Ursolic acid, a natural endogenous compound, inhibits browning in fresh-cut apples

Plants as Biofactories: Physiological Role of Reactive Oxygen Species on the Accumulation of Phenolic Antioxidants in Carrot Tissue under Wounding and Hyperoxia Stress

Daniel A. Jacobo‐Velázquez, Ginés Benito Martínez–Hernández, Silvia Rodríguez et al. · Journal of Agricultural and Food Chemistry · 2011 · 251 citations

Botany, Nadph Oxidase, Reactive Oxygen Species +18

Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity

Josephine Kschonsek, Theresa Wolfram, Annette Stöckl et al. · Antioxidants · 2018 · 212 citations · Full text

Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples

Mahmoud Koushesh Saba, Ommol Banin Sogvar · LWT · 2015 · 169 citations

Food Chemistry, Edible Film, Ascorbic Acid Impacts +8

Redox homeostasis in plants under abiotic stress: role of electron carriers, energy metabolism mediators and proteinaceous thiols

Dhriti Kapoor, Resham Sharma, Neha Handa et al. · Frontiers in Environmental Science · 2015 · 168 citations · Full text

Lipid Peroxidation, Redox Homeostasis, Abiotic Damage +20

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

Xiangning Chen, Lupei Ren, Menglin Li et al. · Food Chemistry · 2016 · 165 citations

Food Chemistry, Health Sciences, Food Analysis +8