Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Marie Françoise Samson"'
Autor:
Anna Panozzo, Hsinya Huang, Bruno Bernazeau, Teofilo Vamerali, Marie Françoise Samson, Dominique Desclaux
Publikováno v:
Agronomy, Vol 10, Iss 11, p 1789 (2020)
In the current context of climate change, tree–crop combinations in agroforestry systems are suggested to mitigate water and heat stresses, particularly in semi-arid environments of the Mediterranean area. In this framework, a 3-year trial was cond
Externí odkaz:
https://doaj.org/article/b163cd5e35344cb3bb842770c73412af
Autor:
Marie-Françoise Samson, Anaïs Boury-Esnault, Ewen Menguy, Valentin Avit, Elodie Canaguier, Bruno Bernazeau, Patrice Lavene, Yuna Chiffoleau, Gregori Akermann, Kristel Moinet, Dominique Desclaux
Publikováno v:
Foods, Vol 12, Iss 5, p 1093 (2023)
The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to
Externí odkaz:
https://doaj.org/article/8ef6dd4880654bcead92f00abb72e339
Publikováno v:
Separations, Vol 9, Iss 12, p 443 (2022)
To characterize and compare the protein quality of ten durum wheat genotypes grown under three cropping modalities in Algeria (subhumid in Algiers, subhumid-semiarid in Constantine, and semiarid in Sétif), the protein profile of their kernels was pe
Externí odkaz:
https://doaj.org/article/e3fd8400035641aaae57bc53feb7260a
Autor:
Marie-Hélène Robin, Juliette Peres, Yuna Chiffoleau, Anaïs Echchatbi, Lucille Gey, Grégori Akermann, Kristel Moinet, Gwenaëlle Jard, Myriam Kessari, Dominique Desclaux, Johanne Rod, Marie-Françoise Samson
Publikováno v:
Innovations. :41-63
Le verrouillage technologique des filieres bles a suscite, dans la periode recente, l’emergence d’alternatives qui prennent aujourd’hui une nouvelle dimension au regard des preoccupations des consommateurs vis-a-vis du gluten. Base sur une rech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f423c07b53911cc398f78121f4d30ed0
https://doi.org/10.3917/inno.pr2.0095
https://doi.org/10.3917/inno.pr2.0095
Autor:
Loubnah Belahcen, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson, Gwénaëlle Jard
Publikováno v:
Foods; Volume 11; Issue 20; Pages: 3208
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6835564a63e428d3b86f67cbac1e038
https://doi.org/10.3390/foods11203208
https://doi.org/10.3390/foods11203208
Autor:
Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Publikováno v:
Microorganisms; Volume 10; Issue 7; Pages: 1416
Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f9e9019fa30109ddbc792e08279acde
https://doi.org/10.3390/microorganisms10071416
https://doi.org/10.3390/microorganisms10071416
Autor:
Dominique Desclaux, Hsinya Huang, Marie Françoise Samson, Teofilo Vamerali, Bruno Bernazeau, Anna Panozzo
Publikováno v:
Agronomy, Vol 10, Iss 1789, p 1789 (2020)
Agronomy
Agronomy, 2020, 10 (11), pp.1789. ⟨10.3390/agronomy10111789⟩
Volume 10
Issue 11
Agronomy, MDPI, 2020, 10 (11), pp.1789. ⟨10.3390/agronomy10111789⟩
Agronomy
Agronomy, 2020, 10 (11), pp.1789. ⟨10.3390/agronomy10111789⟩
Volume 10
Issue 11
Agronomy, MDPI, 2020, 10 (11), pp.1789. ⟨10.3390/agronomy10111789⟩
In the current context of climate change, tree&ndash
crop combinations in agroforestry systems are suggested to mitigate water and heat stresses, particularly in semi-arid environments of the Mediterranean area. In this framework, a 3-year trial
crop combinations in agroforestry systems are suggested to mitigate water and heat stresses, particularly in semi-arid environments of the Mediterranean area. In this framework, a 3-year trial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9dbe623ab9269386b8592c5b509288b
https://www.mdpi.com/2073-4395/10/11/1789
https://www.mdpi.com/2073-4395/10/11/1789
Autor:
Hebrard, A., Driss Oulahna, Laurence Galet, Jacques Fages, Marie-Françoise Samson, Marie Hélène Morel, Joel Abecassis
Publikováno v:
Récents Progrès en Génie des Procédés
3e Colloque Science et Technologie des Poudres
3e Colloque Science et Technologie des Poudres, Hervé MUHR, LSGC, CNRS-ENSIC, Nancy, France, Apr 2001, NANCY, France. pp.489-496
HAL
3e Colloque Science et Technologie des Poudres
3e Colloque Science et Technologie des Poudres, Hervé MUHR, LSGC, CNRS-ENSIC, Nancy, France, Apr 2001, NANCY, France. pp.489-496
HAL
International audience; Les propriétés d'hydratation et d'agglomération de la semoule de blé dur dépendent des caractéristiques de la matière à granuler, du liquide de granulation et de l'outil de granulation. Dans le procédé de fabrication
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4efbe80753ecdd60d5033c2d9c617595
https://hal.archives-ouvertes.fr/hal-01256114
https://hal.archives-ouvertes.fr/hal-01256114
