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Influence of pectin properties and processing conditions on thermal pectin degradation

Food chemistry, 2007, Vol.105 (2), p.555-563

2007

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Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Journal of food science, 2003-05, Vol.68 (4), p.1377-1383

2003

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Purified tomato polygalacturonase activity during thermal and high-pressure treatment

Biotechnology and bioengineering, 2004-04, Vol.86 (1), p.63-71

2004

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Effect of temperature and pressure on the combined action of purified tomato pectinmethylesterase and polygalacturonase in presence of pectin

Enzyme and microbial technology, 2007-04, Vol.40 (5), p.1141-1146

2007

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Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

Biotechnology and bioengineering, 2002-06, Vol.78 (6), p.683-691

2002

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Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

Innovative food science & emerging technologies, 2005-09, Vol.6 (3), p.293-303

2005

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Unraveling silica auto-condensation and dissolution chemistry in engine coolant fluids: Applications in automotive coolant organic additive technology (OAT)

International journal of corrosion and scale inhibition, 2023-01, Vol.11 (2)

2023

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Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Trends in food science & technology, 2008-06, Vol.19 (6), p.309-319

2008

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Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7825-7831

2006

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Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Enzyme and microbial technology, 2005-03, Vol.36 (4), p.385-390

2005

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Rheological properties of tomato-based products after thermal and high-pressure treatment

Journal of food science, 2006-04, Vol.71 (3), p.S243-S248

2006

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Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Journal of food science, 2005-08, Vol.70 (6), p.s383-s388

2005

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Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form

Biotechnology progress, 2002, Vol.18 (4), p.739-744

2002

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Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Innovative food science & emerging technologies, 2007-03, Vol.8 (1), p.93-101

2007

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Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Biotechnology progress, 2002-11, Vol.18 (6), p.1447-1450

2002

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Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

Journal of agricultural and food chemistry, 2004-05, Vol.52 (9), p.2697-2703

2004

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Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

Biotechnology progress, 2006, Vol.22 (5), p.1313-1320

2006

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Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

Journal of the science of food and agriculture, 2004-11, Vol.84 (14), p.1839-1847

2004

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Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

Biotechnology and bioengineering, 2002-08, Vol.79 (3), p.363-363

2002

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Overview: Effect of High Pressure on Enzymes Related to Food Quality - Kinetics as a Basis for Process Engineering

High pressure research, 2002-01, Vol.22 (3-4), p.613-618

2002

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Recycling of Flexible Polyurethane Foam by Split‐Phase Alcoholysis: Identification of Additives and Alcoholyzing Agents to Reach Higher Efficiencies

ChemSusChem, 2020-08, Vol.13 (15), p.3835-3843

2020

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Polyurethane Composites Recycling with Styrene–Acrylonitrile and Calcium Carbonate Recovery

Materials, 2024-06, Vol.17 (12), p.2844

2024

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Blue and far-red light control flowering time of woodland strawberry (Fragaria vesca) distinctively via CONSTANS (CO) and FLOWERING LOCUS T1 (FT1) in the background of sunlight mimicking radiation

Environmental and experimental botany, 2022-06, Vol.198, p.104866, Article 104866

2022

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Cover Feature: Recycling of Flexible Polyurethane Foam by Split‐Phase Alcoholysis: Identification of Additives and Alcoholyzing Agents to Reach Higher Efficiencies (ChemSusChem 15/2020)

ChemSusChem, 2020-08, Vol.13 (15), p.3728-3728

2020

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Partial Purification, Characterization, and Thermal and High-Pressure Inactivation of Pectin Methylesterase from Carrots (Daucus carrota L.)

Journal of agricultural and food chemistry, 2002-09, Vol.50 (19), p.5437-5444

2002

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Influence of pectin properties and processing conditions on thermal pectin degradation

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Purified tomato polygalacturonase activity during thermal and high-pressure treatment

Effect of temperature and pressure on the combined action of purified tomato pectinmethylesterase and polygalacturonase in presence of pectin

Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

Unraveling silica auto-condensation and dissolution chemistry in engine coolant fluids: Applications in automotive coolant organic additive technology (OAT)

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Rheological properties of tomato-based products after thermal and high-pressure treatment

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

Overview: Effect of High Pressure on Enzymes Related to Food Quality - Kinetics as a Basis for Process Engineering

Recycling of Flexible Polyurethane Foam by Split‐Phase Alcoholysis: Identification of Additives and Alcoholyzing Agents to Reach Higher Efficiencies

Polyurethane Composites Recycling with Styrene–Acrylonitrile and Calcium Carbonate Recovery

Blue and far-red light control flowering time of woodland strawberry (Fragaria vesca) distinctively via CONSTANS (CO) and FLOWERING LOCUS T1 (FT1) in the background of sunlight mimicking radiation

Cover Feature: Recycling of Flexible Polyurethane Foam by Split‐Phase Alcoholysis: Identification of Additives and Alcoholyzing Agents to Reach Higher Efficiencies (ChemSusChem 15/2020)

Partial Purification, Characterization, and Thermal and High-Pressure Inactivation of Pectin Methylesterase from Carrots (Daucus carrota L.)

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