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Céline Jouquand
Céline Jouquand
Associate Professor Transformations & Agro-ressources (ULR7519), Institut Polytechnique UniLaSalle -
Verified email at unilasalle.fr
Title
Cited by
Cited by
Year
A sensory and chemical analysis of fresh strawberries over harvest dates and seasons reveals factors that affect eating quality
C Jouquand, C Chandler, A Plotto, K Goodner
Journal of the American Society for Horticultural Science 133 (6), 859-867, 2008
1702008
Partition coefficients of aroma compounds in polysaccharide solutions by the phase ratio variation method
C Jouquand, V Ducruet, P Giampaoli
Food Chemistry 85 (3), 467-474, 2004
1432004
Quantitative assessment of organ distribution of dietary protein‐bound 13C‐labeled Nɛ‐carboxymethyllysine after a chronic oral exposure in mice
FJ Tessier, C Niquet‐Léridon, P Jacolot, C Jouquand, M Genin, ...
Molecular nutrition & food research 60 (11), 2446-2456, 2016
1242016
Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention
C Jouquand, V Ducruet, P Le Bail
Food chemistry 96 (3), 461-470, 2006
1052006
Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese
L Lecanu, V Ducruet, C Jouquand, JJ Gratadoux, A Feigenbaum
Journal of Agricultural and Food Chemistry 50 (13), 3810-3817, 2002
1032002
Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates
MD Danyluk, LM Friedrich, C Jouquand, R Goodrich-Schneider, ...
Food Microbiology 28 (3), 472-477, 2011
642011
‘Florida radiance’strawberry
CK Chandler, BM Santos, NA Peres, C Jouquand, A Plotto, CA Sims
HortScience 44 (6), 1769-1770, 2009
552009
Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties
C Jouquand, FJ Tessier, J Bernard, D Marier, K Woodward, P Jacolot, ...
LWT-Food Science and Technology 60 (1), 271-276, 2015
392015
Influence of chemical composition of polysaccharides on aroma retention
C Jouquand, Y Aguni, C Malhiac, M Grisel
Food Hydrocolloids 22 (6), 1097-1104, 2008
372008
Effects of Maillard Reaction products on sensory and nutritional qualities of the traditional French baguette
C Jouquand, C Niquet‐Léridon, P Jacolot, N Petit, D Marier, ...
Journal of food science 83 (10), 2424-2431, 2018
192018
‘Florida Elyana’Strawberry
CK Chandler, BM Santos, NA Peres, C Jouquand, A Plotto
HortScience 44 (6), 1775-1776, 2009
142009
Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread
R Troadec, S Nestora, C Niquet-Léridon, D Marier, P Jacolot, E Sarron, ...
Food Chemistry 393, 133387, 2022
82022
Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; Nε-Carboxymethyl-lysine-Forming Potential during Drying and Roasting
G Loaec, C Niquet-Leridon, N Henry, P Jacolot, C Jouquand, M Janssens, ...
Journal of agricultural and food chemistry 63 (47), 10295-10302, 2015
82015
Front cover: Quantitative assessment of organ distribution of dietary protein‐bound 13C‐labeled Nɛ‐carboxymethyllysine after a chronic oral exposure in mice
FJ Tessier, C Niquet‐Léridon, P Jacolot, C Jouquand, M Genin, ...
Molecular Nutrition & Food Research 60 (11), 2016
32016
Determination of specific interactions between aroma compounds and xanthan/galactomannan mixtures
C Jouquand, C Malhiac, M Grisel
Developments in Food Science 43, 421-424, 2006
32006
Sensory testing tips and procedures to evaluate quality of stored and minimally processed fruits and vegetables
A Plotto, CK Chandler, V Whitaker, C Jouquand, J Bai, J Narciso, ...
III International Conference on Fresh-Cut Produce: Maintaining Quality and …, 2015
22015
Optimization of strawberry volatile sampling by odor representativeness
C Jouquand, CK Chandler, A Plotto
Proc. Florida State Hort. Soc, 2008
22008
Effect of added nitrogen fertilizer on pyrazines of roasted chicory
C Jouquand, C Niquet‐Léridon, G Loaec, FJ Tessier
Journal of the Science of Food and Agriculture 97 (4), 1172-1177, 2017
12017
Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread
R Troadec, S Regnault, S Nestora, P Jacolot, C Niquet-Léridon, PM Anton, ...
European Food Research and Technology 249 (11), 2749-2762, 2023
2023
Effect of fermentation time and temperature on the sensory and nutritional properties of French bread.
R Troadec, C Niquet-Léridon, P Jacolot, S Nestora, S Regnault, PM Anton, ...
EFFoST, 2022
2022
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