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
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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
Antioxidant capacity and phenolic content of cocoa beans
Othman, A., Ismail, A., Abdul Ghani, N., & Adenan, I. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.021 · Cited by 489
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
Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
Oms-Oliu, G., Rojas-Graü, M. A., González, L. A., Varela, P., Soliva-Fortuny, R., Hernando, M. I. H., Munuera, I. P., Fiszman, S., & Martín-Belloso, O. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2010.04.001 · Cited by 400
Processing of Apple Pomace for Bioactive Molecules
Bhushan, S., Kalia, K., Sharma, M., Singh, B., & Ahuja, P. S. (2008) · Critical Reviews in Biotechnology · doi:10.1080/07388550802368895 · Cited by 379
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
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Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2008) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2008.03.005 · Cited by 277
Djendoubi Mrad, N., Boudhrioua, N., Kechaou, N., Courtois, F., & Bonazzi, C. (2012) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2011.11.009 · Cited by 259
Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products
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Forage polyphenol oxidase and ruminant livestock nutrition
Lee, M. R. F. (2014) · Frontiers in Plant Science · doi:10.3389/fpls.2014.00694 · Cited by 84
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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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.
