Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species

Lipoxygenase inactivation kinetics and quality-related enzyme activities of narrow-leafed lupin seeds and flakes

(2016) Michael Stephany et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds

(2015) Teresa Mazzeo et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves

(2015) Michael Wawire et al.   JOURNAL OF FOOD SCIENCE

Development and Characterization of a Baked Snack from Rings of Green Apples

(2014) María José Tavera-Quiroz et al.   Food and Bioprocess Technology

Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities

(2012) Lianzhu Lin et al.   FOOD CHEMISTRY

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

(2011) Hong Zheng et al.   FOOD CHEMISTRY

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY

Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleraceaL. ssp.Italica) during Blanching

(2009) Elsa M. Gonçalves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption

(2008) Zofia Lisiewska et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Thermal inactivation kinetics of vegetable peroxidases

(2008) Halina Połata et al.   JOURNAL OF FOOD ENGINEERING

Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible Vegetables

(2008) F. Danesi et al.   JOURNAL OF FOOD SCIENCE

Thermal inactivation of peroxidase during blanching of butternut squash

(2007) M.V. Agüero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY