Sophie Chériot

Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology

Catherine Billaud, Christelle Maraschin, Yin-Naï Chow et al. · Molecular Nutrition & Food Research · 2005 · 40 citations

Agriculture, Biochemistry, Food Science +17

The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents

Karl‐Heinz Wagner, Stefanie Reichhold, Karin Koschutnig et al. · Molecular Nutrition & Food Research · 2007 · 36 citations

Life Sciences, Microbiology, Toxicology +11

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

Sophie Chériot, Catherine Billaud, Stephan Pöchtrager et al. · Food Chemistry · 2008 · 20 citations

Agriculture, Biochemistry, Food Science +12

Use of Experimental Design Methodology To Prepare Maillard Reaction Products from Glucose and Cysteine Inhibitors of Polyphenol Oxidase from Eggplant (<i>Solanum melongena</i>)

Sophie Chériot, Catherine Billaud, J. Nicolas · Journal of Agricultural and Food Chemistry · 2006 · 11 citations

Agriculture, Biochemistry, Egg Science +12

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

Sophie Chériot, Catherine Billaud, Marie‐Noëlle Maillard et al. · Molecular Nutrition & Food Research · 2007 · 10 citations

Life Sciences, Biochemistry, Food Science +14