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Results:
1-10
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Results: 10
Authors:
Labat, E
Morel, MH
Rouau, X
Citation: E. Labat et al., Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing, FOOD HYDROC, 15(1), 2001, pp. 47-52
Authors:
Peyron, S
Abecassis, J
Autran, JC
Rouau, X
Citation: S. Peyron et al., Enzymatic oxidative treatments of wheat bran layers: Effects on ferulic acid composition and mechanical properties, J AGR FOOD, 49(10), 2001, pp. 4694-4699
Authors:
Ingelbrecht, JA
Moers, K
Abecassis, J
Rouau, X
Delcour, JA
Citation: Ja. Ingelbrecht et al., Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fiber, CEREAL CHEM, 78(6), 2001, pp. 721-729
Authors:
Labat, E
Morel, MH
Rouau, X
Citation: E. Labat et al., Wheat gluten phenolic acids: Occurrence and fate upon mixing, J AGR FOOD, 48(12), 2000, pp. 6280-6283
Authors:
Labat, E
Morel, MH
Rouau, X
Citation: E. Labat et al., Effects of laccase and ferulic acid on wheat flour doughs, CEREAL CHEM, 77(6), 2000, pp. 823-828
Authors:
Sawadogo, L
Thibault, JF
Rouau, X
Gueguen, J
Berot, S
Ollivier-Bousquet, M
Sepehri, H
Houdebine, LM
Citation: L. Sawadogo et al., The lactogenic action of plant extracts, MIEUX COMPR, 1999, pp. 553-564
Authors:
Figueroa-Espinoza, MC
Morel, MH
Surget, A
Asther, M
Moukha, S
Sigoillot, JC
Rouau, X
Citation: Mc. Figueroa-espinoza et al., Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase, FOOD HYDROC, 13(1), 1999, pp. 65-71
Authors:
Figueroa-Espinoza, MC
Morel, MH
Surget, A
Rouau, X
Citation: Mc. Figueroa-espinoza et al., Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation, J SCI FOOD, 79(3), 1999, pp. 460-463
Authors:
Schroder, M
Soe, JB
Zargahi, MR
Rouau, X
Citation: M. Schroder et al., Production of substrate for galactose oxidase by depolymerization of an arabinogalactan-peptide from wheat flour, J AGR FOOD, 47(4), 1999, pp. 1483-1488
Authors:
Figueroa-Espinoza, MC
Rouau, X
Citation: Mc. Figueroa-espinoza et X. Rouau, Effect of cysteinyl caffeic acid, caffeic acid, and L-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase, J AGR FOOD, 47(2), 1999, pp. 497-503
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