The DOI matches its Crossref record; 81 of the 81 references it cites were found in a registry or an index.
Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
Abstract
Abstract: Tyrosinase (EC 1.14.18.1), a copper‐containing enzyme, can cause enzymatic browning in raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is responsible for less attractive appearance and loss in nutritional quality. These phenomena have encouraged researchers to seek new potent tyrosinase inhibitors for use in the food industry. This article reviews recent studies on tyrosinase inhibitors of natural and synthetic origins. The information offered here should help food industry in developing and using potential tyrosinase inhibitors desirable efficacy and safety, and for improving food quality.
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Cites
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An Updated Review of Tyrosinase Inhibitors
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Tyrosinase: a comprehensive review of its mechanism
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The biochemistry and control of enzymatic browning
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Cited by
Copper Active Sites in Biology
Solomon, E. I., Heppner, D. E., Johnston, E. M., Ginsbach, J. W., Cirera, J., Qayyum, M., Kieber-Emmons, M. T., Kjaergaard, C. H., Hadt, R. G., & Tian, L. (2014) · Chemical Reviews · doi:10.1021/cr400327t · Cited by 1,751
A comprehensive review on tyrosinase inhibitors
Zolghadri, S., Bahrami, A., Hassan Khan, M. T., Munoz-Munoz, J., Garcia-Molina, F., Garcia-Canovas, F., & Saboury, A. A. (2019) · Journal of Enzyme Inhibition and Medicinal Chemistry · doi:10.1080/14756366.2018.1545767 · Cited by 1,078
Liu, L., Shi, S., Chen, X., & Peng, M. (2013) · Journal of Chromatography B · doi:10.1016/j.jchromb.2013.06.002 · Cited by 33
Resveratrol: A Promising Antiaging Agent for Cosmetic Skin Treatments
Fidalgo, J., Novo Barros, A., & Casas, A. (2024) · Resveratrol - Recent Advances, Application, and Therapeutic Potential · doi:10.5772/intechopen.107860 · Cited by 3
Metadata
- Authors
- Loizzo, M. R., Tundis, R., & Menichini, F.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2012-06-12
- Volume
- 11
- Issue
- 4
- Pages
- 378-398
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2080837927
- Cited by
- 317
- References
- 81
- FWCI
- 6.72
- Type
- journal article
- Language
- en
- Open access
- closed
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- Loizzo, M. R., Tundis, R., & Menichini, F. (2012). Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2012.00191.x
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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.
