Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (Cucumis melovar.makuwaMakino)

Effect of ultrasound combined with malic acid on the activity and conformation of mushroom (Agaricus bisporus) polyphenoloxidase

(2016) Lei Zhou et al.   ENZYME AND MICROBIAL TECHNOLOGY

Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing

(2015) Nana Huang et al.   BIOPHYSICAL CHEMISTRY

Inactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound Processing

(2015) Luis C.A. Silva et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of germin-like protein with polyphenol oxidase activity from Satsuma mandarine

(2014) Xi Cheng et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Partial purification and characterization of polyphenol oxidase from persimmon

(2014) José L. Navarro et al.   FOOD CHEMISTRY

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic profiling of wild edible mushrooms consumed by the ethnic tribes of India

(2014) Polashree Khaund et al.   Journal of the Korean Society for Applied Biological Chemistry

Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena)

(2013) Bibhuti Bhusan Mishra et al.   FOOD CHEMISTRY

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

(2012) Wanfeng Hu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

(2012) Juliana Gamboa-Santos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

(2012) Thatyane Vidal Fonteles et al.   FOOD RESEARCH INTERNATIONAL

Influence of ultrasound to the activity of tyrosinase

(2012) Zhi-Long Yu et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Aggregation and Homogenization, Surface Charge and Structural Change, and Inactivation of Mushroom Tyrosinase in an Aqueous System by Subcritical/Supercritical Carbon Dioxide

(2010) Wanfeng Hu et al.   LANGMUIR

Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)

(2009) Arzu Altunkaya et al.   FOOD CHEMISTRY

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

(2009) Junqiang Jia et al.   FOOD CHEMISTRY

Effect of sonication on orange juice quality parameters during storage

(2009) Brijesh K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE

(2009) YONGKUN MA et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide

(2008) Linyan Zhou et al.   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

Ultrasonic innovations in the food industry: From the laboratory to commercial production

(2007) Alex Patist et al.   Innovative Food Science & Emerging Technologies

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE