Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

Article Properties

Language

English
DOI (url)

10.1080/87559120802089332
Publication Date

2008/09/16
Journal

Food Reviews International
Indian UGC (Journal)
Refrences

102
Citations

253
Christiane Queiroz
Maria Lúcia Mendes Lopes
Eliane Fialho
Vera Lúcia Valente-Mesquita

Cite

Queiroz, Christiane, et al. “Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control”. Food Reviews International, vol. 24, no. 4, 2008, pp. 361-75, https://doi.org/10.1080/87559120802089332.

Queiroz, C., Mendes Lopes, M. L., Fialho, E., & Valente-Mesquita, V. L. (2008). Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. Food Reviews International, 24(4), 361-375. https://doi.org/10.1080/87559120802089332

Queiroz C, Mendes Lopes ML, Fialho E, Valente-Mesquita VL. Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. Food Reviews International. 2008;24(4):361-75.

Journal Categories

Agriculture

Agriculture (General)

Technology

Chemical technology

Food processing and manufacture

Technology

Home economics

Nutrition

Foods and food supply

Refrences

Citations

Citations Analysis

Category	Category Repetition
Agriculture: Agriculture (General)	156
Agriculture	155
Technology: Chemical technology: Food processing and manufacture	138
Technology: Home economics: Nutrition. Foods and food supply	105
Science: Chemistry	51

The first research to cite this article was titled High hydrostatic pressure processing of tropical fruits and was published in 2010. The most recent citation comes from a 2024 study titled High hydrostatic pressure processing of tropical fruits . This article reached its peak citation in 2023 , with 36 citations.It has been cited in 134 different journals, 20% of which are open access. Among related journals, the Postharvest Biology and Technology cited this research the most, with 13 citations. The chart below illustrates the annual citation trends for this article.