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Pallet, Dominique
201  results:
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1

Flash Vacuum Expansion: Effect on Physicochemical, Biochemi..:

Ayala-Zavala, Jesús ; Castillo-Romero, Teresita de Jesús ; Salgado-Cervantes, Marco...
Food Reviews International.  40 (2023)  3 - p. 833-866 , 2023
Link: https://doi.org/10.1080/..
 
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2

Mainstreaming traditional fruits, vegetables and pulses for..:

Ngigi, Peter Biu ; Termote, Céline ; Pallet, Dominique.
Frontiers in Nutrition.  10 (2023)  - p. , 2023
Link: https://doi.org/10.3389/..
 
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3

Increasing pulse agrobiodiversity to improve food security ..:

Ngigi, Peter Biu ; Mouquet-Rivier, Claire ; Amiot, Marie-Josèphe..
Frontiers in Sustainable Food Systems.  6 (2022)  - p. , 2022
Link: https://doi.org/10.3389/..
 
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4

Flash vacuum expansion: an alternative with potential for A..:

Marín-Castro, Ubaldo Richard ; Salgado-Cervantes, Marco ; Pallet, Dominique..
Journal of Food Science and Technology.  59 (2022)  8 - p. 3063-3072 , 2022
Link: https://doi.org/10.1007/..
 
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5

Impact of ripening on the physical properties of mango pure..:

Labaky, Paola ; Dahdouh, Layal ; Ricci, Julien...
Journal of Food Engineering.  300 (2021)  - p. 110507 , 2021
Link: https://doi.org/10.1016/..
 
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6

Terroir Is the Main Driver of the Epiphytic Bacterial and F..:

Taîbi, Ahmed ; Rivallan, Ronan ; Broussolle, Véronique...
Frontiers in Microbiology.  11 (2021)  - p. , 2021
Link: https://doi.org/10.3389/..
 
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7

Identification of roselle varieties through simple discrimi..:

KANE, Alé ; ACHIR, Nawel ; CISSE, Mady...
Food Science and Technology.  39 (2019)  2 - p. 321-327 , 2019
Link: https://doi.org/10.1590/..
 
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8

Oxidative status of a yogurt-like fermented maize product c..:

Descalzo, Adriana María ; Rizzo, Sergio Aníbal ; Servent, Adrien...
Journal of Food Science and Technology.  55 (2018)  5 - p. 1859-1869 , 2018
Link: https://doi.org/10.1007/..
 
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9

Chemical-sensory properties and consumer preference of hibi..:

Monteiro, Maria João P. ; Costa, Ana Isabel A. ; Fliedel, Geneviève...
Food Chemistry.  225 (2017)  - p. 202-212 , 2017
Link: https://doi.org/10.1016/..
 
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10

Stability of the lipid fraction of avocado puree obtained b..:

Vargas-Ortiz, Manuel ; Servent, Adrien ; Salgado-Cervantes, Marco.
Innovative Food Science & Emerging Technologies.  41 (2017)  - p. 109-116 , 2017
Link: https://doi.org/10.1016/..
 
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11

Minimally Processed Avocado Through Flash Vacuum-Expansion:..:

Vargas-Ortiz, Manuel ; Rodríguez-Jimenes, Guadalupe ; Salgado-Cervantes, Marco.
Journal of Food Processing and Preservation.  41 (2016)  3 - p. e12988 , 2016
Link: https://doi.org/10.1111/..
 
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12

Consumer acceptance and sensory profiling of reengineered k..:

Pintado, Ana I.E. ; Monteiro, Maria J.P. ; Talon, Régine...
Food Chemistry.  198 (2016)  - p. 75-84 , 2016
Link: https://doi.org/10.1016/..
 
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13

Drivers of Acceptance of a New Beverage in Europe:

Silva, Ana ; Franco, Maria ; Mady, Cissé...
Beverages.  2 (2016)  2 - p. 12 , 2016
Link: https://doi.org/10.3390/..
 
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14

Effect of Thermal Stage in the Processing Avocado by Flash ..:

Vargas-Ortiz, Manuel ; Servent, Adrien ; Rodríguez-Jimenes, Guadalupe..
Journal of Food Processing and Preservation.  41 (2016)  5 - p. e13118 , 2016
Link: https://doi.org/10.1111/..
 
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15

Improving the smoking process of kitoza, a traditional Mala..:

Ratsimba, Angela ; Rakoto, Danielle ; Arnaud, Elodie...
Revue d'élevage et de médecine vétérinaire des pays tropicaux.  67 (2015)  3 - p. 99-100 , 2015
Link: https://doi.org/10.19182..
 
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