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Effect of Tween 80 and oleic acid on ligninase production by Phanerochaete chrysosporium INA-12

Enzyme and microbial technology, 1987, Vol.9 (4), p.245-249

1987

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Influence of dough-making conditions on the concentration of individual sugars and their utilization during fermentation

Cereal chemistry, 1994-09, Vol.71 (5), p.505-508

1994

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Phospholipid and fatty acid enrichment of Phanerochaete chrysosporium INA-12 in relation to ligninase production

Applied microbiology and biotechnology, 1988, Vol.27 (4), p.393-398

1988

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Intrinsic spectrofluorometry applied to soft wheat (Triticum aestivum) flour and gluten to study lipid-protein interactions

Food science & technology, 1984, Vol.17 (3), p.129-133

1984

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Influence of Water Activity on Glyceride and Glycol Ester Synthesis by Lipase From Rhizopus arrhizus

Canadian Institute of Food Science and Technology journal, 1988-06, Vol.21 (3), p.255-259

1988

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Activités de trois enzymes d'oxydo-réduction des glumelles de semences d'avoine au cours de la maturation. Rôle inhibiteur éventuel vis-à-vis de la germination

Plant physiology and biochemistry, 1987, Vol.25 (2), p.117-123

1987

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The use of enzymes in food industries: technological, sanitary and legislative aspects [France]

Cahiers de nutrition et de diététique, 1979, Vol.14

Drapron R

1979

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Lipoxygenase-lipase system in oat hulls in relation to dormancy

Phytochemistry (Oxford), 1987-01, Vol.26 (2), p.349-351

1987

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Purification and some properties of wheat germ lipoxygenase

Journal of the science of food and agriculture, 1982-04, Vol.33 (4), p.365-372

1982

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Intrinsic spectrofluorometry applied to soft wheat (Triticum aestivum) flour and gluten to study lipid-protein interactions

Food science & technology, 1984 (17), p.129-133

1984

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Purification and some properties of wheat germ lipoxygenase

Journal of the science of food and agriculture, 1982 (33), p.365-372

1982

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10 - Lipoxygenase and Some Related Enzymes in Breadmaking

Lipids in Cereal Technology, 1984, p.213-235

1984

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Some characteristics of protein disulfide isomerase (E.C.5.3.4.1) from wheat (Triticum vulgare) embryo

Biochimie, 1978-09, Vol.60 (5), p.547-551

1978

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Quelques caracteristiques de la proteine disufure isomerase (E.C. 5.3.4.1) d' embryon de ble (Triticum vulgare)

Biochimie, 1978, Vol.60

1978

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On the oxidation of essential fatty acids by lipoxygenase (E.C. 1.13.1.13) in breadmaking and in the formation of volatile compounds responsible for the aroma of bread

Comptes rendus hebdomadaires des seances de l'Academie des sciences. Serie D: Sciences naturelles, 1969-05, Vol.268 (21), p.2598

1969

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Problems concerning lipolytic and lipoxygenase activity of grain, seeds and oil-yielding fruits

Annales de la nutrition et de l'alimentation, 1968, Vol.22 (1), p.B393

1968

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Influence of water activity on the reaction catalyzed by polyphenoloxidase (E.C.1.14.18.1.) from mushrooms in organic liquid media

Food science & technology, 1977, Vol.11, p.38-41

1977

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About quality in wheat, flour, bread processing. 2. Biophysicochemical components. Wheat, flour processing

Industries des céréales, 1990-05 (65)

1990

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About quality in wheat, flour, bread processing. 3. Biophysicochemical components of quality in flour, bread processing. [French

Industries des céréales, 1990

1990

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De la qualité dans la filière blé, farine, pain. III: Les composantes biophysicochimiques de la qualité dans la filière farine, pain

Industries des céréales, 1990 (67), p.23-30

1990

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De la qualité dans la filière blé, farine, pain. II: Les composantes biophysicochimiques de la qualité: la filière blé, farine

Industries des céréales, 1990 (65), p.9-13

1990

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About quality in wheat, flour, bread processing. 2. Biophysicochemical components. Wheat, flour processing. [French

Industries des céréales, 1990

1990

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Rôle de l'eau sur les interactions moléculaires conduisant à la formation des pâtes de farines de blé

Industries des céréales, 1992 (79), p.13-21

1992

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Influence of bile salts and calcium ions on the hydrolysis of triglycerides in emulsion by lipase of germinated wheat gemmule

Bulletin de la Societe de chimie biologique, 1970-03, Vol.52 (1), p.59

1970

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Microtechnic of chromatographic analysis of lipids. Application to rat bone

Annales de biologie clinique (Paris), 1971, Vol.29 (1), p.101

1971

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Effect of Tween 80 and oleic acid on ligninase production by Phanerochaete chrysosporium INA-12

Influence of dough-making conditions on the concentration of individual sugars and their utilization during fermentation

Phospholipid and fatty acid enrichment of Phanerochaete chrysosporium INA-12 in relation to ligninase production

Intrinsic spectrofluorometry applied to soft wheat (Triticum aestivum) flour and gluten to study lipid-protein interactions

Influence of Water Activity on Glyceride and Glycol Ester Synthesis by Lipase From Rhizopus arrhizus

Activités de trois enzymes d'oxydo-réduction des glumelles de semences d'avoine au cours de la maturation. Rôle inhibiteur éventuel vis-à-vis de la germination

The use of enzymes in food industries: technological, sanitary and legislative aspects [France]

Lipoxygenase-lipase system in oat hulls in relation to dormancy

Purification and some properties of wheat germ lipoxygenase

Intrinsic spectrofluorometry applied to soft wheat (Triticum aestivum) flour and gluten to study lipid-protein interactions

Purification and some properties of wheat germ lipoxygenase

10 - Lipoxygenase and Some Related Enzymes in Breadmaking

Some characteristics of protein disulfide isomerase (E.C.5.3.4.1) from wheat (Triticum vulgare) embryo

Quelques caracteristiques de la proteine disufure isomerase (E.C. 5.3.4.1) d' embryon de ble (Triticum vulgare)

On the oxidation of essential fatty acids by lipoxygenase (E.C. 1.13.1.13) in breadmaking and in the formation of volatile compounds responsible for the aroma of bread

Problems concerning lipolytic and lipoxygenase activity of grain, seeds and oil-yielding fruits

Influence of water activity on the reaction catalyzed by polyphenoloxidase (E.C.1.14.18.1.) from mushrooms in organic liquid media

About quality in wheat, flour, bread processing. 2. Biophysicochemical components. Wheat, flour processing

About quality in wheat, flour, bread processing. 3. Biophysicochemical components of quality in flour, bread processing. [French

De la qualité dans la filière blé, farine, pain. III: Les composantes biophysicochimiques de la qualité dans la filière farine, pain

De la qualité dans la filière blé, farine, pain. II: Les composantes biophysicochimiques de la qualité: la filière blé, farine

About quality in wheat, flour, bread processing. 2. Biophysicochemical components. Wheat, flour processing. [French

Rôle de l'eau sur les interactions moléculaires conduisant à la formation des pâtes de farines de blé

Influence of bile salts and calcium ions on the hydrolysis of triglycerides in emulsion by lipase of germinated wheat gemmule

Microtechnic of chromatographic analysis of lipids. Application to rat bone

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