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Journal of Agricultural and Food Chemistry|February 26, 2000
Effect of temperature and/or pressure on tomato pectinesterase activityI Van Den Broeck, L R Ludikhuyze, A M Van Loey, et al.Journal of Agricultural and Food Chemistry|May 23, 2000
Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: a kinetic studyI Van den Broeck, L R Ludikhuyze, A M Van Loey, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Thermal and combined pressure--temperature inactivation of orange pectinesterase: influence of pH and additivesI Van den Broeck, L R Ludikhuyze, A M Van Loey, et al.Biotechnology Progress|January 1, 1997
Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidaseC A Weemaes, S V De Cordt, L R Ludikhuyze, et al.Pageof 2