32 results on '"Pellerin, Patrice"'
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2. An NMR solution study of the mega-oligosaccharide, rhamnogalacturonan II
3. Identification of cytoplasmic soluble antigens related to the major surface antigens ofLeishmania braziliensis braziliensis andL. donovani chagasi
4. Polysaccharides from grape berry cell walls. Part II. Structural characterization of the xyloglucan polysaccharides
5. The polysaccharides of red wine: total fractionation and characterization
6. Involvement of pectin methyl-esterase during the ripening of grape berries: partial cDNA isolation, transcript expression and changes in the degree of methyl-esterification of cell wall pectins
7. The Rhamnogalacturonan-II Dimer Decreases Intestinal Absorption and Tissue Accumulation of Lead in Rats
8. Nature's catalysts: Patrice Pellerin, application and innovation manager for the enzymes business unit at DSM, examines the history of enzymes in the food industry and predicts a bright future for these essential ingredients
9. Penicillium daleae, a soil fungus able to degrade rhamnogalacturonan II, a complex pectic polysaccharide
10. Prevention of Tartrate Crystallization in Wine by Hydrocolloids: The Mechanism Studied by Dynamic Light Scattering
11. Analyse de la composition en glucides de la paroi cellulaire, et de l'activité de la beta-galactosidase en relation avec un clone de cADN pendant le developpement de la baie de raisin, Vitis vinifera)
12. Identification and quantification of the glycosyl-residues present in pectic polysaccharides by GC-MS analysis of their trimethysilylated methyl glycosides
13. The interaction of the pectic polysaccharide Rhamnogalacturonan II with heavy metals and lanthanides
14. Enzymic activities and cell walls during grape berry ripening: pectin methyl-esterase and transcript expression
15. Lead present in wines is bound to the dimers of rhamnogalacturonan II, a pectic polysaccharide from the grape berry cell walls
16. Rhamnogalacturonans I and II are pectic substrates for flax-cell methyltransferases
17. A wine arabinogalactan-protein that reduces heat-induced wine protein haze
18. Purification and properties of an exo-(1-3)-B-D-galactanase from Aspergillus niger
19. A Saccharomyces mannoprotein that protects wine from proteine haze
20. Properties of an exo-(1-3)-beta-D-galactanase purified from Aspergillus niger
21. Etude des polysaccharides d'un vin rouge fractionnes par chromatographie d'echange d'ions
22. Identification of cytoplasmic soluble antigens related to the major surface antigens of Leishmania braziliensis braziliensis and L. donovani chagasi
23. Evidence for the glycoproteinic nature of the cell sheath of Methanothrix soehngenii
24. Ultrastructural and biochemical studies of the cell sheath of Methanothrix soehngenii
25. The influence of yeast strains on the phenolic and aromatic qualities of red wines.
26. Increase and stabilise colour in red wines with the synergy between an enzyme preparation and a yeast strain.
27. Speciation of metal-carbohydrate complexes in fruit and vegetable samples by size-exclusion HPLC-ICP-MS.
28. Purification and Characterization of Two β- d-Glucosidases from an Aspergillus Niger Enzyme Preparation: Affinity and Specificity Toward Glucosylated Compounds Characteristic of the Processing of Fruits
29. Enzymic production of oligosaccharides from corncob xylan
30. Purification and properties of an exo-(1→3)-β- d-galactanase from Aspergillus niger
31. The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products
32. Speciation analysis for biomolecular complexes of lead in wine by size-exclusion high-performance liquid chromatography-inductively coupled plasma mass spectrometry.
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