Current and potential applications of enzyme infusion in the food industry

Biological interactions between polysaccharides and divalent cations: The egg‐box model

Gregor T. Grant, Edwin R. Morris, David A. Rees et al. · FEBS Letters · 1973 · 2.8K citations · Full text

Natural Sciences, Biochemistry, Chemistry +17

Pectins as mediators of wall porosity in soybean cells

Orna Baron‐Epel, Paramjit K. Gharyal, Melvin Schindler · Planta · 1988 · 338 citations

Life Sciences, Biochemistry, Plant Sciences +14

EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS

C. Y. Lee, Malcolm C. Bourne, J. P. VAN BUREN · Journal of Food Science · 1979 · 128 citations

Agriculture, Food Science, Horticultural Sciences +10

Production of flavor and aroma compounds by biotechnology

Ian L. Gatfield · Food technology · 1988 · 124 citations

Agriculture, Biotechnology, Food Science +12

Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca)

Gerhard Krammer, Peter Winterhalter, Melanie Schwab et al. · Journal of Agricultural and Food Chemistry · 1991 · 109 citations

Agriculture, Food Science, Plant Sciences +17