Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives

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

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.3K citations

Protein Chemistry, Biochemistry, Protein Folding +13

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

Marion M. Bradford · Analytical Biochemistry · 1976 · 209.3K citations

Protein Chemistry, Biochemistry, Protein Folding +13

The biochemistry and control of enzymatic browning

M.Victoria Martinez, John R. Whitaker · Trends in Food Science & Technology · 1995 · 842 citations

Biochemistry, Tannin, Bioanalysis +5

New approaches in improving the shelf life of minimally processed fruit and vegetables

Raija Ahvenainen · Trends in Food Science & Technology · 1996 · 572 citations

Nutrition, Shelf Life, Sustainable Agriculture +9

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