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Results: 1-12 |
Results: 12
Enzymatic maceration of apple parenchyma tissue. I. Modelling of the kinetics of hydrolysis
Authors: Missang, CE Baron, A Drilleau, JF
Citation: Ce. Missang et al., Enzymatic maceration of apple parenchyma tissue. I. Modelling of the kinetics of hydrolysis, FOOD BIOTEC, 15(2), 2001, pp. 113-133
Enzymatic maceration of apple parenchyma tissue. II. Effect of the degree of ripeness on the kinetic behaviour
Authors: Missang, CE Baron, A Drilleau, JF
Citation: Ce. Missang et al., Enzymatic maceration of apple parenchyma tissue. II. Effect of the degree of ripeness on the kinetic behaviour, FOOD BIOTEC, 15(2), 2001, pp. 135-145
Interactions between apple cell walls and native apple polyphenols: quantification and some consequences
Authors: Renard, CMGC Baron, A Guyot, S Drilleau, JF
Citation: Cmgc. Renard et al., Interactions between apple cell walls and native apple polyphenols: quantification and some consequences, INT J BIO M, 29(2), 2001, pp. 115-125
Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices
Authors: Guyot, S Marnet, N Sanoner, P Drilleau, JF
Citation: S. Guyot et al., Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices, METH ENZYM, 335, 2001, pp. 57-70
Cell wall polysaccharides of bush butter (Dacryodes edulis (G Don) HJ Lam)fruit pulp and their evolution during ripening
Authors: Missang, CE Renard, CMGC Baron, A Drilleau, JF
Citation: Ce. Missang et al., Cell wall polysaccharides of bush butter (Dacryodes edulis (G Don) HJ Lam)fruit pulp and their evolution during ripening, J SCI FOOD, 81(8), 2001, pp. 773-780
Changes in the pectic fraction of bush butter (Dacryodes edulis (G Don) HJLam) fruit pulp during ripening
Authors: Missang, GE Renard, CMGC Baron, A Drilleau, JF
Citation: Ge. Missang et al., Changes in the pectic fraction of bush butter (Dacryodes edulis (G Don) HJLam) fruit pulp during ripening, J SCI FOOD, 81(8), 2001, pp. 781-789
Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states
Authors: Guyot, S Marnet, N Drilleau, JF
Citation: S. Guyot et al., Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states, J AGR FOOD, 49(1), 2001, pp. 14-20
Effect of hydrocinnamic acids on the growth of lactic bacteria.
Authors: Salih, AG Le Quere, JM Drilleau, JF
Citation: Ag. Salih et al., Effect of hydrocinnamic acids on the growth of lactic bacteria., SCI ALIMENT, 20(6), 2000, pp. 537-560
Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious)
Authors: Denes, JM Baron, A Drilleau, JF
Citation: Jm. Denes et al., Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious), J SCI FOOD, 80(10), 2000, pp. 1503-1509
Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5
Authors: Denes, JM Baron, A Renard, CMGC Pean, C Drilleau, JF
Citation: Jm. Denes et al., Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5, CARBOHY RES, 327(4), 2000, pp. 385-393
Polyphenol profiles of French cider apple varieties (Malus domestica sp.)
Authors: Sanoner, P Guyot, S Marnet, N Molle, D Drilleau, JF
Citation: P. Sanoner et al., Polyphenol profiles of French cider apple varieties (Malus domestica sp.), J AGR FOOD, 47(12), 1999, pp. 4847-4853
Comparison between thermal and high pressure stabilities of apple and orange pectinmethylesterases
Authors: Denes, JM Baron, A Drilleau, JF
Citation: Jm. Denes et al., Comparison between thermal and high pressure stabilities of apple and orange pectinmethylesterases, VTT SYMPOS, 186, 1998, pp. 179-179
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