Literature DB >> 13337338

Inhibition of enzymatic browning of chlorogenic acid solutions with cysteine and glutathione.

R E HENZE.   

Abstract

Entities:  

Keywords:  ACIDS/metabolism; CYSTEINE/effects; GLUTATHIONE/effects

Mesh：

Substances：

Year:  1956        PMID： 13337338     DOI： 10.1126/science.123.3209.1174

Source DB:  PubMed          Journal:  Science        ISSN： 0036-8075            Impact factor:   47.728


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  5 in total

1.  ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances.

Authors:  R U Makower
Journal:  Plant Physiol       Date:  1964-07       Impact factor: 8.340

2.  Alteration of the Protein Components and other Constituents in the Tobacco Leaf by Shading.

Authors:  M Zucker
Journal:  Plant Physiol       Date:  1959-09       Impact factor: 8.340

3.  Effect of Nucleotides on Enzymic Browning in Potato Slices.

Authors:  R U Makower
Journal:  Plant Physiol       Date:  1964-11       Impact factor: 8.340

4.  The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced.

Authors:  W S Pierpoint
Journal:  Biochem J       Date:  1966-02       Impact factor: 3.857

5.  Association genetics in Solanum tuberosum provides new insights into potato tuber bruising and enzymatic tissue discoloration.

Authors:  Claude Urbany; Benjamin Stich; Lysann Schmidt; Ludwig Simon; Hergen Berding; Holger Junghans; Karl-Heinz Niehoff; Alexander Braun; Eckhard Tacke; Hans-Rheinhardt Hofferbert; Jens Lübeck; Josef Strahwald; Christiane Gebhardt
Journal:  BMC Genomics       Date:  2011-01-05       Impact factor: 3.969
  5 in total

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