Concepedia

Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage

Xia Liu, Qian Yang, Yuzhu Lu, Yuan Li, Tongtong Li, Boyang Zhou, Liping Qiao

Food Chemistry · 2019 · 156 citations · 30 references

DOI

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References

30

Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds

D. Mark Hodges, John M. DeLong, Charles F. Forney et al. · Planta · 1999 · 4.1K citations

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The biochemistry and control of enzymatic browning

M.Victoria Martinez, John R. Whitaker · Trends in Food Science & Technology · 1995 · 852 citations

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

M.Y. COSETENG, C.Y. Lee · Journal of Food Science · 1987 · 473 citations

, , +17

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Ma Liang, Min Zhang, Bhesh Bhandari et al. · Trends in Food Science & Technology · 2017 · 403 citations

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Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit

Joston Simão de Assis, Roberto Maldonado, Teresa Muñoz‐Galdeano et al. · Postharvest Biology and Technology · 2001 · 378 citations · Full text

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