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O

Olivier Gibert

Institut Agro

H指数:15

被引数:1,125

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Thiamine and folate immunolocalization in germinating lentil seeds: A microstructural investigation

Food and Humanity

IF0

2025-12-011

PRE

Combining modeling and experimental approaches for developing rice-oil palm agroforestry systems

JOURNAL OF EXPERIMENTAL BOTANY

IF5.7

2024-03-270

OA

Thermal Properties and Dynamic Rheological Characterization of Dioscorea Starch Gels

IF5.3

2024-01-103

OAAI

In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-05-193

OA

High-frequency synthetic apomixis in hybrid rice

NATURE COMMUNICATIONS

IF15.7

2022-12-2747

OAAI

Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility

浸泡过程中车前草的热量和水运输模型，以预测糊化和体外淀粉消化率

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-10-012

PREAI

In-pipe coconut water rheological characterization with ultrasonic waves

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-10-014

PREAI

Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening

香蕉成熟过程中特定谱系的进化史和主要淀粉代谢基因的调控

FRONTIERS IN PLANT SCIENCE

IF4.8

2016-12-0226

OAAI

Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp

CARBOHYDRATE POLYMERS

IF12.5

2016-08-019

PREAI

Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties

FOOD HYDROCOLLOIDS

IF12.4

2016-05-0137

PREAI

Digestibility prediction of cooked plantain flour as a function of water content and temperature

CARBOHYDRATE POLYMERS

IF12.5

2015-03-0117

PREAI

Ultrasonic evaluation of coconut water shear viscosity

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-04-0110

PREAI

Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties

CARBOHYDRATE POLYMERS

IF12.5

2013-10-0131

PRE

Microstructure and physico-chemical bases of textural quality of yam products

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-01-0115

OAAI

Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from Mapuey (Dioscorea trifida) Genotypes in the Venezuelan Amazon

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2010-12-1565

PREAI

Correction to Differentiation between Cooking Bananas and Dessert Bananas. 1. Morphological and Compositional Characterization of Cultivated Colombian Musaceae (Musa sp.) in Relation to Consumer Preferences (vol 57, pg 7857, 2009)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2010-08-032

PREAI

A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization

JOURNAL OF FOOD ENGINEERING

IF5.8

2010-06-0119

PREAI

Water sorption and glass transition temperature of spray dried acai (Euterpe oleracea Mart.) juice

JOURNAL OF FOOD ENGINEERING

IF5.8

2009-10-01203

OAAI

Differentiation between Cooking Bananas and Dessert Bananas. 1. Morphological and Compositional Characterization of Cultivated Colombian Musaceae (Musa sp.) in Relation to Consumer Preferences

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2009-09-0979

PRE

Differentiation between Cooking Bananas and Dessert Bananas. 2. Thermal and Functional Characterization of Cultivated Colombian Musaceae (Musa sp.)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2009-09-0950

PREAI