| Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents RV Tonon, C Brabet, D Pallet, P Brat, MD Hubinger International journal of food science & technology 44 (10), 1950-1958, 2009 | 343 | 2009 |
| Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice RV Tonon, AF Baroni, C Brabet, O Gibert, D Pallet, MD Hubinger Journal of food engineering 94 (3-4), 215-221, 2009 | 290 | 2009 |
| Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.) M Cissé, F Vaillant, D Pallet, M Dornier Food Research International 44 (9), 2607-2614, 2011 | 185 | 2011 |
| Valorization of Brazilian Vetiver (Vetiveria zizanioides (L.) Nash ex Small) Oil J Martinez, PTV Rosa, C Menut, A Leydet, P Brat, D Pallet, MAA Meireles Journal of Agricultural and Food Chemistry 52 (21), 6578-6584, 2004 | 119 | 2004 |
| Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality M Cissé, F Vaillant, S Bouquet, D Pallet, F Lutin, M Reynes, M Dornier Innovative Food Science & Emerging Technologies 12 (3), 352-360, 2011 | 92 | 2011 |
| Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk) S Zozio, A Servent, G Cazal, D Mbéguié-A-Mbéguié, S Ravion, D Pallet, ... Food Chemistry 150, 448-456, 2014 | 88 | 2014 |
| Main properties of steviol glycosides and their potential in the food industry: a review C González, M Tapia, E Pérez, D Pallet, M Dornier Fruits 69 (2), 127-141, 2014 | 70 | 2014 |
| Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and … S Zozio, D Pallet, M Dornier Fruits 66 (3), 203-215, 2011 | 61 | 2011 |
| Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks A Bechoff, M Cissé, G Fliedel, AL Declemy, N Ayessou, N Akissoe, ... Food Chemistry 148, 112-119, 2014 | 51 | 2014 |
| Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes MJP Monteiro, AIA Costa, G Fliedel, M Cissé, A Bechoff, D Pallet, ... Food Chemistry 225, 202-212, 2017 | 38 | 2017 |
| Cross‐cultural acceptance of a traditional yoghurt‐like product made from fermented cereal NH Akissoé, C Sacca, AL Declemy, A Bechoff, VB Anihouvi, G Dalodé, ... Journal of the Science of Food and Agriculture 95 (9), 1876-1884, 2015 | 30 | 2015 |
| Consumer acceptance and sensory profiling of reengineered kitoza products AIE Pintado, MJP Monteiro, R Talon, S Leroy, V Scislowski, G Fliedel, ... Food Chemistry 198, 75-84, 2016 | 25 | 2016 |
| Processing and quality attributes of gowe: A malted and fermented cereal-based beverage from Benin P Fellows, L Adinsi, G Vieira-Dalode, N Akissoé, V Anihouvi, C Mestres, ... Food Chain, 171-183, 2014 | 25 | 2014 |
| Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal product from West Africa C Sacca, L Adinsi, V Anihouvi, N Akissoé, G Dalode, C Mestres, A Jacobs, ... Food Chain, 207-220, 2012 | 24 | 2012 |
| Evaluation of nanofi ltration membranes for the retention of anthocyanins of açai (Euterpe oleracea Mart.) juice DS Couto, M Dornier, D Pallet, M Reynes, D Dijoux, SP Freitas, ... Desalination and Water Treatment 27 (1-3), 108-113, 2011 | 24 | 2011 |
| Minimally Processed Avocado Through Flash Vacuum‐Expansion: Its Effect in Major Physicochemical Aspects of the Puree and Stability on Storage M Vargas‐Ortiz, G Rodríguez‐Jimenes, M Salgado‐Cervantes, D Pallet Journal of Food Processing and Preservation 41 (3), e12988, 2017 | 19 | 2017 |
| Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas CB Bonnet, O Hubert, D Mbeguie-A-Mbeguie, D Pallet, A Hiol, M Reynes, ... Journal of Zhejiang University. Science. B 14 (4), 270, 2013 | 19 | 2013 |
| Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa JM Kindossi, VB Anihouvi, G Vieira-Dalodé, NH Akissoé, A Jacobs, ... Food Chain, 117-130, 2012 | 19 | 2012 |
| Oxidative status of a yogurt-like fermented maize product containing phytosterols AM Descalzo, SA Rizzo, A Servent, L Rossetti, M Lebrun, CD Pérez, ... Journal of food science and technology 55, 1859-1869, 2018 | 18 | 2018 |
| Physicochemical and biochemical characterization of ripening in jujube (Ziziphus mauritiana Lamk) fruits from two accessions grown in Guadeloupe S Zozio, A Servent, O Hubert, A Hiol, D Pallet, D Mbéguié-A-Mbéguié Scientia Horticulturae 175, 290-297, 2014 | 18 | 2014 |
