Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce)-Reference-Cited by-同舟云学术

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Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce)

Published:2013-12 Issue:3 Volume:141 Page:2473-2478
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhan Lijuan,Hu Jinqiang,Lim Loong-Tak,Pang Lingyun,Li Yu,Shao Jianfeng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Density-labelling evidence for the blue-light-mediated activation of phenylalanine ammonia lyase in Cucumis sativus seedlings;Attridge;Biochimica et Biophysica Acta,1974

2. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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. Photooxydation of proteins and its role in cataractogenesis;Davies;Journal of Photochemistry and Photobiology B: Biology,2001

5. Biochemical study of leaf browning in minimally processed leaves of lettuce (Lactuca sativa L. var. acephala);Degl’Innocenti;Journal of Agricultural and Food Chemistry,2005

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