Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism

Hydrogen sulfide is neuroprotective in Alzheimer’s disease by sulfhydrating GSK3β and inhibiting Tau hyperphosphorylation

(2021) Daniel Giovinazzo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids

(2020) Tiantian Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

(2020) Luna Shrestha et al.   Foods

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

(2019) Xia Liu et al.   FOOD CHEMISTRY

De novo transcriptome assembly of the fresh-cut white husk of Juglans cathayensis Dode: Insights for enzymatic browning mechanism of fresh-cut husk of walnut

(2019) Shulin Zhang et al.   SCIENTIA HORTICULTURAE

Regulation of the Central Carbon Metabolism in Apple Fruit Exposed to Postharvest Low-Oxygen Stress

(2019) Jelena Boeckx et al.   Frontiers in Plant Science

Lasiodiplodia theobromae (Pat.) Griff. & Maubl.-induced disease development and pericarp browning of harvested longan fruit in association with membrane lipids metabolism

(2018) Shen Zhang et al.   FOOD CHEMISTRY

Application of propyl gallate alleviates pericarp browning in harvested longan fruit by modulating metabolisms of respiration and energy

(2018) Yifen Lin et al.   FOOD CHEMISTRY

Effect of intermittent warming on alleviation of peel browning of ‘Nanguo’ pears by regulation energy and lipid metabolisms after cold storage

(2018) Junwei Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The membrane may be an important factor in browning of fresh-cut pear

(2017) Zhenghong Li et al.   FOOD CHEMISTRY

Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples

(2017) Hridya Hemachandran et al.   FOOD CHEMISTRY

Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples

(2017) Shoulei Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic Control of Ascorbic Acid Biosynthesis and Recycling in Horticultural Crops

(2017) Ifigeneia Mellidou et al.   Frontiers in Chemistry

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

(2017) Haisheng Zhu et al.   PLoS One

Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

(2016) Jie Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Insights in the Fruit Flesh Browning Mechanisms in Solanum melongena Genetic Lines with Opposite Postcut Behavior

(2016) T. Docimo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples

(2016) Mahmoud Koushesh Saba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of citric acid combined with UV-C on the quality of fresh-cut apples

(2016) Chen Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid

(2016) Chen Chen et al.   Horticulture Environment and Biotechnology

Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

(2015) Ying Sun et al.   FOOD CHEMISTRY

StringTie enables improved reconstruction of a transcriptome from RNA-seq reads

(2015) Mihaela Pertea et al.   NATURE BIOTECHNOLOGY

Ballgown bridges the gap between transcriptome assembly and expression analysis

(2015) Alyssa C Frazee et al.   NATURE BIOTECHNOLOGY

HISAT: a fast spliced aligner with low memory requirements

(2015) Daehwan Kim et al.   NATURE METHODS

Physiological Implications of Hydrogen Sulfide in Plants: Pleasant Exploration behind Its Unpleasant Odour

(2015) Zhuping Jin et al.   Oxidative Medicine and Cellular Longevity

Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables

(2015) Dong Liang et al.   Journal of Functional Foods

Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs

(2014) Ming Chi et al.   BMC PLANT BIOLOGY

Transcriptomic events associated with internal browning of apple during postharvest storage

(2014) Ifigeneia Mellidou et al.   BMC PLANT BIOLOGY

Hydrogen sulfide and cell signaling: Team player or referee?

(2014) J.T. Hancock et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

(2013) Huali Hu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of cutting on ascorbic acid oxidation and recycling in fresh-cut baby spinach (Spinacia oleracea L.) leaves

(2013) Giacomo Cocetta et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon (Cucumis melo L.) fruit

(2012) Yalin Ren et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of thiamine for controlling Alternaria alternata postharvest rot in Asian pear (Pyrus bretschneideri Rehd. cv. Zaosu)

(2012) Yan Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes of Protein Profile in Fresh-Cut Lotus Tuber before and after Browning

(2012) Juan Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrogen Sulfide Prolongs Postharvest Shelf Life of Strawberry and Plays an Antioxidative Role in Fruits

(2012) Lan-Ying Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple

(2011) Kanako AMAKI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh-Cut “Granny Smith” Apples

(2010) Wenqiang Guan et al.   JOURNAL OF FOOD SCIENCE

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

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