Effects of conventional and multistage drying processing on non-enzymatic browning in tomatoCERNISEV, Serghei.Journal of food engineering. 2010, Vol 96, Num 1, pp 114-118, issn 0260-8774, 5 p.Article

Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokesGHIDELLI, Christian; MATEOS, Milagros; ROJAS-ARGUDO, Cristina et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 462-468, issn 0023-6438, 7 p.Article

Development of maillard reaction related characteristics during malt roastingCOGHE, Stefan; GHEERAERT, Bert; MICHIELS, Ann et al.Journal of the Institute of Brewing. 2006, Vol 112, Num 2, pp 148-156, issn 0046-9750, 9 p.Article

Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocolsVAIKOUSI, Hariklia; KOUTSOUMANIS, Konstantinos; BILIADERIS, Costas G et al.Journal of food engineering. 2009, Vol 95, Num 4, pp 541-550, issn 0260-8774, 10 p.Article

Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetablesRUFIAN-HENARES, José A; GARCIA-VILLANOVA, Belén; GUERRA-HERNANDEZ, Eduardo et al.European food research & technology (Print). 2008, Vol 228, Num 2, pp 249-256, issn 1438-2377, 8 p.Article

VINO COTTO COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNINGDI MATTIA, C; SACCHETTI, G; SEGHETTI, L et al.Italian journal of food science. 2007, Vol 19, Num 4, pp 413-424, issn 1120-1770, 12 p.Article

Dog rose and pomegranate extracts as agents to control enzymatic browningZOCCA, Federico; LOMOLINO, Giovanna; LANTE, Anna et al.Food research international. 2011, Vol 44, Num 4, pp 957-963, issn 0963-9969, 7 p.Article

Thermal inactivation of polyphenoloxidase in pineapple pureeCHUTINTRASRI, Benjar; NOOMHORM, Athapol.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 5, pp 492-495, issn 0023-6438, 4 p.Article

Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil : Olive oil: Quality, composition and health benefitsDE LEONARDIS, Antonella; ANGELICO, Ruggero; MACCIOLA, Vincenzo et al.Food research international. 2013, Vol 54, Num 2, pp 2001-2007, issn 0963-9969, 7 p.Article

Efficient soybean transformation using hygromycin B selection in the cotyledonary-node methodOLHOFT, Paula M; FLAGEL, Lex E; DONOVAN, Christopher M et al.Planta. 2003, Vol 216, Num 5, pp 723-735, issn 0032-0935, 13 p.Article

The potential of visible-near infrared hyperspectral imaging to discriminate between casing soil, enzymatic browning and undamaged tissue on mushroom (Agaricus bisporus) surfacesTAGHIZADEH, Masoud; GOWEN, Aoife A; O'DONNELL, Colm P et al.Computers and electronics in agriculture. 2011, Vol 77, Num 1, pp 74-80, issn 0168-1699, 7 p.Article

Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice : Effects of a preliminary treatment with an antimelanosic agent on enzymatic browningAUBOURG, Santiago P; LOSADA, Vanesa; PRADO, Marta et al.Food chemistry. 2007, Vol 103, Num 3, pp 741-748, issn 0308-8146, 8 p.Article

Color change of fresh-cut apples coated with whey protein concentrate-based edible coatingsPEREZ-GAGO, M. B; SERRA, M; DEL RIO, M. A et al.Postharvest biology and technology. 2006, Vol 39, Num 1, pp 84-92, issn 0925-5214, 9 p.Article

Thiol containing compounds as controlling agents of enzymatic browning in some apple productsEISSA, Hesham A; FADEL, Hoda H. M; IBRAHIM, G. E et al.Food research international. 2006, Vol 39, Num 8, pp 855-863, issn 0963-9969, 9 p.Article

Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit (Sclerocarya birrea subsp. Caffra)MDLULI, Kwanele M.Food chemistry. 2005, Vol 92, Num 2, pp 311-323, issn 0308-8146, 13 p.Article

Isolation of a polyphenol oxidase (PPO) cDNA from artichoke and expression analysis in wounded artichoke headsQUARTA, Angela; MITA, Giovanni; DURANTE, Miriana et al.Plant physiology and biochemistry (Paris). 2013, Vol 68, pp 52-60, issn 0981-9428, 9 p.Article

Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut applesYAGUANG LUO; SHENGMIN LU; BIN ZHOU et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 7, pp 1621-1625, issn 0023-6438, 5 p.Article

Quantification of enzymatic browning kinetics in pear slices using non-homogenous L^* color information from digital imagesQUEVEDO, Roberto; DIAZ, Oscar; CAQUEO, Arnaldo et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 8, pp 1367-1373, issn 0023-6438, 7 p.Article

Changes in the odours of apple juice during enzymatic browningKOMTHONG, Pongsuriya; KATOH, Tatsuo; IGURA, Noriyuki et al.Food quality and preference. 2006, Vol 17, Num 6, pp 497-504, issn 0950-3293, 8 p.Article

Maillard reaction products as natural antibrowning agents in fruit and vegetable technologyBILLAUD, Catherine; MARASCHIN, Christelle; CHOW, Yin-Naï et al.Molecular nutrition & food research (Print). 2005, Vol 49, Num 7, pp 656-662, issn 1613-4125, 7 p.Conference Paper

Membrane deterioration, enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storageJIAN SUN; CHANGBAO LI; NAGENDRA PRASAD, K et al.Scientia horticulturae. 2012, Vol 148, pp 97-103, issn 0304-4238, 7 p.Article

Inhibitory effect of melanins from Agaricus bisporus polyphenol oxidase and two different substrates on carboxypeptidases A and B activityFALGUERA, Victor; MIARNAU, Oriol; PAGAN, Jordi et al.European food research & technology (Print). 2011, Vol 233, Num 6, pp 1075-1079, issn 1438-2377, 5 p.Article

Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)ZHAO CHEN; CHUANHE ZHU; YAN ZHANG et al.Postharvest biology and technology. 2010, Vol 58, Num 3, pp 232-238, issn 0925-5214, 7 p.Article

Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzymeDE LEONARDIS, Antonella; ALBANESE, Teresa; MACCIOLA, Vincenzo et al.European food research & technology (Print). 2006, Vol 223, Num 3, pp 295-301, issn 1438-2377, 7 p.Article

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.)BACH, Vibe; JENSEN, Sidsel; CLAUSEN, Morten R et al.Food chemistry. 2013, Vol 141, Num 2, pp 1445-1450, issn 0308-8146, 6 p.Article