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For: Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. Innovative Food Science & Emerging Technologies 2018;50:73-83. [DOI: 10.1016/j.ifset.2018.10.008] [Cited by in Crossref: 81] [Cited by in F6Publishing: 85] [Article Influence: 16.2] [Reference Citation Analysis]
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1 Cheng R, Li W, Wang Y, Cheng F, Wu H, Sun Y. Low voltage electrostatic field treatment of fresh-cut pineapples with slightly acidic electrolytic water: Influence on physicochemical changes and membrane stability. Scientia Horticulturae 2023;308:111602. [DOI: 10.1016/j.scienta.2022.111602] [Reference Citation Analysis]
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3 Manzoor MF, Hussain A, Goksen G, Ali M, Khalil AA, Zeng XA, Jambrak AR, Lorenzo JM. Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice. Ultrason Sonochem 2023;92:106257. [PMID: 36508892 DOI: 10.1016/j.ultsonch.2022.106257] [Reference Citation Analysis]
4 Ebrahimi P, Mihaylova D, Marangon CM, Grigoletto L, Lante A. Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves. Molecules 2022;27. [PMID: 36432211 DOI: 10.3390/molecules27228110] [Reference Citation Analysis]
5 Feng Y, Sun Y, Meng Z, Sui X, Zhang D, Yan H, Wang Q. S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity. Scientia Horticulturae 2022;305:111427. [DOI: 10.1016/j.scienta.2022.111427] [Reference Citation Analysis]
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7 Xiang F, Gao R, Chen Y, Pang J, Liu S, Linghu T, Rui Z, Wang Z, Xu L. Exogenous putrescine and 1-methylcyclopropene prevent soft scald in ‘Starkrimson’ pear. Postharvest Biology and Technology 2022;193:112035. [DOI: 10.1016/j.postharvbio.2022.112035] [Reference Citation Analysis]
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9 Feng Y, Zhang D, Sun Y, Meng Z, Malik AU, Zhang S, Yan H, Wang Q. A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds. Postharvest Biology and Technology 2022;192:112007. [DOI: 10.1016/j.postharvbio.2022.112007] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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11 Dukić J, Hunić M, Nutrizio M, Režek Jambrak A. Influence of High-Power Ultrasound on Yield of Proteins and Specialized Plant Metabolites from Sugar Beet Leaves (Beta vulgaris subsp. vulgaris var. altissima). Applied Sciences 2022;12:8949. [DOI: 10.3390/app12188949] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Sortino G, Allegra A, Gallotta A, Saletta F, Passafiume R, Gaglio R, Inglese P, Farina V. Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit. Chem Biol Technol Agric 2022;9. [DOI: 10.1186/s40538-022-00324-0] [Reference Citation Analysis]
13 Kipouros I, Stańczak A, Ginsbach JW, Andrikopoulos PC, Rulíšek L, Solomon EI. Elucidation of the tyrosinase/O2/monophenol ternary intermediate that dictates the monooxygenation mechanism in melanin biosynthesis. Proc Natl Acad Sci U S A 2022;119:e2205619119. [PMID: 35939688 DOI: 10.1073/pnas.2205619119] [Reference Citation Analysis]
14 Pipliya S, Kumar S, Srivastav PP. Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology. Innovative Food Science & Emerging Technologies 2022;80:103081. [DOI: 10.1016/j.ifset.2022.103081] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Zhou H, Bie S, Li J, Yuan L, Zhou L. Comparison on inhibitory effect and mechanism of inhibitors on sPPO and mPPO purified from ‘Lijiang snow’ peach by combining multispectroscopic analysis, molecular docking and molecular dynamics simulation. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134048] [Reference Citation Analysis]
16 Roobab U, Abida A, Chacha JS, Athar A, Madni GM, Ranjha MMAN, Rusu AV, Zeng X, Aadil RM, Trif M. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 2022;27:4031. [DOI: 10.3390/molecules27134031] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
17 Ansary J, Regolo L, Machì M, Salinari A, Cianciosi D. Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract. eFood 2022;3. [DOI: 10.1002/efd2.15] [Reference Citation Analysis]
18 Li G, Luo L, Feng S, Wang H, Zhu M, Li R, Lv Z. Interaction between chitosan and natamycin maintain freshness quality and enzymatic activity of post-harvest Prunus salicina Lindl. cv. ‘Shazikongxinli’ fruit. Sustainable Chemistry and Pharmacy 2022;27:100704. [DOI: 10.1016/j.scp.2022.100704] [Reference Citation Analysis]
19 Xu H, Sun J, Zhao Z, Ma X, Li C, Liu L, Zhang G. Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls. Int J of Food Sci Tech 2022;57:4518-27. [DOI: 10.1111/ijfs.15788] [Reference Citation Analysis]
20 Zhang Z, Peng Y, Meng W, Pei L, Zhang X. Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage. Food Chem 2022;389:133076. [PMID: 35489264 DOI: 10.1016/j.foodchem.2022.133076] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Fan X. Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35416745 DOI: 10.1080/10408398.2022.2061413] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
22 Zhou H, Wang F, Niu H, Yuan L, Tian J, Cai S, Bi X, Zhou L. Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processing. Food Chem 2022;372:131243. [PMID: 34655831 DOI: 10.1016/j.foodchem.2021.131243] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
23 Kim J, Choi J, Kim J, Moon K. Effect of edible coating with Morus alba root extract and carboxymethyl cellulose for enhancing the quality and preventing the browning of banana (Musa acuminata Cavendish) during storage. Food Packaging and Shelf Life 2022;31:100809. [DOI: 10.1016/j.fpsl.2022.100809] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
24 Ebrahimi P, Lante A. Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. Applied Sciences 2022;12:1923. [DOI: 10.3390/app12041923] [Cited by in Crossref: 8] [Cited by in F6Publishing: 7] [Article Influence: 8.0] [Reference Citation Analysis]
25 Han Q, Liu F, Ni Y. Cloning, sequencing and structural analysis of membrane‐bound polyphenol oxidase from Granny Smith apples ( Malus × domestica Borkh). Int J of Food Sci Tech 2022;57:920-930. [DOI: 10.1111/ijfs.15417] [Reference Citation Analysis]
26 Pour AK, Khorram S, Ehsani A, Ostadrahimi A, Ghasempour Z. Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process. Innovative Food Science & Emerging Technologies 2022. [DOI: 10.1016/j.ifset.2022.102945] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
27 Tsikrika K, Tzima K, Rai DK. Recent advances in anti‐browning methods in minimally processed potatoes—A review. Food Processing Preservation. [DOI: 10.1111/jfpp.16298] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
28 Yıldız S, Bilen Ç, Karakuş E. Purification of damson plum polyphenol oxidase by affinity chromatography and investigation of metal effects on enzyme activity. Prep Biochem Biotechnol 2022;:1-16. [PMID: 35015975 DOI: 10.1080/10826068.2021.2023825] [Reference Citation Analysis]
29 Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International. [DOI: 10.1080/87559129.2021.2021419] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
30 Muñoz-pina S, Duch-calabuig A, Ros-lis JV, Verdejo B, García-españa E, Argüelles Á, Andrés A. A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation. LWT 2022;154:112778. [DOI: 10.1016/j.lwt.2021.112778] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
31 Arshad JZ, Hanif M. Hydroxypyrone derivatives in drug discovery: from chelation therapy to rational design of metalloenzyme inhibitors. RSC Med Chem 2022. [DOI: 10.1039/d2md00175f] [Reference Citation Analysis]
32 Costa JAV, Silveira JTD, Moreira JB, Zaparoli M, Morais MGD. Minimal processing methods for food. Current Developments in Biotechnology and Bioengineering 2022. [DOI: 10.1016/b978-0-323-91158-0.00011-9] [Reference Citation Analysis]
33 Mai THA, Tran TTT, Le VVM. Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities. Food Sci Technol 2022;42:e112921. [DOI: 10.1590/fst.112921] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
34 Knez Ž, Leitgeb M, Primožič M. Biocatalysis in subcritical and supercritical fluids. Biocatalysis in Green Solvents 2022. [DOI: 10.1016/b978-0-323-91306-5.00019-4] [Reference Citation Analysis]
35 Zhang H, Caprioli G, Hussain H, Khoi Le NP, Farag MA, Xiao J. A multifaceted review on dihydromyricetin resources, extraction, bioavailability, biotransformation, bioactivities, and food applications with future perspectives to maximize its value. eFood 2021;2:164-84. [DOI: 10.53365/efood.k/143518] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 6.0] [Reference Citation Analysis]
36 Yuan J, Hou Z, Wang D, Qiu Z, Gong M, Sun J. Microwave irradiation: Effect on activities and properties of polyphenol oxidase in grape maceration stage. Food Bioscience 2021;44:101378. [DOI: 10.1016/j.fbio.2021.101378] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
37 Zhao W, Wang Y, Ma Y, Liang H, Zhao X. Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage. Int J of Food Sci Tech 2022;57:983-94. [DOI: 10.1111/ijfs.15453] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
38 Adam AM, Jeganathan B, Vasanthan T, Roopesh MS. Dipping fresh-cut apples in citric acid before plasma-integrated low-pressure cooling improves Salmonella and polyphenol oxidase inactivation. J Sci Food Agric 2021. [PMID: 34825366 DOI: 10.1002/jsfa.11690] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
39 Jafari S, Rungroj N, Worobo RW, Assatarakul K. Kinetic study of selected microorganisms and quality attributes during cold storage of mango and passion fruit smoothie subjected to dimethyl dicarbonate. Int J Food Microbiol 2021;358:109404. [PMID: 34563882 DOI: 10.1016/j.ijfoodmicro.2021.109404] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
40 El-sayed AS, Maamoun HS, H. Rabie G, Shaker I, Alaidaroos BA, Ali MG, Rady AM. Microbial Tyrosinase: Biochemical, Molecular Properties and Pharmaceutical Applications. Biomed Pharmacol J 2021;14:1281-1295. [DOI: 10.13005/bpj/2229] [Reference Citation Analysis]
41 Ebrahimi P, Lante A. Polyphenols: A Comprehensive Review of their Nutritional Properties. TOBIOTJ 2021;15:164-72. [DOI: 10.2174/1874070702115010164] [Cited by in Crossref: 5] [Cited by in F6Publishing: 7] [Article Influence: 2.5] [Reference Citation Analysis]
42 Nogales-delgado S. Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce. Applied Sciences 2021;11:7813. [DOI: 10.3390/app11177813] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
43 Worarad K, Suzuki T, Norii H, Mochizuki Y, Ishii T, Shinohara K, Miyamoto T, Kuboyama T, Inoue E. Transcriptome profiling for pericarp browning during long-term storage of intact lotus root (Nelumbo nucifera). Plant Growth Regul 2021;95:207-21. [DOI: 10.1007/s10725-021-00736-2] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
44 Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
45 Qiao L, Han X, Wang H, Gao M, Tian J, Lu L, Liu X. Novel alternative for controlling enzymatic browning: Catalase and its application in fresh-cut potatoes. J Food Sci 2021;86:3529-39. [PMID: 34272733 DOI: 10.1111/1750-3841.15827] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
46 Dong S, Fan L, Ma Y, Du J, Xiang Q. Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. LWT 2021;145:111322. [DOI: 10.1016/j.lwt.2021.111322] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 6.0] [Reference Citation Analysis]
47 Qiao L, Gao M, Zheng J, Zhang J, Lu L, Liu X. Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes. Food Chemistry 2021;348:129132. [DOI: 10.1016/j.foodchem.2021.129132] [Cited by in Crossref: 25] [Cited by in F6Publishing: 27] [Article Influence: 12.5] [Reference Citation Analysis]
48 He M, Fan M, Liu W, Li Y, Wang G. Design, synthesis, molecular modeling, and biological evaluation of novel kojic acid derivatives containing bioactive heterocycle moiety as inhibitors of tyrosinase and antibrowning agents. Food Chem 2021;362:130241. [PMID: 34118508 DOI: 10.1016/j.foodchem.2021.130241] [Cited by in Crossref: 11] [Cited by in F6Publishing: 13] [Article Influence: 5.5] [Reference Citation Analysis]
49 Zhang Y, Wang B, Lu F, Wang L, Ding Y, Kang X. Plant-derived antioxidants incorporated into active packaging intended for vegetables and fatty animal products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021;38:1237-48. [PMID: 33979271 DOI: 10.1080/19440049.2021.1885745] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
50 Yu K, Zhou L, Sun Y, Zeng Z, Chen H, Liu J, Zou L, Liu W. Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors. Food Chem 2021;359:129855. [PMID: 33940475 DOI: 10.1016/j.foodchem.2021.129855] [Cited by in Crossref: 13] [Cited by in F6Publishing: 15] [Article Influence: 6.5] [Reference Citation Analysis]
51 Wang D, Li D, Xu Y, Li L, Belwal T, Zhang X, Luo Z. Elevated CO2 alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit. Scientia Horticulturae 2021;281:109932. [DOI: 10.1016/j.scienta.2021.109932] [Cited by in Crossref: 17] [Cited by in F6Publishing: 11] [Article Influence: 8.5] [Reference Citation Analysis]
52 Aksoy M, Öztekin A. Using of group-based selected flavonoids as alternative inhibitors for potato polyphenol oxidase. J Food Biochem 2021;45:e13700. [PMID: 33687091 DOI: 10.1111/jfbc.13700] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
53 Yan M, Wang B, Sang J, Zhou Y, Wang G, Tabrac H, der Meister TJ, Yu Y, Miao J, Liu Z, You C. Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains. LWT 2021;139:110615. [DOI: 10.1016/j.lwt.2020.110615] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
54 Kim J, Choi J, Kim J, Moon K. Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage. Korean J Food Preserv 2021;28:13-22. [DOI: 10.11002/kjfp.2021.28.1.13] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
55 Vhangani LN, Van Wyk J. Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction. J Food Biochem 2021;45:e13611. [PMID: 33491238 DOI: 10.1111/jfbc.13611] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
56 Peng Z, Wang G, Zeng QH, Li Y, Liu H, Wang JJ, Zhao Y. A systematic review of synthetic tyrosinase inhibitors and their structure-activity relationship. Crit Rev Food Sci Nutr 2021;:1-42. [PMID: 33459057 DOI: 10.1080/10408398.2021.1871724] [Cited by in Crossref: 8] [Cited by in F6Publishing: 10] [Article Influence: 4.0] [Reference Citation Analysis]
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58 Fang H, Guo H, Chen H, Zhang J, Hong Z, Fang M. Novel derivatives of salicylanilide: Synthesis, characterization, PPO inhibitory activity and cytotoxicity. Journal of Molecular Structure 2021;1223:128995. [DOI: 10.1016/j.molstruc.2020.128995] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
59 Aksoy M. Bazı Doğal Bileşikler ve Benzentiyol ile Polifenol Oksidaz İnhibisyonu Yoluyla Enzimatik Kararmanın Önlenmesi. European Journal of Science and Technology 2020. [DOI: 10.31590/ejosat.755734] [Reference Citation Analysis]
60 Maimaiti N, Aili N, Khan MK, Tang Z, Jiang G, Liu Z. Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry. Chinese Journal of Chemical Engineering 2020;28:3096-102. [DOI: 10.1016/j.cjche.2020.03.036] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]
61 Tinello F, Zannoni S, Lante A. Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders. Applied Sciences 2020;10:8438. [DOI: 10.3390/app10238438] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 1.3] [Reference Citation Analysis]
62 Tinello F, Lante A. Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT 2020;131:109797. [DOI: 10.1016/j.lwt.2020.109797] [Cited by in Crossref: 16] [Cited by in F6Publishing: 17] [Article Influence: 5.3] [Reference Citation Analysis]
63 Han QY, Liu F, Wen X, Ni YY. Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.). Food Chem 2021;338:127928. [PMID: 32919374 DOI: 10.1016/j.foodchem.2020.127928] [Cited by in Crossref: 12] [Cited by in F6Publishing: 10] [Article Influence: 4.0] [Reference Citation Analysis]
64 Yan M, Yuan B, Xie Y, Cheng S, Huang H, Zhang W, Chen J, Cao C. Improvement of postharvest quality, enzymes activity and polyphenoloxidase structure of postharvest Agaricus bisporus in response to high voltage electric field. Postharvest Biology and Technology 2020;166:111230. [DOI: 10.1016/j.postharvbio.2020.111230] [Cited by in Crossref: 17] [Cited by in F6Publishing: 19] [Article Influence: 5.7] [Reference Citation Analysis]
65 Cheng L, Zhu Z, Sun DW. Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase. Food Chem 2021;335:127485. [PMID: 32763785 DOI: 10.1016/j.foodchem.2020.127485] [Cited by in Crossref: 20] [Cited by in F6Publishing: 24] [Article Influence: 6.7] [Reference Citation Analysis]
66 Aksoy M. A new insight into purification of polyphenol oxidase and inhibition effect of curcumin and quercetin on potato polyphenol oxidase. Protein Expression and Purification 2020;171:105612. [DOI: 10.1016/j.pep.2020.105612] [Cited by in Crossref: 20] [Cited by in F6Publishing: 20] [Article Influence: 6.7] [Reference Citation Analysis]
67 Cisneros-yupanqui M, Lante A. Tea from the Food Science Perspective: An Overview. TOBIOTJ 2020;14:78-83. [DOI: 10.2174/1874070702014010078] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 1.3] [Reference Citation Analysis]
68 de Castro DRG, Mar JM, da Silva LS, da Silva KA, Sanches EA, de Araújo Bezerra J, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency. Food Res Int 2020;131:109044. [PMID: 32247481 DOI: 10.1016/j.foodres.2020.109044] [Cited by in Crossref: 34] [Cited by in F6Publishing: 35] [Article Influence: 11.3] [Reference Citation Analysis]
69 Talano MA, Ibañez S, Sosa Alderete LG, Wevar Oller AL, Vezza ME, Medina MI, Agostini E. Increasing knowledge about phytoremediation through a practical approach for undergraduate students. Journal of Biological Education 2021;55:548-54. [DOI: 10.1080/00219266.2020.1739115] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
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