Ivan Yu. Sakharov

Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening, fermentation and drying

Ivan Yu. Sakharov, Gerardo Bautista Ardila · Food Chemistry · 1999 · 219 citations

Theobroma Cacao L., Peroxidase Activity, Ripening +2

Laccase-catalyzed synthesis of conducting polyaniline

Alexey V Karamyshev, Sergey Shleev, A. I. Yaropolov et al. · Enzyme and Microbial Technology · 2003 · 150 citations

Conducting Polymer, Engineering, Laccase-catalyzed Synthesis +6

Biosensors based on novel peroxidases with improved properties in direct and mediated electron transfer

Annika Lindgren, Tautgirdas Ruzgas, Lo Gorton et al. · Biosensors and Bioelectronics · 2000 · 143 citations

Novel Peroxidases, Improved Properties, Chemical Engineering +9

Comparison of Enzyme-Linked Immunosorbent Assays with Chemiluminescent and Colorimetric Detection for the Determination of Ochratoxin A in Food

Feng‐Yih Yu, Marina M. Vdovenko, Jing‐Jhih Wang et al. · Journal of Agricultural and Food Chemistry · 2011 · 99 citations

Food Forensics, Colorimetric Detection, Food Toxicology +21

Thermally induced conformational changes in horseradish peroxidase

David G. Pina, Anna V. Shnyrova, Francisco Gavilanes et al. · European Journal of Biochemistry · 2001 · 93 citations · Full text

Hrpc Denaturation, Horseradish Peroxidase, Steady-state Tryptophan Fluorescence +12