Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products

Structural features, kinetics and SAR study of radical scavenging and antioxidant activities of phenolic and anilinic compounds

(2013) Hussein M Ali et al.   Chemistry Central Journal

A case study involving allergic reactions to sulfur-containing compounds including, sulfite, taurine, acesulfame potassium and sulfonamides

(2013) Sidney J. Stohs et al.   FOOD AND CHEMICAL TOXICOLOGY

Contact allergy to sodium sulfite and its relationship to sodium metabisulfite

(2012) Thomas Oliphant et al.   CONTACT DERMATITIS

Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus)

(2012) Naser Sedaghat et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Kinetic and thermodynamic aspects of the chain-breaking antioxidant activity of ascorbic acid derivatives in non-aqueous media

(2011) Riccardo Amorati et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

Site-Selective Fragmentation of Peptides and Proteins at Quinone-Modified Cysteine Residues Investigated by ESI-MS

(2010) Jolene K. Diedrich et al.   ANALYTICAL CHEMISTRY

Some Biochemical properties of polyphenoloxidase from spearmint (Mentha arvensis)

(2009) Valdir Augusto Neves et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

An Updated Review of Tyrosinase Inhibitors

(2009) Te-Sheng Chang   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

(2008) Christiane Queiroz et al.   FOOD REVIEWS INTERNATIONAL

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY