Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents

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Agriculture, Food Science, Enzymology +10

Effect of storage on nonenzymatic browning of apple juice concentrates

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Agriculture, Food Science, Food Chemistry +12

Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

Christiane Queiroz, Antônio Jorge Ribeiro da Silva, Maria Lúcia Mendes Lopes et al. · Food Chemistry · 2010 · 164 citations

Agriculture, Biochemistry, Food Science +17