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Talanta|October 31, 2008
Determination of the antioxidant activity of phenolic compounds by coulometric detectionM N Peyrat-Maillard, S Bonnely, C Berset
Annals of the New York Academy of Sciences|July 23, 2005
Maillard reaction products derived from thiol compounds as inhibitors of enzymatic browning of fruits and vegetables: the structure-activity relationshipC Billaud, C Maraschin, M-N Peyrat-Maillard, et al.
Journal of Agricultural and Food Chemistry|July 18, 2000
Antioxidant activity of malt rootlet extractsS Bonnely, M N Peyrat-Maillard, L Rondini, et al.
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