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1دورية أكاديمية
المؤلفون: Heba Shaban, Claus Kadelka, Stephanie Clark, Nicolas Delchier
المصدر: Foods, Vol 13, Iss 12, p 1847 (2024)
مصطلحات موضوعية: pyridoxal, Fick’s law, leaching, thermal degradation, legumes, processing, Chemical technology, TP1-1185
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Alexander D. Gapinski, Nicolas Delchier, Aude A. Watrelot
المصدر: Foods, Vol 13, Iss 7, p 986 (2024)
مصطلحات موضوعية: grape skins, grape seeds, ‘Crimson Pearl’, ‘Petite Pearl’, ‘Marquette’, berry growth, Chemical technology, TP1-1185
وصف الملف: electronic resource
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المؤلفون: Catherine M.G.C. Renard, Hanna Brick, Jean-Francois Maingonnat, Claus Kadelka, Nicolas Delchier
المصدر: LWT. 180:114694
مصطلحات موضوعية: Food Science
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المؤلفون: Nicolas Delchier, Catherine M.G.C. Renard, Lisa Striegel, Anna-Lena Herbig, Michael Rychlik
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Chair of Analytical Food Chemistry, Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA), Institut National de la Recherche Agronomique (INRA), European Project: 318563,EC:FP7:ICT,FP7-ICT-2011-8,CRS-I(2012), Technische Universität München [München] (TUM)
المصدر: LWT-Food Science and Technology
LWT-Food Science and Technology, 2019, 107, pp.158-163. ⟨10.1016/j.lwt.2019.03.010⟩
LWT-Food Science and Technology, Elsevier, 2019, 107, pp.158-163. ⟨10.1016/j.lwt.2019.03.010⟩مصطلحات موضوعية: 0106 biological sciences, Folate, TEMPERATURE DECREASE, Vitamin C, [SDV]Life Sciences [q-bio], Fortification, 5-Methyltetrahydrofolate, 04 agricultural and veterinary sciences, Ascorbic acid, 040401 food science, 01 natural sciences, Degradation, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Folic acid, Impacts, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food matrix, Vitamer, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Formate, Food science, Food Science
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المصدر: Comprehensive Reviews in Food Science and Food Safety. 15:506-528
مصطلحات موضوعية: 0404 agricultural biotechnology, Folic acid, Chemistry, Fruits and vegetables, 010401 analytical chemistry, Steaming, Vitamer, 04 agricultural and veterinary sciences, Food science, 040401 food science, 01 natural sciences, 0104 chemical sciences, Food Science
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المصدر: Comprehensive reviews in food science and food safetyReferences. 15(3)
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المؤلفون: Jean-François Maingonnat, Nicolas Delchier, Michael Rychlik, Catherine M.G.C. Renard, Christiane Ringling
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Bioanalytik Weihensstephan, Research Center of Nutrition and Food Sciences, Technische Universitat Munchen, Bioanalytik Weihenstephan, Research Center of Nutrition and Food Sciences, Chair of Analytical Food Chemistry, Technische Universität München [München] (TUM), ANR-09-ALIA-014 RIBENUT Project, Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), Renard, Catherine
المصدر: Food Chemistry
Food Chemistry, Elsevier, 2014, 157, pp.439-447. ⟨10.1016/j.foodchem.2014.02.054⟩
Food Chemistry (157), 439-447. (2014)مصطلحات موضوعية: hplc chromatography, procédé agroalimentaire, Hot Temperature, dosage spectrophotométrique, Degradation kinetics, spinach, Vitamins, Folate, Vegetables, Process, Leaching, Heat degradation, Kinetics, Fick's second law, [SDV]Life Sciences [q-bio], First-order reaction, Thermal treatment, Thermal diffusivity, folate, chromatographie hplc, Analytical Chemistry, Folic Acid, Spinacia oleracea, ddc:630, Food science, 2. Zero hunger, modèle de diffusion, biology, Chemistry, food and beverages, épinard, General Medicine, biology.organism_classification, dégradation thermique, ddc, french bean, vitamin m, étude cinétique, Biochemistry, Spinach, acide folique, Leaching (metallurgy), haricot vert, perte à la cuisson, Food Science
وصف الملف: application/pdf
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المؤلفون: Rachel Galland, Christiane Ringling, Dalal Aoude-Werner, Nicolas Delchier, Stéphane Georgé, Catherine M.G.C. Renard, Julie Le Grandois, Michael Rychlik
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Research Center of Nutrition and Food Sciences, Bioanalytik Weihenstephan, Technische Universität München [München] (TUM), Laboratoire de physiologie cellulaire végétale (LPCV), Université Joseph Fourier - Grenoble 1 (UJF)-Institut National de la Recherche Agronomique (INRA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Centre National de la Recherche Scientifique (CNRS), Centre Technique de la Conservation des Produits Agricole, Site Agroparc (CTCPA), Chair of Analytical Food Chemistry, Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), Bonduelle, FRA
المصدر: Food Chemistry
Food Chemistry, Elsevier, 2013, ⟨10.1016/j.foodchem.2013.01.067⟩
Food Chemistry, Elsevier, 2013, 139 (1-4), pp.815-824. ⟨10.1016/j.foodchem.2013.01.067⟩مصطلحات موضوعية: sterilisation, spinach, Blanching, Food Handling, [SDV]Life Sciences [q-bio], Steaming, heating, Food chemistry, 01 natural sciences, Analytical Chemistry, 0404 agricultural biotechnology, Folic Acid, Spinacia oleracea, Food, Preserved, Freezing, Vegetables, Food science, green beans, 2. Zero hunger, biology, Chemistry, 010401 analytical chemistry, blanching, vitamin, food and beverages, Fabaceae, 04 agricultural and veterinary sciences, General Medicine, Limiting, Sterilization (microbiology), biology.organism_classification, 040401 food science, 0104 chemical sciences, leaching, Leaching (chemistry), Spinach, Leafy vegetables, Food Science
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المؤلفون: David Page, Carine Le Bourvellec, Nicolas Delchier, Antoine Degrou, Caroline Garcia, Barbara Gouble, Patrice Reling, Catherine Renard
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Departamento de Biofísica, Instituto de Química Física 'Rocasolano'. Consejo Superior de Investigaciones Científicas, Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Instituto de Química Física Rocasolano (IQFR), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC)-Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), ProdInra, Migration
المصدر: Les rencontres du Végétal
Les rencontres du Végétal, 2013, Angers, France
CIÊNCIAVITAE
HAL
Les rencontres du Végéta
Les rencontres du Végéta, Jan 2013, Angers, Franceمصطلحات موضوعية: [SDV] Life Sciences [q-bio], [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::49875f41030574bd3efdadfcca716339
https://hal.archives-ouvertes.fr/hal-01331057 -
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المؤلفون: Catherine M.G.C. Renard, Nicolas Delchier, M. Reich
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
المصدر: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2012
LWT-Food Science and Technology, Elsevier, 2012, 49 (2), pp.197-201. ⟨10.1016/j.lwt.2012.06.017⟩مصطلحات موضوعية: Frozen vegetables, Lutein, Antioxidant, 030309 nutrition & dietetics, medicine.medical_treatment, [SDV]Life Sciences [q-bio], Steaming, freezing, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, steaming, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Vitamin C, ComputingMilieux_MISCELLANEOUS, 2. Zero hunger, chemistry.chemical_classification, Carotenoid, Canning, 0303 health sciences, biology, Chemistry, food and beverages, 04 agricultural and veterinary sciences, Ascorbic acid, biology.organism_classification, 040401 food science, 6. Clean water, Biochemistry, Xanthophyll, Spinach, Food Science
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