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La ricerca find articoli where soggetti phrase all words 'POLYPHENOLOXIDASE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 141 riferimenti
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    1. Lauber, S; Noack, I; Klostermeyer, H; Henle, T
      Stability of microbial transglutaminase to high pressure treatment

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Rocha, AMCN; Morais, AMMB
      Characterization of polyphenoloxidase (PPO) extracted from 'Jonagored' apple

      FOOD CONTROL
    3. de Rigal, D; Cerny, M; Richard-Forget, F; Varoquaux, P
      Inhibition of endive (Cichorium endivia L.) polyphenoloxidase by a Carica papaya latex preparation

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    4. Montero, P; Avalos, A; Perez-Mateos, M
      Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: additives and high-pressure treatment

      FOOD CHEMISTRY
    5. Kavrayan, D; Aydemir, T
      Partial purification and characterization of polyphenoloxidase from peppermint (Mentha piperita)

      FOOD CHEMISTRY
    6. Carbonaro, M; Mattera, M
      Polyphenoloxidase activity and polyphenol levels in organically and conventionally grown peach (Prunus persica L., cv. Regina bianca) and pear (Pyruscommunis L., cv. Williams)

      FOOD CHEMISTRY
    7. Billaud, C; Nicolas, J
      Main oxidoreductases involved in the malting and brewing technological processes.

      SCIENCES DES ALIMENTS
    8. Treutter, D
      Biosynthesis of phenolic compounds and its regulation in apple

      PLANT GROWTH REGULATION
    9. Espin, JC; Wichers, HJ
      Effect of captopril on mushroom tyrosinase activity in vitro

      BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY
    10. Subaric, D; Pilizota, V; Lovric, T; Vukovic, R; Erceg, A
      Effectiveness of some crown compounds on inhibition of polyphenoloxidase in model systems and in apple

      ACTA ALIMENTARIA
    11. Castro, R; Barroso, CG
      Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning

      VITIS
    12. Perez-Gilabert, M; Morte, A; Honrubia, M; Garcia-Carmona, F
      Monophenolase activity of latent Terfezia claveryi tyrosinase: Characterization and histochemical localization

      PHYSIOLOGIA PLANTARUM
    13. Perez-Gilabert, M; Morte, A; Honrubia, M; Garcia-Carmona, F
      Partial purification, characterization, and histochemical localization of fully latent desert truffle (Terfezia claveryi Chatin) polyphenol oxidase

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    14. Laveda, F; Nunez-Delicado, E; Garcia-Carmona, F; Sanchez-Ferrer, A
      Proteolytic activation of latent Paraguaya peach PPO. Characterization of monophenolase activity

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    15. Crelier, S; Robert, MC; Claude, J; Juillerat, MA
      Tomato (Lycopersicon esculentum) pectin methylesterase and polygalacturonase behaviors regarding heat- and pressure-induced inactivation

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    16. Yokotsuka, K; Singleton, VL
      Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    17. Indrawati; Van Loey, AM; Ludikhuyze, LR; Hendrickx, ME
      Kinetics of pressure inactivation at subzero and elevated temperature of lipoxygenase in crude green bean (Phaseolus vulgaris L.) extract

      BIOTECHNOLOGY PROGRESS
    18. Muller, J; Volksch, B; Eisbein, K; Griesbach, E
      Induction of resistance to bacterial pathogens in the pathosystem tomato/Clavibacter michiganensis subsp michiganensis III. Characterization of the resistance induction in tomato cell cultures

      ZEITSCHRIFT FUR PFLANZENKRANKHEITEN UND PFLANZENSCHUTZ-JOURNAL OF PLANT DISEASES AND PROTECTION
    19. Matser, AM; Knott, ER; Teunissen, PGM; Bartels, PV
      Effects of high isostatic pressure on mushrooms

      JOURNAL OF FOOD ENGINEERING
    20. Lerici, CR; Manzocco, L
      Biological activity of ethanol in relation to its vapour pressure. Note 1:Inactivation of polyphenoloxidase in model systems

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    21. Laerke, PE; Brierley, ER; Cobb, AH
      Impact-induced blackspots and membrane deterioration in potato (Solanum tuberosum L) tubers

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    22. Serradell, MDA; Rozenfeld, PA; Martinez, GA; Civello, PM; Chaves, AR; Anon, MC
      Polyphenoloxidase activity from strawberry fruit (Fragaria x ananassa, Duch., cv Selva): characterisation and partial purification

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    23. MacDonald, L; Schaschke, CJ
      Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana (Musa acuminata)

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    24. de Rigal, D; Gauillard, F; Richard-Forget, F
      Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: beta-carotene inhibition of chlorogenic aciddegradation

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    25. Ludikhuyze, I; Claeys, W; Hendrickx, M
      Combined pressure-temperature inactivation of alkaline phosphatase in bovine milk: A kinetic study

      JOURNAL OF FOOD SCIENCE
    26. Perez-Gilabert, M; Carmona, FG
      Characterization of catecholase and cresolase activities of eggplant polyphenol oxidase

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    27. Van den Broeck, I; Ludikhuyze, LR; Van Loey, AM; Hendrickx, ME
      Effect of temperature and/or pressure on tomato pectinesterase activity

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    28. Sarni-Manchado, P; Le Roux, E; Le Guerneve, C; Lozano, Y; Cheynier, V
      Phenolic composition of litchi fruit pericarp

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    29. Gonzalez, EM; de Ancos, B; Cano, MP
      Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    30. Talcott, ST; Howard, LR; Brenes, CH
      Contribution of periderm material and blanching time to the quality of pasteurized peach tree

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    31. Onsa, GH; bin Saari, N; Selamat, J; Bakar, J
      Latent polyphenol oxidases from sage log (Metroxylon sagu): Partial purification, activation, and some properties

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    32. Laveda, F; Nunez-Delicado, E; Garcia-Carmona, F; Sanchez-Ferrer, A
      Reversible sodium dodecyl sulfate activation of latent peach polyphenol oxidase by cyclodextrins

      ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
    33. Ibern-Gomez, M; Andres-Lacueva, C; Lamuela-Raventos, RM; Buxaderas, S; Singleton, VL; de la Torre-Boronat, MC
      Browning of cava (sparkling wine) during aging in contact with lees due tothe phenolic composition

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    34. Jiang, YM; Fu, JR
      Biochemical and physiological changes involved in browning of litchi fruitcaused by water loss

      JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
    35. Ho, KK
      Characterization of polyphenol oxidase from aerial roots of an orchid, Aranda 'Christine 130'

      PLANT PHYSIOLOGY AND BIOCHEMISTRY
    36. Van Leeuwen, J; Wichers, HJ
      Tyrosinase activity and isoform composition in separate tissues during development of Agaricus bisporus fruit bodies

      MYCOLOGICAL RESEARCH
    37. Sanchez-Hernandez, D; Devece, C; Catala, JM; Rodriguez-Lopez, JN; Tudela, J; Garcia-Canovas, F; de los Reyes, E
      Enzyme inactivation analyses for industrial blanching applications employing 2450 Mhz monomode microwave cavities

      JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY
    38. Farnet, AM; Tagger, S; Le Petit, J
      Effects of copper and aromatic inducers on the laccases of the white-rot fungus Marasmius quercophilus

      COMPTES RENDUS DE L ACADEMIE DES SCIENCES SERIE III-SCIENCES DE LA VIE-LIFE SCIENCES
    39. Veltman, RH; Larrigaudiere, C; Wichers, HJ; Van Schaik, ACR; Van der Plas, LHW; Oosterhaven, J
      PPO activity and polyphenol content are not limiting factors during brown cove development in pears (Pyrus communis L-cv. conference)

      JOURNAL OF PLANT PHYSIOLOGY
    40. Kim, WJ; Cho, JS; Kim, KH
      Stabilization of ground garlic color by cysteine, ascorbic acid, trisodiumphosphate and sodium metabisulfite

      JOURNAL OF FOOD QUALITY
    41. Silva, ED; Nogueira, FD; Guimaraes, PTG; Chagas, SJD; Costa, L
      Sources and doses of potassium on the yield and quality of green coffee

      PESQUISA AGROPECUARIA BRASILEIRA
    42. Bar Nun, N; Mayer, AM
      Culture of pectin methylesterase and polyphenoloxidase in Cuscuta campestris

      PHYTOCHEMISTRY
    43. Jiang, YM; Fu, JR; Zauberman, G; Fuchs, Y
      Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    44. Jimenez, M; Garcia-Carmona, F
      Myricetin, an antioxidant flavonol, is a substrate of polyphenol oxidase

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    45. Weemaes, C; Ludikhuyze, L; Van den Broeck, I; Hendrickx, M
      Kinetic study of antibrowning agents and pressure inactivation of avocado polyphenoloxidase

      JOURNAL OF FOOD SCIENCE
    46. Palou, E; Lopez-Malo, A; Barbosa-Canovas, GV; Welti-Chanes, J; Swanson, BG
      Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

      JOURNAL OF FOOD SCIENCE
    47. Espin, JC; Wichers, HJ
      Kinetics of activation of latent mushroom (Agaricus bisporus) tyrosinase by benzyl alcohol

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    48. Espin, JC; van Leeuwen, J; Wichers, HJ
      Kinetic study of the activation process of a latent mushroom (Agaricus bisporus) tyrosinase by serine proteases

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    49. Espin, JC; Wichers, HJ
      Activation of a latent mushroom (Agaricus bisporus) tyrosinase isoform by sodium dodecyl sulfate (SDS). kinetic properties of the SDS-activated isoform

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    50. Rodriguez-Lopez, JN; Fenoll, LG; Tudela, J; Devece, C; Sanchez-Hernandez, D; de los Reyes, E; Garcia-Canovas, F
      Thermal inactivation of mushroom polyphenoloxidase employing 2450 MHz microwave radiation

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    51. Ludikhuyze, L; Ooms, V; Weemaes, C; Hendrickx, M
      Kinetic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L-Cv. Italica)

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    52. Zhang, XD; van Leeuwen, J; Wichers, HJ; Flurkey, WH
      Characterization of tyrosinase from the cap flesh of portabella mushrooms

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    53. Devece, C; Rodriguez-Lopez, JN; Fenoll, LG; Tudela, J; Catala, JM; de los Reyes, E; Garcia-Canovas, F
      Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    54. Gonzalez, EM; de Ancos, B; Cano, MP
      Partial characterization of polyphenol oxidase activity in raspberry fruits

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    55. Jimenez, M; Garcia-Carmona, F
      Oxidation of the flavonol quercetin by polyphenol oxidase

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    56. Pickering, GJ; Heatherbell, DA; Barnes, MF
      The production of reduced-alcohol wine using glucose oxidase-treated juice. Part II. Stability and SO2-binding

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    57. ROBERT C; ROUCH C; CADET F
      INHIBITION OF PALMITO POLYPHENOLOXIDASE BY HALIDE SALTS

      Journal of enzyme inhibition
    58. Lopez-Malo, A; Palou, E; Barbosa-Canovas, GV; Welti-Chanes, J; Swanson, BG
      Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

      FOOD RESEARCH INTERNATIONAL
    59. HALDER J; TAMULI P; BHADURI AN
      ISOLATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM INDIAN TEA LEAF (CAMELLIA-SINENSIS)

      Journal of nutritional biochemistry
    60. Richard-Forget, F; Cerny, M; Fayad, N; Saunier, T; Varoquaux, P
      Isolation and characterization of a 'quinone-trapping' substance from a crude Carica papaya protein preparation

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    61. TYAGI M; KAYASTHA AM; SINHA B
      THE ROLE OF PHENOLICS AND PEROXIDASE IN RESISTANCE TO ALTERNARIA-TRITICINA IN BREAD WHEAT (TRITICUM-AESTIVUM L.)

      Journal of agronomy and crop science
    62. HENDRICKX M; LUDIKHUYZE L; VANDENBROECK I; WEEMAES C
      EFFECTS OF HIGH-PRESSURE ON ENZYMES RELATED TO FOOD QUALITY

      Trends in food science & technology
    63. JIANG YM; FU JR
      INHIBITION OF POLYPHENOL OXIDASE AND THE BROWNING CONTROL OF LITCHI FRUIT BY GLUTATHIONE AND CITRIC-ACID

      Food chemistry
    64. MASIA A; VENTURA M; GEMMA H; SANSAVINI S
      EFFECT OF SOME PLANT-GROWTH REGULATOR TREATMENTS ON APPLE FRUIT RIPENING

      Plant growth regulation
    65. TIMONEN S; SEN R
      HETEROGENEITY OF FUNGAL AND PLANT ENZYME EXPRESSION IN INTACT SCOTS PINE SUILLUS-BOVINUS AND PAXILLUS-INVOLUTUS MYCORRHIZOSPHERES DEVELOPEDIN NATURAL FOREST HUMUS

      New phytologist
    66. WEEMAES CA; LUDIKHUYZE LR; VANDENBROECK I; HENDRICKS ME; TOBBACK PP
      ACTIVITY, ELECTROPHORETIC CHARACTERISTICS AND HEAT INACTIVATION OF POLYPHENOLOXIDASES FROM APPLES, AVOCADOS, GRAPES, PEARS AND PLUMS

      Lebensmittel-Wissenschaft + Technologie
    67. WEEMAES C; LUDIKHUYZE L; VANDENBROECK I; HENDRICKX M
      HIGH-PRESSURE INACTIVATION OF POLYPHENOLOXIDASES

      Journal of food science
    68. Yemenicioglu, A; Ozkan, M; Cemeroglu, B
      Thermal stabilities of peroxidases from fresh pinto beans

      JOURNAL OF FOOD SCIENCE
    69. VALERO E; GARCIACARMONA F
      PH-DEPENDENT EFFECT OF SODIUM-CHLORIDE ON LATENT GRAPE POLYPHENOL OXIDASE

      Journal of agricultural and food chemistry
    70. YEMENICIOGLU A; OZKAN M; CEMEROGLU B
      PARTIAL-PURIFICATION AND THERMAL CHARACTERIZATION OF PEROXIDASE FROM OKRA (HIBISCUS-ESCULENTUM)

      Journal of agricultural and food chemistry
    71. Sojo, MM; Nunez-Delicado, E; Garcia-Carmona, F; Sanchez-Ferrer, A
      Monophenolase activity of latent banana pulp polyphenol oxidase

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    72. Severini, C; Romani, S; Dall'Aglio, G; Rovere, P; Conte, L; Lerici, CR
      High pressure effects on lipid oxidation of extra virgin olive ails and seed oils

      INDUSTRIE ALIMENTARI
    73. WEEMAES CA; LUDIKHUYZE LR; VANDENBROECK I; HENDRICKX ME
      KINETICS OF COMBINED PRESSURE-TEMPERATURE INACTIVATION OF AVOCADO POLYPHENOLOXIDASE

      Biotechnology and bioengineering
    74. NUHOGLU C; UCUN F; AYYILDIZ E; YOGURTCU YK; SAKIROGLU H; KUFREVIOGLU I
      EPR SPECTROSCOPY OF DOG-ROSE POLYPHENOLOXIDASE

      Turkish journal of chemistry
    75. SEVERINI C; ROMANI S; DALLAGLIO G; ROVERE P; CONTE L; LERICI CR
      HIGH-PRESSURE EFFECTS ON LIPID OXIDATION OF EXTRA VIRGIN OLIVE OILS AND SEED OILS

      Italian journal of food sciences
    76. ARSLAN O; TOZLU I
      SUBSTRATE-SPECIFICITY, HEAT INACTIVATION AND INHIBITION OF POLYPHENOLOXIDASE FROM ANETHUM-GRAVEOLENS L

      Italian journal of food sciences
    77. KOMAROVA EP; DAVIDOVICH LA
      INVOLVEMENT OF PHENOLCARBONIC ACIDS AND PHENOL-OXIDIZING ENZYMES IN RYE DEFENSE NECROTIC RESPONSE TO LEAF RUST INFECTION

      Russian journal of plant physiology
    78. FORNI E; SORMANI A; SCALISE S; TORREGGIANI D
      THE INFLUENCE OF SUGAR COMPOSITION ON THE COLOR STABILITY OF OSMODEHYDROFROZEN INTERMEDIATE MOISTURE APRICOTS

      Food research international
    79. FUCHS CT; SPITELLER G
      4-PENTADECYLPYRIDINE - A COMPETITIVE POLYPHENOLOXIDASE INHIBITOR

      Zeitschrift fur Naturforschung. C, A journal of biosciences
    80. LOPEZ A; PIQUE MT; FERRAN A; ROMERO A; BOATELLA J; GARCIA J
      INFLUENCE OF DRYING CONDITIONS ON THE HAZELNUT QUALITY .2. ENZYMATIC-ACTIVITY

      Drying technology
    81. MAYEN M; BARON R; MERIDA J; MEDINA M
      CHANGES IN PHENOLIC-COMPOUNDS DURING ACCELERATED BROWNING IN WHITE WINES FROM CV PEDRO XIMENEZ AND CV BALADI GRAPES

      Food chemistry
    82. CHAZARRA S; CABANES J; ESCRIBANO J; GARCIACARMONA F
      KINETIC-STUDY OF THE SUICIDE INACTIVATION OF LATENT POLYPHENOLOXIDASEFROM ICEBERG LETTUCE (LACTUCA-SATIVA) INDUCED BY 4-TERT-BUTYLCATECHOLIN THE PRESENCE OF SDS

      Biochimica et biophysica acta. Protein structure and molecular enzymology
    83. GAUILLARD F; RICHARDFORGET F
      POLYPHENOLOXIDASES FROM WILLIAMS-PEAR (PYRUS-COMMUNIS L, CV-WILLIAMS)- ACTIVATION, PURIFICATION AND SOME PROPERTIES

      Journal of the Science of Food and Agriculture
    84. ESCRIBANO J; CABANES J; GARCIACARMONA F
      CHARACTERIZATION OF LATENT POLYPHENOL OXIDASE IN TABLE BEET - EFFECT OF SODIUM DODECYL-SULFATE

      Journal of the Science of Food and Agriculture
    85. YEMENICIOGLU A; OZKAN M; CEMEROGLU B
      HEAT INACTIVATION KINETICS OF APPLE POLYPHENOLOXIDASE AND ACTIVATION OF ITS LATENT FORM

      Journal of food science
    86. WELLER A; SIMS CA; MATTHEWS RF; BATES RP; BRECHT JK
      BROWNING SUSCEPTIBILITY AND CHANGES IN COMPOSITION DURING STORAGE OF CARAMBOLA SLICES

      Journal of food science
    87. WEEMAES C; RUBENS P; DECORDT S; LUDIKHUYZE L; VANDENBROECK I; HENDRICKX M; HEREMANS K; TOBBACK P
      TEMPERATURE SENSITIVITY AND PRESSURE RESISTANCE OF MUSHROOM POLYPHENOLOXIDASE

      Journal of food science
    88. TRONC JS; LAMARCHE F; MAKHLOUF J
      ENZYMATIC BROWNING INHIBITION IN CLOUDY APPLE JUICE BY ELECTRODIALYSIS

      Journal of food science
    89. CANO MP; HERNANDEZ A; DEANCOS B
      HIGH-PRESSURE AND TEMPERATURE EFFECTS ON ENZYME INACTIVATION IN STRAWBERRY AND ORANGE PRODUCTS

      Journal of food science
    90. ESCRIBANO J; CABANES J; CHAZARRA S; GARCIACARMONA F
      CHARACTERIZATION OF MONOPHENOLASE ACTIVITY OF TABLE BEET POLYPHENOL OXIDASE - DETERMINATION OF KINETIC-PARAMETERS ON THE TYRAMINE DOPAMINE PAIR/

      Journal of agricultural and food chemistry
    91. RADI M; MAHROUZ M; JAOUAD A; TACCHINI M; AUBERT S; HUGUES M; AMIOT MJ
      PHENOLIC COMPOSITION, BROWNING SUSCEPTIBILITY, AND CAROTENOID CONTENTOF SEVERAL APRICOT CULTIVARS AT MATURITY

      HortScience
    92. LAVER ML; MUSBAH DAA
      CHEMICAL BROWN STAINING OF DOUGLAS-FIR WOOD - CHARACTERIZATION OF A WOOD ENZYME EXTRACT

      Forest products journal
    93. YOKOTSUKA K; SINGLETON VL
      DISAPPEARANCE OF ANTHOCYANINS AS GRAPE JUICE IS PREPARED AND OXIDIZEDWITH PPO AND PPO SUBSTRATES

      American journal of enology and viticulture
    94. FLEURIET A; UHEL C; DEDALDECHAMP F
      PLANT PHENOLIC-COMPOUNDS AND QUALITY OF F OODS

      Acta botanica gallica
    95. RASKOVA NV
      PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITY AND PROPERTIES IN SOD-PODZOLIC SOILS UNDER FOREST BIOCENOSES

      Eurasian soil science
    96. BASAK S; RAMASWAMY HS
      ULTRA-HIGH PRESSURE TREATMENT OF ORANGE JUICE - A KINETIC-STUDY ON INACTIVATION OF PECTIN METHYL ESTERASE

      Food research international
    97. CIVELLO PM; CHAVES AR; ANON MC
      CHANGES IN PROTEIN-COMPOSITION DURING STRAWBERRY (FRAGARIA X ANANASSA-DUCH) FRUIT RIPENING

      Journal of food biochemistry
    98. JIMENEZ M; GARCIACARMONA F
      THE EFFECT OF SODIUM DODECYL-SULFATE ON POLYPHENOL OXIDASE

      Phytochemistry
    99. GUYOT S; VERCAUTEREN J; CHEYNIER V
      STRUCTURAL DETERMINATION OF COLORLESS AND YELLOW DIMERS RESULTING FROM (-CATECHIN COUPLING CATALYZED BY GRAPE POLYPHENOLOXIDASE())

      Phytochemistry
    100. ESPIN JC; MORALES M; VARON R; TUDELA J; GARCIACANOVAS F
      CONTINUOUS SPECTROPHOTOMETRIC METHOD FOR DETERMINING MONOPHENOLASE AND DIPHENOLASE ACTIVITIES OF PEAR POLYPHENOLOXIDASE

      Journal of food science


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Documento generato il 29/10/20 alle ore 06:21:13