[1] Gao, K., Zhou, L., Bi, J., Yi, J., Wu, X., & Xiao, M, 2017, Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying, Drying Technology, 35(11), 1302-1311.
[2] Deng, L. Z., Mujumdar, A. S., Zhang, Q., Yang, X. H., Wang, J., Zheng, Z. A., & Xiao, H. W., 2019, Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review, Critical reviews in food science and nutrition, 59(9), 1408-1432.
[3] Tepe, T. K., & Tepe, B, 2020, The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices, Heat and Mass Transfer, 56(11), 3047-3057.
[4] Quevedo, R., Pedreschi, F., Bastias, J. M., & Díaz, O, 2016, Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices, LWT-Food Science and Technology, 65, 406-413.
[5] Duan, C., Zhang, J. F., Hu, Y., Zeng, L., Su, D., & Bao, G. M, 2019, A distinctive near-infrared fluorescence turn-on probe for rapid, sensitive and chromogenic detection of sulfite in food, Dyes and Pigments, 162, 459-465.
[6] Olszewska, M. A., Gędas, A., & Simões, M, 2020, Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry, Food Research International, 134, 109214.
[7] Kwatra, B, 2020, A Review on potential properties and therapeutic applications of grape seed extract, World J. Pharm. Res, 9, 2519-2540.
[8] Bobko, M., Kročko, M., Haščík, P., Mendelová, A., Bobková, A., Čuboň, J., & Harangozo, L, 2018, Quality of raw-cooked meat product after application grape seed extract, The Journal of Microbiology, Biotechnology and Food Sciences, 8(3), 867.
[9] Shi, J., Yu, J., Pohorly, J. E., & Kakuda, Y, 2003, Polyphenolics in grape seeds—biochemistry and functionality, Journal of medicinal food, 6(4), 291-299.
[10] De la Rosa, L. A., Alvarez-Parrilla, E., Moyers-Montoya, E., Villegas-Ochoa, M., Ayala-Zavala, J. F., Hernández, J., & González-Aguilar, G. A, 2011, Mechanism for the inhibition of apple juice enzymatic browning by Palo Fierro (desert ironweed) honey extract and other natural compounds, LWT-Food Science and Technology, 44(1), 269-276.
[11] Sukhonthara, S., Kaewka, K., & Theerakulkait, C, 2016, Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree, Food chemistry, 190, 922-927.
[12] Salari, A, Habibi Najafi, M. B. Farnoosh, R, 2008, Recruitment of grape seed extract with different solvent systems and experience of its antioxidant and anti-radical properties, 18th National Congress of Food Science and Industry, Khorasan Razavi Food Science and Technology Research Institute, (In Persian).
[13] Akbari, E., Gholami, M., Ghobadi, S., 2019, Effect of Pomegranate, Grape and Kiwifruit Juice and Extract on Postharvest Quality of Intact Pear Fruits, JCPP, 9 (1), 139-153.
[14] Arabshahi-Delouee, S., & Urooj, A, 2007, Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves, Food chemistry, 102(4), 1233-1240.
[15] Wu H-C, Chen H-M, Shiau C-Y, 2003, Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus), Food Researsh International, 36:949-57.
[16] Ahmadi F, Kadivar M, Shahedi M, 2007, Antioxidant activity of Kelussia odoratissima Mozaff. In model and food systems, Food Chemistry; 105:57–64.
[17] Sariciban, C. Yilmaz, T. M, 2010, Modelling the effect of procesing factors on the changes on Cokorparameters of cooked meatballs using response surface methodogy, Journal of Word Applied Sciences, 9, 14-22.
[18] Watts, B. M, 1989, Basic Sensory Methods for food Evaluation, Translated by Ghazizadeh, M. and Razagi, A., Theran, Institute of Research Nutrtion and Food Science Publications, 95-114, (In Persian).
[19] AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemists Washington, DC.
[20] Tinello, F., Mihaylova, D., & Lante, A, 2018, Effect of dipping pre-treatment with unripe grape juice on dried “Golden Delicious” apple slices, Food and Bioprocess Technology, 11(12), 2275-2285.
[21] Minatel, I. O., Borges, C. V., Ferreira, M. I., Gomez, H. A. G., Chen, C. Y. O., & Lima, G. P. P, 2017, Phenolic compounds: Functional properties, impact of processing and bioavailability, Phenolic Compd, Biol, Act, 1-24.
[22] Wang H, 2000, Epimerisation of catechins in green tea infusions, Food Chemistry, 70, 337–344, doi:10.1016/S0308‐8146(00)00099‐6.
[23] Moon, K. M., Lee, B., Cho, W. K., Lee, B. S., Kim, C. Y., & Ma, J. Y, 2018, Swertiajaponin as an anti-browning and antioxidant flavonoid, Food chemistry, 252, 207-214.
[24] Halliwell, B, 1991, Reactive oxygen species in living system: source, biochemistry and role in human disease, American Journal of Medicine, 91: 14-22.
[25] Loizzo, M. R., Tundis, R., & Menichini, F, 2012, Natural and synthetic tyrosinase inhibitors as antibrowning agents: an update, Comprehensive Reviews in Food Science and Food Safety, 11(4), 378–398.
[26] Quevedo, R., Pedreschi, F., Bastias, J. M., & Díaz, O, 2016, Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices, LWT-Food Science and Technology, 65, 406-413.