Christelle Maraschin

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

Catherine Billaud, Émeline Roux, Sophie Brun-Mérimée et al. · Food Chemistry · 2002 · 46 citations

Agriculture, Biochemistry, Food Science +17

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

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

Catherine Billaud, Christelle Maraschin, Jacques Nicolas · LWT · 2003 · 35 citations

Agriculture, Biochemistry, Food Science +11

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

Émeline Roux, Catherine Billaud, Christelle Maraschin et al. · Food Chemistry · 2002 · 30 citations

Agriculture, Biochemistry, Food Science +12

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

Christelle Maraschin, H. Insall Robert, Aline Boussard et al. · Cereal Chemistry · 2008 · 27 citations

Agriculture, Biochemistry, Food Science +17