C. Billaud

发表

Effect of cyclodextrins on polyphenol oxidation catalyzed by apple polyphenol oxidase

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

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 .

Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment

C. Billaud, Loïc Louarme, 2012 .

Heat Inactivation of Polyphenol Oxidase and Peroxidase as a Function of Water Activity: A Case Study of Mango Drying

P. Brat, C. Billaud, A. Servent, 2013 .

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

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

The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.

K. Wagner, C. Billaud, Stefanie Reichhold, 2007 .

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 .

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 .

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

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

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 .

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 .

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.

Effects of harmane on growth and in vivo metabolism of aflatoxin B1 in male and female rats.

C. Billaud, 1991, Food additives and contaminants.

Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press

E. Vorobiev, A. Baron, M. Turk, 2012 .

Studies on the mechanism of intestinal passage of the food comutagen harman, in the rabbit.

M. Boisset, J. Desjeux, C. Billaud, 1994, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

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 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.

Neonatal juvenile xanthogranulomatosis with pulmonary, extrapleural and hepatic involvement. One case report.

F. Diard, L. Cadier, C. Billaud, 1982, Annales de radiologie.