ENZYMATIC BROWNING OF FOODS. QUANTITATIVE RELATIONSHIPS BETWEEN BROWNING AND FOOD CONSTITUENTS = LE BRUNISSEMENT ENZYMATIQUE DES PRODUITS ALIMENTAIRES. RELATION QUANTITATIVE ENTRE LE BRUNISSEMENT ET LES CONSTITUANTS ALIMENTAIRESMATHEIS G.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 176; NO 6; PP. 454-462; ABS. GER; BIBL. 218 REF.; 2 TABL.Article

THE BROWNING REACTION OF AMADORI COMPOUNDS DERIVED FROM VARIOUS SUGARSHASHIBA H.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 2; PP. 547-548; BIBL. 5 REF.Article

METHYLENREDUKTINSAEURE, EIN NEUES REDUKTON AUS GLUCOSE. XV: UNTERSUCHUNGEN ZUR MAILLARD-REAKTION = ACIDE METHYLENE REDUCTINIQUE, UNE NOUVELLE REDUCTONE A PARTIR DU GLUCOSE. XV. RECHERCHES SUR LA REACTION DE MAILLARDLEDL F; FRITSCH G; SEVERIN T et al.1982; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1982; VOL. 175; NO 3; PP. 208-210; ABS. ENG; BIBL. 8 REF.Article

EFFECT OF PRE HEAT TREATMENT ON TRYPTIC HYDROLYSIS OF MAILLARD-REACTED. = EFFET D'UN PRETRAITEMENT PAR LA CHALEUR SUR L'HYDROLYSE PAR LA TRYPSINE D'OVALBUMINE AYANT SUBI UNE REACTION DE MAILLARDKATO Y; WATANABE K; NAKAMURA R et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 437-441; BIBL. 25 REF.; 7 FIG. /2 TABL.Article

ROLES OF L-XYLOSONE IN THE BROWNING REACTION OF DEHYDRO-L-ASCORBIC ACID.KURATA T; FUJIMAKI M.1976; AGRIC. BIOL. CHEM.; JAP.; DA. 1976; VOL. 40; NO 7; PP. 1429-1430; BIBL. 5 REF.Article

FORMATION OF MAILLARD REACTION PRODUCTS IN PARENTERAL ALIMENTATION SOLUTIONSFRY LK; STEGINK LD.1982; J. NUTR.; ISSN 0022-3166; USA; DA. 1982; VOL. 112; NO 8; PP. 1631-1637; BIBL. 26 REF.Article

ACTION DES CHLORURES SUR LES SYSTEMES POLYPHENOLOXYDASIQUES DES FRUITS DE PYRUS MALUS L.: INHIBITION, EXTRACTION, CONSERVATION = EFFECT OF CHLORIDES ON THE POLYPHENOLOXIDASE SYSTEM OF THE FRUIT OF PYRUS MALUS L.: INHIBITION, EXTRACTION, PRESERVATIONDE POIX BOUVET ARMELLE.1982; ; FRA; DA. 1982; 160 P.; 30 CM; BIBL. 14 P.; TH. 3E CYCLE: PHYSIOL. VEG./PARIS 6/1982Thesis

MUTAGENICITY OF PRODUCTS OBTAINED FROM A MALTOL-AMMONIA BROWNING MODEL SYSTEMSHIBAMOTO T; NISHIMURA O; MIHARA S et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 3; PP. 643-646; BIBL. 28 REF.Article

UNTERSUCHUNG ZUR MAILLARD-REAKTION. XIII: BRAEUNUNGSREAKTIONEN VON PENTOSEN MIT AMINEN = RECHERCHES RELATIVES A LA REACTION DE MAILLARD. XIII: REACTIONS DE BRUNISSEMENT DES PENTOSES AVEC LES AMINESLEDL F; SEVERIN T.1978; Z. LEBENSMITTEL-UNTERS. U. -FORSCH.; DEU; DA. 1978; VOL. 167; NO 6; PP. 410-413; ABS. ENG; BIBL. 4 REF.Article

NUTRITIONAL AND METABOLIC ASPECTS OF PROTEIN MODIFICATION DURING FOOD PROCESSINGFINOT PA.1982; ADV. CHEM. SER.; ISSN 0065-2393; USA; DA. 1982; VOL. 198; PP. 91-124; BIBL. 139 REF.Conference Paper

STUDIES ON ENZYMIC BROWNING OF POTATOES (SOLANUM TUBEROSUM). III. KINETICS OF POTATO PHENOLOXIDASE (EC 1.14.18. 1. MONOPHENOL, DIHYDROXYPHENYLALANINE: OXYGEN-OXIDOREDUCTASE).MATHEIS G; BELITZ HD.1977; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1977; VOL. 163; NO 3; PP. 191-195; ABS. ALLEM.; BIBL. 17 REF.Article

THE BROWNING CAPACITY OF GRAPES. 1. CHANGES IN POLYPHENOL OXIDASE ACTIVITIES DURING DEVELOPMENT AND MATURATION OF THE FRUIT. = APTITUDE DU RAISIN AU BRUNISSEMENT. 1. MODIFICATIONS DES ACTIVITES POLYPHENOLOXYDASIQUES AU COURS DU DEVELOPPEMENT ET DE LA MATURATION DU FRUITSAPIS JC; MACHEIX JJ; CORDONNIER RE et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 342-345; BIBL. 20 REF.; 5 FIG.Article

DARK SMOKING AT A HIGH SMOKEHOUSE TEMPERATURE. = FUMAGE AVEC NOIRCISSEMENT A TEMPERATURE ELEVEE DE L'ENCEINTE DE FUMAGE.POTTHAST K.1982; FLEISCHWIRTSCHAFT., FLEISCHWIRTSCHAFT.; ISSN 0015-363X; DEU; DA. 1982; VOL. 62; NO 12; PP. 1578-1582; BIBL. 19 REF.; 1 FIG./5 TABL.Article

STUDIEN UEBER VERAENDERUNGEN DES LYSINS IM NAHRUNGSPROTEIN. I: AUSMASS DER LYSINSCHAEDIGUNG = ETUDE DES MODIFICATIONS DE LA LYSINE DANS LES PROTEINES ALIMENTAIRES. I. IMPORTANCE DES ALTERATIONS DE LA LYSINESTEINIG J; MONTAG A.1982; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1982; VOL. 174; NO 6; PP. 453-457; ABS. ENG; BIBL. 10 REF.Article

UNTERSUCHUNGEN ZUR ENZYMATISCHEN BRAEUNUNG BEI KARTOFFELN (SOLANUM TUBEROSUM). II. QUANTITATIVE BEZIEHUNG ZWISCHEN BRAEUNUNG UND INHALTSSTOFFEN. = ETUDES DU BRUNISSEMENT ENZYMATIQUE DES POMMES DE TERRE (S.T.). II. RELATIONS QUANTITATIVES ENTRE BRUNISSEMENT ET CONSTITUANTSMATHEIS G; BELITZ HD.1977; Z. LEBENSMITTEL- UNTERS. U.-FORSCH.; DTSCH.; DA. 1977; VOL. 163; NO 3; PP. 186-190; ABS. ANGL.; BIBL. 34 REF.Article

Browning and the poetics of the sepulchral bodyPEARSALL, C. D. J.Victorian poetry. 1992, Vol 30, Num 1, pp 43-61, issn 0042-5206Article

POLYPHENOLOXIDASE FROM DECHAUNAC GRAPES = LA POLYPHENOLOXYDASE DES RAISINS DE CHAUNACLEE CY; SMITH NL; PENNESI AP et al.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 9; PP. 987-991; BIBL. 20 REF.; 4 FIG./2 TABL.Article

INHIBITION OF ENZYMATIC BROWNING IN CANE SUGAR PROCESSING. = INHIBITION DU BRUNISSEMENT ENZYMATIQUE AU COURS DE LA FABRICATION DU SUCRE DE CANNESMITH NH.1976; INTERNATION. SUGAR J.; G.B.; DA. 1976; VOL. 78; NO 933; PP. 259-263; BIBL. DISSEM.Article

RELATIONSHIP BETWEEN FLUORESCENCE AND ANTIOXIDANT ACTIVITY OF ETHANOL EXTRACTS OF A MAILLARD BROWNING MIXTUREPARK CK; KIM DH.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 1; PP. 98-102; BIBL. 24 REF.Article

THE BROWNING CAPACITY OF GRAPES. 3. CHANGES AND IMPORTANCE OF HYDROXYCINNAMIC ACID-TARTARIC ACID ESTERS DURING DEVELOPMENT AND MATURATION OF THE FRUIT = APTITUDE DU RAISIN AU BRUNISSEMENT. 3. MODIFICATIONS ET IMPORTANCE DES ESTERS DES ACIDES HYDROXYCINNAMIQUE ET TARTRIQUE AU COURS DU DEVELOPPEMENT ET DE LA MATURATION DU FRUITROMEYER FM; MACHEIX JJ; GOIFFON JP et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 346-349; BIBL. 42 REF.; 4 FIG.Article

STUDY OF THE KINETICS OF SOLUTION CONCENTRATION VERSUS THE BROWNING OF FOODSTUFFSAOUN E; BERTRAND G; LALLEMANT M et al.1982; J. CHIM. PHYS. PHYSICO CHIM. BIOL.; ISSN 0021-7689; FRA; DA. 1982; VOL. 79; NO 5; PP. 461-468; ABS. ENG; BIBL. 27 REF.Article

Effect of non-protein components on the degradability of proteins : Industrial Proteins Special SectionRAWEL, Harshadrai M; KROLL, Jürgen; KULLING, Sabine et al.Biotechnology advances. 2007, Vol 25, Num 6, pp 611-613, issn 0734-9750, 3 p.Article

Characterization of a metal-chelating substance in coffeeTAKENAKA, Makiko; SATO, Naoko; ASAKAWA, Hiromi et al.Bioscience, biotechnology, and biochemistry. 2005, Vol 69, Num 1, pp 26-30, issn 0916-8451, 5 p.Article

ENZYMATIC BROWNING IN SOME BANANA VARIETIES AS RELATED TO POLYPHENOLOXIDASE ACTIVITY AND OTHER ENDOGENOUS FACTORS. = BRUNISSEMENT ENZYMATIQUE CHEZ QUELQUES VARIETES DE BANANE EN RELATION AVEC L'ACTIVITE DES POLYPHENOLOXYDASES ET D'AUTRES FACTEURS ENDOGENES.JAYARAMAN KS; RAMANUJA MN; DHAKNE YS et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 5; PP. 181-186; BIBL. 25 REF.; 2 FIG./3 TABL.Article

ACTION DES CHLORURES SUR LES SYSTEMES POLYPHENOLOXYDASIQUES DES FRUITS DE PYRUS MALUS L. : INHIBITION, EXTRACTION, CONSERVATIONDE POIX BOUVET ARMELLE.1982; ; FRA; DA. 1982; 154 P.; BIBL. 123 REF.; TH. 3O CYCLE : PHYSIOLOGIE VEGETALE/UNIV. PIERRE ET MARIE CURIE. PARIS 6/1982Thesis