J. Potus

发表

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

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

Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking.

C. Rémésy, E. Rock, E. Chanliaud, 2006, Journal of agricultural and food chemistry.

Enzymes and enzyme inhibitors endogenous to wheat.

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

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.

Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties

E. Rock, E. Chanliaud, B. Lyan, 2006 .

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.

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 .

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

R. Drapron, J. Potus, A. Poiffait, 1994 .

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.

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 .

γ-Hexachlorocyclohexane inhibition of the calcium fluxes at the desensitized mouse neuromuscular junction

J. Barnier, J. Potus, M. Lièvremont, 1984 .

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 .

Use of alizarin red S for histochemical staining of Ca2+ in the mouse; some parameters of the chemical reaction in vitro.

J. Potus, M. Lièvremont, B. Guillou, 1982, Acta anatomica.

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 .

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 .