| Recent Advances in Chemistry of Enzymatic Browning: An Overview / J.R. Whitaker ; C.Y. Lee |
| Enzymatic Browning in Fruits: Its Biochemistry and Control / J.R. L. Walker |
| Phenolic Browning: A Perspective from Grape and Wine Research / V.L. Singleton ; J.J.L. Cilliers |
| Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice / L. Vamos-Vigyazo |
| Tyrosinase: Molecular and Active-Site Structure / K. Lerch |
| Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates / W.H. Flurkey ; B. Ratcliff ; L. Lopez ; J. Kuglin ; R. M. Dawley |
| Fruit Polyphenol Oxidases: New Data on an Old Problem / L. Marques ; A. Fleuriet ; J. J. Macheix |
| Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants / T. D. Sherman ; T. Le Gardeur ; A.R. Lax |
| Biology and Molecular Biology of Polyphenol Oxidase / J.W. Cary |
| Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines / V. Cheynier ; H. Fulcrand ; S. Guyot ; J. Oszmianski ; M. Moutounet |
| Evolution of Chlorogenic Acid o-Quinones in Model Solutions / F. Richard-Forget ; M.J. Amiot ; P. Goupy ; J. Nicolas |
| Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media / D.A. Robb |
| Enzymatic Browning of Muscadine Grape Products / O. Lamikanra |
| Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature / K. Ose ; K. Chachin ; Y. Imahori |
| Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay / T. Tono ; S. Fujita |
| Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System / H.-S. Cheigh ; S.-H. Um |
| Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases / D.T. Osuga |
| Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms / G.M. Sapers ; R.L. Miller ; S.-W. Choi |
| Inhibition of Apple-Slice Browning by 4-Hexylresorcinol / Y. Luo ; G.V. Barbosa-Canovas |
| Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen / T. Wakayama |
| Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa) / M.S. Lee-Kim ; E.S. Hwang ; K.H. Kim |
| Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning / V. Kahn |
| Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase / C. Billaud ; E. Regaudie ; N. Fayad |
| Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods / H.S. Lambrecht |
| Recent Advances in Chemistry of Enzymatic Browning: An Overview / J.R. Whitaker ; C.Y. Lee |
| Enzymatic Browning in Fruits: Its Biochemistry and Control / J.R. L. Walker |
| Phenolic Browning: A Perspective from Grape and Wine Research / V.L. Singleton ; J.J.L. Cilliers |
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