Catherine Billaud

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

Marie‐Noëlle Maillard, Catherine Billaud, Yin-Naï Chow et al. · LWT · 2006 · 96 citations

Polyphenoloxidase Activity, Biochemistry, Model Maillard Systems +7

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

Catherine Billaud, Sophie Brun-Mérimée, Loı̈c Louarme et al. · Food Chemistry · 2003 · 68 citations

Food Chemistry, Polyphenolics, Engineering +7

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

Polyphenolics, Engineering, Biochemistry +8

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

Nutrition, ” Agents, Food Analysis +21

Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources

Nina Fayad, Laurence Marchal, Catherine Billaud et al. · Journal of Agricultural and Food Chemistry · 1997 · 38 citations

Bioorganic Chemistry, Apple Polyphenol Oxidase, Phenolic Substrates +16