Results 231 to 240 of about 31,611 (299)

Comparative Phosphoproteomics of Two <i>Flammulina filiformis</i> Cultivars with Differential Postharvest Browning Susceptibility. [PDF]

J Fungi (Basel)
Fu Y, Guo X, He X, Wang B, Peng W, Yu Y.
europepmc   +1 more source

Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants. [PDF]

Foods
Guzmán-Armenteros TM, Echeverría A, Ruales J, Ruiz-Medina M, Ramos-Guerrero L.   +4 more
europepmc   +1 more source

Application of Composite Preservative Based on Moringa Leaf Flavonoids and Chitosan in the Preservation of Fruits and Vegetables. [PDF]

Food Sci Nutr
Liu J, Liu L, Zhi Y, Zhang H, Wang W, Ren J.   +5 more
europepmc   +1 more source

Cold Air Pre-Cooling Extends Postharvest Shelf Life of <i>Volvariella volvacea</i> by Maintaining Energy Metabolism Homeostasis. [PDF]

Foods
Yang W, Li Y, Wang W, Zhang J, Gong M, Jia W.   +5 more
europepmc   +1 more source

Mechanism of H₂S in Inhibiting the Senescence and Browning of Fresh-Cut Potatoes. [PDF]

Int J Mol Sci
Lu Z, Liu N, Li W, Guan L, Yao G, Zhang H, Hu K.   +6 more
europepmc   +1 more source

Cold plasma treatment modulates reactive oxygen species metabolism and improves storage quality of fresh-cut yam slices. [PDF]

Food Chem X
Luo L, Zhou H, Zhi J, Lin D, He C, Wang F, Cheng L, Xiao G, Ma L, Liu D.   +9 more
europepmc   +1 more source

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Non-enzymatic browning-induced water plasticization

Journal of Thermal Analysis, 1996
An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothermal phenomenon in initially anhydrous skim milk and lactose-hydrolyzed skim milk was considered to ...
Y. H. Roos, K. Jouppila, Bettina Zielasko   +2 more
openaire   +1 more source