השחמת מזון (Hebrew Wikipedia)

Analysis of information sources in references of the Wikipedia article "השחמת מזון" in Hebrew language version.

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12doi.org

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1mdpi.com

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doi.org

dx.doi.org

Kyoung Mi Moon, Eun-Bin Kwon, Bonggi Lee, Choon Young Kim, Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products, Molecules 25, 2020-01, עמ' 2754 doi: 10.3390/molecules25122754
Daniel Ferreira Holderbaum, Tomoyuki Kon, Tsuyoshi Kudo, Miguel Pedro Guerra, Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development, HortScience 45, 2010-08, עמ' 1150–1154 doi: 10.21273/hortsci.45.8.1150
AMITA BHATTACHARYA, PRIYANKA SOOD, VITALY CITOVSKY, The roles of plant phenolics in defence and communication during Agrobacterium and Rhizobium infection, Molecular Plant Pathology, 2010-05, עמ' no–no doi: 10.1111/j.1364-3703.2010.00625.x
Anastasiia Y. Glagoleva, Olesya Y. Shoeva, Elena K. Khlestkina, Melanin Pigment in Plants: Current Knowledge and Future Perspectives, Frontiers in Plant Science 11, 2020-06-23 doi: 10.3389/fpls.2020.00770
Christiane Queiroz, Maria Lúcia Mendes Lopes, Eliane Fialho, Vera Lúcia Valente-Mesquita, Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control, Food Reviews International 24, 2008-09-16, עמ' 361–375 doi: 10.1080/87559120802089332
X. Zhang, X. Shao, Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit, Czech Journal of Food Sciences 33, 2016-06-03, עמ' 109–117 doi: 10.17221/384/2014-cjfs
Christiane Queiroz, Maria Lúcia Mendes Lopes, Eliane Fialho, Vera Lúcia Valente-Mesquita, Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control, Food Reviews International 24, 2008-09-16, עמ' 361–375 doi: 10.1080/87559120802089332
Jianjun Deng, Haixia Yang, Esra Capanoglu, Hui Cao, Technological aspects and stability of polyphenols, Elsevier, 2018, עמ' 295–323
Kyoung Mi Moon, Eun-Bin Kwon, Bonggi Lee, Choon Young Kim, Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products, Molecules 25, 2020-06-15, עמ' 2754 doi: 10.3390/molecules25122754
Gavirangappa Hithamani, Harshini Medappa, Arugakeerthy Chakkaravarthi, Kulathooran Ramalakshmi, Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice, Journal of Food Science and Technology 55, 2018-07-31, עמ' 4356–4362 doi: 10.1007/s13197-018-3350-4
Omar Y. AL-abbasy ., Wathba I. Ali ., Nashwan. I. A. Al-lehebe, Inhibition of enzymatic browning in fruit and vegetable, review, Samarra Journal of Pure and Applied Science 3, 2021-09-24, עמ' 56–73 doi: 10.54153/sjpas.2021.v3i1.242
Lilly Vámos-Vigyázó, Prevention of Enzymatic Browning in Fruits and Vegetables, Washington, DC: American Chemical Society, 1995-05-05, עמ' 49–62

mdpi.com

Kyoung Mi Moon, Eun-Bin Kwon, Bonggi Lee, Choon Young Kim, Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products, Molecules 25, 2020-01, עמ' 2754 doi: 10.3390/molecules25122754

worldcat.org

Beckett, S. T., Physico-chemical aspects of food processing, Blackie Academic & Professional, 1995, ISBN 0-7514-0240-0
Miller, Dennis D., Food chemistry : a laboratory manual, Wiley, 1998, ISBN 0-471-17543-9