5 results on '"Vaillant, Fabrice"'
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2. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).
3. Novel semiautomated method for assessing in vitro cellular antioxidant activity using the light-scattering properties of human erythrocytes.
4. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.
5. Identifying carotenoids and phenolic compounds in naranjilla (Solanum quitoense Lam. var. Puyo hybrid), an Andean fruit.
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