Enzymatic browning and polyphenol oxidase control strategies X Sui, Z Meng, T Dong, X Fan, Q Wang Current Opinion in Biotechnology 81, 102921, 2023 | 57 | 2023 |
Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity Z Meng, T Wang, AU Malik, Q Wang Postharvest Biology and Technology 184, 111772, 2022 | 38 | 2022 |
Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids Z Meng, T Dong, AU Malik, S Zhang, Q Wang Postharvest Biology and Technology 173, 111404, 2021 | 30 | 2021 |
S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity Y Feng, Y Sun, Z Meng, X Sui, D Zhang, H Yan, Q Wang Scientia Horticulturae 305, 111427, 2022 | 14 | 2022 |
Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl X Li, Z Meng, AU Malik, S Zhang, Q Wang Frontiers in Nutrition 9, 1055651, 2022 | 14 | 2022 |
A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds Y Feng, D Zhang, Y Sun, Z Meng, AU Malik, S Zhang, H Yan, Q Wang Postharvest Biology and Technology 192, 112007, 2022 | 10 | 2022 |
Preharvest debagging alleviates external CO2 injury of ‘Fuji’apple during storage by improving antioxidant capacity and energy status Y Chen, N Tao, Z Meng, J Shi, Q Li, Q Wang, X Zhang, S Xie, A Zhang, ... Postharvest Biology and Technology 196, 112180, 2023 | 6 | 2023 |