J. Nicolas

发表

Enzymatic Browning of Model Solutions and Apple Phenolic Extracts by Apple Polyphenoloxidase

M. Amiot, F. Richard-Forget, S. Aubert, 1995 .

POLYPHENOLOXIDASE FROM APPLE, PARTIAL PURIFICATION AND SOME PROPERTIES

Arturo H. Janovitz-Klapp, Florence C. Richard, J. Nicolas, 1989 .

Effect of cyclodextrins on polyphenol oxidation catalyzed by apple polyphenol oxidase

F. Richard-Forget, J. Nicolas, C. Billaud, 1995 .

High CO2 levels reduce ethylene production in kiwifruit

C. Rothan, J. Nicolas, 1994 .

Kinetic studies on apple polyphenol oxidase.

Jacques Nicolas, P. Goupy, Arturo H. Janovitz-Klapp, 1990 .

Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment.

F. Courtois, J. Nicolas, C. Billaud, 2013, Food chemistry.

Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition

J. Nicolas, C. Billaud, Loïc Louarme, 2004 .

Studies on the Glutathione-Dehydroascorbate Oxidoreductase (EC 1.8.5.1) from Wheat Flour

J. Nicolas, N. Kaid, L. Rakotozafy, 1997 .

Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidase

F. Richard-Forget, P. Goupy, J. Nicolas, 1992 .

Enzymes and enzyme inhibitors endogenous to wheat.

P. Shewry, J. Delcour, R. Henry, 2009 .

Identification and localization of hydroxycinnamoyl and flavonol derivatives from endive (Cichorium endivia L. cv. Geante Maraichere) leaves

J. Macheix, P. Goupy, J. Nicolas, 1990 .

3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development.

D. Rutledge, C. Cordella, J. Nicolas, 2016, Talanta.

ENZYMATIC BROWNING OF BASIL (OCIMUM BASILICUM L.) STUDIES ON PHENOLIC COMPOUNDS AND POLYPHENOL OXIDASE

M. Amiot, O. Baritaux, J. Nicolas, 1991 .

The genomic basis of the Streptococcus thermophilus health-promoting properties

Y. Le Loir, E. Roux, A. Nicolas, 2021, BMC Genomics.

Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough

J. Delcour, D. Haltrich, I. Joye, 2012 .

Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid.

C. Bonazzi, J. Nicolas, C. Billaud, 2011, Food chemistry.

Inhibition of Horse Bean and Germinated Barley Lipoxygenases by Some Phenolic Compounds

F. Richard-Forget, J. Nicolas, M. Hugues, 1995 .

Purification and some properties of wheat germ lipoxygenase

R. Drapron, J. Nicolas, M. Autran, 1982 .

The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanism.

J. Delcour, I. Joye, C. Courtin, 2013, Journal of agricultural and food chemistry.

Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity

J. Nicolas, M. Amiot, S. Aubert, 1992 .

Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature

J. Nicolas, C. Billaud, C. Maraschin, 2004 .

Enzymatic browning reactions in apple and apple products.

M. Amiot, F. Richard-Forget, S. Aubert, 1994, Critical reviews in food science and nutrition.

Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase

A. Pavia, P. Goupy, Florence C. Richard, 1991 .

10 – Lipoxygenase and Some Related Enzymes in Breadmaking

R. Drapron, J. Nicolas, 1983 .

Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

E. Roux, J. Nicolas, C. Billaud, 2003 .

Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. II. Kinetic study and mechanism of inhibition

E. Roux, J. Nicolas, C. Billaud, 2003 .

Inhibition studies on apple polyphenol oxidase

P. Goupy, Arturo H. Janovitz-Klapp, Florence C. Richard, 1990 .

Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems

J. Nicolas, C. Billaud, M. Maillard, 2007 .

Cysteine as an inhibitor of enzymic browning. 2. Kinetic studies

Jacques Nicolas, Florence Richard-Forget, F. Richard-Forget, 1992 .

New spectrophotometric assay for polyphenol oxidase activity.

F. Richard-Forget, J. Nicolas, F. Gauillard, 1993, Analytical biochemistry.

New approaches for separating and purifying apple polyphenol oxidase isoenzymes: Hydrophobic, metal chelate and affinity chromatography

F. Richard-Forget, P. Goupy, J. Nicolas, 1994 .

Substrates and Carboxylic Acid Inhibitors of a Partially Purified Polyphenol Oxidase from Gum Arabic

J. Nicolas, C. Billaud, Delphine Lecornu, 1996 .

Polyphenolic substrates of cationic and neutral/anionic peroxidases from barley and malt using a chronometric method for the determination of POD activity

J. Nicolas, C. Billaud, P. Boivin, 1999 .

Purification and some properties of catalase from wheat germ (Triticum aestivum L.).

J. Nicolas, R. Garcia, N. Kaid, 2000, Journal of agricultural and food chemistry.

Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition

J. Nicolas, C. Billaud, Loïc Louarme, 2004 .

COMPARISON OF PEROXIDASES FROM BARLEY KERNEL (Hordeum vulgare L.) AND WHEAT GERM (Triticum aestivum L.): ISOLATION AND PRELIMINARY CHARACTERIZATION

J. Nicolas, C. Billaud, Loïc Louarme, 1999 .

Oxidation of ferulic acid or arabinose-esterified ferulic acid by wheat germ peroxidase.

J. Nicolas, L. Rakotozafy, J. Potus, 2002, Journal of agricultural and food chemistry.

Activity of carbohydrate oxidases as influenced by wheat flour dough components.

L. Degrand, J. Nicolas, L. Rakotozafy, 2015, Food chemistry.

Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough

J. Nicolas, L. Rakotozafy, J. Potus, 1999 .

Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours

J. Nicolas, J. Potus, J. Baret, 1998 .

Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs

C. Porte, J. Nicolas, L. Rakotozafy, 1998 .

PHENOLIC COMPOSITION AND BROWNING SUSCEPTIBILITY OF VARIOUS APPLE AND PEAR CULTIVARS AT MATURITY

M. Amiot, S. Aubert, J. Nicolas, 1993 .

Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds.

J. Nicolas, C. Billaud, M. Maillard, 2007, Molecular nutrition & food research.

Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources

J. Nicolas, C. Billaud, N. Fayad, 1997 .

Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology.

M. Peyrat-Maillard, J. Nicolas, C. Billaud, 2005, Molecular nutrition & food research.

Maillard Reaction Products Derived from Thiol Compounds as Inhibitors of Enzymatic Browning of Fruits and Vegetables: The Structure‐Activity Relationship

M. Peyrat-Maillard, J. Nicolas, C. Billaud, 2005, Annals of the New York Academy of Sciences.

Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase.

J. Nicolas, S. Néron, J. Potus, 2004, Journal of chromatography. A.

Two Lipoxygenases from Germinated Barley‐Heat and Kilning Stability

F. Richard-Forget, J. Nicolas, M. Hugues, 1994 .

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

R. Drapron, J. Nicolas, A. Grynberg, 1978, Biochimie.

Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing

J. Nicolas, J. Potus, J. Baret, 2008 .

Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation.

Annie Falguiéres, J. Nicolas, L. Rakotozafy, 2004, Journal of chromatography. A.

Effects of mixing conditions and wheat flour dough composition on lipid hydrolysis and oxidation levels in the presence of exogenous lipase

J. Nicolas, J. Potus, J. Baret, 1999 .

Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

M. Pommet, J. Nicolas, J. Potus, 2011 .

Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing

Jacques Nicolas, Loïc Levavasseur, Lalatiana Rakotozafy, 2006 .

EFFECTS OF DIFFERENT CONDITIONS OF COLD STORAGE UPON PHYSICOCHEMICAL CHANGES OF KIWI FRUIT.

C. Rothan, M. Buret, M. Nicolas, 1986 .

A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural

K. Wagner, J. Nicolas, C. Billaud, 2009 .

Use of ESR and HPLC to follow the anaerobic reaction catalysed by lipoxygenases.

J. Nicolas, A. Riquet, Aline Boussard, 2015, Food chemistry.

Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

M. Pommet, J. Nicolas, J. Potus, 2014 .

Partial purification and characterization of endive (Cichorium endivia L.) polyphenoloxidase

J. Macheix, P. Goupy, J. Nicolas, 1994 .

Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus niger

J. Nicolas, N. Kaid, L. Rakotozafy, 2002 .

Use of chemometric tools to estimate the effects of the addition of yeast, glucose-oxidase, soybean or horse bean flours to wheat flour on biochemical bread dough characteristics

Jacques Nicolas, Christophe B. Y. Cordella, C. Cordella, 2012 .

Use of experimental design methodology to prepare Maillard reaction products from glucose and cysteine inhibitors of polyphenol oxidase from eggplant (Solanum melongena).

J. Nicolas, C. Billaud, Sophie Chériot, 2006, Journal of agricultural and food chemistry.