Phenols removal in musts: Strategy for wine stabilization by laccase

Potential applications of laccase in the food industry

Rosana Cristina Minussi, Gláucia María Pastore, Nelsón Durán · Trends in Food Science & Technology · 2002 · 471 citations

Food Chemistry, Engineering, Biotechnology +5

Phenolic compounds and total antioxidant potential of commercial wines

Rosana Cristina Minussi, Massimo Rossi, Luciano Bologna et al. · Food Chemistry · 2003 · 374 citations

Polyphenolics, Total Antioxidant Potential, Oxidative Stress

Decolorization of reactive dyes by immobilized laccase

Patrício Peralta-Zamora, Cláudia Pereira, Elaine Regina Lopes Tiburtius et al. · Applied Catalysis B: Environmental · 2003 · 216 citations

Chemical Engineering, Engineering, Decontamination +3

Laccase induction in fungi and laccase/N–OH mediator systems applied in paper mill effluent

RC Minussi, Gláucia María Pastore, Nelsón Durán · Bioresource Technology · 2006 · 100 citations

Laccase Induction, Biotechnology, Laccase/n–oh Mediator Systems +4

Oxidation of hydroxycinnamic acid and hydroxycinnamyl alcohol derivatives by laccase and peroxidase. Interactions among <i>p</i>‐hydroxyphenyl, guaiacyl and syringyl groups during the oxidation reactions

Umeo Takahama · Physiologia Plantarum · 1995 · 89 citations

Bioorganic Chemistry, Biochemistry, Fungal Laccase +14