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https://doi.org/10.2139/ssrn.4676660

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inferredcites →https://doi.org/10.1002/jsfa.8884openalex-extracted
Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes
inferredcites →https://doi.org/10.1016/j.foodchem.2015.07.100openalex-extracted
The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products
inferredcites →https://doi.org/10.1016/j.foodchem.2017.07.118openalex-extracted
Application of propyl gallate alleviates pericarp browning in harvested longan fruit by modulating metabolisms of respiration and energy
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134663openalex-extracted
Integration of transcriptome, miRNA and degradome sequencing reveals the early browning response in fresh-cut apple
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136586openalex-extracted
Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: Regulation of reactive oxygen species and membrane lipid metabolism
inferredcites →https://doi.org/10.1016/j.lwt.2012.05.021openalex-extracted
Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes
inferredcites →https://doi.org/10.1016/j.postharvbio.2006.08.008openalex-extracted
Browning disorders in pear fruit
inferredcites →https://doi.org/10.1016/j.postharvbio.2015.11.006openalex-extracted
Use of arginine to inhibit browning on fresh cut apple and lettuce
inferredcites →https://doi.org/10.1016/j.postharvbio.2020.111243openalex-extracted
The role of melatonin in alleviating the postharvest browning of lotus seeds through energy metabolism and membrane lipid metabolism
inferredcites →https://doi.org/10.1016/j.postharvbio.2020.111437openalex-extracted
Analysis of differentially expressed genes and differentially abundant metabolites associated with the browning of Meihong red-fleshed apple fruit
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111487openalex-extracted
Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111543openalex-extracted
Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111714openalex-extracted
Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling
inferredcites →https://doi.org/10.1016/j.postharvbio.2022.111959openalex-extracted
Short-term high oxygen pre-stimulation inhibits browning of fresh-cut watercored Fuji apples
inferredcites →https://doi.org/10.1016/j.postharvbio.2023.112528openalex-extracted
Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels
inferredcites →https://doi.org/10.1021/acs.jafc.0c02473openalex-extracted
miRNA and Degradome Sequencing Identify miRNAs and Their Target Genes Involved in the Browning Inhibition of Fresh-Cut Apples by Hydrogen Sulfide
inferredcites →https://doi.org/10.1021/acs.jafc.6b00662openalex-extracted
Insights in the Fruit Flesh Browning Mechanisms in Solanum melongena Genetic Lines with Opposite Postcut Behavior
inferredcites →https://doi.org/10.1021/jf00023a014openalex-extracted
Cysteine as an inhibitor of enzymic browning. 2. Kinetic studies
inferredcites →https://doi.org/10.1104/pp.120.1.293openalex-extracted
Membrane Lipid Integrity Relies on a Threshold of ATP Production Rate in Potato Cell Cultures Submitted to Anoxia1
inferredcites →https://doi.org/10.1111/1541-4337.13059openalex-extracted
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review
inferredcites →https://doi.org/10.1111/ijfs.15575openalex-extracted
Phenolic profiling reveals the metabolite basis of flesh colour and fresh‐cut browning in apple fruit
inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb09857.xopenalex-extracted
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
inferredcites →https://doi.org/10.1186/s12870-018-1412-4openalex-extracted
Comparative metabolomics reveals the metabolic variations between two endangered Taxus species (T. fuana and T. yunnanensis) in the Himalayas
inferredcites →https://doi.org/10.1186/s12870-021-02974-yopenalex-extracted
Metabolomic insights into the browning of the peel of bagging ‘Rui Xue’ apple fruit
inferredcites →https://doi.org/10.1271/bbb.100444openalex-extracted
Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
inferredcites →https://doi.org/10.21203/rs.3.rs-126179/v1openalex-extracted
Metabolomic Insights into the Browning of the Peel of Bagging ‘Rui Xue’ Apple Fruit
inferredcites →https://doi.org/10.3389/fnut.2023.1168025openalex-extracted
LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of Phlebopus portentosus under low-temperature storage
inferredcites →https://doi.org/10.3390/foods11182749openalex-extracted
Hydrogen Sulfide Treatment Alleviates Chilling Injury in Cucumber Fruit by Regulating Antioxidant Capacity, Energy Metabolism and Proline Metabolism
inferredcites →https://doi.org/10.3390/ijms19051471openalex-extracted
Combined Analysis of the Fruit Metabolome and Transcriptome Reveals Candidate Genes Involved in Flavonoid Biosynthesis in Actinidia arguta
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