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58篇 您的检索式：作者名="Rouau"

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	题名	作者	年代	出处	被引量
1	Wheat bran tissue fractionation using biochemical markers显示文摘	Carole Antoine Stéphane Peyron Valérie Lullien-Pellerin Jo?l Abecassis Xavier Rouau	2004	Journal of Cereal Science2004，，3：	2
2	Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding显示文摘	Youna Hemery Marc Chaurand Ulla Holopainen Anna-Maija Lampi Pekka Lehtinen Vieno Piironen Abdelkrim Sadoudi Xavier Rouau	2010	Journal of Cereal Science2010，，1：	2
3	Biochemical markers : Efficient tools for the assessment of wheat grain tis- sue proportions in milling fractions 显示文摘	Hemery Y Lullien - Pellerin V Rouau X	2009	Journal of Cereal Science2009，49，1：	1
4	Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing显示文摘	Labat E Morel MH Rouau X	2001	Food Hydrocolloids2001，15，：	1
5	Investigations into the effects of an enzyme preparation for baking on wheat flour dough pentosans显示文摘	Rouau X	1993	Journal of Cereal Science1993，18，2：	1
6	Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions显示文摘	Youna M. Hemery Nuria Mateo Anson Rob Havenaar Guido R.M.M. Haenen Martijn W.J. Noort Xavier Rouau	2010	Food Research International2010，，5：	1
7	Effect of an enzyme preparation containing pentosans on the bread-making quality of flours in relation to changes in pentosan properties显示文摘	Rouau X Moreau D	1994	Journal of Cereal Science1994，19，：	1
8	Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase显示文摘	M.C Figueroa-Espinoza M.-H Morel A Surget M Asther S Moukha J.-C Sigoillot X Rouau	1998	Food Hydrocolloids1998，，1：	1
9	Oxidative Cross-linking of Pentosana by a Fungal Laccase and Horseradish Peroxidase: Mechanism of Linkage Between Feruloylated Arabinoxylans 显示文摘	Figueoa-Espinoza M C Rouau X	1998	Cereal Chem1998，75，：	1
10	Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties显示文摘	Rouau X Moreau D	1994	Cereal Science1994，19，：	1
11	Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties显示文摘	Rouau X Hayek M L Moreau D	1994	Journal of Cereal Science1994，19，2：	1
12	Effects of laccase and ferulic acid on wheat flour doughs 显示文摘	Labat E Morel M H Rouau X	2000	Cereal Chemistry2000，77，6：	1
13	Effect of an enzyme preparation containing pentosanases on the bread making quality of flours in relation to changes in pentosan properties 显示文摘	Rouau X Moreau D	1994	Cereal Science1994，19，：	1
14	Evidence for the presence of a pentosanase inhibitor in wheat flours显示文摘	Rouau X Surget A	1998	J Cer Sci1998，28，：	1
15	Structure and properties of sugar beet fibre显示文摘	Bertin C Rouau X Thibanh J F	1988	Journal of Science of Food and Agriculture1988，44，1：	1
16	Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties显示文摘	ROUAU X EL-HAYEK M L MOREAU D	1994	Journal of Cereal Science1994，19，：	1
17	Biochemical markers:Efficient tools for the assessment of wheat grain tissue proportions in milling fractions显示文摘	Hemery Y Lullien- Pellerin V Rouau X		0，，01：	1
18	Effect of an enzyme preparation containintosanases on the Bread making quality of flours in relation to changes in pentosan properties显示文摘	Rouau X Elhayek Moreau	1994	Cereal Sci1994，，19：	1
19	Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing 显示文摘	Labat E Morel M H Rouau X	2001	Food Hydroeolloids2001，15，1：	1
20	Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours on relation to changes on pentosan properties显示文摘	Rouau X EI-Hayek M-L Moreau D	1994	Journal of Cereal Science1994，19，：	1

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