Related references
Note: Only part of the references are listed.Thermal and high pressure inactivation kinetics of blueberry peroxidase
Netsanet Shiferaw Terefe et al.
FOOD CHEMISTRY (2017)
Aggregation and conformational change of mushroom (Agaricus bisporus) polyphenoloxidase subjected to thermal treatment
Lei Zhou et al.
FOOD CHEMISTRY (2017)
High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes
Netsanet Shiferaw Terefe et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (Malus domestica Borkh. cv. Red Fuji)
Fang Liu et al.
FOOD CHEMISTRY (2015)
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation
Netsanet Shiferaw Terefe et al.
FOOD CHEMISTRY (2015)
Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
Snehasis Chakraborty et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing
Alifdalino Sulaiman et al.
JOURNAL OF FOOD ENGINEERING (2015)
Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures
Alifdalino Sulaiman et al.
JOURNAL OF FOOD ENGINEERING (2015)
The effect of pH on the activity, thermokinetics and inhibition of polyphenol oxidase from peach
Liang Liu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
Netsanet Shiferaw Terefe et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
Snehasis Chakraborty et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
pH-induced structural changes of tyrosinase from Agaricus bisporus using fluorescence and in silico methods
Elena Ionita et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
The stability of almond β-glucosidase during combined high pressure-thermal processing: a kinetic study
Netsanet Shiferaw Terefe et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Kinetic Characterization and Thermal Inactivation of Peroxidase in Aqueous Extracts from Sweet Corn and Waxy Corn
Fuguo Liu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Purification and characterization of membrane-bound polyphenoloxidase (mPPO) from Snake fruit [Salacca zalacca (Gaertn.) Voss]
Nurul Aqilah Mohd Zaini et al.
FOOD CHEMISTRY (2013)
The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase
Wei Liu et al.
FOOD CHEMISTRY (2013)
Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus)
Rosario Goyeneche et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Purification and characterization of polyphenol oxidase (PPO) from eggplant (Solanum melongena)
Bibhuti B. Mishra et al.
FOOD CHEMISTRY (2012)
Kinetics and Thermodynamics of the Thermal Inactivation of Polyphenol Oxidase in an Aqueous Extract from Agaricus bisporus
Hicham Gouzi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Analysis of the Mechanism of Lysozyme Pressure Denaturation from Raman Spectroscopy Investigations, and Comparison with Thermal Denaturation
Alain Hedoux et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2011)
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
Xiamin Cao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
Netsanet Shiferaw Terefe et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
High pressure enhancement of enzymes: A review
Michael J. Eisenmenger et al.
ENZYME AND MICROBIAL TECHNOLOGY (2009)
Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)
Wei Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
CHARACTERIZATION OF POLYPHENOLOXIDASE FROM WILD PEAR (PYRUS ELAEGRIFOLIA)
FATMA ÜLKER YERLITÜRK et al.
JOURNAL OF FOOD BIOCHEMISTRY (2008)
Partial purification of latent Polyphenol oxidase from peach (Prunus persica L. Cv. Catherina).: Molecular properties and kinetic characterization of soluble and membrane-bound forms
Juana Cabanes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Characterization and comparison of thermostability of purified β-glucosidases from a mesophilic Aureobasidium pullulans and a thermophilic Thermoascus aurantiacus
Rodrigo Simoes Ribeiro Leite et al.
PROCESS BIOCHEMISTRY (2007)
Polyphenol oxidases in plants and fungi: Going places? A review
Alfred M. Mayer
PHYTOCHEMISTRY (2006)
The conformational state of polyphenol oxidase from field bean (Dolichlos lablah) upon SDS and acid-pH activation
SR Kanade et al.
BIOCHEMICAL JOURNAL (2006)
Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase:: A kinetic study
I Dalmadi et al.
JOURNAL OF FOOD BIOCHEMISTRY (2006)
Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices
A Bayindirli et al.
FOOD CONTROL (2006)
Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature
A Concellón et al.
FOOD CHEMISTRY (2004)
Physicochemical properties and function of plant polyphenol oxidase: A review
R Yoruk et al.
JOURNAL OF FOOD BIOCHEMISTRY (2003)
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
F Tomás-Barberán et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Physico-chemical properties of polyphenol oxidase from d'Anjou and Bartlett pears (Pyrus communis L.)
M Siddiq et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2000)
Share Paper
