Use of Experimental Design Methodology To Prepare Maillard Reaction Products from Glucose and Cysteine Inhibitors of Polyphenol Oxidase from Eggplant (Solanum melongena)
Cheriot, Sophie C, Billaud, Catherine, Nicolas, Jacques
Published in Journal of agricultural and food chemistry (12.07.2006)
Published in Journal of agricultural and food chemistry (12.07.2006)
Get full text
Journal Article
Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment
Get full text
Journal Article
Conference Proceeding
A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
Cheriot, Sophie, Billaud, Catherine, Pöchtrager, Stephan, Wagner, Karl-Heinz, Nicolas, Jacques
Published in Food chemistry (01.05.2009)
Published in Food chemistry (01.05.2009)
Get full text
Journal Article
The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents
Wagner, Karl-Heinz, Reichhold, Stefanie, Koschutnig, Karin, Chériot, Sophie, Billaud, Catherine
Published in Molecular nutrition & food research (01.04.2007)
Published in Molecular nutrition & food research (01.04.2007)
Get full text
Journal Article
Conference Proceeding
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
Billaud, Catherine, Brun-Mérimée, Sophie, Louarme, Loı̈c, Nicolas, Jacques
Published in Food chemistry (01.01.2004)
Published in Food chemistry (01.01.2004)
Get full text
Journal Article
Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature
Billaud, Catherine, Maraschin, Christelle, Nicolas, Jacques
Published in Food science & technology (01.01.2004)
Published in Food science & technology (01.01.2004)
Get full text
Journal Article
Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds
Chériot, Sophie, Billaud, Catherine, Maillard, Marie-Noëlle, Nicolas, Jacques
Published in Molecular nutrition & food research (01.04.2007)
Published in Molecular nutrition & food research (01.04.2007)
Get full text
Journal Article
Conference Proceeding
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
Billaud, Catherine, Roux, Emeline, Brun-Mérimee, Sophie, Maraschin, Christelle, Nicolas, Jacques
Published in Food chemistry (01.05.2003)
Published in Food chemistry (01.05.2003)
Get full text
Journal Article
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
Roux, Emeline, Billaud, Catherine, Maraschin, Christelle, Brun-Mérimee, Sophie, Nicolas, Jacques
Published in Food chemistry (01.05.2003)
Published in Food chemistry (01.05.2003)
Get full text
Journal Article
Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology
Billaud, Catherine, Maraschin, Christelle, Chow, Yin-Naï, Chériot, Sophie, Peyrat-Maillard, Marie-Nöelle, Nicolas, Jacques
Published in Molecular nutrition & food research (01.07.2005)
Published in Molecular nutrition & food research (01.07.2005)
Get full text
Journal Article
Conference Proceeding
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
Brun-Mérimée, Sophie, Billaud, Catherine, Louarme, Loı̈c, Nicolas, Jacques
Published in Food chemistry (01.01.2004)
Published in Food chemistry (01.01.2004)
Get full text
Journal Article
Maillard Reaction Products Derived from Thiol Compounds as Inhibitors of Enzymatic Browning of Fruits and Vegetables: The Structure-Activity Relationship
BILLAUD, C, MARASCHIN, C, PEYRAT-MAILLARD, M-N, NICOLAS, J
Published in Annals of the New York Academy of Sciences (01.06.2005)
Published in Annals of the New York Academy of Sciences (01.06.2005)
Get full text
Journal Article