Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes

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

Physiology of Lightly Processed Fruits and Vegetables

Jeffrey K. Brecht · HortScience · 1995 · 467 citations · Full text

Nutrition, Botany, Agricultural Economics +4

PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

R. S. Rolle, Grady W. Chism · Journal of Food Quality · 1987 · 322 citations

Nutrition, Engineering, Agricultural Economics +17

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 · 260 citations

Food Chemistry, Sodium Chloride, Ascorbic Acid +10

Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear Fruits

Gerald M. Sapers, F.W. Douglas · Journal of Food Science · 1987 · 211 citations

Engineering, Botany, Food Analysis +16