Adegoke, G., Odebade, A., Afolabi, M., & Univetrsity, B. (2017). Control of Browning of Yam (dioscorea rotundata) and Sweet potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygiumnn aromaticum). Journal of Food Industry, 1(1), 52-58.
Aksoy, M. (2020). A new insight into purification of polyphenol oxidase and inhibition effect of curcumin and quercetin on potato polyphenol oxidase. Protein Expression and Purification, 171, 105612.
Al-Abbasy, O. Y., Ali, W. I., Rashan, A. I., & Al-Bajari, S. A. (2021). Purification, characterization, and inhibition of tyrosinase from jerusalem artichoke (Helianthus tuberosus L.) tuber. Reports of Biochemistry & Molecular Biology, 10(3), 495.
Al-Abbasy, O. Y., Ali, W. I., & Younis, S. A. (2020). Study on inhibitory effect of Rosmarinus officinalis L extracts and Quercitine on partially purified cow's brain polyamine oxidase. Biochemical & Cellular Archives, 20(2).
Al-Abbasy, O. Y., Younus, S. A., Rashan, A. I., & Ahmad, O. A. S. (2024). Maillard reaction: formation, advantage, disadvantage and control. A review. Food Science and Applied Biotechnology, 7(1), 145-161.
Al-burgus, A. F., Ali, O. T., & Al-abbasy, O. Y. (2024). New spiro-heterocyclic coumarin derivatives as antibacterial agents: design, synthesis and molecular docking. Chimica Techno Acta, 11(3), 202411308.
Ali, A., Yeoh, W. K., Forney, C., & Siddiqui, M. W. (2018). Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Critical reviews in food science and nutrition, 58(15), 2632-2649.
Ali, H. M., El-Gizawy, A. M., El-Bassiouny, R. E., & Saleh, M. A. (2016). The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products. Food Chemistry, 192, 879-885.
Alrushdi, F. M. M., Mohammed Al-Abaasy, O. Y., Al-Saffar, R. N., Abbood, H. Y., Al-Hamairy, A. K., Saleh, M. Y., . . . A Kenawy, M. (2025). In vitro: inhibition of partially purified pancreatic ovine lipase by willow bark extracts. Journal of Bioscience and Applied Research, 11(1), 168-179.
Alsaayigh, M., & Al-Azzawi, A. (2025). USING WASTE PAPER AS A PROMISING FEEDSTOCK FOR BIO-ETHANOL FUEL PRODUCTION WITH CONSEQUENCE PURIFICATION USING DISTILLATION TECHNIQUE AND MOLECULAR SIEVE. Kimya Problemleri, 23(1), 20-35.
Arias, E., González, J., Oria, R., & Lopez‐Buesa, P. (2007). Ascorbic acid and 4‐hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction. Journal of food science, 72(8), C422-C429.
Arnold, M., & Gramza‐Michałowska, A. (2022). Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Comprehensive Reviews in food science and food safety, 21(6), 5038-5076.
Beals, K. A. (2019). Potatoes, nutrition and health. American journal of potato research, 96(2), 102-110.
Bobo-García, G., Arroqui, C., Merino, G., & Vírseda, P. (2020). Antibrowning compounds for minimally processed potatoes: A review. Food Reviews International, 36(5), 529-546.
Boonsiripiphat, K., & Theerakulkait, C. (2009). Extraction of rice bran extract and some factors affecting its inhibition of polyphenol oxidase activity and browning in potato. Preparative Biochemistry & Biotechnology, 39(2), 147-158.
Chantada–Vázquez, M. P., de–Becerra–Sánchez, C., Fernández–del–Río, A., Sánchez–González, J., Bermejo, A. M., Bermejo–Barrera, P., & Moreda–Piñeiro, A. (2018). Development and application of molecularly imprinted polymer–Mn-doped ZnS quantum dot fluorescent optosensing for cocaine screening in oral fluid and serum. Talanta.
Cheng, D., Wang, G., Tang, J., Yao, C., Li, P., Song, Q., & Wang, C. (2020). Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes. Postharvest Biology and Technology, 168, 111282.
Chi, M., Bhagwat, B., Lane, W. D., Tang, G., Su, Y., Sun, R., . . . Xiang, Y. (2014). Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs. BMC Plant Biology, 14, 1-18.
Coetzer, C., Corsini, D., Love, S., Pavek, J., & Tumer, N. (2001). Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. Journal of agricultural and food chemistry, 49(2), 652-657.
Corzo‐Martínez, M., Corzo, N., Villamiel, M., & Del Castillo, M. D. (2012). Browning reactions. Food biochemistry and food processing, 56-83.
Dias, C., Fonseca, A. M., Amaro, A. L., Vilas-Boas, A. A., Oliveira, A., Santos, S. A., . . . Pintado, M. (2020). Natural-based antioxidant extracts as potential mitigators of fruit browning. Antioxidants, 9(8), 715.
Ellis, G. D., Knowles, L. O., & Knowles, N. R. (2019). Respiratory and low-temperature sweetening responses of fresh-cut potato (Solanum tuberosum L.) tubers to low oxygen. Postharvest Biology and Technology, 156, 110937.
Feng, Y., Liu, Q., Liu, P., Shi, J., & Wang, Q. (2020). Aspartic acid can effectively prevent the enzymatic browning of potato by regulating the generation and transformation of brown product. Postharvest Biology and Technology, 166, 111209.
Feng, Y., Zhang, D., Sun, Y., Meng, Z., Malik, A. U., Zhang, S., . . . Wang, Q. (2022). A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds. Postharvest Biology and Technology, 192, 112007.
Franco, R., & Martínez-Pinilla, E. (2017). Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration. Food Chemistry, 235, 318-323.
Gupta, S., Sood, M., Gupta, N., Bandral, J., & Langeh, A. (2022). Food Browning, Its Type and Controlling Measures: A Review Article. Chemical Science Review and Letters, 11(44), 417-424.
Hasan Ali AL-Jammaas, O. (2023). Effect of apple peel extracts on storage quality of quince juice. Agronomía Colombiana, 41(1), 1.
Huang, X., Ou, S., Li, Q., Luo, Y., Lin, H., Li, J., . . . Wang, K. (2021). The R2R3 transcription factor CsMYB59 regulates polyphenol oxidase gene CsPPO1 in tea plants (Camellia sinensis). Frontiers in plant science, 12, 739951.
Ioannou, I. (2013). Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30).
Jaeger, S. R., Machín, L., Aschemann-Witzel, J., Antúnez, L., Harker, F. R., & Ares, G. (2018). Buy, eat or discard? A case study with apples to explore fruit quality perception and food waste. Food Quality and Preference, 69, 10-20.
Jiang, S., & Penner, M. H. (2022). The effect of p-Coumaric acid on browning inhibition in potato polyphenol oxidase-catalyzed reaction mixtures. Foods, 11(4), 577.
Jirasuteeruk, C., & Theerakulkait, C. (2020). Inhibitory effect of different varieties of mango peel extract on enzymatic browning in potato purée. Agriculture and Natural Resources, 54(2), 217–222-217–222.
Kerdudo, A., Burger, P., Merck, F., Dingas, A., Rolland, Y., Michel, T., & Fernandez, X. (2016). Development of a natural ingredient–Natural preservative: A case study. Comptes Rendus. Chimie, 19(9), 1077-1089.
Komlaga, G., Oduro, I., Ellis, W., & Dziedzoave, N. (2021). Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield.
Legcharoen, T., Kubglomsong, S., & Theerakulkait, C. (2020). Inhibitory effect of rice bran protein and its fractions on enzymatic browning in potato puree. Agriculture and Natural Resources, 54(3), 301–308-301–308.
Levaj, B., Pelaić, Z., Galić, K., Kurek, M., Ščetar, M., Poljak, M., . . . Čošić, Z. (2023). Maintaining the quality and safety of fresh-cut potatoes (Solanum tuberosum): Overview of recent findings and approaches. Agronomy, 13(8), 2002.
Li, D., Zhan, Z.-h., Zhou, X.-y., Li, Y.-t., Li, L., Lin, X.-y., . . . Luo, Z.-s. (2020). Mechanism of the inhibition of elevated CO2 atmosphere on enzymatic browning of fresh-cut lotus roots.
Li, G., Wang, X., Zhu, H., Li, G., Du, J., Song, X., & Erihemu. (2023). Use of different food additives to control browning in fresh‐cut potatoes. Food Science & Nutrition, 11(12), 7967-7973.
Li, L., Wu, M., Zhao, M., Guo, M., & Liu, H. (2018). Enzymatic properties on browning of fresh-cut potato. Paper presented at the IOP conference series: Materials science and engineering.
Lim, W. Y., Cheun, C. F., & Wong, C. W. (2019). Inhibition of enzymatic browning in sweet potato (Ipomoea batatas (L.)) with chemical and natural anti‐browning agents. Journal of Food Processing and Preservation, 43(11), e14195.
Lin, M., Ke, L.-N., Han, P., Qiu, L., Chen, Q.-X., Lin, H.-T., & Wang, Q. (2010). Inhibitory effects of p-alkylbenzoic acids on the activity of polyphenol oxidase from potato (Solanum tuberosum). Food Chemistry, 119(2), 660-663.
Liu, F., Zhao, J., Zhu, M., Gan, Z., & Ni, Y. (2015). Advances in research of the structure and browning mechanism of polyphenol oxidase. Food Res. Dev, 36, 113-119.
Liu, X., Wang, T., Lu, Y., Yang, Q., Li, Y., Deng, X., . . . Zheng, J. (2019). Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage. Food Chemistry, 301, 125287.
Ma, Y., Wang, H., Yan, H., Malik, A. U., Dong, T., & Wang, Q. (2021). Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents. Postharvest Biology and Technology, 178, 111543.
Mayer, A. M. (2006). Polyphenol oxidases in plants and fungi: going places? A review. Phytochemistry, 67(21), 2318-2331.
Mercimek, H. A., Guzeldag, G., Ucan, F., Guler, K. C., Karaman, M., & Karayilan, R. (2015). Inhibition of polyphenol oxidase purified from potato (Solanum tuberosum). Romanian Biotechnological Letters, 20(6), 10961-10968.
Moon, K. M., Kwon, E.-B., Lee, B., & Kim, C. Y. (2020). Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules, 25(12), 2754.
Mosneaguta, R., Alvarez, V., & Barringer, S. A. (2012). The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition. Journal of food science, 77(11), C1234-C1240.
Muller, C., Pretorius, B., & Schönfeldt, H. (2022). Protein quality of South African potatoes to inform dietary choices. Potato Research, 65(3), 619-630.
Ojha, S., Karki, L. B., & Ali, M. A Comprehensive Analysis of Potato Production and Trade: Global Trends and US Production Forecasting.
Organization, W. H. (2023). The State of Food Security and Nutrition in the World 2023: Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum (Vol. 2023): Food & Agriculture Org.
Park, E. Y., Moon, J. H., Park, H. Y., Lee, H. J., & Kim, J.-Y. (2020). Effect of thermal shock cycling on storage stability and quality of fresh-cut potato. Lwt, 121, 108972.
Qiao, L., Wang, H., Shao, J., Lu, L., Tian, J., & Liu, X. (2021). A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes. Food Quality and Safety, 5, fyab015.
Rashan, A. I., & Al-abbasy, O. Y. (2021). Inhibitory and kinetic study of partially purified tyrosinase from Iraqi quince fruit. Plant Cell Biotech Mol Bio, 22(23-24), 1-14.
Rashan, A. I., Altaee, R. T., Salh, F. S., Al-Abbasy, O. Y., & Al-Lehebe, N. (2023). The role of polyamines in plants: A review. Plant Sci Today, 10, 164-171.
Rasheed, H., Ahmad, D., & Bao, J. (2022). Genetic diversity and health properties of polyphenols in potato. Antioxidants, 11(4), 603.
Rashid, M. H., Khan, M. R., Roobab, U., Rajoka, M. S. R., Inam‐ur‐Raheem, M., Anwar, R., . . . Asghar, M. M. (2021). Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. Journal of Food Processing and Preservation, 45(6), e15582.
Rizzo, V., Amoroso, L., Licciardello, F., Mazzaglia, A., Muratore, G., Restuccia, C., . . . Mauromicale, G. (2018). The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. Lwt, 94, 111-118.
Sadoon, A. M., & Ahmad, O. S. (2020). Spectroscopy study of MCL2(H2O)N cluster using AB initio calculations. Periódico Tchê Química, 17(36), 584-597.
Sae-leaw, T., & Benjakul, S. (2019). Prevention of melanosis in crustaceans by plant polyphenols: A review. Trends in Food Science & Technology, 85, 1-9.
Shrestha, L., Kulig, B., Moscetti, R., Massantini, R., Pawelzik, E., Hensel, O., & Sturm, B. (2020). Optimisation of physical and chemical treatments to control browning development and enzymatic activity on fresh-cut apple slices. Foods, 9(1), 76.
Silveira, A. C., Oyarzún, D., Sepúlveda, A., & Escalona, V. (2017). Effect of genotype, raw-material storage time and cut type on native potato suitability for fresh-cut elaboration. Postharvest Biology and Technology, 128, 1-10.
Singh, S. P., Pundhir, A., & Ghosh, S. (2015). Validation of an analytical methodology for determination of tetracyclines residues in honey by UPLC-MS/MS detection.
Song, J., Huang, M., Lin, X., Li, S. F. Y., Jiang, N., Liu, Y., . . . Li, Y. (2022). Novel Fe-based metal–organic framework (MOF) modified carbon nanofiber as a highly selective and sensitive electrochemical sensor for tetracycline detection. Chemical engineering journal, 427, 130913.
Song, Z., Qiao, J., Tian, D., Dai, M., Guan, Q., He, Y., . . . Shi, J. (2023). Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism. Lwt, 180, 114735.
Sui, X., Meng, Z., Dong, T., Fan, X., & Wang, Q. (2023). Enzymatic browning and polyphenol oxidase control strategies. Current Opinion in Biotechnology, 81, 102921.
Tang, Y.-Y., Guo, X.-N., & Zhu, K.-X. (2023). Inhibitory mechanism of sodium dihydrogen phosphate and ascorbic acid on browning in yellow alkaline noodles. Journal of Cereal Science, 112, 103706.
Tao, N., Wang, R., Xu, X., Dong, T., Zhang, S., Liang, M., & Wang, Q. (2021). Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test. Postharvest Biology and Technology, 171, 111367.
Taqi, & et al. (2024). Innovative Isolation of Nostoc minutum Protein for Antibacterial Applications. Egyptian Journal of Aquatic Biology and Fisheries, 28(6), 2055-2071. doi:10.21608/ejabf.2024.400573
Tinello, F., & Lante, A. (2018). Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. Innovative Food Science & Emerging Technologies, 50, 73-83.
Tsikrika, K., Tzima, K., & Rai, D. K. (2022). Recent advances in anti‐browning methods in minimally processed potatoes—A review. Journal of Food Processing and Preservation, 46(2), e16298.
Wang, M., Zhang, F., Wang, D., Zhao, M., Cui, N., Gao, G., . . . Zhang, Q. (2021). Optimization of the process parameters of ultrasound on inhibition of polyphenol oxidase activity in whole potato tuber by response surface methodology. Lwt, 144, 111232.
Wang, Y., Zhao, P., Zhou, S., Li, J., He, H., & Song, Q. (2011). Enzymatic browning and its control during potato pulp powder processing. Paper presented at the 2011 international conference on new technology of agricultural.
Weerawardana, M. B., Thiripuranathar, G., & Paranagama, P. A. (2020). Natural antibrowning agents against polyphenol oxidase activity in Annona muricata and Musa acuminata. Journal of Chemistry, 2020(1), 1904798.
Wu, S. (2019). Extending shelf-life of fresh-cut potato with cactus Opuntia dillenii polysaccharide-based edible coatings. International journal of biological macromolecules, 130, 640-644.
Xu, Y., Wang, D., Zhao, W., Zheng, Y., Wang, Y., Wang, P., . . . Zhao, X. (2022). Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices. Food Chemistry, 380, 132190.
Younus, S. A., Mahdi, N. M., Al-Abbasy, O. Y., & Sheej Ahmad, O. (2025). Antioxidative effect of Maillard reaction products of spermine–sugar system on partially purified plum polyphenol oxidase. Journal of food science and technology(Iran), 22(160), 227-241. doi:10.22034/fsct.22.160.227
Zaheer, K., & Akhtar, M. H. (2016). Potato production, usage, and nutrition—a review. Critical reviews in food science and nutrition, 56(5), 711-721.
Zhang, Z., Wang, J., Zhang, X., Shi, Q., Xin, L., Fu, H., & Wang, Y. (2018). Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato. Food Chemistry, 248, 173-182.
Zhou, F., Jiang, A., Feng, K., Gu, S., Xu, D., & Hu, W. (2019). Effect of methyl jasmonate on wound healing and resistance in fresh-cut potato cubes. Postharvest Biology and Technology, 157, 110958.
Zhou, F., Xu, D., Liu, C., Chen, C., Tian, M., & Jiang, A. (2021). Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism. Postharvest Biology and Technology, 181, 111644.
Zhu, Y., Du, X., Zheng, J., Wang, T., You, X., Liu, H., & Liu, X. (2021). The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage. Food Chemistry, 343, 128401.