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Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
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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.3279openalex-snapshot
Oxidative behaviour of fresh‐cut ‘Fuji’ apples treated with stabilising substances
inferredcites →https://doi.org/10.1002/jsfa.3943openalex-snapshot
Effect of ethanol treatment on physiological and quality attributes of fresh‐cut eggplant
inferredcites →https://doi.org/10.1007/bf01088333openalex-snapshot
The control of polyphenol oxidase activity in fruits and vegetables
inferredcites →https://doi.org/10.1016/0308-8146(89)90112-xopenalex-snapshot
The beneficial effect of citric and ascorbic acid on the phenolic browning reaction in stored artichoke (Cynara scolymus L.) heads
inferredcites →https://doi.org/10.1016/j.foodchem.2004.01.017openalex-snapshot
Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature
inferredcites →https://doi.org/10.1016/j.jfoodeng.2003.08.004openalex-snapshot
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
inferredcites →https://doi.org/10.1016/j.lwt.2012.12.009openalex-snapshot
Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
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.postharvbio.2011.05.004openalex-snapshot
Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis
inferredcites →https://doi.org/10.1016/j.postharvbio.2011.12.009openalex-snapshot
Browning of fresh-cut eggplant: Impact of cutting and storage
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/10.1021/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/jf060228ropenalex-snapshot
Use of Experimental Design Methodology To Prepare Maillard Reaction Products from Glucose and Cysteine Inhibitors of Polyphenol Oxidase from Eggplant (Solanum melongena)
inferredcites →https://doi.org/10.1021/jf201862qopenalex-snapshot
Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.)
inferredcites →https://doi.org/10.1021/jf9602535openalex-snapshot
Antioxidant Capacity of Tea and Common Vegetables
inferredcites →https://doi.org/10.1021/jf990292ropenalex-snapshot
Characterization of Catecholase and Cresolase Activities of Eggplant Polyphenol Oxidase
inferredcites →https://doi.org/10.1046/j.1365-2621.2002.00580.xopenalex-snapshot
Substrate specificity, heat inactivation and inhibition of polyphenol oxidase from different aubergine cultivars
inferredcites →https://doi.org/10.1111/j.1365-2621.1965.tb01867.xopenalex-snapshot
Some Characteristics of Eggplant and Avocado Polyphenolases
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.1365-2621.1990.tb03925.xopenalex-snapshot
Strawberry Polyphenoloxidase: Extraction and Partial Characterization
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb11281.xopenalex-snapshot
Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐Phosphates
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb14333.xopenalex-snapshot
Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb09361.xopenalex-snapshot
Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb09810.xopenalex-snapshot
Polyphenoloxidase from Amasya Apple
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb14184.xopenalex-snapshot
Inhibition of Browning of Harvested Head Lettuce
inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb15057.xopenalex-snapshot
Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb15976.xopenalex-snapshot
Extending Shelf Life of Fresh‐cut Pears
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb06354.xopenalex-snapshot
Novel Browning Inhibitor Formulation for Fresh-cut Apples
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb12407.xopenalex-snapshot
Browning Inhibition in Fresh‐cut‘Fuji’Apple Slices by Natural Antibrowning Agents
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb15644.xopenalex-snapshot
Inhibition of Browning on Fresh‐cut Pear Wedges by Natural Compounds
inferredcites →https://doi.org/10.1111/j.1745-4514.2008.00174.xopenalex-snapshot
CHARACTERIZATION OF POLYPHENOLOXIDASE FROM WILD PEAR (PYRUS ELAEGRIFOLIA)
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
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00514.xopenalex-snapshot
Browning Prevention by Ascorbic Acid and 4‐Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of Substrates
inferredcites →https://doi.org/10.1177/108201329700300307openalex-snapshot
Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4826937openalex-extracted
Fabrication and Characterizations of Sodium Alginate and Sodium Hydroxymethyl Cellulose Composite Film Embedded with Ascorbic Acid and Cross-Linked Through Propylene Glycol for Preservation of Purple Eggplants
inferred← citeshttps://doi.org/10.1007/978-3-030-80056-7_12openalex-snapshot
Encapsulation for Masking Off-Flavor and Off-Tasting in Food Production
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.101302openalex-snapshot
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2013.07.034openalex-snapshot
Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2014.04.007openalex-snapshot
Extending the shelf life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2019.110953openalex-snapshot
Effects of under-water cutting treatments on oleocellosis development, quality and shelf-life of minimally processed Persian lime fruit
inferred← citeshttps://doi.org/10.1021/jf402429kopenalex-snapshot
Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning
inferred← citeshttps://doi.org/10.1080/10942912.2022.2107005openalex-snapshot
Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review
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/10.1111/jfpp.12829openalex-snapshot
Inhibition of Enzymatic Browning of Fresh-Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution
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/10.15446/rfnam.v76n2.104456openalex-snapshot
Application of antioxidants and hot water treatments to improve shelf life of fresh-cut eggplants (Solanum melongena L.) during storage
inferred← citeshttps://doi.org/10.15835/buasvmcn-hort:9256openalex-snapshot
Is it Possible to Combine High Content in Phenolics with Low Browning in Fruits and Vegetables? A case in Eggplant
inferred← citeshttps://doi.org/10.15835/nbha48111700openalex-snapshot
Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
inferred← citeshttps://doi.org/10.3389/fpls.2022.900318openalex-snapshot
Progress in Soybean Genetic Transformation Over the Last Decade
inferred← citeshttps://doi.org/10.3390/plants13081059openalex-snapshot
Characterization of Browning, Chlorogenic Acid Content, and Polyphenol Oxidase Activity in Different Varietal Types of Eggplant (Solanum melongena) for Improving Visual and Nutritional Quality
inferred← citeshttps://doi.org/10.35537/10915/35592openalex-snapshot
Análisis de factores que afectan la acumulación, distribución y estabilidad de antioxidantes de naturaleza fenólica en berenjena (Solanum melongena L.)
inferred← citeshttps://doi.org/10.35537/10915/88398openalex-snapshot
Efecto de factores precosecha sobre la calidad y comportamiento poscosecha de berenjena violeta
inferred← citeshttps://doi.org/10.4995/thesis/10251/39104openalex-snapshot
EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES
inferred← citeshttps://doi.org/10.5897/ajar2016.11652openalex-snapshot
Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage
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