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Nimet Baltas. (2017) Investigation of a wild pear species (Pyrus elaeagnifolia subsp. Elaeagnifolia Pallas) from Antalya, Turkey: polyphenol oxidase properties and anti-xanthine oxidase, anti-urease, and antioxidant activity. International Journal of Food Properties 20:3, pages 585-595.
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Liang Zeng, Mengjun Ma, Chen Li & Liyong Luo. (2017) Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties 20:1, pages 1-18.
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Halis Şakiroğlu, Cemal Birdal, Mehmet Başlar & Ahmet Emin Öztürk. (2016) Inactivation Kinetics of Polyphenol Oxidase in an Aqueous Model System under Stand-Alone and Combined Ultrasound and Ultraviolet Treatments. International Journal of Food Properties 19:7, pages 1535-1543.
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Articles from other publishers (7)
Fırat Çınar & Salih Aksay. (2022) Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.). Journal of Food Measurement and Characterization 16:3, pages 2282-2291.
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Lijing Ke, Wei Xu, Jianing Gao, Guanzhen Gao, Huiqin Wang, Jianwu Zhou, Jie Liu, Pingfan Rao & Yongquan Xu. (2021) Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion. Food Control 119, pages 107465.
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Pimpinan Somsong, Chalat Santivarangkna, Pimsiri Tiyayon, Chi-Ming Hsieh & Warangkana Srichamnong. (2020) Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing. Sustainability 12:14, pages 5853.
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Rossi Indiarto, Yudi Pranoto, Umar Santoso & Supriyanto .. (2019) Evaluation of Physicochemical Properties and Antioxidant Activity of Polyphenol-Rich Cacao Bean Extract Through Water Blanching. Pakistan Journal of Nutrition 18:3, pages 278-287.
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Sewa Singh, Dharam Singh & Sanjay Kumar. (2017) Expression and biochemical analysis of codon-optimized polyphenol oxidase from Camellia sinensis (L.) O. Kuntze in E. coli. Process Biochemistry 59, pages 180-186.
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Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira & Marcelo Cristianini. (2016) High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color. Innovative Food Science & Emerging Technologies 34, pages 302-309.
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Zhiqing Gong, Dajing Li, Chunquan Liu, Anwei Cheng & Wenliang Wang. (2015) Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel. LWT - Food Science and Technology 60:2, pages 1095-1099.
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