Effect of aqueous extract, hydrosol, and essential oil forms of some endemic Origanum L. (Lamiaceae) taxa on polyphenol oxidase activity in fresh‐cut mushroom samples-Reference-Cited by-同舟云学术

Effect of aqueous extract, hydrosol, and essential oil forms of some endemic Origanum L. (Lamiaceae) taxa on polyphenol oxidase activity in fresh‐cut mushroom samples

Published:2020-07-14 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Tanhaş Esra¹^ORCID,Martin Esra¹,Korucu Emine Nedime²,Dirmenci Tuncay³

Affiliation:

1. Department of Biotechnology Faculty of Science Necmettin Erbakan University Konya Turkey

2. Department of Molecular Biology and Genetics Faculty of Science Necmettin Erbakan University Konya Turkey

3. Department of Biology Education Necatibey Faculty of Education Balıkesir University Balıkesir Turkey

Funder

Necmettin Erbakan Universitiy Scientific Research Projects Commission

Scientific and Technological Research Council of Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14726

Reference28 articles.

1. Purification and characterization of polyphenol oxidase, peroxidase and lipoxygenase from freshly cut lettuce (L. sativa);Altunkaya A.;Food Technology and Biotechnology,2011

2. Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

3. Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

4. Physicochemical soil properties of genus Origanum (Lamiaceae) L. grown in Turkey

5. Biopreservation of'Birgah'eggplant from polyphenol oxidase activity assayed in vitro with onion (Allium Cepa L.) by‐products;Barbagallo R. N.;Chemical Engineering,2012

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