Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. [PDF]
Food Chem X, 2023 Gong C, Gao W, Wu S.
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Engenharia Agrícola, 2013 The vibration during transportation is one of the main causes of fruit damage. The actual methodologies used for damage evaluation in fruits seem to be subjective, since most of them are based on visual evaluation.
Tiago B. H. Dantas +3 more
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An Ultrastructural and Cytochemical Study of Peroxidases, Polyphenoloxidases and Phenols in Xylem of Tomato Plants Infected withFusarium OxisporumF. Sp.LycopersiciorMelonis [PDF]
, 1989 Luisa De Vecchi, Alberto Matta
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Osmo and hydro priming improvement germination characteristics and enzyme activity of Mountain Rye (Secale montanum) seeds under drought stress [PDF]
, 2012 Impacts of various concentrations of polyetylenglycol 6000 (PEG 6000)(0, -9, -11, -13 and -15 bar) and hydro priming on Mountain Rye (secale montanum) germination characteristic and enzyme activity were evaluated under drought stress in the seed ...
Ansari O., Sharif-Zadeh F.
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Bactericidal activity of some plant essential oils against Ralstonia solanacearum infection. [PDF]
Saudi J Biol Sci, 2022 Abd-Elrahim R +4 more
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Lesion Development, Biochemical Changes And Genetic Relationships Associated With Resistance To Colletotrichum Spp. On Chilli Pepper (Capsicum Spp.). [PDF]
, 2002 Chilli pepper (Capsicum spp.) is one of the important vegetable crops, with have attractive features in the fruits: aesthetic quality of aroma, taste, color, texture, and also nutrients, minerals, vitamins and antioxidant properties.
Hidayat, Iteu Margaret
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Hysteresis and Cooperative Behavior of a Latent Plant Polyphenoloxidase [PDF]
, 1992 Edelmira Valero +1 more
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Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.) [PDF]
, 1999 A study on the changes in selected quality characteristics, polyphenoloxidase activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally processed carambola was conducted.
Ding, Phebe
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Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers. [PDF]
Foods, 2023 Martín-Mateos MJ +4 more
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[Behavior of polyphenoloxidases in food].
Archivos latinoamericanos de nutricion, 1985 One of the problems in the handling and processing of various kinds of fruits, is the enzymatic and nonenzymatic browning. The polyphenoloxidases are strictly related with the first aspect, needing therefore, more attention from the scientists and food industries.
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