Using of group-based selected flavonoids as alternative inhibitors for potato polyphenol oxidase.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13700
Abstract: One of the main problems encountered after fresh-cutting of foods is enzymatic browning causing changes in the texture, taste, and color. The variety of physical and chemical-based antibrowning methods was applied to extend the shelf… read more here.
Keywords: inhibitors potato; selected flavonoids; group based; polyphenol oxidase ... See more keywords
Selected Flavonoids to Target Melanoma: A Perspective in Nanoengineering Delivery Systems
Sign Up to like & getrecommendations! Published in 2022 at "Bioengineering"
DOI: 10.3390/bioengineering9070290
Abstract: Melanoma is a complex type of cancer that depends on several metabolic factors, while the currently used therapies are not always effective and have unwanted side effects. In this review, the main factors involved in… read more here.
Keywords: target melanoma; selected flavonoids; perspective nanoengineering; nanoengineering delivery ... See more keywords