Laurice Pouvreau
Laurice Pouvreau
Scientist Protein technology, WUR, Wageningen, The Netherlands
Geverifieerd e-mailadres voor wur.nl
Geciteerd door
Geciteerd door
Relative abundance and inhibitory distribution of protease inhibitors in potato juice from cv. Elkana
L Pouvreau, H Gruppen, SR Piersma, LAM Van den Broek, ...
Journal of Agricultural and Food Chemistry 49 (6), 2864-2874, 2001
Flavor aspects of pulse ingredients
WSU Roland, L Pouvreau, J Curran, F van de Velde, PMT de Kok
Cereal Chemistry 94 (1), 58-65, 2017
In vivo uniform 15N‐isotope labelling of plants: Using the greenhouse for structural proteomics
JH Ippel, L Pouvreau, T Kroef, H Gruppen, G Versteeg, P van den Putten, ...
Proteomics 4 (1), 226-234, 2004
A brief and informationally rich naming system for oligosaccharide motifs of heteroxylans found in plant cell walls
R Fauré, CM Courtin, JA Delcour, C Dumon, CB Faulds, GB Fincher, ...
Australian Journal of Chemistry 62 (6), 533-537, 2009
The most abundant protease inhibitor in potato tuber (cv. Elkana) is a serine protease inhibitor from the Kunitz family
L Pouvreau, H Gruppen, GA Van Koningsveld, LAM Van Den Broek, ...
Journal of agricultural and food chemistry 51 (17), 5001-5005, 2003
Hemicellulase production in Chrysosporium lucknowense C1
SWA Hinz, L Pouvreau, R Joosten, J Bartels, MC Jonathan, J Wery, ...
Journal of Cereal Science 50 (3), 318-323, 2009
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
J Jose, L Pouvreau, AH Martin
Food Hydrocolloids 60, 216-224, 2016
Relation between gel stiffness and water holding for coarse and fine-stranded protein gels
V Urbonaite, S Van der Kaaij, HHJ De Jongh, E Scholten, K Ako, ...
Food Hydrocolloids 56, 334-343, 2016
The ferulic acid esterases of Chrysosporium lucknowense C1: purification, characterization and their potential application in biorefinery
S Kühnel, L Pouvreau, MM Appeldoorn, SWA Hinz, HA Schols, ...
Enzyme and microbial technology 50 (1), 77-85, 2012
Chrysosporium lucknowense arabinohydrolases effectively degrade sugar beet arabinan
S Kühnel, SWA Hinz, L Pouvreau, J Wery, HA Schols, H Gruppen
Bioresource Technology 101 (21), 8300-8307, 2010
Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
V Urbonaite, HHJ De Jongh, E Van Der Linden, L Pouvreau
Food hydrocolloids 46, 103-111, 2015
Origin of Water Loss from Soy Protein Gels
V Urbonaite, HHJ de Jongh, E van der Linden, L Pouvreau
Journal of Agricultural and Food Chemistry 62 (30), 7550-7758, 2014
Characterization and mode of action of two acetyl xylan esterases from Chrysosporium lucknowense C1 active towards acetylated xylans
L Pouvreau, MC Jonathan, MA Kabel, SWA Hinz, H Gruppen, HA Schols
Enzyme and microbial technology 49 (3), 312-320, 2011
Potato proteins
A Alting, M Giuseppin, N Nieuwenhuijzen, L Pouvreau
Handbook of Food Proteins, 316-334, 2011
Relating water holding of ovalbumin gels to aggregate structure
M Nieuwland, WG Bouwman, L Pouvreau, AH Martin, HHJ de Jongh
Food Hydrocolloids 52, 87-94, 2016
Structure of a post-translationally processed heterodimeric double-headed Kunitz-type serine protease inhibitor from potato
EM Meulenbroek, EAJ Thomassen, L Pouvreau, JP Abrahams, ...
Acta Crystallographica Section D: Biological Crystallography 68 (7), 794-799, 2012
Nitric oxide reductase: structural variations and catalytic mechanism
SS de Vries, LAM Pouvreau
Biology of the nitrogen cycle, 57-66, 2007
Occurrence and Physico-Chemical Properties of Protease Inhibitors from Potato Tuber (Solanum Tuberosum)
L Pouvreau
PQDT-Global, 2004
Chrysosporium lucknowense C1 arabinofuranosidases are selective in releasing arabinose from either single or double substituted xylose residues in arabinoxylans
L Pouvreau, R Joosten, SWA Hinz, H Gruppen, HA Schols
Enzyme and microbial technology 48 (4-5), 397-403, 2011
NO, N2O, and O2 reaction kinetics: scope and limitations of the Clark electrode
LAM Pouvreau, MJF Strampraad, S Van Berloo, JH Kattenberg, ...
Methods in enzymology 436, 97-112, 2008
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Artikelen 1–20