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 MUTAGENS IN SUGAR-AMINO ACID MODEL SYSTEMS. = FORMATION DE SUBSTANCES MUTAGENES DANS DES SYSTEMES MODELES GLUCIDES-ACIDES AMINESSPINGARN NE; GARVIE GOULD CT; SLOCUM LA et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 301-304; BIBL. 31 REF.; 4 FIG./3 TABL.Article

ENZYMATIC DISCOLORATION OF RAW POTATO TUBERS : WITH SPECIAL REFERENCE TO THE FORMATION AND INHIBITION OF DOPACHROME = DECOLORATION DES TUBERCULES DE POMMES DE TERRE CRUES : AVEC REFERENCE PARTICULIERE A LA FORMATION ET A L'INHIBITION DU DOPACHROMEKANG KJ; CHO YO; LEE KIM MS et al.1983; AMERICAN POTATO JOURNAL; ISSN 0003-0589; USA; DA. 1983; VOL. 60; NO 6; PP. 451-460; BIBL. 18 REF.; 7 FIG./1 TABL.Article

STUDIES ON BLACKENING OF PEPPER (PIPER NIGRUM, LINN) DURING DEHYDRATION = ETUDES DU NOIRCISSEMENT DU POIVRE (PIPER NIGRUM, LINN), AU COURS DE LA DESHYDRATATIONMANGALAKUMARI CK; SREEDHARAN VP; MATHEW AG et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 604-606; BIBL. 15 REF.; 6 FIG.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

Elizabeth Barrett, Robert Browning, and the « Différance » of TranslationPRINS, Y.Victorian poetry. 1991, Vol 29, Num 4, pp 435-451, issn 0042-5206Article

ON THE EVALUATION OF INTERNAL BROWNING OF APPLES BY ELECTRICAL MEASUREMENTS. = EVALUATION, PAR MESURES ELECTRIQUES, DU BRUNISSEMENT INTERNE DES POMMESOGBADU GH; EHLERMANN AE.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 1; PP. 15-17; BIBL. 20 REF.; 2 FIG./1 TABL.Article

EDAFOLGENESIS CATENAL DE LAS FORMACIONES EDAFICAS DEL VALLE DE VALSAIN (VERTIENTE NORTE DE LA SIERRA DE GUADARRAMA) = CHAINE PEDOGENETIQUE DES SOLS DE LA VALLEE DE VALSAIN (VERSANT NORD DE LA SIERRA DE GUADARRAMA)JIMENEZ BALLESTA R; GARCIA BAYON G; POLO SANCHEZ A et al.1981; AN. EDAFOL. AGROBIOL.; ISSN 0365-1797; ESP; DA. 1981; VOL. 40; NO 5-6; PP. 833-848; ABS. ENG; BIBL. 17 REF.Article

OXIDISED LIPIDS. PROTEINS BROWNING REACTION. VII: EFFECTS OF CARBONYL GROUP REACTANTSEL ZEANY BDA.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 9; PP. 423-425; ABS. ITA; BIBL. 24 REF.Article

UNTERSUCHUNGEN ZUR BILDUNG FARBIGER PRODUKTE BEI BRAEUNUNGSREAKTIONEN: UMSETZUNG VON HYDROXYACETON MIT FURFUROL = RECHERCHES SUR LA FORMATION DE SUBSTANCES COLOREES LORS DE REACTIONS DE BRUNISSEMENT: TRANSFORMATION D'HYDROXYACETONE AVEC LE FURFUROLLEDL F.1982; Z. LEBENSM-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1982; VOL. 175; NO 3; PP. 203-207; ABS. ENG; BIBL. 6 REF.Article

ENZYMIC BROWNING IN GREEN OLIVES AND ITS PREVENTION.BEN SHALOM N; HAREL E; MAYER AM et al.1978; J. SCI. FOOD AGRIC.; G.B.; DA. 1978; VOL. 29; NO 4; PP. 398-402; BIBL. 4 REF.Article

STUDIES ON ENZYMIC BROWNING OF POTATOES. (SOLANUM-TUBEROSUM). IV. RELATIONSHIP BETWEEN TYROSINE TURNOVER AND RATE OF BROWNINGMATHEIS G; BERLITZ HD.1978; Z. LEBENSMITTEL. UNTERS. U.-FORSCH.; DEU; DA. 1978; VOL. 167; NO 2; PP. 97-100; ABS. GER; BIBL. 17 REF.Article