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Articles (62)

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1-10 of 62 results for polyphenol oxidase

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Select article: Wet-Milling of Flours from Red,White and Low-Polyphenol Oxidase White Wheats

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Research article

First published 2005-08

Wet-Milling of Flours from Red,White and Low-Polyphenol Oxidase White Wheats

A. Sayaslan, P. A. Seib, O. K. Chung

Food Science and Technology International

Select article: Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating

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Research article

First published 2026

Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating

Doan Nhu Khue, Ho Van Vu, Le Nhat Tam [...]

Food Science and Technology International

Select article: Impact of high pressure processing on color,bioactive compounds,polyphenol oxidase activity,and microbiological attributes of pumpkin purée

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Research article

First published 2016-4

Impact of high pressure processing on color,bioactive compounds,polyphenol oxidase activity,and microbiological attributes of pumpkin purée

Francisco González-Cebrino, Rocío Durán, Jonathan Delgado-Adámez [...]

Food Science and Technology International

Select article: Some Kinetic Properties of Polyphenol Oxidase Obtained from Various Salvia Species (Salvia Viridis L.,Salvia Virgata Jacq. and Salvia Tomentosa Miller)

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First published 2003-08

Some Kinetic Properties of Polyphenol Oxidase Obtained from Various Salvia Species (Salvia Viridis L.,Salvia Virgata Jacq. and Salvia Tomentosa Miller)

G. Gundo[notdef]ggmaz, S. Do[notdef]ggan, O. Arslan

Food Science and Technology International

Select article: Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw ( Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage

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Research article

First published 2019-12

Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw ( Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage

Robert G Brannan, Ahmed Faik, Ryan Goelz [...]

Food Science and Technology International

Select article: Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments

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Research article

First published 2016-12

Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments

María E Peña-Estévez, Perla A Gómez, Francisco Artés [...]

Food Science and Technology International

Select article: Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage

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Research article

First published 2025-7

Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage

Mohadeseh S M Hoseini, Jafar M Milani, Ali Motamedzadegan [...]

Food Science and Technology International

Select article: Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants

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Research article

First published 2014-3

Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants

Xihong Li, Yuqian Jiang, Weili Li [...]

Food Science and Technology International

Select article: Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage

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Research article

First published 2023-7

Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage

Nan Ning, Xiaoqiong Wang, Jiarou Li [...]

Food Science and Technology International

Select article: Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables

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Review article

First published 1998-12

Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables

F. Artés, M. Castañer, M.I. Gil

Food Science and Technology International

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