Related references
Note: Only part of the references are listed.Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage
Wei Keat Yeoh et al.
FOOD CHEMISTRY (2017)
The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus (Nelumbo nucifera G.) root
Ting Min et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)
Gamma irradiation inhibits wound induced browning in shredded cabbage
Aparajita Banerjee et al.
FOOD CHEMISTRY (2015)
The effects of modified atmosphere packaging on core browning and the expression patterns of PPO and PAL genes in 'Yali' pears during cold storage
Yudou Cheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Participation of phenylalanine ammonia-lyase (PAL) in increased phenolic compounds in fresh cold stressed walnut (Juglans regia L.) kernels
Miltiadis V. Christopoulos et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Light exposure reduced browning enzyme activity and accumulated total phenols in cauliflower heads during cool storage
Lijuan Zhan et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)
Maturity and cooling rate affects browning, polyphenol oxidase activity and gene expression of 'Yali' pears during storage
Shijie Yan et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
Micropropagation of herbaceous peony (Paeonia lactiflora Pall.)
Miaomiao Shen et al.
SCIENTIA HORTICULTURAE (2012)
Efficiency of shoot regeneration from leaf, stem, petiole and petal explants of six cultivars of Chrysanthemum morifolium
Ju Yeon Song et al.
PLANT CELL TISSUE AND ORGAN CULTURE (2011)
Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid
Zhu Li-Qin et al.
FOOD CHEMISTRY (2009)
Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
Peter M. A. Toivonen et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Molecular cloning and characterization of the polyphenol oxidase gene from sweetpotato
Z. Liao et al.
MOLECULAR BIOLOGY (2006)
Inhibition of apple polyphenol oxidase activity by sodium chlorite
Shengmin Lu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of sodium chloride on the activity and stability of polyphenol oxidase from Fuji apple
MH Fan et al.
JOURNAL OF FOOD BIOCHEMISTRY (2005)
Enzymes associated with blackheart development in pineapple fruit
YC Zhou et al.
FOOD CHEMISTRY (2003)
High polyphenol oxidase activity and low titratable acidity in browning bamboo tissue culture
LC Huang et al.
IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT (2002)
Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis
H Hisaminato et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2001)
A transgenic apple callus showing reduced polyphenol oxidase activity and lower browning potential
M Murata et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2001)
Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
ME Saltveit
POSTHARVEST BIOLOGY AND TECHNOLOGY (2000)