1. Control of Enzymatic browning in strawberry, apple, and pear by physical food preservation methods: Comparing ultrasound and highpressure inactivation of polyphenoloxidase;F V M Silva;Foods,2022
2. Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges;K Shevkani;Food and Bioprocess Technology,2023
3. Effect of pH on pulsed light inactivation of polyphenol oxidase;J A Pellicer;Enzyme and Microbial Technology,2021
4. The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables;K Marsza?ek;International Journal of Molecular Sciences,2017
5. Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes;D Cheng;Postharvest Biology and Technology,2020