Modellversuche zur enzymatischen Bräunung = Etude, en système modèle, du brunissement enzymatique = Model experiments on enzymatic browningBUCHHOLZ, K; MIKHAEL, I.Zuckerindustrie. 1989, Vol 114, Num 7, pp 558-561, issn 0344-8657Article

A research note. Tyrosinase activities and isoenzymes in three strains of mushrooms = Note de recherche. L'activité de la tyrosinase et les isoenzymes de trois variétés de champignonsMOORE, B. M; FLURKEY, W. H.Journal of food science. 1989, Vol 54, Num 5, pp 1377-1378, issn 0022-1147Article

A research note. Effect of emulsifying agents on inhibition of enzymatic browing in apple juice by ascorbyl palmitate, laurate and decanoate = Note de recherche. Effets d'agents émulsifiants sur l'inhibition du brunissement enzymatique des jus de pomme par le palmitate, le laurate et le décanoate d'ascorbyleSAPERS, G. M; EL-ATAWY, Y. S; HICKS, K. B et al.Journal of food science. 1989, Vol 54, Num 4, pp 1096-1097, issn 0022-1147Article

Inhibition, par des dérivés de l'acide ascorbique, des polyphénols oxydases de champignonsHSU, A. F; SHIEH, J. J; BILLS, D. D et al.Journal of food science. 1988, Vol 53, Num 3, pp 765-771, issn 0022-1147, 4 p.Article

An optical reflectance method for studying the enzymatic browning reaction in appleKUCZYNSKI, A; DE BAERDEMAEKER, J; OSZMIANSKI, J et al.International agrophysics. 1994, Vol 8, Num 3, pp 421-425, issn 0236-8722Conference Paper

Enzymic browning of sulphocatechol = Brunissement enzymatique du sulfocatecholWEDZICHA, B. L; GODDARD, S; GARNER, D. N et al.International journal of food science & technology. 1987, Vol 22, Num 6, pp 653-657, issn 0950-5423Article

Die Bedeutung der Maillard-Reaktion in der menschlichen PhysiologieSCHLEICHER, E.Zeitschrift für Ernährungswissenschaft. 1991, Vol 30, Num 1, pp 18-28, issn 0044-264XArticle

Browning of foods : control by sulfites, antioxidants, and other meansSAPERS, G. M.Food technology (Chicago). 1993, Vol 47, Num 10, pp 75-84, issn 0015-6639Article

The Maillard reaction in vivoDYER, D. G; BLACKLEDGE, J. A; KATZ, B. M et al.Zeitschrift für Ernährungswissenschaft. 1991, Vol 30, Num 1, pp 29-45, issn 0044-264XArticle

Effect of maturity and storage on ascorbic acid and tyrosine concentrations and enzymatic discoloration of potatoesMONDY, N. I; MUNSHI, C. B.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1868-1871, issn 0021-8561Article

Enzymatic oxidative reaction of catechin and chlorogenic acid in a model systemOSZMIANSKI, J; LEE, C. Y.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 5, pp 1202-1204, issn 0021-8561, 3 p.Article

Kinetic study at different pH values of the oxidation process to produce ripe olivesGARCIA, P; BRENES, M; VATTAN, T et al.Journal of the science of food and agriculture. 1992, Vol 60, Num 3, pp 327-331, issn 0022-5142Article

Enzymatic browning in Atlantic potatoes and related cultivars = Le brunissement enzymatique des pommes de terre Atlantic et des cultivars dérivésSAPERS, G. M; DOUGLAS, F. W. JR; BILYK, A et al.Journal of food science. 1989, Vol 54, Num 2, pp 362-365, issn 0022-1147Article

Major phenolic compounds in ripening white grapes = Composés phénoliques principaux dans les raisins blancs en cours de maturationLEE, C. Y; JAWORSKI, A.American journal of enology and viticulture. 1989, Vol 40, Num 1, pp 43-46, issn 0002-9254Article

Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulpYANG, C.-P; FUJITA, S; ASHRAFUZZAMAN, M et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 7, pp 2732-2735, issn 0021-8561Article

Inhibition of enzymatic browning in fresh fruit and vegetable juices by soluble and insoluble forms of β-cyclodextrin alone or in combination with phosphatesHICKS, K. B; HAINES, R. M; TONG, C. B. S et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 9, pp 2591-2594, issn 0021-8561Article

Browning defects in mould ripened cheeseNICHOL, A. W; HARDEN, T. J; TUCKETT, H et al.Food Australia. 1996, Vol 48, Num 3, pp 136-138, issn 1032-5298Conference Paper

Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidaseGOUPY, M; AMIOT, M. J; RICHARD-FORGET, F et al.Journal of food science. 1995, Vol 60, Num 3, pp 497-501, issn 0022-1147, 505 [6 p.]Article

Enmzymové hnědnutí při zpracování rostlinných produktů a možnosti jeho inhibice = Enzymatic browning during vegetal products and possibilities of its inhibitionVOLDRICH, M; DOBIAS, J; PHILIPPON, J et al.Průmysl potravin. 1993, Vol 44, Num 3, pp 108-111, issn 0033-1988Article

Apple Juice stabilization by combined enzyme-membrane filtration processGIOVANELLI, G; RAVASINI, G.Lebensmittel - Wissenschaft + Technologie. 1993, Vol 26, Num 1, pp 1-7, issn 0023-6438Article

Oxidation of natural hydroxybenzoic acids by grapevine perodixases : kinetic characteristics and substrate specificityZAPATA, J. M; CALDERON, A. A; MUNOZ, R et al.American journal of enology and viticulture. 1992, Vol 43, Num 2, pp 134-138, issn 0002-9254Article

Lassen sich Apfelsäfte mit Polyphenoloxidasen gegen Nachtrübungen stabilisieren? = Stabilisation of apple twices against post-turbidity by means of phenol oxidasesDIETRICH, H; WUCHERPFENNIG, K; MAIER, G et al.Flüssiges Obst. 1990, Vol 57, Num 2, pp 68-73, issn 0015-4539, 5 p.Article

IVème gamme. Les 6 commandements du céleri râpé = IVeme gamme: rasped celeryMAZOLLIER, J; BARDET, M.-C; BONNAFOUX, F et al.1989, Num 51, pp 21-24Article

Partial characterization of a peptide from honey that inhibits mushroom polyphenol oxidaseATES, Selma; PEKYARDIMCI, Sule; COKMUS, Cumhur et al.Journal of food biochemistry. 2001, Vol 25, Num 2, pp 127-137, issn 0145-8884Article

Eisenspezies und der enzymatische Bräunungsprozess in Kartoffeln (Solanum tuberosum) = Iron species and enzymatic browning in potatoesTAWALI, A. B; SCHWEDT, G.Deutsche Lebensmittel-Rundschau. 1997, Vol 93, Num 12, pp 387-390, issn 0012-0413Article