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Results:
1-12
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Results: 12
Authors:
LEMPEREUR I
SURGET A
ROUAU X
Citation: I. Lempereur et al., VARIABILITY IN DEHYDRODIFERULIC ACID COMPOSITION OF DURUM-WHEAT (TRITICUM-DURUM DESF.) AND DISTRIBUTION IN MILLING FRACTIONS, Journal of cereal science (Print), 28(3), 1998, pp. 251-258
Authors:
ROUAU X
SURGET A
Citation: X. Rouau et A. Surget, EVIDENCE FOR THE PRESENCE OF A PENTOSANASE INHIBITOR IN WHEAT FLOURS, Journal of cereal science (Print), 28(1), 1998, pp. 63-70
Authors:
FIGUEROAESPINOZA MC
MOREL MH
ROUAU X
Citation: Mc. Figueroaespinoza et al., EFFECT OF LYSINE, TYROSINE, CYSTEINE, AND GLUTATHIONE ON THE OXIDATIVE CROSS-LINKING OF FERULOYLATED ARABINOXYLANS BY A FUNGAL LACCASE, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2583-2589
Authors:
PETITBENVEGNEN MD
SAULNIER L
ROUAU X
Citation: Md. Petitbenvegnen et al., SOLUBILIZATION OF ARABINOXYLANS FROM ISOLATED WATER-UNEXTRACTABLE PENTOSANS AND WHEAT-FLOUR DOUGHS BY CELL-WALL-DEGRADING ENZYMES, Cereal chemistry, 75(4), 1998, pp. 551-556
Authors:
FIGUEROAESPINOZA MC
ROUAU X
Citation: Mc. Figueroaespinoza et X. Rouau, OXIDATIVE CROSS-LINKING OF PENTOSANS BY A FUNGAL LACCASE AND HORSERADISH-PEROXIDASE - MECHANISM OF LINKAGE BETWEEN FERULOYLATED ARABINOXYLANS, Cereal chemistry, 75(2), 1998, pp. 259-265
Authors:
LEMPEREUR I
ROUAU X
ABECASSIS J
Citation: I. Lempereur et al., GENETIC AND AGRONOMIC VARIATION IN ARABINOXYLAN AND FERULIC ACID CONTENTS OF DURUM-WHEAT (TRITICUM-DURUM L.) GRAIN AND ITS MILLING FRACTIONS, Journal of cereal science, 25(2), 1997, pp. 103-110
Authors:
MESTRES C
ROUAU X
Citation: C. Mestres et X. Rouau, INFLUENCE OF NATURAL FERMENTATION AND DRYING CONDITIONS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CASSAVA STARCH, Journal of the Science of Food and Agriculture, 74(2), 1997, pp. 147-155
Authors:
FAUROT AL
SAULNIER L
BEROT S
POPINEAU Y
PETIT MD
ROUAU X
THIBAULT JF
Citation: Al. Faurot et al., LARGE-SCALE ISOLATION OF WATER-SOLUBLE AND WATER-INSOLUBLE PENTOSANS FROM WHEAT-FLOUR, Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 436-441
Authors:
ROUAU X
ELHAYEK ML
MOREAU D
Citation: X. Rouau et al., EFFECT OF AN ENZYME PREPARATION CONTAINING PENTOSANASES ON THE BREAD-MAKING QUALITY OF FLOURS IN RELATION TO CHANGES IN PENTOSAN PROPERTIES, Journal of cereal science, 19(3), 1994, pp. 259-272
Authors:
ROUAU X
SURGET A
Citation: X. Rouau et A. Surget, A RAPID SEMIAUTOMATED METHOD FOR THE DETERMINATION OF TOTAL AND WATER-EXTRACTABLE PENTOSANS IN WHEAT FLOURS, Carbohydrate polymers, 24(2), 1994, pp. 123-132
Authors:
ROUAU X
Citation: X. Rouau, INVESTIGATIONS INTO THE EFFECTS OF AN ENZYME PREPARATION FOR BAKING ON WHEAT-FLOUR DOUGH PENTOSANS, Journal of cereal science, 18(2), 1993, pp. 145-157
Authors:
ROUAU X
MOREAU D
Citation: X. Rouau et D. Moreau, MODIFICATION OF SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT-FLOUR PENTOSANS BY AN ENZYME COMPLEX RECOMMENDED FOR BAKING, Cereal chemistry, 70(6), 1993, pp. 626-632
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1-12
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