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Items: 1 to 20 of 114

1.

Browning control of fresh-cut lettuce by phytoncide treatment.

Kim DH, Kim HB, Chung HS, Moon KD.

Food Chem. 2014 Sep 15;159:188-92. doi: 10.1016/j.foodchem.2014.03.040. Epub 2014 Mar 19.

PMID:
24767043
2.
4.
5.

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.

Chen X, Ren L, Li M, Qian J, Fan J, Du B.

Food Chem. 2017 Jan 1;214:432-9. doi: 10.1016/j.foodchem.2016.07.101. Epub 2016 Jul 15.

PMID:
27507495
6.

Anthocyanin content and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase in lettuce cultivars.

Chon SU, Boo HO, Heo BG, Gorinstein S.

Int J Food Sci Nutr. 2012 Feb;63(1):45-8. doi: 10.3109/09637486.2011.595704. Epub 2011 Jun 30.

PMID:
21718113
8.

Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).

Zhan L, Hu J, Lim LT, Pang L, Li Y, Shao J.

Food Chem. 2013 Dec 1;141(3):2473-8. doi: 10.1016/j.foodchem.2013.05.035. Epub 2013 May 18.

PMID:
23870983
9.

Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce.

Fujita N, Tanaka E, Murata M.

Biosci Biotechnol Biochem. 2006 Mar;70(3):672-6.

10.

Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes.

Cantos E, Tudela JA, Gil MI, Espín JC.

J Agric Food Chem. 2002 May 8;50(10):3015-23.

PMID:
11982435
11.

Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.

Zhou D, Li L, Wu Y, Fan J, Ouyang J.

Food Chem. 2015 Mar 15;171:19-25. doi: 10.1016/j.foodchem.2014.08.115. Epub 2014 Sep 4.

PMID:
25308637
12.

Cinnamaldehyde inhibits enzymatic browning of cut lettuce by repressing the induction of phenylalanine ammonia-lyase without promotion of microbial growth.

Tanaka E, Okumura S, Takamiya R, Hosaka H, Shimamura Y, Murata M.

J Agric Food Chem. 2011 Jun 22;59(12):6705-9. doi: 10.1021/jf200382e. Epub 2011 May 23.

PMID:
21517069
13.

Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water.

Jia GL, Shi JY, Song ZH, Li FD.

J Food Sci. 2015 Apr;80(4):C718-28. doi: 10.1111/1750-3841.12820. Epub 2015 Mar 3.

PMID:
25736015
14.

Impact of nano-CaCO3 -LDPE packaging on quality of fresh-cut sugarcane.

Luo Z, Wang Y, Wang H, Feng S.

J Sci Food Agric. 2014 Dec;94(15):3273-80. doi: 10.1002/jsfa.6680. Epub 2014 Apr 30.

PMID:
24700113
15.

Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.

Gao M, Feng L, Jiang T.

Food Chem. 2014 Apr 15;149:107-13. doi: 10.1016/j.foodchem.2013.10.073. Epub 2013 Oct 25.

PMID:
24295683
16.

Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.

Cantos E, Espín JC, Tomás-Barberán FA.

J Agric Food Chem. 2001 Jan;49(1):322-30.

PMID:
11170594
17.

Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts.

Martin-Diana AB, Rico D, Barry-Ryan C, Mulcahy J, Frias J, Henehan GT.

Biosci Biotechnol Biochem. 2005 Sep;69(9):1677-85.

18.

Effect of different washing procedures on phenolic metabolism of shredded, packaged iceberg lettuce during storage.

Baur S, Klaiber RG, Koblo A, Carle R.

J Agric Food Chem. 2004 Nov 17;52(23):7017-25.

PMID:
15537312
19.

Positive effects of temperature and growth conditions on enzymatic and antioxidant status in lettuce plants.

Boo HO, Heo BG, Gorinstein S, Chon SU.

Plant Sci. 2011 Oct;181(4):479-84. doi: 10.1016/j.plantsci.2011.07.013. Epub 2011 Jul 30.

PMID:
21889055
20.

Gamma irradiation inhibits wound induced browning in shredded cabbage.

Banerjee A, Suprasanna P, Variyar PS, Sharma A.

Food Chem. 2015 Apr 15;173:38-44. doi: 10.1016/j.foodchem.2014.09.166. Epub 2014 Oct 7.

PMID:
25465992

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