Publications by authors named "Jacques Potus"

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3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development.
Rebeca Garcia, Aline Boussard, Lalatiana Rakotozafy, Jacques Nicolas, Jacques Potus

Talanta· January 2016

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Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking.
Fanny Leenhardt, Bernard Lyan, Edmond Rock, Aline Boussard, Jacques Potus

J Agric Food Chem· March 2006

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Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase.
Stéphane Néron, Francine El Amrani, Jacques Potus, Jacques Nicolas

J Chromatogr A· August 2004

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Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation.
Caroline Vignaud, Lalatiana Rakotozafy, Annie Falguières, Jacques Potus, Jacques Nicolas

J Chromatogr A· March 2004

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Oxidation of ferulic acid or arabinose-esterified ferulic acid by wheat germ peroxidase.
Rebeca Garcia, Lalatiana Rakotozafy, Nadège Telef, Jacques Potus, Jacques Nicolas

J Agric Food Chem· May 2002

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