126 lines
4.1 KiB
BibTeX
126 lines
4.1 KiB
BibTeX
@article{zhang2023recent,
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title={Recent advances of polyphenol oxidases in plants},
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author={Zhang, Song},
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journal={Molecules},
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volume={28},
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number={5},
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pages={2158},
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year={2023},
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publisher={MDPI},
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doi={10.3390/molecules28052158}
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}
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@article{gooding2001molecular,
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title={Molecular cloning and characterisation of banana fruit polyphenol oxidase},
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author={Gooding, Paul S and Bird, Colin and Robinson, Simon P},
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journal={Planta},
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volume={213},
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pages={748--757},
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year={2001},
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publisher={Springer},
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doi={10.1007/s004250100553}
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}
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@online{redaktion2008frisch,
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author = {Redaktion},
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title = {Frisch geschnittenes Obst wird nicht braun},
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year = {2008},
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url = {https://www.meinhaushalt.at/1452-frischgeschnittenes-obst-wird-nicht-braun-rezepte/kuechentipps/},
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urldate = {2025-02-11}
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}
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@incollection{schlessinger2023biochemistry,
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title={Biochemistry, melanin},
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author={Schlessinger, Daniel I and Anoruo, McDamian and Schlessinger, Joel},
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booktitle={StatPearls [Internet]},
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year={2023},
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publisher={StatPearls Publishing},
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url={https://www.ncbi.nlm.nih.gov/books/NBK459156/}
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}
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@book{berg2002biochemistry,
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title={Biochemistry},
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edition={5},
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year={2002},
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author={Berg, Jeremy M. and Tymoczko, John L. and Stryer, Lubert}
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}
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@Inbook{philipp1991,
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author="Philipp, G. D.",
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editor="Osteroth, Dieter",
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title="Essig",
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bookTitle="Taschenbuch f{\"u}r Lebensmittelchemiker und -technologen: Band 2",
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year="1991",
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publisher="Springer Berlin Heidelberg",
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address="Berlin, Heidelberg",
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pages="443--449",
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abstract="Essig (Speiseessig) ist eine sauer schmeckende, essigs{\"a}urehaltige Fl{\"u}ssigkeit. Essig dient zum W{\"u}rzen, S{\"a}uern und Haltbarmachen von Lebensmitteln [1]. Als Essig werden in der Bundesrepublik Deutschland verstanden:-- durch Essigg{\"a}rung aus alkoholhaltigen Fl{\"u}ssigkeiten erhaltener biologischer G{\"a}rungsessig-- durch Verd{\"u}nnen von synthetischer Essigs{\"a}ure bzw. Essigessenz mit Wasser hergestellte Erzeugnisse-- durch Vermischung von biologischem G{\"a}rungsessig mit synthetischer Essigs{\"a}ure resp. Essig aus Essigs{\"a}ure erzeugte Produkte.",
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isbn="978-3-642-58220-2",
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doi="10.1007/978-3-642-58220-2_33",
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}
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@article{food2012bad,
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title={Bad bug book: handbook of foodborne pathogenic microorganisms and natural toxins},
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author={Food and Drug Administration and others},
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journal={Center for Food Safety and Applied Nutrition},
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url={https://www.fda.gov/files/food/published/Bad-Bug-Book-2nd-Edition-%28PDF%29.pdf},
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year={2012}
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}
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@online{ascorbicacid,
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title={CHEBI:29073 - L-ascorbic acid},
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url={https://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI:29073},
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urldate={2025-03-12}
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}
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@online{blume2003chemie,
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title={Chemie des Tintenkillers},
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url={https://www.chemieunterricht.de/dc2/tip/09_03.htm},
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urldate={2025-03-12}
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}
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@article{zerrad2014antioxidant,
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title={Antioxidant and antimicrobial activities of melanin produced by a Pseudomonas balearica strain},
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author={Zerrad, A and Anissi, J and Ghanam, J and Sendide, K and El Hassouni, M},
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journal={J Biotechnol Lett},
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volume={5},
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number={1},
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pages={87--94},
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year={2014}
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}
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@article{larsson1993interaction,
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title={Interaction between chemicals and melanin},
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author={Larsson, Bengt S},
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journal={Pigment Cell Research},
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volume={6},
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number={3},
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pages={127--133},
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year={1993},
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doi={10.1111/j.1600-0749.1993.tb00591.x}
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}
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@article{nosanchuk2006impact,
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title={Impact of melanin on microbial virulence and clinical resistance to antimicrobial compounds},
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author={Nosanchuk, Joshua D and Casadevall, Arturo},
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journal={Antimicrobial agents and chemotherapy},
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volume={50},
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number={11},
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pages={3519--3528},
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year={2006},
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publisher={American Society for Microbiology},
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doi={10.1128/AAC.00545-06}
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}
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@article{elobeid2017pharmacological,
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title={Pharmacological properties of melanin and its function in health},
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author={ElObeid, Adila Salih and Kamal-Eldin, Afaf and Abdelhalim, Mohamed Anwar K and Haseeb, Adil M},
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journal={Basic \& clinical pharmacology \& toxicology},
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volume={120},
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number={6},
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pages={515--522},
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year={2017},
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doi={10.1111/bcpt.12748}
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}
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