Search Results - Cendrès, Aurélie

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  1. 1
    Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity

    Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity by Turk, Mohammad, Perino, Sandrine, Cendres, Aurélie, Petitcolas, Emmanuel, Soubrat, Thibault, Chemat, Farid

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  2. 2
    Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis

    Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis by Gaborieau, Stéphane, Cendrès, Aurélie, Page, David, Ginies, Christian, Renard, Catherine M.G.C.

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  3. 3
    Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground

    Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground by Haure, Maxime, Nguyen, Thi Kim Chi, Cendrès, Aurélie, Perino, Sandrine, Licandro, Hélène, Waché, Yves

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  4. 4
    Operational efficiencies of six microwave based extraction methods for orange peel oil

    Operational efficiencies of six microwave based extraction methods for orange peel oil by Razzaghi, Seyed Elyas, Arabhosseini, Akbar, Turk, Mohammad, Soubrat, Thibault, Cendres, Aurélie, Kianmehr, Mohamad Hosein, Perino, Sandrine, Chemat, Farid

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  5. 5
    Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors

    Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors by Haure, Maxime, Chi Nguyen, Thi Kim, Cendrès, Aurélie, Perino, Sandrine, Waché, Yves, Licandro, Hélène

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  6. 6
    Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: Examples and possible causes

    Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: Examples and possible causes by Cendres, Aurélie, Hoerlé, Mélanie, Chemat, Farid, Renard, Catherine M.G.C.

    Published in Food chemistry
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  7. 7
    Comparison between microwave hydrodiffusion and pressing for plum juice extraction

    Comparison between microwave hydrodiffusion and pressing for plum juice extraction by Cendres, Aurélie, Chemat, Farid, Page, David, Le Bourvellec, Carine, Markowski, Jaroslaw, Zbrzezniak, Monika, Renard, Catherine M.G.C., Plocharski, Witold

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  8. 8
    An innovative process for extraction of fruit juice using microwave heating

    An innovative process for extraction of fruit juice using microwave heating by Cendres, Aurélie, Chemat, Farid, Maingonnat, Jean-François, Renard, Catherine M.G.C.

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  9. 9
    Comparison between microwave hydrodiffusion and pressing for plum juice extraction

    Comparison between microwave hydrodiffusion and pressing for plum juice extraction by Cendres, Aurélie, Chemat, Farid, Page, David, Le Bourvellec-Samour, Carine, Markowski, Jaroslaw, Zbrzezniak, Monika, Renard, Catherine M.G.C., Plocharski, Witold

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