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The biochemistry and control of enzymatic browning
Abstract Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymaticExpand
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Principles of enzymology for the food sciences
The Protein Nature of Enzymes. Enzyme Purification. Active Sites and Factors Responsible for Enzyme Catalysis. Rates of Reactions. Effect of Substrate Concentration on Rates of Enzyme-CatalyzedExpand
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Cloning, sequencing, purification, and crystal structure of Grenache (Vitis vinifera) polyphenol oxidase.
The full-length cDNA sequence (P93622_VITVI) of polyphenol oxidase (PPO) cDNA from grape Vitis vinifera L., cv Grenache, was found to encode a translated protein of 607 amino acids with an expectedExpand
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Purification and properties of a neutral peroxidase isozyme from turnip (Brassica napus L. Var. Purple Top White Globe) roots.
A neutral peroxidase isozyme (pI 7.2) from turnip roots (TNP) was purified to homogeneity and partially characterized. TNP is a monomeric glycoprotein with 9.1% carbohydrate content and a molecularExpand
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Microbial Pectolytic Enzymes
Pectolytic enzymes are widely distributed in higher plants and microorganisms. They are not found in higher animals but are found in some protozoa, nematodes and insects. In higher plants, they areExpand
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Isolation and characterization of polyphenol oxidase isozymes of clingstone peach.
The polyphenol oxidase system in clingstone peach (Prunus persica) was investigated. Polyacrylamide disc-gel electrophoresis indicated four bands with polyphenol oxidase activity in extracts fromExpand
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