Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Santiago Arufe"'
Autor:
Maya-Sétan Diakité, Hélène Lenormand, Vincent Lequart, Santiago Arufe, Patrick Martin, Nathalie Leblanc
Publikováno v:
Molecules, Vol 26, Iss 21, p 6334 (2021)
The use of agricultural by-products in the building engineering realm has led to an increase in insulation characteristics of biobased materials and a decrease in environmental impact. The understanding of cell wall structure is possible by the study
Externí odkaz:
https://doaj.org/article/cf033396df3a425fa6645537d6b4f20c
Publikováno v:
Heliyon, Vol 5, Iss 6, Pp e01805- (2019)
A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G′) vs temperature obt
Externí odkaz:
https://doaj.org/article/d9316c4b69d84576b509f71421d1a5cb
Autor:
Santiago Arufe, Oluwatoyin Ayetigbo, Romain Domingo, Laurent Adinsi, M. Imayath Djibril Moussa, Laurenda Honfozo, Noël H. Akissoé, Alexandre Bouniol, Christian Mestres
Publikováno v:
Journal of the Science of Food and Agriculture
Background: Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43299717384a7cadf44c67327a4c1dd5
https://doi.org/10.1002/jsfa.12598
https://doi.org/10.1002/jsfa.12598
Autor:
Laurent Adinsi, Imayath Djibri‐Moussa, Laurenda Honfozo, Alexandre Bouniol, Karima Meghar, Emmanuel O. Alamu, Michael Adesokan, Santiago Arufe, Miriam Ofoeze, Benjamin Okoye, Tessy Madu, Francis Hotègni, Ugo Chijioke, Bolanle Otegbayo, Dominique Dufour, Joseph D. Hounhouigan, Hernán Ceballos, Christian Mestres, Noël H. Akissoé
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1b0a8f0de53c0c01d625e7637284fd
http://agritrop.cirad.fr/604434/
http://agritrop.cirad.fr/604434/
Publikováno v:
Industrial Crops and Products
Industrial Crops and Products, Elsevier, 2021, 171, pp.113901. ⟨10.1016/j.indcrop.2021.113901⟩
Industrial Crops and Products, Elsevier, 2021, 171, pp.113901. ⟨10.1016/j.indcrop.2021.113901⟩
A physico-chemical characterisation of flax shiv (Linum usitatissimum), hemp shiv (Cannabis sativa L.), maize bark (Zea mays L.), miscanthus (Miscanthus), reed (Phragmites australis), rice husk (Oryza sativa), sunflower (Helianthus annuus) bark and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32ebf77f3dcc5b6dafc26a017bba00b3
https://hal.archives-ouvertes.fr/hal-03383272
https://hal.archives-ouvertes.fr/hal-03383272
Publikováno v:
Industrial Crops and Products
Industrial Crops and Products, Elsevier, 2021, 171, pp.113911. ⟨10.1016/j.indcrop.2021.113911⟩
Industrial Crops and Products, Elsevier, 2021, 171, pp.113911. ⟨10.1016/j.indcrop.2021.113911⟩
Hemp (Cannabis sativa L.) retting is an essential process for the defibrating process to separate hemp shiv and fibres. The goal of this study is to investigate how retting level affects hemp shiv properties that are useful when such particles are us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05ff32844f23f11be729a547a5ae6c2a
https://hal.archives-ouvertes.fr/hal-03383274
https://hal.archives-ouvertes.fr/hal-03383274
Autor:
Patrick Martin, Maya-Sétan Diakité, Nathalie Leblanc, Hélène Lenormand, Vincent Lequart, Santiago Arufe
Publikováno v:
Molecules
Molecules, Vol 26, Iss 6334, p 6334 (2021)
Molecules, MDPI, 2021, 26, ⟨10.3390/molecules26216334⟩
Volume 26
Issue 21
Molecules, Vol 26, Iss 6334, p 6334 (2021)
Molecules, MDPI, 2021, 26, ⟨10.3390/molecules26216334⟩
Volume 26
Issue 21
The use of agricultural by-products in the building engineering realm has led to an increase in insulation characteristics of biobased materials and a decrease in environmental impact. The understanding of cell wall structure is possible by the study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97ee4f2e2f10f84fc0238ff17e566e1d
http://europepmc.org/articles/PMC8587414
http://europepmc.org/articles/PMC8587414
Autor:
Arthur Hellouin de Menibus, Vanessa Fierro, Philippe Glé, Hélène Lenormand, Alain Celzard, Camille Chateau, Santiago Arufe, Thibaut Lecompte
Publikováno v:
Industrial Crops and Products
Industrial Crops and Products, Elsevier, 2021, 164, pp.113390. ⟨10.1016/j.indcrop.2021.113390⟩
Industrial Crops and Products, Elsevier, 2021, 164, pp.113390. ⟨10.1016/j.indcrop.2021.113390⟩
This paper concerns the packing of plant particles (hemp shiv) used for building applications and aims to quantify skeletal, particle and packing densities and associated porosities. These parameters were measured on hemp particles as a case study an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9304c15c28b3b83fb3f7121567568615
https://hal.univ-lorraine.fr/hal-03207569
https://hal.univ-lorraine.fr/hal-03207569
Publikováno v:
Journal of Food Measurement and Characterization. 13:2571-2580
The study evaluated the effect of starch gelatinization during mixing and Bifurcaria bifurcata seaweed powder (BBP) addition at 3, 6 and 9% (w/w) flour basis on rheological properties of chestnut flour doughs, antioxidant activity and textural proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c0affd436930aeeec84b9f54efee8ab
https://doi.org/10.1007/s11694-019-00177-6
https://doi.org/10.1007/s11694-019-00177-6
Autor:
Santiago, Arufe, Moreira, Ramón
Publikováno v:
In Sustainable Seaweed Technologies 2020:131-154