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Application advantages of new non-thermal technology in juice browning control: A comprehensive review

Food reviews international, 2023-08, Vol.39 (7), p.4102-4123

2023

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Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage

Comprehensive reviews in food science and food safety, 2021-11, Vol.20 (6), p.5698-5721

2021

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Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient

Journal of the science of food and agriculture, 2021-09, Vol.101 (12), p.5132-5141

2021

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Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

Journal of CO2 utilization, 2021-04, Vol.46, p.101467, Article 101467

2021

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Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged Storage

Potato research, 2020-12, Vol.63 (4), p.615-625

2020

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Structural changes of cellulosic polysaccharides in sesame kernels during roasting

International journal of food science & technology, 2023-01, Vol.58 (1), p.238-248

2023

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Insight into non‐enzymatic browning of shelf‐stable orange juice during storage: A fractionation and kinetic approach

Journal of the science of food and agriculture, 2020-07, Vol.100 (9), p.3765-3775

2020

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Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils

European journal of lipid science and technology, 2013-12, Vol.115 (12), p.1357-1366

2013

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Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying

International journal of food science & technology, 2011-04, Vol.46 (4), p.746-753

2011

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The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality

European journal of lipid science and technology, 2015-04, Vol.117 (4), p.411-420

2015

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New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non-enzymatic browning reactions

European journal of lipid science and technology, 2015-08, Vol.117 (8), p.1214-1224

2015

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Quality changes of Antarctic krill powder during long term storage

European journal of lipid science and technology, 2017-03, Vol.119 (3), p.np-n/a

2017

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Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids

Food research international, 2024-12, Vol.197, Article 115266

2024

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

Frontiers in plant science, 2020-01, Vol.10, p.1649-1649

2020

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Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes

Food science & technology, 2024-01, Vol.192, p.115726, Article 115726

2024

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Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

Food chemistry, 2019-11, Vol.299 (C), p.125116-125116, Article 125116

2019

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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Food research international, 2016-12, Vol.90, p.154-176

2016

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Comparison of two methods for extraction of volatiles from marine PL emulsions

European journal of lipid science and technology, 2013-02, Vol.115 (2), p.246-251

2013

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Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2556-2562

2010

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Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Scientia horticulturae, 2019-08, Vol.254, p.14-20

2019

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Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

Food research international, 2018-05, Vol.107, p.306-313

2018

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Efficacy of Calcium Lactate in Reducing Browning of Fresh-Cut Organic Thai Eggplant cv. Chao Phraya

Agrivita, 2024-10, Vol.46 (3), p.481-490

2024

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Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products

Innovative food science & emerging technologies, 2018-12, Vol.50, p.73-83

2018

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Insights into recent innovations in anti browning strategies for fruit and vegetable preservation

Trends in food science & technology, 2023-09, Vol.139, p.104128, Article 104128

2023

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Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Molecules (Basel, Switzerland), 2022-02, Vol.27 (3), p.1101

2022

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Application advantages of new non-thermal technology in juice browning control: A comprehensive review

Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage

Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient

Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged Storage

Structural changes of cellulosic polysaccharides in sesame kernels during roasting

Insight into non‐enzymatic browning of shelf‐stable orange juice during storage: A fractionation and kinetic approach

Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils

Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying

The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality

New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non-enzymatic browning reactions

Quality changes of Antarctic krill powder during long term storage

Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids

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

Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes

Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Comparison of two methods for extraction of volatiles from marine PL emulsions

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

Efficacy of Calcium Lactate in Reducing Browning of Fresh-Cut Organic Thai Eggplant cv. Chao Phraya

Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products

Insights into recent innovations in anti browning strategies for fruit and vegetable preservation

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

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