Concepedia

Storage-induced Browning

Storage-Induced Browning is a type of non-enzymatic browning reaction that occurs in food products during prolonged storage, distinguished by the gradual development of brown pigments due to chemical reactions such as Maillard reactions, caramelization, or oxidation under ambient or suboptimal storage conditions.

139

Publications

7.8K

Citations

468

Authors

146

Institutions

Publications per year

2017–2026

32

Parents

Publications

139

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

, , +14

Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit

Donglin Zhang, Peter C. Quantick · Postharvest Biology and Technology · 1997 · 377 citations

, , +16

Relationship between browning and the activities of polyphenoloxidase and phenylalanine ammonia lyase in banana peel during low temperature storage

T Nguyen · Postharvest Biology and Technology · 2003 · 318 citations

, , +15

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

Sajid Ali, Ahmad Sattar Khan, Aamir Nawaz et al. · Postharvest Biology and Technology · 2019 · 192 citations

, , +14

Effect of storage on nonenzymatic browning of apple juice concentrates

Hande Selen Burdurlu, Feryal Karadeniz · Food Chemistry · 2002 · 173 citations

, , +12

1–5 of 139

Authors

468

  1. SA
    Sajid Ali

    Bahauddin Zakariya University, Pakistan

    4 publications · 473 citations

    4

    h-index

  2. EG
    Eduardo Guerra‐Hernández

    Universidad de Granada, Spain

    3 publications · 134 citations

    3

    h-index

  3. QH
    Qiang He

    Sichuan University, China

    3 publications · 151 citations

    3

    h-index

  4. MA
    Muhammad Akbar Anjum

    Bahauddin Zakariya University, Pakistan

    3 publications · 365 citations

    3

    h-index

  5. BG
    Belén García‐Villanova

    Universidad de Granada, Spain

    3 publications · 134 citations

    3

    h-index

1–5 of 468

Institutions

146

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    12 publications

    266 citations

  2. South China Botanical Garden

    Guangzhou, China

    3 h-index

    4 publications

    381 citations

  3. Jiangnan University

    Wuxi, China

    3 h-index

    12 publications

    266 citations

  4. Universidad de Granada

    Granada, Spain

    3 h-index

    8 publications

    347 citations

  5. Bahauddin Zakariya University

    Multan, Pakistan

    3 h-index

    16 publications

    1.9K citations

  6. Korea Food Research Institute

    Wanju, South Korea

    3 h-index

    4 publications

    152 citations

  7. Chiang Mai University

    Chiang Mai, Thailand

    3 h-index

    8 publications

    293 citations

  8. Chinese Academy of Sciences

    Beijing, China

    3 h-index

    6 publications

    235 citations

1–8 of 146

Venues

  1. Postharvest Biology and Technology

    24 publications · 2.1K citations

    22

    h-index

  2. Food Chemistry

    18 publications · 1.3K citations

    17

    h-index

  3. Journal of Food Science

    JFS · 11 publications · 706 citations

    11

    h-index

  4. Journal of the Science of Food and Agriculture

    4 publications · 100 citations

    4

    h-index

  5. Stewart Postharvest Review

    3 publications · 151 citations

    3

    h-index

1–5