19 results on '"Billaud, Catherine"'
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2. Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid
3. The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents
4. Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds
5. Heat Inactivation of Polyphenol Oxidase and Peroxidase as a Function of Water Activity: A Case Study of Mango Drying.
6. Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment
7. Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press
8. A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
9. Maillard reaction products as 'natural antibrowning' agents in fruit and vegetable technology.
10. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition
11. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition
12. Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature
13. Louis-Camille Maillard, 1878–1936.
14. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. II. Kinetic study and mechanism of inhibition
15. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods
16. POLYPHENOLIC SUBSTRATES OF CATIONIC AND NEUTRAL/ANIONIC PEROXIDASES FROM BARLEY AND MALT USING A CHRONOMETRIC METHOD FOR THE DETERMINATION OF POD ACTIVITY.
17. COMPARISON OF PEROXIDASES FROM BARLEY KERNEL ( Hordeum vulgare L.) AND WHEAT GERM ( Triticum aestivum L.): ISOLATION AND PRELIMINARY CHARACTERIZATION.
18. Resolution of several racemic 3-hydroxy-1,4-benzodiazepin-2-ones by high-performance liquid chromatography on a chiral silica-bonded stationary phase
19. Use of experimental design methodology to prepare Maillard reaction products from glucose and cysteine inhibitors of polyphenol oxidase from eggplant (Solanum melongena).
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