Much research has been concentrated in recent years to find effective and economical ways to prevent enzymatic browning in various fruit and vegetable products. Our concerted efforts have been to understand the basic biochemistry involved in enzymatic browning reactions among various fruits and vegetables and to find practical means to prevent the browning reactions in fresh and processed products. Recently we are working on antibrowning agents from natural food sources and from the Maillard reaction products. The followings are selected recent publications related to enzymatic browning published from this laboratory.

Lee, C. Y., V. Kagan, A. W. Jaworski, and S. K. Brown. Enzymatic browning in relation to phenolic compounds and polypheoloxidase activity among various peach cultivars. Journal of Agricultural and Food Chemistry. 38:99-191. 1990.

Barret, D. M. and C. Y. Lee. Controlled atmosphere storage effects on browning and softening in Delicious apples. IFT Annual Meeting, Abstract #349. Anaheim, CA. 1990.

Oszmianski, J. and C. Y. Lee. Inhibition of polyphenoloxidase by honey. 15th International conference of Groupe Polyphenols. Paper #100. Universite Louis Pasteur, Strasbourg, France July , 1990.

Lee, C. Y. and J. Oszminanski. Recent advances in enzymatic browning reaction in relation to polyphenol compounds. Proceedings of International Conference on Science & Technology-1990. The Korean Federation of Science & Technology Societies. p 474-478. 1990.

Oszmianski, J. and C. Y. Lee. Enzymatic oxidative reaction of catechin and chlorogenic acid in a model system. Journal of Agricultural and Food Chemistry 38: 1202-1204. 1990.

Oszmianski, J. and C. Y. Lee. Inhibition of polyphenoloxidase activity and browning by honey. Journal of Agricultural and Food Chemistry. 38:1892-1895. 1990.

Lee, C. Y. and J. Oszminanski. Recent advances in enzymatic browning reaction in relation to polyphenol compounds. Proceedings of International Conference on Science & Technology-1990. The Korean Federation of Science & Technology Societies. p 474-478. 1990.

Lee, C. Y. Enzymatic oxidation of phenolic compounds. "Symposium on Phenolic Compounds in Foods and Health" 4th Chemical Congress of North America & 202nd National Meeting of American Chemical Society, Abstract AGFD # 151. New York 1991.

Oszmianski, J. and C. Y. Lee. Enzymatic oxidation of phloretin glucoside in model system. Journal of Agricultural and Food Chemistry. 39:1050-1052. 1991.

Barrett, D. M., C. Y. Lee and F. W. Liu. Changes in the activity and subcellular distribution of PPO in "Delicious" apples during controlled atmosphere storage. Journal of Food Biochemistry 15:185-199. 1991.

Barrett, D. M., C. Y. Lee and F. W. Liu. Changes in "Delicious" apple browning and softening during controlled atmosphere storage. Journal of Food Quality 14:443-453. 1991.

Zhou, P., N. L. Smith and C. Y. Lee. Potential purification and some properties of Monroe apple peel polyphenol oxidase. Journal of Agriculture and Food Chemistry 41:532-536. 1993.

Cheigh, H. S., S. H. Um and C. Y. Lee. Antioxidative characteristics of melanin related products from enzymatic browning reaction of catechin in model system. American Chemical Society National Meeting, Abstract AGFD #114. Washington, D. C. 1994.

Kim, M. J., N. L. Smith and C. Y. Lee. Effect of carotene on enzymatic browning of chlorogenic acid and tyrosine. Proceedings of 17th International Conference on Polyphenols. Ed. R. Brouillard, M. Jay and A. Scalbert. p 167-168. 1994.

Lee, C. Y. Fruit Browning. Food Production Mamagement. CTI Publication Inc. 116:21-22, February, 1994.

McLellan, M. R., R. W. Kime, C. Y. Lee and T. M. Long. Effect of honey as an antibrowning agent in light raisin processing. Journal of Food Processing and Preservation 19(1): 1-8, 1995.

Lee, C. Y. and Whitaker, J. R. "Enzymatic Browning and Its Prevention in Foods" American Chemical Society Symposium Series 600, 338 pages, 1995. American Chemical Society, Washington, D. C.

Um, S. H., H. G. Kim, H. S. Cheigh and C. Y. Lee. Antioxidative characteristics of dihydroxyphenylalanine, melanin and enzymatic browning reaction products of tyrosine in a model system. Journal of Korean Society of Food and Nutrition 24(3):409-414. 1995.

Wang, L. F. and Lee, C. Y. Split green pea fraction as a potential natural source of enzymatic browning inhibitor. Institute of Food Technologists Annual Meetings, Abstract 14B-4. New Orleans, LA. p.22. 1996.

Lee, C. Y., Hyun, T. Y. and Smith, N. L. Inhibitory effect of the Maillard reaction products on enzymatic browning of minimally processed apple slices. American Chemical Society Annual Meeting, Abstract AGFD-25. New Orleans, LA. 1996.

Lee, G. C. and Lee, C. Y. Inhibitory effect of caramelization products on polyphenoloxidase. Institute of Food Technologists Annual Meetings, Abstract 14B-4. New Orleans, LA. p.119. 1996.

Lee, C. Y. Inhibition of enzymatic browning by sugar-amine Maillard reaction products. Proceedings of 18th International Conference Groupe Polyphenols. Bordeaus, France pp495-496. 1996

Lee, G. C., and C. Y. Lee. Inhibitory effect of caramelization products on enzymatic browning. Food Chemistry 60:213-235, 1997.

Lee, C. Y. Anti-enzymatic browning activity of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a Maillard reaction product of glucose and histidine. Institute of Food Technologists Annual Meeting Abstract #44-8, p 120. 1997.

Lee, C. Y. Enzymatic Browning Reaction. In "Encyclopedia of Food Science and Technology." Edited by Y. H. Hui. p 223-230 (1991), John Wiley & Sons, NY.

Lee, C. Y. Enzymatic oxidation of phenolic compounds in fruits. In "Phenolic Compounds in Food and Their Effects on Health I." Edited by Ho, C.-T., Lee, C. Y. and Huang, M. T. ACS Symposium Series 506, 305-317, 1992. American Chemical Society, Washington, D. C.

Whitaker, J. R. and C. Y. Lee. Recent advances in enzymatic browning. In "Enzymatic Browning and It's Prevention" Ed. by Lee, C. Y. and Whitaker, J. R. American Chemical Society Symposium Series 600, 2-7, 1995. American Chemical Society, Washington, D. C.

Cheigh, H. S., S. H. Um and C. Y. Lee. Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System. In "Enzymatic Browning and Its Prevention" Edited by C. Y. Lee and J. R. Whitaker. ACS Symposium Series 600, 200-208, 1995. American Chemical Society, Washington, D. C.

Lee, C. Y. and J. R. Whitaker. "Enzymatic Browning and Its Prevention" American Chemical Society Symposium Series 600, 338 pages, 1995. American Chemical Society, Washington, D. C.

Lee, C. Y. Enzymatic Browning Reaction. In "Encyclopedia of Food Science and Technology." 2^nd Ed. Edited by J. Francis, John Wiley & Sons, NY. 1999.

Son, S., Moon, K. D. and Lee, C. Y. Selection of apple cultivar for dehydrated apple products and antibrowning agents. Institute of Food Technologists Annual Meeting, Chicago. Technical Program Abstract # 37-25, p 91, 1999.

Son, S., Moon, K.D., and Lee, C. Y. Oxalic acid and oxaloacetic acid on enzymatic browning. 218^th American Chemical Society Meeting, New Orleans, 22-26. Agricultural & Food Chemistry Abstract #115. 1999.

Moon, K. D., Son, S. and Lee, C. Y. Inhibitory effects of various antibrowning agents on apple slices. Institute of Food Technologists Annual Meeting, Chicago. Technical Program Abstract # 79D-45, p 227, 1999.

Son, S., Moon, K. D. and Lee, C. Y. Antibrowning capacity of oxalic acid and its application in apple processing. Abstracts #P26/54. 10^th World Congress of Food Science and Technology, Sydney, Australia. 3-8 October 1999

Son. S. K., Moon, K. D. and Lee, C. Y. Kinetic study of oxalic acid inhibition on Enzymatic browning. Journal of Agricultural and Food Chemistry. 48(6): 2071-2074, 2000.

Lee, C. Y. Book review “Fruit and Vegetable Quality: An Integrated View” Ed. by R. L. Shewfelt & B. Bruckner, Technomic Publishing Co. Journal of Texture Studies 31(3): 356-359, 2000.

Son, S. M., Moon, K. D., Lee, C. Y. Rhubarb juice as a natural antibrowning agent. Journal of Food Science 65:1285-1289, 2000.

Son, S. M., Moon, K. D. and Lee, C. Y. Inhibitory effects of various antibrowning agents on apple slices. Food Chemistry 73(1): 23-30, 2001.

Wang, L. F., Kim, D. M., Park, J. D. and Lee, C. Y. Various antibrowning agents and green tea extract during processing and storage. Journal of Food Processing and Preservation 27:213-225, 2003.