Results 271 to 280 of about 37,437 (291)

Food chemistry and biochemistry of enzymatic browning

Food Science and Technology Research, 2022
openaire   +1 more source

Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products

Food Chemistry, 2007
Alberto Pardossi, Lucia Guidi
exaly  

Enzymatic Browning in Fruits

1995
openaire   +1 more source

Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

Food Chemistry, 2019
Changhong Liu, Lei Zheng
exaly  

Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

Postharvest Biology and Technology, 2010
Zhao Chen, Chuanhe Zhu, Debao Niu
exaly  

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Food Chemistry, 2018
Małgorzata Sikora, Michał Swieca
exaly  

Specific roles of enzymatic browning and lignification in apple disease resistance

Postharvest Biology and Technology, 2005
Rosa Vilaplana, Rosario Torres, J Usall   +2 more
exaly  

INVESTIGATIONS INTO THE ENZYMATIC BROWNING OF APRICOT CULTIVARS

Acta Horticulturae, 1986
I. Gajzágó, Á. Hoschke, M.M. Kerek, L.V. Vigyázó   +3 more
openaire   +1 more source

Enzymatic browning of vegetables. Calibration and analysis of variance by multiway methods

Chemometrics and Intelligent Laboratory Systems, 1996
Rasmus Bro
exaly  

Inhibition of Enzymatic Browning in Fruits and Vegetables

1989
Gerald M. Sapers, Kevin B. Hicks
openaire   +1 more source