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Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing
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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.2158openalex-snapshot
Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce
inferredcites →https://doi.org/10.1002/jsfa.3885openalex-snapshot
Effect of atmosphere composition on the quality of ready‐to‐use broccoli raab ( Brassica rapa L.)
inferredcites →https://doi.org/10.1002/jsfa.5969openalex-snapshot
Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning‐sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh‐cut produce
inferredcites →https://doi.org/10.1007/s002170050125openalex-snapshot
Quality changes in packaged salad products during storage
inferredcites →https://doi.org/10.1016/j.foodchem.2006.11.026openalex-snapshot
Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products
inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.046openalex-snapshot
Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
inferredcites →https://doi.org/10.1016/j.foodchem.2009.03.085openalex-snapshot
Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.lwt.2003.10.007openalex-snapshot
Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents
inferredcites →https://doi.org/10.1016/j.lwt.2009.05.018openalex-snapshot
Modified atmosphere packaging of fresh produce: Current status and future needs
inferredcites →https://doi.org/10.1016/j.postharvbio.2010.05.001openalex-snapshot
Exposure to 1-methylcyclopropene (1-MCP) delays the effects of ethylene on fresh-cut broccoli raab (Brassica rapa L.)
inferredcites →https://doi.org/10.1016/j.postharvbio.2010.07.005openalex-snapshot
Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce
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.2012.07.006openalex-snapshot
Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes
inferredcites →https://doi.org/10.1016/s0023-6438(95)80008-5openalex-snapshot
Use of a free radical method to evaluate antioxidant activity
inferredcites →https://doi.org/10.1016/s0950-3293(03)00066-1openalex-snapshot
Consumer perception and choice of minimally processed vegetables and packaged fruits
inferredcites →https://doi.org/10.1021/ac60252a045openalex-snapshot
Phenol-hypochlorite reaction for determination of ammonia
inferredcites →https://doi.org/10.1021/jf00023a014openalex-snapshot
Cysteine as an inhibitor of enzymic browning. 2. Kinetic studies
inferredcites →https://doi.org/10.1093/jxb/44.10.1627openalex-snapshot
An Improved Colorimetric Method to Quantify Sugar Content of Plant Tissue
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.1365-2621.2009.01911.xopenalex-snapshot
The use of packaging techniques to maintain freshness in fresh‐cut fruits and vegetables: a review
inferredcites →https://doi.org/10.1111/jfpp.12109openalex-snapshot
Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
inferredcites →https://doi.org/10.1201/9781032627656openalex-snapshot
Postharvest Technology of Horticultural Crops
inferredcites →https://doi.org/10.5344/ajev.1965.16.3.144openalex-snapshot
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
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.4767868openalex-extracted
Untargeted Volatolomic Approach for the Identification of Sensory Quality Markers of Fresh-Cut Iceberg Lettuce Stored in Modified Atmosphere Packaging
inferred← citeshttps://doi.org/10.2139/ssrn.4811616openalex-extracted
Changes in the Nutritional Quality and Microstructure of Matsutake after Harvesting Under Air-Conditioned Packaging
inferred← citeshttps://doi.org/10.1002/fsn3.72113openalex-snapshot
Effect of l ‐Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh‐Cut Quince: A Comparative Evaluation With Potassium Metabisulfite
inferred← citeshttps://doi.org/10.1002/jsfa.12638openalex-snapshot
Comprehensive insight into an amino acid metabolic network in postharvest horticultural products: a review
inferred← citeshttps://doi.org/10.1007/s11947-025-04010-5openalex-snapshot
Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples
inferred← citeshttps://doi.org/10.1007/s13197-018-3375-8openalex-snapshot
The effect of pre-treatment methods on the quality of dehydrated candied Japanese quince fruits during storage
inferred← citeshttps://doi.org/10.1007/s13197-025-06431-8openalex-snapshot
Ethanol inhibits enzymatic Browning of fresh-cut asparagus lettuce by regulating polyphenol metabolism
inferred← citeshttps://doi.org/10.1016/b978-0-443-22182-8.00008-5openalex-snapshot
Chemistry of high-pressure processing
inferred← citeshttps://doi.org/10.1016/j.agwat.2018.01.029openalex-snapshot
Use of reclaimed wastewater on fruit quality of nectarine in Southern Italy
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128055openalex-snapshot
Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoli
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134575openalex-snapshot
Browning mechanism in stems of fresh‑cut lettuce
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112820openalex-snapshot
Whole-transcriptome RNA sequencing reveals changes in amino acid metabolism induced in harvested broccoli by red LED irradiation
inferred← citeshttps://doi.org/10.1016/j.fpsl.2024.101314openalex-snapshot
Untargeted volatolomic approach for the identification of sensory quality markers of fresh-cut iceberg lettuce stored in modified atmosphere packaging
inferred← citeshttps://doi.org/10.1016/j.jfca.2019.103363openalex-snapshot
Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple Polignano carrots stored in modified atmosphere
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.04.035openalex-snapshot
Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118348openalex-snapshot
L-cysteine and L-methionine application preserve strawberries by reducing fruit decay and maintaining postharvest fruit quality
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2016.07.015openalex-snapshot
Postharvest l -cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2017.10.014openalex-snapshot
Effect of anti-browning solutions on quality of fresh-cut fennel during storage
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2018.04.011openalex-snapshot
l -Cysteine hydrochloride delays senescence of harvested longan fruit in relation to modification of redox status
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/10.1016/j.postharvbio.2020.111294openalex-snapshot
Effects of simultaneous ultrasonic and cysteine treatment on antibrowning and physicochemical quality of fresh-cut lotus roots during cold storage
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2023.112307openalex-snapshot
Melatonin reduces pink rib discoloration in wounded lettuce midribs
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2024.113088openalex-snapshot
Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2025.113399openalex-snapshot
Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2026.114425openalex-snapshot
Microbial kinetics revealed the deterioration mechanism of flavor quality of modified atmosphere packaging Tricholoma matsutake
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c06795openalex-snapshot
l -Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H2S Production
inferred← citeshttps://doi.org/10.1038/s41598-026-39598-xopenalex-snapshot
Enhancement of yield and fruit quality of strawberry under deficit fertigation via sodium hydrosulfide and L-cysteine
inferred← citeshttps://doi.org/10.1080/10408398.2019.1702500openalex-snapshot
Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems
inferred← citeshttps://doi.org/10.1111/1541-4337.70479openalex-snapshot
Recent Advances in Wounded Lettuce Discoloration: A Review of Pre‐ and Postharvest Influencing Factors, Pathways, and Prevention Strategies
inferred← citeshttps://doi.org/10.1111/1750-3841.15619openalex-snapshot
The combined impact of calcium lactate with cysteine pretreatment and perforation‐mediated modified atmosphere packaging on quality preservation of fresh‐cut ‘Romaine’ lettuce
inferred← citeshttps://doi.org/10.1111/ijfs.14406openalex-snapshot
Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce
inferred← citeshttps://doi.org/10.1111/jfpp.12544openalex-snapshot
Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh-Cut Red Delicious and Granny Smith Apples
inferred← citeshttps://doi.org/10.1111/jfpp.12634openalex-snapshot
Suitability for Ready-to-Eat Processing and Preservation of Six Green and Red Baby Leaves Cultivars and Evaluation of Their Antioxidant Value during Storage and after the Expiration Date
inferred← citeshttps://doi.org/10.1111/jfpp.14788openalex-snapshot
Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage
inferred← citeshttps://doi.org/10.11606/d.11.2019.tde-19112019-164653openalex-snapshot
Aditivos para a redução do escurecimento enzimático de escarola minimamente processada
inferred← citeshttps://doi.org/10.11606/t.11.2023.tde-22032023-172919openalex-snapshot
Processamento mínimo das folhas de ora-pro-nóbis (>i /i< Mill.): aspectos funcionais e fisiológicos
inferred← citeshttps://doi.org/10.1590/fst.21117openalex-snapshot
Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
inferred← citeshttps://doi.org/10.1590/s1678-3921.pab2025.v60.04004openalex-snapshot
Ten years of amino acid research at post-harvest: What is known so far? What comes next?
inferred← citeshttps://doi.org/10.17660/actahortic.2025.1442.18openalex-snapshot
Innovative sanitizing treatments with encapsulated vinegar powder to extend the shelf life of fresh-cut lettuce
inferred← citeshttps://doi.org/10.32854/agrop.v14i11.2167openalex-snapshot
Evaluation of different antioxidants during in vitro establishment of allspice (Pimenta dioica L. Merrill): a recalcitrant species
inferred← citeshttps://doi.org/10.3390/agriculture16192174openalex-snapshot
Postharvest Lettuce Discoloration: Current Understanding and Future Directions
inferred← citeshttps://doi.org/10.3390/antiox10030425openalex-snapshot
Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts
inferred← citeshttps://doi.org/10.3390/antiox9040355openalex-snapshot
Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage
inferred← citeshttps://doi.org/10.3390/foods10061156openalex-snapshot
Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles
inferred← citeshttps://doi.org/10.3390/foods13060841openalex-snapshot
Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit
inferred← citeshttps://doi.org/10.3390/foods13193142openalex-snapshot
Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds Encapsulated in α-Cyclodextrins
inferred← citeshttps://doi.org/10.3390/foods14010029openalex-snapshot
L-Cysteine Treatment Delays Leaf Senescence in Chinese Flowering Cabbage by Regulating ROS Metabolism and Stimulating Endogenous H2S Production
inferred← citeshttps://doi.org/10.3390/foods9080988openalex-snapshot
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
inferred← citeshttps://doi.org/10.3390/horticulturae10050500openalex-snapshot
Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce
inferred← citeshttps://doi.org/10.3390/horticulturae7040071openalex-snapshot
Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli
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/ijms241310541openalex-snapshot
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inferred← citeshttps://doi.org/10.34302/crpjfst/2019.11.1.1openalex-snapshot
EVALUATION OF PULP BROWNING IN MINIMALLY PROCESSED 'ROYAL GALA' APPLE TREATED WITH ERYTHORBIC ACID
inferred← citeshttps://doi.org/10.47836/ifrj.31.2.09openalex-snapshot
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