{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,25]],"date-time":"2025-11-25T14:10:42Z","timestamp":1764079842662,"version":"build-2065373602"},"reference-count":39,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Research International"],"published-print":{"date-parts":[[2022,11]]},"DOI":"10.1016\/j.foodres.2022.111884","type":"journal-article","created":{"date-parts":[[2022,8,29]],"date-time":"2022-08-29T12:45:49Z","timestamp":1661777149000},"page":"111884","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"special_numbering":"C","title":["An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples"],"prefix":"10.1016","volume":"161","author":[{"given":"Ana","family":"Augusto","sequence":"first","affiliation":[]},{"given":"Tiago","family":"Sim\u00f5es","sequence":"additional","affiliation":[]},{"given":"Sara C.","family":"Novais","sequence":"additional","affiliation":[]},{"given":"Geoffrey","family":"Mitchell","sequence":"additional","affiliation":[]},{"given":"Marco F.L.","family":"Lemos","sequence":"additional","affiliation":[]},{"given":"Keshavan","family":"Niranjan","sequence":"additional","affiliation":[]},{"given":"Susana F.J.","family":"Silva","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/j.foodres.2022.111884_b0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.biocontrol.2019.104094","article-title":"Effects of baobab (Adansonia digitata L.) in combination with Sporidiobolus pararoseus Y16 on the activities of the defense-related enzymes and the expression levels of defense-related genes of apples","volume":"139","author":"Abdelhai","year":"2019","journal-title":"Biological Control"},{"key":"10.1016\/j.foodres.2022.111884_b0010","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/foods7040053","article-title":"Influence of Codium tomentosum extract in the properties of alginate and chitosan edible films","volume":"7","author":"Augusto","year":"2018","journal-title":"Foods"},{"key":"10.1016\/j.foodres.2022.111884_b0015","article-title":"A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut apple","volume":"1\u201311","author":"Augusto","year":"2022","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.foodres.2022.111884_b0020","article-title":"Preservation of fresh-cut Rocha Pear using Codium tomentosum extract","volume":"1551","author":"Augusto","year":"2022","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0025","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/j.ifset.2015.10.004","article-title":"Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples","volume":"33","author":"Augusto","year":"2016","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2022.111884_b0030","doi-asserted-by":"crossref","DOI":"10.1016\/0003-2697(76)90527-3","article-title":"A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding","author":"Bradford","year":"1976","journal-title":"Analytical Biochemistry"},{"key":"10.1016\/j.foodres.2022.111884_b0035","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.tifs.2017.11.008","article-title":"Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives","volume":"71","author":"Carocho","year":"2018","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2021.111487","article-title":"Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism","volume":"175","author":"Chen","year":"2021","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0045","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.postharvbio.2017.12.013","article-title":"Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut \u2018Golden delicious\u2019 apple depending on the storage conditions","volume":"138","author":"Collazo","year":"2018","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0050","doi-asserted-by":"crossref","first-page":"825","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO;2-6","article-title":"Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing","volume":"80","author":"Davey","year":"2000","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.foodres.2022.111884_b0055","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1080\/07352689.2017.1402852","article-title":"Biosynthesis and regulation of phenylpropanoids in plants","volume":"36","author":"Deng","year":"2017","journal-title":"Critical Reviews in Plant Sciences"},{"key":"10.1016\/j.foodres.2022.111884_b0060","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/srep19498","article-title":"Structural understanding of the recycling of oxidized ascorbate by dehydroascorbate reductase (OsDHAR) from Oryza sativa L. japonica","volume":"6","author":"Do","year":"2016","journal-title":"Scientific Reports"},{"key":"10.1016\/j.foodres.2022.111884_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2020.111346","article-title":"Efficacy of epsilon-poly-L-lysine inhibition of postharvest blue mold in apples and potential mechanisms","volume":"171","author":"Dou","year":"2021","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0070","doi-asserted-by":"crossref","first-page":"3724","DOI":"10.1016\/j.apt.2020.07.014","article-title":"Biosorption of copper ions from aqueous solution by Codium vermilara: Optimization, kinetic, isotherm and thermodynamic studies","volume":"31","author":"Fawzy","year":"2020","journal-title":"Advanced Powder Technology"},{"author":"FAO of the United Nations","key":"10.1016\/j.foodres.2022.111884_b0075"},{"key":"10.1016\/j.foodres.2022.111884_b0080","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1002\/pca.1078","article-title":"A rapid and effective method for RNA extraction from different tissues of grapevine and other woody plants","volume":"19","author":"Gambino","year":"2008","journal-title":"Phytochemical Analysis"},{"key":"10.1016\/j.foodres.2022.111884_b0085","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.ifset.2015.12.029","article-title":"UV-A light treatment for controlling enzymatic browning of fresh-cut fruits","volume":"34","author":"Lante","year":"2016","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"10.1016\/j.foodres.2022.111884_b0090","doi-asserted-by":"crossref","first-page":"1340","DOI":"10.3390\/biology10121340","article-title":"Biomarker Studies in Stress Biology: From the Gene to Population, from the Organism to the Application","volume":"10","author":"Lemos","year":"2021","journal-title":"Biology"},{"key":"10.1016\/j.foodres.2022.111884_b0095","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.postharvbio.2018.10.018","article-title":"Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition","volume":"148","author":"Li","year":"2019","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2020.102550","article-title":"Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage","volume":"67","author":"Liu","year":"2021","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"10.1016\/j.foodres.2022.111884_b0105","first-page":"1","article-title":"Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression","volume":"11","author":"Liu","year":"2021","journal-title":"Scientific Reports"},{"key":"10.1016\/j.foodres.2022.111884_b0110","doi-asserted-by":"crossref","unstructured":"Maringgal, B., Hashim, N., Mohamed Amin Tawakkal, I. S., & Muda Mohamed, M. T. (2020). Recent advance in edible coating and its effect on fresh\/fresh-cut fruits quality. Trends in Food Science and Technology, 96, 253\u2013267. https:\/\/doi.org\/10.1016\/j.tifs.2019.12.024.","DOI":"10.1016\/j.tifs.2019.12.024"},{"key":"10.1016\/j.foodres.2022.111884_b0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110266","article-title":"Mechanism of action, sources, and application of peroxidases","volume":"143","author":"Oliveira","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2022.111884_b0120","doi-asserted-by":"crossref","first-page":"1010","DOI":"10.1016\/j.foodchem.2017.11.071","article-title":"Role of reactive carbonyl species in non-enzymatic browning of apple juice during storage","volume":"245","author":"Paravisini","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2022.111884_b0125","first-page":"16","article-title":"A new mathematical model for relative quantification in real-time RT\u2013PCR","volume":"29","author":"Pfaffl","year":"2007","journal-title":"Nucleic Acids Research"},{"key":"10.1016\/j.foodres.2022.111884_b0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.scienta.2021.110385","article-title":"Inhibition of browning and shelf life extension of button mushroom (Agaricus bisporus) by ergothioneine treatment","volume":"288","author":"Qian","year":"2021","journal-title":"Scientia Horticulturae"},{"key":"10.1016\/j.foodres.2022.111884_b0135","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.scienta.2018.06.053","article-title":"Pre-harvest zinc spray impact on enzymatic browning and fruit flesh color changes in two apple cultivars","volume":"240","author":"Rasouli","year":"2018","journal-title":"Scientia Horticulturae"},{"key":"10.1016\/j.foodres.2022.111884_b0140","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.foodchem.2017.09.054","article-title":"Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples","volume":"242","author":"Shao","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2022.111884_b0145","doi-asserted-by":"crossref","first-page":"845","DOI":"10.1016\/j.envpol.2018.12.069","article-title":"Using time-lapse omics correlations to integrate toxicological pathways of a formulated fungicide in a soil invertebrate","volume":"246","author":"Sim\u00f5es","year":"2019","journal-title":"Environmental Pollution"},{"key":"10.1016\/j.foodres.2022.111884_b0150","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1371\/journal.pone.0120599","article-title":"Identification of a novel reference gene for apple transcriptional profiling under postharvest conditions","volume":"10","author":"Storch","year":"2015","journal-title":"PLoS ONE"},{"key":"10.1016\/j.foodres.2022.111884_b0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2020.111323","article-title":"A difference of enzymatic browning unrelated to PPO from physiology, targeted metabolomics and gene expression analysis in Fuji apples","volume":"170","author":"Tang","year":"2020","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.110000","article-title":"Consumer perception of situational appropriateness for fresh, dehydrated and fresh-cut fruits","volume":"140","author":"Taranc\u00f3n","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2022.111884_b0165","doi-asserted-by":"crossref","first-page":"761","DOI":"10.1016\/j.tibtech.2018.12.002","article-title":"The ultimate qPCR experiment: Producing publication quality, reproducible data the first time","volume":"37","author":"Taylor","year":"2019","journal-title":"Trends in Biotechnology"},{"issue":"1","key":"10.1016\/j.foodres.2022.111884_b0170","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.postharvbio.2007.09.004","article-title":"Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables","volume":"48","author":"Toivonen","year":"2008","journal-title":"Postharvest Biology and Technology"},{"issue":"1","key":"10.1016\/j.foodres.2022.111884_b0175","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1023\/A:1013378702940","article-title":"Biosynthesis of phenolic compounds and its regulation in apple","volume":"34","author":"Treutter","year":"2001","journal-title":"Plant Growth Regulation"},{"issue":"1","key":"10.1016\/j.foodres.2022.111884_b0180","first-page":"1","article-title":"Metabolomic insights into the browning of the peel of bagging \u2018Rui Xue\u2019 apple fruit","volume":"21","author":"Wang","year":"2021","journal-title":"BMC Plant Biology"},{"key":"10.1016\/j.foodres.2022.111884_b0185","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.postharvbio.2018.05.017","article-title":"G6PDH regulated NADPH production and reactive oxygen species metabolism to enhance disease resistance against blue mold in apple fruit by acibenzolar-S-methyl","volume":"14","author":"Wei","year":"2019","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/j.foodres.2022.111884_b0190","doi-asserted-by":"crossref","unstructured":"Yousuf, B., Deshi, V., Ozturk, B., & Siddiqui, M. W. (2019). Fresh-cut fruits and vegetables: Quality issues and safety concerns. In Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control. Elsevier Inc. https:\/\/doi.org\/10.1016\/B978-0-12-816184-5.00001-X.","DOI":"10.1016\/B978-0-12-816184-5.00001-X"},{"key":"10.1016\/j.foodres.2022.111884_b0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126967","article-title":"Effect of particle size on the stability and flavor of cloudy apple juice","volume":"328","author":"Zhu","year":"2020","journal-title":"Food Chemistry"}],"container-title":["Food Research International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996922009425?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996922009425?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,18]],"date-time":"2025-10-18T14:08:52Z","timestamp":1760796532000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996922009425"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11]]},"references-count":39,"alternative-id":["S0963996922009425"],"URL":"https:\/\/doi.org\/10.1016\/j.foodres.2022.111884","relation":{},"ISSN":["0963-9969"],"issn-type":[{"type":"print","value":"0963-9969"}],"subject":[],"published":{"date-parts":[[2022,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples","name":"articletitle","label":"Article Title"},{"value":"Food Research International","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodres.2022.111884","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"111884"}}