Hj Wichers
0000-0002-8030-7090
Wageningen UR
168 papers found
Refreshing results…
Characterization of tyrosinase from the cap flesh of portabella mushrooms
Tyrosinase activity and isoform composition in separate tissues during development of Agaricus bisporus fruit bodies
WLIP, a lipodepsipeptide of Pseudomonas 'reactans', as inhibitor of the symptoms of the brown blotch disease of Agaricus bisporus
PPO activity and polyphenol content are not limiting factors during brown core development in pears (Pyrus communis L. cv. Conference)
Activation of a Latent Mushroom (Agaricus bisporus) Tyrosinase Isoform by Sodium Dodecyl Sulfate (SDS). Kinetic properties of the SDS-Activated Isoform
Kinetics of Activation of Latent Mushroom (Agaricus bisporus) Tyrosinase by Benzyl Alcohol
Analysis of Agaricus bisporus tyrosinase activation and phenolics utilization during Pseudomonas tolaasii or tolaasin-induced discolouration
Agaricus bisporus browning: a review
Inhibition of mushroom polyphenol oxidase by agaritine
Sequence and structural features of plant and fungal tyrosinases
Activation of tyrosinase in Agaricus bisporus strains following infection by Pseudomonas tolaasii or treatment with a tolaasin-containing preparation
Partial purification and characterization of pectin methylesterase from green beans (Phaseolus vulgaris L.).
Pectins and pectolytic enzymes in relation to development and processing of green beans (Phaseolus vulgaris L.).
Tyrosinase isoforms from the fruitbodies of Agaricus bisporus
The production of podophyllotoxin and its 5-methoxy derivative through bioconversion of cyclodextrin-complexed desoxypodophyllotoxin by plant cell cultures
Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds
The low-isoelectric point tyrosinase of Agaricus bisporus may be a glycoprotein
Combined instrumental and sensory evaluation of flavor of fresh bell peppers (Capsicum annuum) harvested at three maturation stages.
Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages.
Occurrence of L-DOPA and dopamine in plants and cell cultures ofMucuna pruriens and effects of 2,4-d and NaCl on these compounds
Missing publications? Search for publications with a matching author name.