Concepedia

A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds

Yanyan Feng, Dailiang Zhang, Yan Sun, Zan Meng, Aman Ullah Malik, Song Zhang, Hui Yan, Qingguo Wang

Postharvest Biology and Technology · 2022 · 16 citations · 43 references

DOI

Concepts

References

43

Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability

Lynn L. Wang, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2005 · 277 citations

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Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products

Federica Tinello, Anna Lante · Innovative Food Science & Emerging Technologies · 2018 · 180 citations

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The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

Hussein M. Ali, A.M. El-Gizawy, R. El-Bassiouny et al. · Food Chemistry · 2015 · 144 citations

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Inhibitory Effects of Propyl Gallate on Tyrosinase and Its Application in Controlling Pericarp Browning of Harvested Longan Fruits

Yifen Lin, Yonghua Hu, Hetong Lin et al. · Journal of Agricultural and Food Chemistry · 2013 · 131 citations

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Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

Qingguo Wang, Yu Cao, Lili Zhou et al. · Food Chemistry · 2014 · 123 citations · Full text

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