Search Results - Missang, C. Ella

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  1. 1
    Cell wall-degrading enzymes and changes in cell wall polysaccharides during ripening and storage of bush butter (Dacryodes edulis (G. Don) H.J. Lam) fruit

    Cell wall-degrading enzymes and changes in cell wall polysaccharides during ripening and storage of bush butter (Dacryodes edulis (G. Don) H.J. Lam) fruit by Missang, C.E, Baron, A, Renard, C.M.G.C

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  2. 2
    Study of diffusion and adsorption processes during the maceration of apple tissue by polygalacturonases

    Study of diffusion and adsorption processes during the maceration of apple tissue by polygalacturonases by Missang, C. Ella, Denes, J.-M., Baron, A.

    Published in Food biotechnology
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  3. 3
    Classification of Dacryodes edulis (G. Don) H.J. Lam by using morphological and physical characteristics of the fruits: A statistical approach

    Classification of Dacryodes edulis (G. Don) H.J. Lam by using morphological and physical characteristics of the fruits: A statistical approach by Ondo-Azi, A.S, Missang, C. Ella, Silou, T

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  4. 4
    Effect of oxidative browning of apple pulp on the chemical and enzymatic extraction of cell wall polysaccharides

    Effect of oxidative browning of apple pulp on the chemical and enzymatic extraction of cell wall polysaccharides by Missang, C.Ella, Massiot, P., Baron, A., Drilleau, J.F.

    Published in Carbohydrate polymers
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  5. 5
    ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. I. MODELLING OF THE KINETICS OF HYDROLYSIS

    ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. I. MODELLING OF THE KINETICS OF HYDROLYSIS by Missang, C. Ella, Baron, A., Drilleau, J.-F.

    Published in Food biotechnology
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  6. 6
    ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. II. EFFECT OF THE DEGREE OF RIPENESS ON THE KINETIC BEHAVIOUR

    ENZYMATIC MACERATION OF APPLE PARENCHYMA TISSUE. II. EFFECT OF THE DEGREE OF RIPENESS ON THE KINETIC BEHAVIOUR by Missang, C. Ella, Baron, A., Drilleau, J.-F.

    Published in Food biotechnology
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  7. 7
    Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking

    Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking by Ella Missang, Crépin, Maingonnat, Jean François, Renard, Catherine M.G.C., Audergon, Jean-Marc

    Published in Food chemistry
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  8. 8
    Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking

    Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking by Ella Missang, Crépin, Maingonnat, Jean François, Renard, Catherine M.G.C., Audergon, Jean-Marc

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  9. 9
    Flavonols and Anthocyanins of Bush Butter, Dacryodes edulis (G. Don) H.J. Lam, Fruit. Changes in Their Composition during Ripening

    Flavonols and Anthocyanins of Bush Butter, Dacryodes edulis (G. Don) H.J. Lam, Fruit. Changes in Their Composition during Ripening by Ella Missang, Crepin, Guyot, Sylvain, Renard, Catherine M. G. C

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  10. 10
    Changes in the pectic fraction of bush butter (Dacryodes edulis (G Don) HJ Lam) fruit pulp during ripening

    Changes in the pectic fraction of bush butter (Dacryodes edulis (G Don) HJ Lam) fruit pulp during ripening by Ella Missang, Crépin, Renard, Cathérine M G C, Baron, Alain, Drilleau, Jean-François

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  11. 11
    Cell wall polysaccharides of bush butter (Dacryodes edulis (G Don) HJ Lam) fruit pulp and their evolution during ripening

    Cell wall polysaccharides of bush butter (Dacryodes edulis (G Don) HJ Lam) fruit pulp and their evolution during ripening by Missang, Crépin Ella, Renard, Cathérine M G C, Baron, Alain, Drilleau, Jean-François

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