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High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices.
Foods. 2021 Oct 13;10(10):2425. doi: 10.3390/foods10102425.
Foods. 2021.
PMID: 34681473
Free PMC article.
High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds.
Tsikrika K, Walsh D, Joseph A, Burgess CM, Rai DK.
Tsikrika K, et al.
Molecules. 2021 Apr 29;26(9):2614. doi: 10.3390/molecules26092614.
Molecules. 2021.
PMID: 33947110
Free PMC article.
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The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars.
Tsikrika K, O'Brien N, Rai DK.
Tsikrika K, et al.
Foods. 2019 Oct 19;8(10):517. doi: 10.3390/foods8100517.
Foods. 2019.
PMID: 31635033
Free PMC article.
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Time-resolved fluorescence observation of di-tyrosine formation in horseradish peroxidase upon ultrasound treatment leading to enzyme inactivation.
Tsikrika K, Lemos MA, Chu BS, Bremner DH, Hungerford G.
Tsikrika K, et al.
Spectrochim Acta A Mol Biomol Spectrosc. 2017 Feb 15;173:324-327. doi: 10.1016/j.saa.2016.09.035. Epub 2016 Sep 20.
Spectrochim Acta A Mol Biomol Spectrosc. 2017.
PMID: 27682217
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