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Bonastre OLIETE

Maître de Conférences PMB UMR PAM L'Institut Agro Dijon
17
Documents
Current affiliations
  • 1096486
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Research domains

Food and Nutrition Biochemistry, Molecular Biology Microbiology and Parasitology

Skills

Procédés Microbiologiques Physico-chimique des aliments

Publications

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A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process

Lorena Jiménez , José Perea , Javier Caballero-Villalobos , Elena Angón , Alessio Cecchinato
Foods, 2024, 13 (6), pp.873-887. ⟨10.3390/foods13060873⟩
Journal articles hal-04519892v1
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Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk

Ramón Arias , Lorena Jiménez , Ana Garzón , Javier Caballero-Villalobos , Bonastre Oliete
Foods, 2024, 13 (6), pp.886. ⟨10.3390/foods13060886⟩
Journal articles hal-04519227v1

Exploring the relationships between coagulation, composition, and hygienic quality of bulk tank milk from Manchega sheep

Lorena Jiménez , Javier Caballero-Villalobos , Ana Garzón , Bonastre Oliete , María Dolores Pérez-Guzmán
Small Ruminant Research, 2023, 228, pp.107106. ⟨10.1016/j.smallrumres.2023.107106⟩
Journal articles hal-04291658v1

O-019 Exploring the relationships between coagulation, composition, microbiology and colorimetry of bulk tank milk from Manchega sheep

L. Jiménez Sobrino , A.I. Garzón Sígler , J. Caballero-Villalobos , Bonastre Oliete , M.D. Pérez-Guzmán
Animal. Science proceedings, 2023, 14 (1), pp.67-68. ⟨10.1016/j.anscip.2023.01.095⟩
Journal articles hal-04096249v1

O-020 Estimating cheesemaking traits from quality characteristics of bulk sheep milk

L. Jiménez Sobrino , A.I. Garzón Sígler , J. Caballero-Villalobos , Bonastre Oliete , M.D. Pérez-Guzmán
Animal. Science proceedings, 2023, 14 (1), pp.68-69. ⟨10.1016/j.anscip.2023.01.096⟩
Journal articles hal-04096182v1
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Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Mehrsa Emkani , Sylvie Moundanga , Bonastre Oliete , Rémi Saurel
Frontiers in Nutrition, 2023, 10, pp.1-19. ⟨10.3389/fnut.2023.1284413⟩
Journal articles hal-04291671v1

Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review

Mehrsa Emkani , Bonastre Oliete , Rémi Saurel
Fermentation, 2022, 8 (6), pp.244. ⟨10.3390/fermentation8060244⟩
Journal articles hal-03692752v1

Effect of biotic stress on the presence of secondary metabolites in field pea grains

Bonastre Oliete , Samuel Lubbers , Carine Fournier , Sylvain Jeandroz , Rémi Saurel
Journal of the Science of Food and Agriculture, 2022, 102 (11), pp.4942-4948. ⟨10.1002/jsfa.11861⟩
Journal articles hal-03631192v1

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Mehrsa Emkani , Bonastre Oliete , Rémi Saurel
Foods, 2021, 10 (3), pp.549. ⟨10.3390/foods10030549⟩
Journal articles hal-03190753v1

Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions

Bonastre Oliete , François Potin , Eliane Cases , Rémi Saurel
Food and Bioprocess Technology, 2019, pp.1-6. ⟨10.1007/s11947-019-02265-3⟩
Journal articles hal-02078815v1
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Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

Bonastre Oliete , Salim A. Yassine , Eliane Cases , Rémi Saurel
Food Research International, 2019, 119, pp.444-454. ⟨10.1016/j.foodres.2019.02.015⟩
Journal articles hal-02172984v1

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

Bonastre Oliete , François Potin , Eliane Cases , Rémi Saurel
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 47, pp.292 - 300. ⟨10.1016/j.ifset.2018.03.015⟩
Journal articles hal-01912127v1

Improvement of the techno-functional properties of pea proteins by microfluidization

Bonastre Oliete , Eliane Cases , Rémi Saurel
International Journal of Food and Biosystems Engineering, 2017, 4 (1), pp.57-68
Journal articles hal-03965570v1

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Guénaelle Leray , Bonastre Oliete , Sandra Mézaize , Sylvie Chevallier , Marie de Lamballerie
Journal of Food Engineering, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩
Journal articles hal-02561999v1