KINETICS AND THERMAL ACTIVATION/INACTIVATION OF STARKING APPLE POLYPHENOL OXIDASE

Food Mycotoxins: An Update

Patricia A. Murphy, Suzanne Hendrich, Cindy A. Landgren et al. · Journal of Food Science · 2006 · 490 citations

Fungal Pathogen, Mycotoxin Formation, Food Mycotoxins +13

Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

M.Y. COSETENG, C.Y. Lee · Journal of Food Science · 1987 · 472 citations

Food Chemistry, Polyphenol Concentrations, Polyphenolics +13

Enzymatic Reaction Mechanisms

M.C. Scrutton · FEBS Letters · 1980 · 315 citations

Enzymology, Cellular Enzymology, Biochemistry +4

Browning of foods: control by sulfites, antioxidants, and other means

Gerald M. Sapers · Food technology · 1993 · 291 citations

Food Chemistry, Food Analysis, Other Means +6

Polyphenoloxidase from Amasya Apple

Münir Oktay, I. KÜFREVIOLU, H. ŞAKlROLU · Journal of Food Science · 1995 · 215 citations

Food Chemistry, Polyphenolics, Abstract Polyphenoloxidase +14