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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)

Food chemistry, 2008-04, Vol.107 (4), p.1436-1449

2008

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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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Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing

Journal of food science, 2006, Vol.71 (1), p.E1-E9

2006

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Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

Journal of food engineering, 2007-02, Vol.78 (3), p.755-764

2007

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Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Innovative food science & emerging technologies, 2009-10, Vol.10 (4), p.522-529

2009

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Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Journal of food engineering, 2005-04, Vol.67 (4), p.419-425

2005

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Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

European food research & technology, 2007-11, Vol.226 (1-2), p.33-43

2007

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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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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 Intrinsic and Extrinsic Factors on the Interaction of Plant Pectin Methylesterase and Its Proteinaceous Inhibitor from Kiwi Fruit

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8144-8150

2004

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Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Journal of agricultural and food chemistry, 2006-11, Vol.54 (22), p.8471-8479

2006

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Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape ( Vitis vinifera ssp. Sativa)

Food chemistry, 2006, Vol.94 (2), p.253-261

2006

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Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

Journal of food science, 2005-03, Vol.70 (2), p.E85-E91

2005

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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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Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods

Innovative food science & emerging technologies, 2004-12, Vol.5 (4), p.429-436

2004

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Inactivation of pepper ( Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

Journal of food engineering, 2006-07, Vol.75 (1), p.50-58

2006

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Thermal and High-Pressure Inactivation Kinetics of Polyphenol Oxidase in Victoria Grape Must

Journal of agricultural and food chemistry, 2005-04, Vol.53 (8), p.2988-2994

2005

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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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CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE PROCESSING OF STRAWBERRY (FRAGARIA ANANASSA) POLYPHENOL OXIDASE: A KINETIC STUDY

Journal of food biochemistry, 2006-02, Vol.30 (1), p.56-76

2006

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Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

Journal of agricultural and food chemistry, 2003-12, Vol.51 (27), p.7974-7979

2003

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Effect of preheating on thermal degradation kinetics of carrot texture

Innovative food science & emerging technologies, 2004-03, Vol.5 (1), p.37-44

2004

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Changes in purified tomato pectinmethyl-esterase 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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Effect of pH on thermal and/or pressure inactivation of Victoria grape (Vitis vinifera sativa) polyphenol oxidase: a kinetic study

Journal of food science, 2005-06, Vol.70 (5), p.E301-E307

2005

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Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase

Journal of agricultural and food chemistry, 2004-09, Vol.52 (18), p.5724-5729

2004

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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)

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

Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

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 Intrinsic and Extrinsic Factors on the Interaction of Plant Pectin Methylesterase and Its Proteinaceous Inhibitor from Kiwi Fruit

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape ( Vitis vinifera ssp. Sativa)

Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

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

Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods

Inactivation of pepper ( Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

Thermal and High-Pressure Inactivation Kinetics of Polyphenol Oxidase in Victoria Grape Must

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

CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE PROCESSING OF STRAWBERRY (FRAGARIA ANANASSA) POLYPHENOL OXIDASE: A KINETIC STUDY

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

Effect of preheating on thermal degradation kinetics of carrot texture

Changes in purified tomato pectinmethyl-esterase activity during thermal and high pressure treatment

Effect of pH on thermal and/or pressure inactivation of Victoria grape (Vitis vinifera sativa) polyphenol oxidase: a kinetic study

Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase

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