Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

Enrique Palou, Aurelio López‐Malo, G. V. Barbosa‐Cánovas et al. · Journal of Food Science · 1999 · 460 citations

Agriculture, Food Science, Food Analysis +15

Quality of fresh-cut produce

Alley E. Watada, Ling Qi · Postharvest Biology and Technology · 1999 · 376 citations

Agriculture, Food Science, Quality Management +12

Does high pressure processing influence nutritional aspects of plant based food systems?

Indrawati Oey, Iesel Van der Plancken, Ann Van Loey et al. · Trends in Food Science & Technology · 2007 · 285 citations

Agriculture, Food Science, Nutritional Sciences +11

Inhibitory effects of various antibrowning agents on apple slices

S.M. Son, K.D. Moon, C.Y. Lee · Food Chemistry · 2001 · 282 citations

Agriculture, Food Science, Horticultural Sciences +8

INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE

F. Pizzocaro, D. Torreggiani, GIANLUCA GILARDI · Journal of Food Processing and Preservation · 1993 · 262 citations

Agriculture, Food Science, Food Chemistry +10