Jacques Potus

Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Fanny Leenhardt, Bernard Lyan, Edmond Rock et al. · Journal of Agricultural and Food Chemistry · 2006 · 185 citations

Food Chemistry, Nutrition, Vitamin E +15

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

Fanny Leenhardt, Bernard Lyan, Edmond Rock et al. · European Journal of Agronomy · 2006 · 141 citations

Carotenoid, Quantitative Genetics, Engineering +12

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

Jean‐François Delcros, Lalatiana Rakotozafy, Aline Boussard et al. · Cereal Chemistry · 1998 · 63 citations

Food Chemistry, Biomanufacturing, Wheat Flour Doughs +14

Use of Alizarin Red S for Histochemical Staining of Ca<sup>2+</sup> in the Mouse; Some Parameters of the Chemical Reaction in vitro

M Lièvremont, Jacques Potus, B Guillou · Cells Tissues Organs · 1982 · 46 citations

Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase

Rebeca Garcia, Lalatiana Rakotozafy, Nadège Télef et al. · Journal of Agricultural and Food Chemistry · 2002 · 43 citations

Bioorganic Chemistry, Redox Biology, Polyphenolics +18