Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Marine Le Moigne"'
Autor:
Naïma Ben Ghozlen, Sébastien Debuisson, Charlotte Milhade, Mickaël Obert, Marine Le Moigne, Zoran G. Cerovic
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:3669-3680
Crop nitrogen status is a major issue for crop yield and quality. It is usually assessed by destructive leaf or petiole tissue analysis. A quantitative nondestructive optical estimation of N sufficiency would be a great leap forward toward precision
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2889d167377d78746ab05985e796c6a8
https://doi.org/10.1021/acs.jafc.5b00304
https://doi.org/10.1021/acs.jafc.5b00304
Autor:
El Mostafa Fadaili, Huy Khoa Nguyen, Gwendal Latouche, Naïma Ben Ghozlen, Zoran G. Cerovic, Marine Le Moigne
Publikováno v:
Computers and Electronics in Agriculture. 103:122-126
In viticulture and especially for red wine production it is important to know the grape quality. Anthocyanins, the red pigments of berry skins that define the colour of wines, are good indicators of the so-called phenolic maturity of grapes. We provi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::901ff4d0fd759dae6ca3cdbca1e2d271
https://doi.org/10.1016/j.compag.2014.02.012
https://doi.org/10.1016/j.compag.2014.02.012
Autor:
Emmanuel Madieta, Marine Le Moigne, Emira Mehinagic, Chantal Maury, René Siret, Frédérique Jourjon
Publikováno v:
Journal of Texture Studies. 40:511-535
There is scant literature on the assessment and validation of methods for monitoring grape texture during ripening. There is a distinct lack of information from published work on the correct procedures to set up texture method. If the measurement of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2d806d339418f703cbd82f14a33f9b7
https://doi.org/10.1111/j.1745-4603.2009.00195.x
https://doi.org/10.1111/j.1745-4603.2009.00195.x
Publikováno v:
Food Quality and Preference. 19:672-681
Sensory analysis, unlike traditional chemical analyses, allows to evaluate phenolic, aromatic and technological grape maturities. A seasonal judge training was set-up on grapes and the ability of sensory profiles to follow grape maturity was evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31ae75cb67bb18f29d8d8d97258cb83d
https://doi.org/10.1016/j.foodqual.2008.06.006
https://doi.org/10.1016/j.foodqual.2008.06.006
Publikováno v:
Food Quality and Preference. 19:220-231
Fifteen batches of Cabernet Franc grapes were characterised by descriptive sensory analyses, compression measurements and visible/near infrared spectroscopy. The main purpose was to investigate effects of ripening stages and parcel type on grapes by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::728cecb8aacb1ba0adcc8bd5e0de0a55
https://doi.org/10.1016/j.foodqual.2007.03.004
https://doi.org/10.1016/j.foodqual.2007.03.004
Autor:
Frédérique Jourjon, Eric Dufour, Marine Le Moigne, Dominique Bertrand, Chantal Maury, Denis Séraphin
Publikováno v:
Analytica Chimica Acta
Analytica Chimica Acta, Elsevier Masson, 2008, 621 (1), pp.8-18. ⟨10.1016/j.aca.2007.09.054⟩
Analytica Chimica Acta, Elsevier Masson, 2008, 621 (1), pp.8-18. ⟨10.1016/j.aca.2007.09.054⟩
International audience; The potential of front-face spectroscopy for grape ripening dates discrimination was investigated on Cabernet Franc grapes from three parcels located on the Loire Valley and for six ripening dates. The 18 batches were analysed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb1384c11aa2f67c078d7ac7f1c71d3e
https://hal.univ-angers.fr/hal-03247446
https://hal.univ-angers.fr/hal-03247446
Autor:
Cécile Levy, Solenn Coic, Marine Le Moigne, Violette Ducruet, Anne Saint-Eve, Isabelle Souchon
The influence of the packaging polymer (polypropylene or polystyrene) on the sensory and physicochemical characteristics of flavoured stirred yoghurts was investigated during 28 days of storage at 4 °C. The yoghurts with either 0% or 4% of fat conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b809e0ae271c65826fefb9ee5c1a5ca7
https://doi.org/10.1016/s0167-4501(06)80064-6
https://doi.org/10.1016/s0167-4501(06)80064-6