Concepedia

Enzymatic Browning

Enzymatic Browning is a biochemical process in food systems whereby phenolic compounds are oxidized by polyphenol oxidase enzymes in the presence of oxygen, leading to the formation of brown pigments characteristic of certain plant-based foods during postharvest handling and processing.

3.1K

Publications

184.4K

Citations

9.8K

Authors

2K

Institutions

Publications per year

2017–2026

829

Parents

Children

Publications

3.1K

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

, , +6

Green tea composition, consumption, and polyphenol chemistry

Harold N. Graham · Preventive Medicine · 1992 · 1.9K citations

, , +14

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

, , +14

Food Browning and Its Prevention:  An Overview

Mendel Friedman · Journal of Agricultural and Food Chemistry · 1996 · 1K citations

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1–5 of 3.1K

Authors

9.8K

  1. YJ
    Yueming Jiang

    South China Botanical Garden, China

    24 publications · 2.4K citations

    20

    h-index

  2. GM
    Gerald M. Sapers

    Eastern Regional Research Center, United States

    16 publications · 1.3K citations

    15

    h-index

  3. OM
    Olga Martín‐Belloso

    Universitat de Lleida, Spain

    15 publications · 1.2K citations

    15

    h-index

  4. MM
    Masatsune Murata

    Ochanomizu University, Japan

    17 publications · 705 citations

    14

    h-index

  5. ME
    Mikal E. Saltveit

    University of California, Davis, United States

    14 publications · 1.6K citations

    14

    h-index

1–5 of 9.8K

Institutions

2K

  1. University of California, Davis

    Davis, United States

    36 h-index

    110 publications

    9.8K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    27 h-index

    207 publications

    8.6K citations

  3. Jiangnan University

    Wuxi, China

    26 h-index

    190 publications

    7K citations

  4. Chinese Academy of Sciences

    Beijing, China

    25 h-index

    133 publications

    10.9K citations

  5. Agricultural Research Service

    Washington, United States

    25 h-index

    77 publications

    4K citations

  6. China Agricultural University

    Beijing, China

    25 h-index

    120 publications

    7.9K citations

  7. Universitat de Lleida

    Lleida, Spain

    22 h-index

    94 publications

    6.8K citations

  8. Shandong Agricultural University

    Tai’an, China

    21 h-index

    122 publications

    6.1K citations

1–8 of 2K

Venues

  1. Food Chemistry

    266 publications · 21.9K citations

    84

    h-index

  2. Journal of Agricultural and Food Chemistry

    214 publications · 16.4K citations

    66

    h-index

  3. Postharvest Biology and Technology

    98 publications · 8.7K citations

    56

    h-index

  4. Journal of Food Science

    JFS · 152 publications · 8.3K citations

    51

    h-index

  5. LWT

    124 publications · 6.3K citations

    45

    h-index

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