Handbook of Vanilla Science and Technology

Niki, E. (2009) Lipid peroxidation: physiological levels and dual biological effects. Free Radical Biology and Medicine, 47, 469-484.

Nishi, T. and Itoh, S. (1992) Qualitative improvement of therapeutic glycoproteins by glycotechnology. Trends in Glycoscience and Glycotechnology, 4, 336-344.

Odoux, E. (2000) Changes in vanillin and glucovanillin concentrations during the various stages of the process traditionally used for curing Vanilla fragrans beans in Reunion. Fruits, 55, 119-125.

Odoux, E. (2006) Glucosylated aroma precursors and glucosidase(s) in vanilla bean (Vanilla planifolia G. Jackson). Fruits, 61, 171-184.

Odoux, E., Escoute, J. and Verdeil, J-L. (2006) The relation between glucovanillin, β-D-glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans. Annals of Applied Biology, 149, 43-52.

Okamoto, T. (2006) Transport of proteases to the vacuole: ER export bypassing Golgi? Plant Cell Monographs, 4, 125-139.

Podstolski, A., Havkin-Frenkel, D., Malinowski, J., Blount, J.W., Kourteva, G. and Dixon, R.A. (2002) Unusual 4-hydroxybenzaldehyde synthase activity from tissue cultures of the vanilla orchid Vanilla planifolia. Phytochemistry, 61, 611-620.

Pu, F., Zhang, S.J. and Jiang, M. (1998) Study on the components released from glucoside in vanilla bean of different curing stages. Tianran Chanwu Yanjiu Yu Kaifa, 10, 29-33.

Purseglove, J.W., Brown, E.G., Green, C.L. and Robbins, S.R.J. (1981) Spices. Vol. 2, Longman, London and New York, pp. 644-735.

Rabak, F. (1916) The effect of curing on the aromatic constituents of vanilla beans. Industrial & Engineering Chemistry, 8, 815-321.

Ranadive, A.S. (1994) Vanilla-cultivation, curing, chemistry, technology and commercial products. In: Spices Herbs and Edible Fungi, Charalambous, G. (Ed.), Developments in Food Science, Vol. 34, Elsevier Science Publishers BV, Amsterdam, The Netherlands, pp. 517-577.

Ranadive, A.S., Szkutnica, K., Guerrera, J.G. and Frenkel, C. (1983) Vanillin biosynthesis in vanilla bean. IX International Congress of Essential Oils. Singapore. Proceedings of the Congress, Book 147.

Rao, S.R. and Ravishankar, G.A. (2000) Vanilla flavour: production by conventional and biotechnological routes. Journal of the Science of Food Agriculture, 80, 289-304.

Ratobison, R., Zeghmati, B., Reddy, T.A. and Daguenet, M. (1998) Sizing of solar supplemented liquid and air heating systems for the treatment of vanilla. Soar Energy, 62, 131-138.

Rivera, J.G. and Hageman, R.H. (1951) Vanilla curing. USDA Fed. Expt. Station Report for 1950, Mayaguez, Puerto Rico, Report No. 30, Washington, DC, USDA.

Rogers, H.J. (2005) Cell death and organ development in plants. Current Topics in Developmental Biology, 71, 225-226.

Roling, W.F.M., Kerler, J., Braster, M., Apriyantono, A., Stam, H. and Van Verseveld, H.W. (2001) Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curing. Applied and Environmental Microbiology, 67, 1995-2003.

Ruiz-Teran, F., Perez-Amador, I. and Lopez-Munguia, A. (2001) Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla pod. Journal of Agricultural and Food Chemistry, 49, 5207-5209.

Sanz-Aparicio, J., Hermoso, J.A., Martinez-Ripoll, M., González, B., Lopez-Camacho, C. and Polaina, J. (1998) Structural basis of increased resistance to thermal denaturation induced by single amino acid substitution in the sequence of b-glucosidase A from Bacillus polymyxa. Proteins: Structure, Function, and Genetics, 33, 567-576.

Schwimmer, S. (1972) Symposium: Biochemical control systems. Cell disruption and its consequences in food processing. Journal of Food Science, 37, 530-535.

Schwimmer, S. (1981) Source Book of Food Enzymology. AVI Publishing Comp, Westport, CT.

Suzuki, H., Takahashi, S., Watanabe, R. et al. (2006) An isoflavone conjugate-hydrolyzing b-glucosidase from the roots of soybean (Glycine max) seedlings: purification, gene cloning, phylogenetics and cellular localization. Journal of Biological Chemistry, 281, 30, 251-30, 259.

Swamy, B.G.L. (1947) On the life history of Vanilla planifolia. Botanical Gazette, 108, 449-456.

Theodose, R. (1973) Traditional methods of vanilla preparation and their improvement. Tropical Science, 15, 47-57.