Food browning (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Food browning" in English language version.

refsWebsite

Global rank English rank

18doi.org

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14nih.gov

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5worldcat.org

5^th place

2web.archive.org

1^st place

1ashs.org

low place

1usda.gov

438^th place

336^th place

1uq.edu.au

3,558^th place

2,403^rd place

1semanticscholar.org

11^th place

8^th place

1harvard.edu

18^th place

17^th place

1uga.edu

2,385^th place

1,626^th place

1handle.net

102^nd place

76^th place

1okspecialtyfruits.com

low place

1freshfruitportal.com

low place

ashs.org

journals.ashs.org

Holderbaum, Daniel (2010). "Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development". HortScience. 45 (8): 1150–1154. doi:10.21273/HORTSCI.45.8.1150.

doi.org

Corzo-Martínez, Marta; Corzo, Nieves; Villamiel, Mar; del Castillo, M Dolores (2012-01-01). Ph.D, Benjamin K. Simpson (ed.). Food Biochemistry and Food Processing. Wiley-Blackwell. pp. 56–83. doi:10.1002/9781118308035.ch4. ISBN 9781118308035.
Holderbaum, Daniel (2010). "Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development". HortScience. 45 (8): 1150–1154. doi:10.21273/HORTSCI.45.8.1150.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). "Enzymatic browning reactions in apple and apple products". Critical Reviews in Food Science and Nutrition. 34 (2): 109–157. doi:10.1080/10408399409527653. ISSN 1040-8398. PMID 8011143.
He, Quiang (2008). "Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite". Food Chemistry. 110 (4). El Sevier: 847–51. doi:10.1016/j.foodchem.2008.02.070. PMID 26047269. Archived from the original on 2017-01-12. Retrieved 2016-11-06.
Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522. S2CID 22348619.
Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K. (1986). "Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity". Advances in Food Research. 30: 1–76. doi:10.1016/s0065-2628(08)60347-x. ISBN 9780120164301. PMID 3526827.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Macheix, Jean-Jacques; Sapis, Jean-Claude; Fleuriet, Annie; Lee, C. Y. (January 1991). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. PMID 1910524.
Xiao, Hong-Wei; Pan, Zhongli; Deng, Li-Zhen; El-Mashad, Hamed M.; Yang, Xu-Hai; Mujumdar, Arun S.; Gao, Zhen-Jiang; Zhang, Qian (June 2017). "Recent developments and trends in thermal blanching – A comprehensive review". Information Processing in Agriculture. 4 (2): 101–127. Bibcode:2017IPAgr...4..101X. doi:10.1016/j.inpa.2017.02.001.
Grundy, Myriam Marie-Louise; Lapsley, Karen; Ellis, Peter Rory (2016). "A review of the impact of processing on nutrient bioaccessibility and digestion of almonds". International Journal of Food Science & Technology. 51 (9): 1937–1946. doi:10.1111/ijfs.13192. PMC 5003169. PMID 27642234.
He, Qiang; Luo, Yaguang (1 December 2007). "Enzymatic browning and its control in fresh-cut produce". Stewart Postharvest Review. 3 (6): 1–7. doi:10.2212/spr.2007.6.3.
Martinez, M. Victoria; Whitaker, John R. (1 June 1995). "The biochemistry and control of enzymatic browning". Trends in Food Science & Technology. 6 (6): 195–200. doi:10.1016/S0924-2244(00)89054-8.
Moon, Kyoung Mi; Kwon, Eun-Bin; Lee, Bonggi; Kim, Choon Young (15 June 2020). "Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products". Molecules. 25 (12): 2754. doi:10.3390/molecules25122754. PMC 7355983. PMID 32549214.
Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Ayhan, Zehra; Rutkaite, Ramune; Radusin, Tanja; Suminska, Patrycja; Marcos, Begonya; Coma, Véronique (January 2018). "Active Packaging Applications for Food: Active packaging applications for food…". Comprehensive Reviews in Food Science and Food Safety. 17 (1): 165–199. doi:10.1111/1541-4337.12322. hdl:20.500.12327/362.
Yousuf, Basharat; Qadri, Ovais Shafiq; Srivastava, Abhaya Kumar (March 2018). "Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review". LWT. 89: 198–209. doi:10.1016/j.lwt.2017.10.051.
"Inhibition and Control of Browning". Fruit Manufacturing. 2006. pp. 183–215. doi:10.1007/978-0-387-30616-2_8. ISBN 978-0-387-30614-8.
Tamanna, Nahid (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. PMC 4745522. PMID 26904661.

freshfruitportal.com

"United States: GM non-browning Arctic apple expands into foodservice". Fresh Fruit Portal. 13 August 2019. Retrieved 14 November 2019.

handle.net

hdl.handle.net

Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg; Nilsen-Nygaard, Julie; Ayhan, Zehra; Rutkaite, Ramune; Radusin, Tanja; Suminska, Patrycja; Marcos, Begonya; Coma, Véronique (January 2018). "Active Packaging Applications for Food: Active packaging applications for food…". Comprehensive Reviews in Food Science and Food Safety. 17 (1): 165–199. doi:10.1111/1541-4337.12322. hdl:20.500.12327/362.

harvard.edu

ui.adsabs.harvard.edu

Xiao, Hong-Wei; Pan, Zhongli; Deng, Li-Zhen; El-Mashad, Hamed M.; Yang, Xu-Hai; Mujumdar, Arun S.; Gao, Zhen-Jiang; Zhang, Qian (June 2017). "Recent developments and trends in thermal blanching – A comprehensive review". Information Processing in Agriculture. 4 (2): 101–127. Bibcode:2017IPAgr...4..101X. doi:10.1016/j.inpa.2017.02.001.

nih.gov

pubmed.ncbi.nlm.nih.gov

Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). "Enzymatic browning reactions in apple and apple products". Critical Reviews in Food Science and Nutrition. 34 (2): 109–157. doi:10.1080/10408399409527653. ISSN 1040-8398. PMID 8011143.
He, Quiang (2008). "Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite". Food Chemistry. 110 (4). El Sevier: 847–51. doi:10.1016/j.foodchem.2008.02.070. PMID 26047269. Archived from the original on 2017-01-12. Retrieved 2016-11-06.
Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522. S2CID 22348619.
Taylor, Steve L.; Higley, Nancy A.; Bush, Robert K. (1986). "Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity". Advances in Food Research. 30: 1–76. doi:10.1016/s0065-2628(08)60347-x. ISBN 9780120164301. PMID 3526827.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Macheix, Jean-Jacques; Sapis, Jean-Claude; Fleuriet, Annie; Lee, C. Y. (January 1991). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. PMID 1910524.
Grundy, Myriam Marie-Louise; Lapsley, Karen; Ellis, Peter Rory (2016). "A review of the impact of processing on nutrient bioaccessibility and digestion of almonds". International Journal of Food Science & Technology. 51 (9): 1937–1946. doi:10.1111/ijfs.13192. PMC 5003169. PMID 27642234.
Moon, Kyoung Mi; Kwon, Eun-Bin; Lee, Bonggi; Kim, Choon Young (15 June 2020). "Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products". Molecules. 25 (12): 2754. doi:10.3390/molecules25122754. PMC 7355983. PMID 32549214.
Tamanna, Nahid (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. PMC 4745522. PMID 26904661.

ncbi.nlm.nih.gov

Grundy, Myriam Marie-Louise; Lapsley, Karen; Ellis, Peter Rory (2016). "A review of the impact of processing on nutrient bioaccessibility and digestion of almonds". International Journal of Food Science & Technology. 51 (9): 1937–1946. doi:10.1111/ijfs.13192. PMC 5003169. PMID 27642234.
Moon, Kyoung Mi; Kwon, Eun-Bin; Lee, Bonggi; Kim, Choon Young (15 June 2020). "Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products". Molecules. 25 (12): 2754. doi:10.3390/molecules25122754. PMC 7355983. PMID 32549214.
Tamanna, Nahid (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. PMC 4745522. PMID 26904661.

okspecialtyfruits.com

"PPO silencing". Okanagan Specialty Fruits, Inc. 2019. Archived from the original on 27 April 2021. Retrieved 14 November 2019.

semanticscholar.org

api.semanticscholar.org

Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522. S2CID 22348619.

uga.edu

nchfp.uga.edu

"National Center for Home Food Preservation | How Do I? Freeze". nchfp.uga.edu.

uq.edu.au

espace.library.uq.edu.au

Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522. S2CID 22348619.

usda.gov

naldc.nal.usda.gov

He, Quiang (2008). "Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite". Food Chemistry. 110 (4). El Sevier: 847–51. doi:10.1016/j.foodchem.2008.02.070. PMID 26047269. Archived from the original on 2017-01-12. Retrieved 2016-11-06.

web.archive.org

He, Quiang (2008). "Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite". Food Chemistry. 110 (4). El Sevier: 847–51. doi:10.1016/j.foodchem.2008.02.070. PMID 26047269. Archived from the original on 2017-01-12. Retrieved 2016-11-06.
"PPO silencing". Okanagan Specialty Fruits, Inc. 2019. Archived from the original on 27 April 2021. Retrieved 14 November 2019.

worldcat.org

search.worldcat.org

Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.
Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. (1994-01-01). "Enzymatic browning reactions in apple and apple products". Critical Reviews in Food Science and Nutrition. 34 (2): 109–157. doi:10.1080/10408399409527653. ISSN 1040-8398. PMID 8011143.
Nirmal, Nilesh Prakash; Benjakul, Soottawat; Ahmad, Mehraj; Arfat, Yasir Ali; Panichayupakaranant, Pharkphoom (2015-01-01). "Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds". Critical Reviews in Food Science and Nutrition. 55 (14): 1992–2003. doi:10.1080/10408398.2012.755148. ISSN 1549-7852. PMID 25584522. S2CID 22348619.
Macheix, J. J.; Sapis, J. C.; Fleuriet, A. (1991-01-01). "Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines". Critical Reviews in Food Science and Nutrition. 30 (4): 441–486. doi:10.1080/10408399109527552. ISSN 1040-8398. PMID 1910524.