Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility

Polyphenol oxidases in plants

Alfred M. Mayer, Eitan Harel · Phytochemistry · 1979 · 1.2K citations

Life Sciences, Plant Biology, Plant Sciences +12

Phenolic compounds and their changes in apples during maturation and cold storage

Stanisław Burda, Wiesław Oleszek, Chang Yeol Lee · Journal of Agricultural and Food Chemistry · 1990 · 274 citations

Agriculture, Biochemistry, Food Science +17

Antioxidative Activity of the Anthocyanin Pigments Cyanidin 3-O-.beta.-D-Glucoside and Cyanidin

Takanori Tsuda, M. Watanabe, Katsumi Ohshima et al. · Journal of Agricultural and Food Chemistry · 1994 · 271 citations

Life Sciences, Biochemistry, Food Science +14

The mechanisms of membrane deterioration and disassembly during senescence

G. Paliyath, Marie‐Jo Droillard · Plant Physiology and Biochemistry · 1992 · 229 citations

Education, Biochemistry, Cell Biology +12

Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine

F. E. Huelin, I. M. Coggiola · Journal of the Science of Food and Agriculture · 1970 · 125 citations

Agriculture, Chemistry, Food Science +17