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Catherine M.G.C. Renard

TRANSFORM

H指数:66

被引数:1.4万

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Rethinking the resolution of the advanced structure of polysaccharides

重新思考多糖高级结构的解析

Food Hydrocolloids

IF12.4

2026-08-110

PRE

Principles for guiding and unlocking transformation of the European Union agrifood system

指导和解锁欧盟农业食品体系转型的原则

IF21.9

2026-06-010

PRE

Jørgen E. Olesen; Bart de Steenhuijsen Piters; Sophie Nicklaus; Jessica Aschemann-Witzel; Martha Bakker; Céline Bonnet; Hilke Bos-Brouwers; Lionel Bretillon; Henrik Brinch-Pedersen; Jeroen J. L. Candel; Tommy Dalgaard; Cécile Detang-Dessendre; Jørgen Eriksen; Edith J. M. Feskens; Agustín González Gaviola; Atze Jan van der Goot; Niels Halberg; Emmanuelle Kesse-Guyot; Marie Trydeman Knudsen; Per Kudsk; Miranda P. M. Meuwissen; Thomas Nesme; Stacy C. Pyett; Catherine M. G. C. Renard; Ruerd Ruben; Rogier P. O. Schulte; Antonius G. T. Schut; Louis-Georges Soler; Bo Jellesmark Thorsen; Stéphane Turolla; Hugo de Vries; Sigrid C. O. Wertheim-Heck; Jette F. Young

Advances of personalized color in food 3D-printing: insight of natural pigments and structural color

个性化色彩在食品3D打印中的进展：天然色素和结构色彩的研究视角

Trends in Food Science & Technology

IF15.4

2025-10-280

PRE

Plant proteins for human and environmental health: knowledge, barriers, and levers for their development, a case study in France. A review

植物蛋白对人类和环境健康的影响：相关知识、发展障碍及推动因素，一项法国案例研究。综述

Agronomy for Sustainable Development

IF6.7

2025-07-290

OAAI

Genetic diversity assessment towards core collection construction of Moroccan apricot (Prunus armeniaca L.) germplasm using genomic SSR markers

利用基因组SSR标记对摩洛哥杏(Prunus armeniaca L.)种质进行遗传多样性评估，以构建核心种质。

SOUTH AFRICAN JOURNAL OF BOTANY

IF2.7

2025-05-010

PRE

Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-07-301

PRE

A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

A型原花青素: 来源、结构、生物活性、加工、营养和潜在应用

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-04-183

OAAI

Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-013

OAAI

Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-08-169

PRE

Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-04-016

OAAI

Advances in green solvents for production of polysaccharide-based packaging films: Insights of ionic liquids and deep eutectic solvents

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-12-2927

OAAI

Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy

IF9.8

2022-10-0118

OA

Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential

FOOD BIOSCIENCE

IF5.9

2022-10-011

OAAI

Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products

水果和蔬菜加工的趋势和挑战: 洞察可持续，可追溯，精确，健康，智能，个性化和本地创新食品

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-07-0149

OAAI

Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees

近红外、中红外、拉曼光谱和近红外高光谱成像测定苹果泥化学、结构和流变特性的比较

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-06-0116

OAAI

An overview of carotenoid extractions using green solvents assisted by Z-isomerization

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-05-0134

PRE

Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins

CARBOHYDRATE POLYMERS

IF12.5

2022-04-0114

OA

Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure

异质细胞壁与两种原花青素之间的相互作用: 化学成分和物理结构的影响的见解

FOOD HYDROCOLLOIDS

IF12.4

2021-12-0113

OA

Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0112

OAAI

Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing

IF9.8

2021-09-016

OAAI