Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available
throughout the entire year. Lettuce is also a significant source of natural phytochemicals …

An easy and fast test has been designed to compare the total free radical scavenging
capacity (RSC) of various food samples. Black and green teas from different countries, and …

From the quality standpoint, it is desirable to preserve the characteristics of freshcut fruits
and vegetables at their peak. What the consumer perceives as the most appealing attributes …

The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the
effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh …

In order to develop the tyrosinase inhibitors with potential application in food industry, a
series of stilbene-hydroxypyridinone hybrids were prepared. Among these compounds, 1h …

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a
comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It …

Lettuce discolouration is a key post-harvest trait. The major enzyme controlling oxidative
discolouration has long been considered to be polyphenol oxidase (PPO) however, levels of …

Polyphenol oxidase (PPO) was isolated from butter lettuce (Lactuca sativa var. capitata L.)
grown in Poland and its biochemical characteristic were studied. PPO from butter lettuce …

There have been several reviews on the physiology of fresh-cut (minimally processed) fruits
and vegetables (Rolle and Chism, 1987; Watada et al., 1990; Brecht, 1995; Watada et al …

Kojic acid-aromatic aldehydes 6a-6m were synthesized and screened for their anti-
tyrosinase activities. These compounds showed potently anti-tyrosinase activity with IC 50 …