Purification and partial characterization of polyphenol oxidase from the flower buds of Lonicera japonica Thunb.-Reference-Cited by-同舟云学术

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Purification and partial characterization of polyphenol oxidase from the flower buds of Lonicera japonica Thunb.

Published:2013-05 Issue:1 Volume:138 Page:478-483
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Na-na,Liu Wei,Wang Dai-jie,Zhou Yi-bin,Lin Xiao-jing,Wang Xiao,Li Sheng-bo

Funder

Important Natural Science and Technology Specific Projects

Key Science and Technology Program of Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Purification of mulberry (Morus alba L.) polyphenol oxidase by affinity chromatography and investigation of its kinetic and electrophoretic properties;Arslan;Food Chemistry,2004

2. Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products;Bourvellec;Journal of Agriculture and Food Chemistry,2004

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

4. Partial purification and characterization of polyphenol oxidase from araucaria angustifolia (Bert, O. ktze) seeds;Daroit;Journal of Food Biochemistry,2010

5. Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae);Dincer;Food Chemistry,2002

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2. Assessment of Polyphenol Oxidase Inhibition, Antimicrobial and Antioxidant Properties of Some Chalcone Derivates: Experimental and Computational Approaches;2024

3. Characterization of Polyphenol Oxidase from Eruca sativa;Sakarya University Journal of Science;2023-08-25

4. Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts;Current Research in Nutrition and Food Science Journal;2022-12-20

5. Structural characterization and anti-oxidation activity evaluation of pectin from Lonicera japonica Thunb.;Frontiers in Nutrition;2022-09-20

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