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18 积分 2024-11-29 加入
Inhibition of maltol on enzymatic browning in potato: Combined effects on PPO activity, substrate biosynthesis, and oxidative stress
20小时前
已完结
Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism
21小时前
已完结
Five individual polyphenols as tyrosinase inhibitors: Inhibitory activity, synergistic effect, action mechanism, and molecular docking
5天前
已完结
New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins
5天前
已完结
Synthesis and biological evaluation of new kojic acid-1,3,4-oxadiazole hybrids as tyrosinase inhibitors and their application in the anti-browning of fresh-cut mushrooms
5天前
已完结
Food-derived components as natural skin-whitening strategies: Classification, mechanisms, application forms and prospects
5天前
已完结
Current role of in silico approaches for food enzymes
5天前
已完结
Structural insights and biological activities of flavonoids: Implications for novel applications
6天前
已完结
Proanthocyanidins: Components, Pharmacokinetics and Biomedical Properties
9天前
已完结
Avocado Proanthocyanidins as a Source of Tyrosinase Inhibitors: Structure Characterization, Inhibitory Activity, and Mechanism
1个月前
已完结
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