Céline Jouquand

Identifiants chercheurs

IdHAL :

celine-jouquand

ORCID :

0000-0002-6326-6936

Publications

Article dans une revue (18)

Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread Romane Troadec,Stéphanie Regnault,Sofia Nestora,Philippe Jacolot,Céline Niquet-Léridonet al. European Food Research and Technology, 2023, 249 (11), pp.2749-2762. ⟨10.1007/s00217-023-04325-7⟩ Article dans une revue hal-04213646v1
Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread Romane Troadec,Sofia Nestora,Céline Niquet-Léridon,David Marier,Philippe Jacolotet al. Food Chemistry, 2022, 393, pp.133387. ⟨10.1016/j.foodchem.2022.133387⟩ Article dans une revue hal-03693730v1
Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette Céline Jouquand,Céline Niquet-Léridon,Philippe Jacolot,Noémie Petit,David Marieret al. Journal of Food Science, 2018, 83 (10), pp.2424-2431. ⟨10.1111/1750-3841.14331⟩ Article dans une revue hal-03286250v1
Effect of added nitrogen fertilizer on pyrazines of roasted chicory Céline Jouquand,Céline Niquet-Léridon,Grégory Loaec,Frédéric Jacques Tessier Journal of the Science of Food and Agriculture, 2017, 97 (4), pp.1172-1177. ⟨10.1002/jsfa.7845⟩ Article dans une revue hal-04277913v1
Quantitative assessment of organ distribution of dietary protein-bound C-13-labeled N-epsilon-carboxymethyllysine after a chronic oral exposure in mice Frederic Tessier,Celine Niquet-Leridon,Philippe Jacolot,Celine Jouquand,Michaël Geninet al. Molecular Nutrition and Food Research, 2016, Molecular nutrition & food research, 60 (11), pp.2446-2456. ⟨10.1002/mnfr.201600140⟩ Article dans une revue istex hal-04064620v1
Sensory testing tips and procedures to evaluate quality of stored and minimally processed fruits and vegetables A. Plotto,C.K. Chandler,V. Whitaker,Céline Jouquand,J. Baiet al. Acta Horticulturae, 2016, 1141, pp.47-56. ⟨10.17660/ActaHortic.2016.1141.5⟩ Article dans une revue hal-04403693v1
Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N ε -Carboxymethyl-lysine-Forming Potential during Drying and Roasting Grégory Loaëc,Céline Niquet-Léridon,Nicolas Henry,Philippe Jacolot,Céline Jouquandet al. Journal of Agricultural and Food Chemistry, 2015, 63 (47), pp.10295-10302. ⟨10.1021/acs.jafc.5b02853⟩ Article dans une revue hal-04285557v1
Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties Céline Jouquand,Frédéric Tessier,Julien Bernard,David Marier,Ken Woodwardet al. LWT - Food Science and Technology, 2015, 60 (1), pp.271-276. ⟨10.1016/j.lwt.2014.07.038⟩ Article dans une revue hal-04277965v1
Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates Michelle Danyluk,Loretta Friedrich,Céline Jouquand,Renee Goodrich-Schneider,Mickey Parishet al. Food Microbiology, 2011, 28 (3), pp.472-477. ⟨10.1016/j.fm.2010.10.008⟩ Article dans une revue istex hal-04285589v1
Influence of the Polymer Surface Layer on the Adhesion of Polymer Matrix Composites Sébastien Secouard,N. Tapie,N. Hucher,Céline Jouquand,Youssef Aguniet al. Journal of Thermoplastic Composite Materials, 2009, 22 (1), pp.51-61. ⟨10.1177/0892705708091606⟩ Article dans une revue istex hal-02562279v1
‘Florida Radiance’ Strawberry Craig Chandler,Bielinski Santos,Natalia Peres,Céline Jouquand,Anne Plottoet al. HortScience, 2009, 44 (6), pp.1769-1770. ⟨10.21273/HORTSCI.44.6.1769⟩ Article dans une revue hal-04285526v1
‘Florida Elyana’ Strawberry Craig Chandler,Bielinski Santos,Natalia Peres,Céline Jouquand,Anne Plotto HortScience, 2009, 44 (6), pp.1775-1776. ⟨10.21273/HORTSCI.44.6.1775⟩ Article dans une revue hal-04285505v1
A Sensory and Chemical Analysis of Fresh Strawberries Over Harvest Dates and Seasons Reveals Factors That Affect Eating Quality Céline Jouquand,Craig Chandler,Anne Plotto,Kevin Goodner Journal of the American Society for Horticultural Science, 2008, 133 (6), pp.859-867. ⟨10.21273/JASHS.133.6.859⟩ Article dans une revue hal-04285472v1
Influence of chemical composition of polysaccharides on aroma retention Céline Jouquand,Youssef Aguni,Catherine Malhiac,Michel Grisel Food Hydrocolloids, 2008, 22 (6), pp.1097-1104. ⟨10.1016/j.foodhyd.2007.06.001⟩ Article dans une revue istex hal-02331891v1
Using of Volatile Release Measurements to Understand Polysaccharide Molecular Interactions: An Example with Guar Gum Study Y. Aguni,C. Jouquand,C. Malhiac,Michel Grisel Macromolecular Symposia, 2007, 251 (1), pp.96-102. ⟨10.1002/masy.200750513⟩ Article dans une revue istex hal-02562267v1
Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention C. Jouquand,Violette Ducruet,Patricia Le Bail Food Chemistry, 2006, 96, pp.461-470. ⟨10.1016/j.foodchem.2005.03.001⟩ Article dans une revue istex hal-02656770v1
Analytical, nutritional and clinical methods. Partition coefficients of aroma compounds in polysaccharide solutions by the phase ratio variation method C. Jouquand,Violette Ducruet,Pierre Giampaoli Food Chemistry, 2004, 85, pp.467-474 Article dans une revue hal-02678844v1
Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of analysis of surface-ripened cheese L. Lecanu,Violette Ducruet,C. Jouquand,J.J. Gratadoux,Alexandre Feigenbaum Journal of Agricultural and Food Chemistry, 2002, 50, pp.3810-3817 Article dans une revue hal-02671698v1

Communication dans un congrès (11)

Impact de la cuisson sur les propriétés sensorielles et nutritionnelles de la baguette de Tradition Céline Jouquand,Céline Niquet-Léridon,Pascale Gadonna-Widehem FUTUR DU PAIN, PAINS DU FUTUR ET AUTRES ALIMENTS CÉRÉALIERS, EKIP et INRA, Feb 2019, Paris, France Communication dans un congrès hal-04359188v1
Réaction de Maillard et molécules odorantes Céline Jouquand Produits de glycation avancée, produits de Maillard, alimentation et santé, Académie d'agriculture de France et Académie nationale de pharmacie, Feb 2016, Paris, France Communication dans un congrès hal-04358472v1
Impact of raw material composition and agronomics factors on aroma profile of coffee substitutes Céline Jouquand,Marina Basso,Grégory Loaec Second International Congress on Cocoa, Coffee and Tea, Oct 2013, Naples, Italy Communication dans un congrès hal-04358495v1
Optimization of Strawberry Volatile Sampling by Direct Gas Chromatography Olfactometry Céline Jouquand,Craig Chandler,Kevin Goodner,Anne Plotto Florida State Horticultural Society Meeting, Jun 2008, Ft Lauderdale, United States. pp.260-264 Communication dans un congrès hal-04356152v1
Novel off-flavors produced from the thermophillic bacteria, Alicyclobacillus acidoterrestris, in pineapple juice Céline Jouquand,Michelle Danyluk,Russell Rouseff Citrus processing and Technology Conference, Oct 2007, Lake Alfred, FL, United States Communication dans un congrès hal-04357843v1
Elucidating interactions between polysaccharides and aroma compouds Michel Grisel,Youssef Aguni,Eugene P,Céline Jouquand,Catherine Malhiac 6th International conference on polymer-solvent complexes and intercalates, Aug 2006, Manchester, United Kingdom Communication dans un congrès hal-02565655v1
Étude multidisciplinaire des mécanismes d'interaction entre les gommes Xanthane et Galactomannane Youssef Aguni,Eugene P,Céline Jouquand,Catherine Malhiac,Michel Grisel XXIVème Journées d'étude des Polymères JEPO 2006, Sep 2006, Lorient, France Communication dans un congrès hal-02565951v1
Elucidating interactions between polysaccharides by aroma compounds study Youssef Aguni,P Eugene,Céline Jouquand,Catherine Malhiac,Michel Grisel 30th Anniversary of the Polymer Society of Korea, Oct 2006, Busan, South Korea Communication dans un congrès hal-02567032v1
Determination of specific interactions between aroma compounds and Xanthan/galactomannan mixtures Céline Jouquand,Catherine Malhiac,Michel Grisel 11th Weurman Flavour Research Symposium, Roskilde, Jun 2005, Roskilde, Denmark Communication dans un congrès hal-02567264v1
Effet de la synergie xanthane/galactomannanes sur la rétention d'arômes Céline Jouquand,Catherine Malhiac,Michel Grisel Journée du réseau Interactions Texture Flaveur INRA, Apr 2005, Dijon, France Communication dans un congrès hal-02567260v1
Retention of aroma compounds in starch matrices- Study at macroscopic and molecular level Céline Jouquand,Pierre Giampaoli,Violette Ducruet Réseau Canal (Conception Assistée de Nouveaux Aliment), INA-PG, Mar 2003, Paris, France Communication dans un congrès hal-04357876v1

Poster de conférence (5)

Effect of fermentation time and temperature on the sensory and nutritional properties of French bread. Romane Troadec,Céline Niquet-Léridon,Philippe Jacolot,Sofia Nestora,Stéphanie Regnaultet al. EFFoST, Nov 2022, Dublin (Irlande), Ireland Poster de conférence hal-04261338v1
Effect of leavening agents on Maillard reaction products in the crust of traditional French bread Romane Troadec,Céline Niquet-Léridon,Sofia Nestora,Stéphanie Regnault,P.M. Antonet al. IMARS14: Protein glycation in food, health and disease, Sep 2021, Doha, Qatar Poster de conférence hal-04261336v1
Assessment of sensory and chemical characteristics of new University of Florida strawberry selections over a period of two years Céline Jouquand,Anne Plotto,Kevin Goodner,Craig Chandler IFT Annual Meeting, Jun 2008, New Orleans, LA, United States Poster de conférence hal-04358434v1
Sensory Evaluation of new strawberry cultivars for potential use in fresh-cut fruit mixes during the winter month Céline Jouquand,Anne Plotto,Kevin Goodner,Craig Chandler International Fresh-Cut Produce Association Annual Meeting, May 2008, Las Vegas, NV, United States Poster de conférence hal-04358420v1
Aroma characterisation of garlic in cheese bases by dynamic SPME Céline Jouquand,Pierre Giampaoli XXIX Reunion Científica del Grupo de Cromatografía y Técnicas Afines, Jun 2000, Alcalá de Henares, Spain Poster de conférence hal-04358407v1

Proceedings/Recueil des communications (1)

Determination of partition coefficient of aroma compounds in polysaccharide solutions by the phase ratio variation method Céline Jouquand,Pierre Giampaoli The 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002., LeQuere, JL; Etievant, PX;, pp.99-102, 2003, 2743006390 Proceedings/Recueil des communications hal-04355777v1

Chapitre d'ouvrage (1)

Determination of specific interactions between aroma compounds and xanthan/galactomannan mixtures Céline Jouquand,Catherine Malhiac,Michel Grisel Developments in Food Science, pp.421-424, 2006, ⟨10.1016/S0167-4501(06)80099-3⟩ Chapitre d'ouvrage hal-02562260v1