Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity

Novel browning alleviation technology for fresh-cut products: preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes

(2021) Liping Qiao et al.   FOOD CHEMISTRY

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

Reduced Enzymatic Browning in Potato Tubers by Specific Editing of a Polyphenol Oxidase Gene via Ribonucleoprotein Complexes Delivery of the CRISPR/Cas9 System

(2020) Matías Nicolás González et al.   Frontiers in Plant Science

Effect of 4‐methoxycinnamic acid on the postharvest browning of mushrooms ( Agaricus bisporus )

(2020) Yong‐Hua Hu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

(2020) Yanyan Feng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A new insight into purification of polyphenol oxidase and inhibition effect of curcumin and quercetin on potato polyphenol oxidase

(2020) Mine Aksoy   PROTEIN EXPRESSION AND PURIFICATION

Isoleucine improved growth performance, and intestinal immunological and physical barrier function of hybrid catfish Pelteobagrus vachelli × Leiocassis longirostris

(2020) Ye Zhao et al.   FISH & SHELLFISH IMMUNOLOGY

Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test

(2020) Ning Tao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning

(2020) Xueyin Ru et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids

(2020) Zan Meng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Extending shelf-life of fresh-cut potato with cactus Opuntia dillenii polysaccharide-based edible coatings

(2019) Shengjun Wu   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Exogenous proline has favorable effects on growth and browning suppression in rice but not in tobacco

(2019) Marina Suekawa et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.)

(2019) Jun LI et al.   Journal of Integrative Agriculture

Antityrosinase mechanism of omeprazole and its application on the preservation of fresh-cut Fuji apple

(2018) Mei-Zhen Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes

(2018) Aymeric Goyer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato

(2017) Kai Chen et al.   Food and Bioprocess Technology

Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices

(2017) Hui Gao et al.   FOOD CHEMISTRY

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

(2017) Xiangning Chen et al.   FOOD CHEMISTRY

Application of Exogenous Ethylene Inhibits Postharvest Peel Browning of ‘Huangguan’ Pear

(2017) Yurong Ma et al.   Frontiers in Plant Science

Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree

(2016) Sukhontha Sukhonthara et al.   FOOD CHEMISTRY

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

(2016) Hussein M. Ali et al.   FOOD CHEMISTRY

Inhibition of Enzymatic Browning of Fresh-Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution

(2016) Pavlos Tsouvaltzis et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Zebra chip disease decreases tuber (Solanum tuberosum L.) protein content by attenuating protease inhibitor levels and increasing protease activities

(2015) G. N. Mohan Kumar et al.   PLANTA

A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock

(2015) Tiantian Dong et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

(2014) Ming Chi et al.   BMC PLANT BIOLOGY

Effect of dietary isoleucine on the immunity, antioxidant status, tight junctions and microflora in the intestine of juvenile Jian carp (Cyprinus carpio var. Jian)

(2014) Juan Zhao et al.   FISH & SHELLFISH IMMUNOLOGY

Total phenolic content, antioxidant activity and toxicity of aqueous extracts from selected Greek medicinal and aromatic plants

(2014) Efstathia Skotti et al.   INDUSTRIAL CROPS AND PRODUCTS

Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi

(2014) Kalyan Barman et al.   SCIENTIA HORTICULTURAE

Influencing the monophenolase/diphenolase activity ratio in tyrosinase

(2013) Mor Goldfeder et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Solvent optimization extraction of antioxidants from foxtail millet species’ insoluble fibers and their free radical scavenging properties

(2013) Mohamed Lamine Bangoura et al.   FOOD CHEMISTRY

Severe osmotic compression triggers a slowdown of intracellular signaling, which can be explained by molecular crowding

(2013) A. Miermont et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Antioxidant, Antityrosinase, Anticholinesterase, and Nitric Oxide Inhibition Activities of Three MalaysianMacarangaSpecies

(2013) Nor Aishah Mazlan et al.   TheScientificWorldJOURNAL

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

(2012) Ruslan Mosneaguta et al.   JOURNAL OF FOOD SCIENCE

Interdependence of threonine, methionine and isoleucine metabolism in plants: accumulation and transcriptional regulation under abiotic stress

(2010) Vijay Joshi et al.   AMINO ACIDS

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

(2010) Xuewu Duan et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant phytochemicals in fresh-cut carrot disks as affected by peeling method

(2010) Olive Kenny et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

(2009) Rosana Chirinos et al.   FOOD CHEMISTRY

Correlation between Some Nutritional Components and the Total Antioxidant Capacity Measured with Six Different Assays in Eight Horticultural Crops

(2008) Rene D. Corral-Aguayo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit

(2008) Zhenfeng Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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