Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Chantal, Maury"'
Publikováno v:
Chemosensors, Vol 9, Iss 4, p 71 (2021)
Table grape quality is of importance for consumers and thus for producers. Its objective quality is usually determined by destructive methods mainly based on sugar content. This study proposed to evaluate the possibility of hyperspectral imaging to c
Externí odkaz:
https://doaj.org/article/5ca42be844ff423480df24b65abc7a03
Autor:
Hassène Zemni, Chantal Maury, Daoued Mihoubi, Dominique Le Meurlay, Corinne Patron, Ronan Symoneaux, Ramla Khiari
Publikováno v:
Journal of Food Measurement and Characterization. 15:4635-4651
Raisins are commonly found in the Mediterranean diet due to their delicious taste and their nutrient richness. This study evaluated the effect of drying at three temperatures (50 to 70 °C) on the physico-chemical, textural, phytochemical and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b740096f1a9991db06ce42184d73f77
https://doi.org/10.1007/s11694-021-01018-1
https://doi.org/10.1007/s11694-021-01018-1
Publikováno v:
OENO One, Vol 44, Iss 2, Pp 87-99 (2010)
Aims: The aim of this work was to study the evolution of grape berries during ripening and investigate the possible relationship between the extractability of anthocyanins from grapes and their rheological properties. Methods and results: Cabernet Fr
Externí odkaz:
https://doaj.org/article/9dc121aa74634966a079d32f51e00a0c
Publikováno v:
Chemosensors
Chemosensors, MDPI, 2021, 9 (4), ⟨10.3390/chemosensors9040071⟩
Chemosensors, Vol 9, Iss 71, p 71 (2021)
Volume 9
Issue 4
Chemosensors, MDPI, 2021, 9 (4), ⟨10.3390/chemosensors9040071⟩
Chemosensors, Vol 9, Iss 71, p 71 (2021)
Volume 9
Issue 4
Table grape quality is of importance for consumers and thus for producers. The objective quality determination is usually destructive and very simple with the assessment of only a couple of parameters. This study proposed to evaluate the possibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6664874941b69ad16dd6e08a5faceb01
https://hal.inrae.fr/hal-03326819/file/2021_Gabrielli_chemosensors.pdf
https://hal.inrae.fr/hal-03326819/file/2021_Gabrielli_chemosensors.pdf
Publikováno v:
Journal of Food Processing and Preservation
Journal of Food Processing and Preservation, Wiley, 2020, 44 (10), ⟨10.1111/jfpp.14731⟩
Journal of Food Processing and Preservation, Wiley, 2020, 44 (10), ⟨10.1111/jfpp.14731⟩
International audience; The purpose of this work was to establish the desorption isotherms and thermodynamic characteristics of grapes cv. Italia. These characteristics are important tools in food science, particularly due to their contribution to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43595b42a9f77dfa162f2a44bdb1df95
https://hal.inrae.fr/hal-03325959
https://hal.inrae.fr/hal-03325959
Autor:
Simone Giacosa, Susana Río Segade, Mario Gabrielli, Luca Giorgio Carlo Rolle, Milena Lambri, Maria Alessandra Paissoni, Luca Simone Cocolin, Chantal Maury, Kalliopi Rantsiou, Vasileios Englezos
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 137, pp.1-8. ⟨10.1016/j.foodres.2020.109704⟩
Food Research International, Elsevier, 2020, 137, pp.1-8. ⟨10.1016/j.foodres.2020.109704⟩
International audience; Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa3100268c16bad8ac5c36a5acd5fb46
https://pubmed.ncbi.nlm.nih.gov/33233278
https://pubmed.ncbi.nlm.nih.gov/33233278
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 279, pp.272-278. ⟨10.1016/j.foodchem.2018.11.141⟩
Food Chemistry, Elsevier, 2019, 279, pp.272-278. ⟨10.1016/j.foodchem.2018.11.141⟩
Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18af42d8750113a335a938fca755649d
https://hal.archives-ouvertes.fr/hal-01984301
https://hal.archives-ouvertes.fr/hal-01984301
Autor:
Luca Giorgio Carlo Rolle, Davide Ricauda Aimonino, Ana Maria Moar Grobas, Vincenzo Gerbi, Chantal Maury, Susana Río Segade, Simone Giacosa, Mario Gabrielli, Fabrizio Torchio
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 120, pp.235-243. ⟨10.1016/j.foodres.2019.02.034⟩
www.elsevier.com
Food Research International, Elsevier, 2019, 120, pp.235-243. ⟨10.1016/j.foodres.2019.02.034⟩
www.elsevier.com
International audience; Electrolyzed water (EW) has attracted much recent attention as a high-performance, new technology for its potential use in the food industry. However, the risk of postharvest EW treatments of winegrapes destined for winemaking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::980d8eb6f8a07c3655c2ff69895d9388
https://hal.inrae.fr/hal-02620136
https://hal.inrae.fr/hal-02620136
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, 125, pp.109324. ⟨10.1016/j.lwt.2020.109324⟩
LWT-Food Science and Technology, Elsevier, 2020, 125, pp.109324. ⟨10.1016/j.lwt.2020.109324⟩
During fleshy fruit consumption and processing, metallic cations, cell wall pectin and vacuolar phenolic components come into contact. This mixing is at the origin of new interactions and reactions catalysed by reactive oxygen species arising from fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96924d83d346e632742dffeb0678e9de
https://doi.org/10.1016/j.lwt.2020.109324
https://doi.org/10.1016/j.lwt.2020.109324
Publikováno v:
Data in Brief
Data in Brief, Elsevier, 2020, 28, pp.104870. ⟨10.1016/j.dib.2019.104870⟩
Data in Brief, Elsevier, 2020, 28, pp.104870. ⟨10.1016/j.dib.2019.104870⟩
International audience; Data on the esters of hydroxycinnamic acids (HCAs) from the cell walls of wine grapes (Cabernet franc) and cider apples (Douce Moen and Guillevic) were acquired. Caffeic acid, p-coumaric acid (pCA) and ferulic acid (FA) monome
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4bcef695e0fc088b430bb86b30f8923
https://doi.org/10.1016/j.dib.2019.104870
https://doi.org/10.1016/j.dib.2019.104870