Synthesis, antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents

Design, synthesis and computational studies of N-(substituted-phenyl)-4-(4-phenyl-1-piperazinyl)butanamides as a potent anti-melanogenic and tyrosinase inhibitors

(2020) Hussain Raza et al.   JOURNAL OF MOLECULAR STRUCTURE

Design, synthesis and structure-activity relationship of economically triazole sulfonamide aryl derivatives with high fungicidal activity

(2020) Jian Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability

(2020) Yufeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

(2020) Kyoung Mi Moon et al.   MOLECULES

Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage

(2019) Xia Liu et al.   FOOD CHEMISTRY

A comprehensive review on tyrosinase inhibitors

(2019) Samaneh Zolghadri et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Synthesis, molecular docking and kinetic studies of novel quinolinyl based acyl thioureas as mushroom tyrosinase inhibitors and free radical scavengers

(2019) Muhammad Naeem Mustafa et al.   BIOORGANIC CHEMISTRY

Antibrowning Compounds for Minimally Processed Potatoes: A Review

(2019) Gloria Bobo-García et al.   FOOD REVIEWS INTERNATIONAL

Synthesis, biological evaluation, and molecular modelling of new naphthalene-chalcone derivatives as potential anticancer agents on MCF-7 breast cancer cells by targeting tubulin colchicine binding site

(2019) Guangcheng Wang et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Hydroxyphenyl thiosemicarbazones as inhibitors of mushroom tyrosinase and antibrowning agents

(2019) M. Carcelli et al.   FOOD CHEMISTRY

Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS)

(2019) Hao Dong et al.   FOOD CHEMISTRY

Design, synthesis and biochemical evaluation of novel multi-target inhibitors as potential anti-Parkinson agents

(2018) Simone Carradori et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples

(2018) Le-Le Shao et al.   FOOD CHEMISTRY

Inhibitory properties of aromatic thiosemicarbazones on mushroom tyrosinase: Synthesis, kinetic studies, molecular docking and effectiveness in melanogenesis inhibition

(2018) K. Hałdys et al.   BIOORGANIC CHEMISTRY

Synthesis, biological activities and molecular docking studies of some novel 2,4,5-trisubstituted-1,2,4-triazole-3-one derivatives as potent tyrosinase inhibitors

(2018) Şafak Akın et al.   JOURNAL OF MOLECULAR STRUCTURE

1,2,3-Triazole-based kojic acid analogs as potent tyrosinase inhibitors: Design, synthesis and biological evaluation

(2018) Morteza Ashooriha et al.   BIOORGANIC CHEMISTRY

Carbazole and hydrazone derivatives as new competitive inhibitors of tyrosinase: Experimental clues to binuclear copper active site binding

(2018) Usman Ghani   BIOORGANIC CHEMISTRY

Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice

(2017) Jing Tao et al.   FOOD CHEMISTRY

Rifampicin as a novel tyrosinase inhibitor: Inhibitory activity and mechanism

(2017) Wei-Ming Chai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids

(2017) Haining Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An inhibition mechanism of dihydromyricetin on tyrosinase and the joint effects of vitamins B6, D3 or E

(2017) Meihui Fan et al.   Food & Function

Preparation of tyrosinase inhibitors and antibrowning agents using green technology

(2016) Xue Dong et al.   FOOD CHEMISTRY

Inhibitory mechanisms of glabridin on tyrosinase

(2016) Jianmin Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Influence of plasma-activated compounds on melanogenesis and tyrosinase activity

(2016) Anser Ali et al.   Scientific Reports

Synthesis, kinetic mechanism and docking studies of vanillin derivatives as inhibitors of mushroom tyrosinase

(2015) Zaman Ashraf et al.   BIOORGANIC & MEDICINAL CHEMISTRY

Synthesis of Triazole Schiff’s Base Derivatives and Their Inhibitory Kinetics on Tyrosinase Activity

(2015) Feng Yu et al.   PLoS One

Tyrosinase: The four oxidation states of the active site and their relevance to enzymatic activation, oxidation and inactivation

(2014) Christopher A. Ramsden et al.   BIOORGANIC & MEDICINAL CHEMISTRY

Tyrosinase Inhibitory Effects and Antioxidant Properties of Paeonol and Its Analogues

(2013) Tian-Hua ZHU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Synthesis, characterization and biological evaluation of paeonol thiosemicarbazone analogues as mushroom tyrosinase inhibitors

(2013) Tian-Hua Zhu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Synthesis and anti-melanogenic activity of hydroxyphenyl benzyl ether analogues

(2011) Kiran Sapkota et al.   BIOORGANIC & MEDICINAL CHEMISTRY

Stability, solubility, mechanical and barrier properties of cassava starch – Carnauba wax edible coatings to preserve fresh-cut apples

(2011) Marcela Chiumarelli et al.   FOOD HYDROCOLLOIDS

1-(1-Arylethylidene)thiosemicarbazide derivatives: A new class of tyrosinase inhibitors

(2007) Jinbing Liu et al.   BIOORGANIC & MEDICINAL CHEMISTRY