Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism-Reference-Cited by-同舟云学术

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Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

Published:2015-06 Issue: Volume:177 Page:376-381
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Ying,Zhang Wei,Zeng Tao,Nie Qixing,Zhang Fengying,Zhu Liqin

Funder

Natural Science Foundation of China

Postdoctoral Science Foundation of China

Postdoctoral Science Foundation of Jiangxi Province

Jiang Xi Provincial Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent;Ainsworth;Nature Protocols,2007

2. Reactive oxygen species: Metabolism, oxidative stress, and signal transduction;Apel;Annual Review of Plant Biology,2004

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976

4. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;Journal of Agriculture and Food Chemistry,2002

5. Hydrogen sulfide as a gasotransmitter;Gadalla;Journal of Neurochemistry,2010

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