The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Enzymatic browning reactions in apple and apple products
Abstract
This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.
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Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Spanos, G. A., & Wrolstad, R. E. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a002 · Cited by 360
Cited by
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW
YORUK, R., & MARSHALL, M. R. (2003) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2003.tb00289.x · Cited by 594
Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects
Taranto, F., Pasqualone, A., Mangini, G., Tripodi, P., Miazzi, M., Pavan, S., & Montemurro, C. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18020377 · Cited by 423
Sweet and Sour Cherry Phenolics and Their Protective Effects on Neuronal Cells
Kim, D.-O., Heo, H. J., Kim, Y. J., Yang, H. S., & Lee, C. Y. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0518599 · Cited by 377
Metadata
- Authors
- Nicolas, J. J., Richard‐Forget, F. C., Goupy, P. M., Amiot, M., & Aubert, S. Y.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1994-01
- Volume
- 34
- Issue
- 2
- Pages
- 109-157
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2140353982
- Cited by
- 627
- References
- 2
- FWCI
- 10.31
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Enzymatic browning reactions in apple and apple products. https://app.cochat.ai/papers/10.1080/10408399409527653
- The paper
- Nicolas, J. J., Richard‐Forget, F. C., Goupy, P. M., Amiot, M., & Aubert, S. Y. (1994). Enzymatic browning reactions in apple and apple products. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399409527653
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
