10.1016/j.fpsl.2022.100816openalex-snapshot
Evaluation of the anti-browning effect of quercetin on cut potatoes during storage
inferred← citeshttps://doi.org/10.1016/j.heliyon.2025.e42588openalex-snapshot
Inhibitory effect of fermented avocado seed extract (Persea americana Mill. cv. Hass) on polyphenol oxidase and its application as anti-browning agent in avocado, apple, and banana pulps
inferred← citeshttps://doi.org/10.1016/j.ifset.2018.10.008openalex-snapshot
Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products
inferred← citeshttps://doi.org/10.1016/j.jff.2017.10.018openalex-snapshot
Co-fermentation of onion and whey: A promising synbiotic combination
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.05.007openalex-snapshot
Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods
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Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes
inferred← citeshttps://doi.org/10.1080/14786419.2017.1410811openalex-snapshot
Phenolic content and in vitro antifungal activity of unripe grape extracts from agro-industrial wastes
inferred← citeshttps://doi.org/10.1111/1750-3841.16808openalex-snapshot
Advanced interactional characterization of the inhibitory effect of anthocyanin extract from Hibiscus sabdariffa L. on apple polyphenol oxidase
inferred← citeshttps://doi.org/10.1111/ajgw.12522openalex-snapshot
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture
inferred← citeshttps://doi.org/10.1111/jfbc.13611openalex-snapshot
Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction
inferred← citeshttps://doi.org/10.1111/jfbc.14484openalex-snapshot
Inhibition characteristics and mechanism of tyrosinase using five citrus flavonoids: A spectroscopic and molecular dynamics simulation study
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Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review
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Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste
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Polyphenols: A Comprehensive Review of their Nutritional Properties
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Preliminary Characterization of a Functional Jam from Red Chicory By-Product
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Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction
inferred← citeshttps://doi.org/10.3390/agriculture16181952openalex-snapshot
Fresh-Cut Potatoes: Current Challenges and Emerging Strategies for Quality Preservation and Shelf-Life Extension
inferred← citeshttps://doi.org/10.3390/antiox7020027openalex-snapshot
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)
inferred← citeshttps://doi.org/10.3390/app10238438openalex-snapshot
Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders
inferred← citeshttps://doi.org/10.3390/app12041923openalex-snapshot
Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review
inferred← citeshttps://doi.org/10.3390/beverages8040079openalex-snapshot
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
inferred← citeshttps://doi.org/10.3390/foods10071499openalex-snapshot
Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products
inferred← citeshttps://doi.org/10.3390/foods10092043openalex-snapshot
Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops
inferred← citeshttps://doi.org/10.3390/foods9050566openalex-snapshot
Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction
inferred← citeshttps://doi.org/10.3390/molecules25122754openalex-snapshot
Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products
inferred← citeshttps://doi.org/10.3390/molecules27031101openalex-snapshot
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Inhibition of enzymatic browning in fruit and vegetable, review
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