Perennial peanut (ArachisglabrataBenth.) contains polyphenol oxidase (PPO) and PPO substrates that can reduce post-harvest proteolysis

Efficacy of various naturally occurring caffeic acid derivatives in preventing post-harvest protein losses in forages

(2012) Michael L Sullivan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritive value, fermentation characteristics, and in situ disappearance kinetics of ensiled warm-season legumes and bahiagrass

(2011) J.L. Foster et al.   JOURNAL OF DAIRY SCIENCE

Red Clover HCT2, a Hydroxycinnamoyl-Coenzyme A:Malate Hydroxycinnamoyl Transferase, Plays a Crucial Role in Biosynthesis of Phaselic Acid and Other Hydroxycinnamoyl-Malate Esters in Vivo

(2011) M. L. Sullivan et al.   PLANT PHYSIOLOGY

Intake, digestibility, and nitrogen retention by sheep supplemented with warm-season legume hays or soybean meal

(2009) J. L. Foster et al.   JOURNAL OF ANIMAL SCIENCE

Intake, digestibility, and nitrogen retention by sheep supplemented with warm-season legume haylages or soybean meal

(2009) J. L. Foster et al.   JOURNAL OF ANIMAL SCIENCE

Latent and Active Polyphenol Oxidase (PPO) in Red Clover (Trifolium pratense) and Use of a Low PPO Mutant To Study the Role of PPO in Proteolysis Reduction

(2008) Ana L. Winters et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cloning of an alfalfa polyphenol oxidase gene and evaluation of its potential in preventing postharvest protein degradation

(2008) Michael L Sullivan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Three Polyphenol Oxidases from Red Clover ( Trifolium pratense) Differ in Enzymatic Activities and Activation Properties

(2007) George E. Schmitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY