Christelle Harscoat-Schiavo

Universite de Bordeaux

H指数:16

被引数:875

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Comparative extraction of anthraquinones from madder roots: Kinetics, selectivity and dyeing properties using maceration, ultrasound and supercritical CO2

从茜草根中比较提取蒽醌：使用浸泡、超声波和超临界CO2的动力学、选择性和染色性质

Food and Bioproducts Processing

IF3.4

2026-06-010

OAAI

A microfluidic platform for studying supercritical fluid crystallization and its applications

一种用于研究超临界流体结晶及其应用的微流控平台

lab on a chip

IF0

2025-09-200

PRE

Biohybrid microstructured hydrogels obtained via in situ extracellular matrix deposition and decellularization using supercritical CO2

通过超临界CO2介导的原位细胞外基质沉积和去细胞化制备的生物杂化微结构水凝胶

Biofabrication

IF8

2025-07-210

PRE

Improvement of the foaming properties of pea protein concentrate suspensions by physical or enzymatic treatments

通过物理或酶处理改善豌豆蛋白浓缩物悬浮液的起泡性能

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

IF5.4

2025-03-010

OAAI

Towards a new approach in chiral resolution: Pressurized-CO 2 assisted preferential cocrystallization

手性拆分的新方法: 加压CO 2辅助的优先共结晶

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2024-10-010

PRE

Unraveling a Unique Metastable Phase of a Proxyphylline Cocrystal Exclusively Produced by Compressed Carbon Dioxide

CRYSTAL GROWTH & DESIGN

IF3.4

2024-05-131

Whey draining of goat milk cheese: A model study using frontal filtration

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-11-010

OAAI

Naproxen-bipyridine cocrystallization assisted by pressurized carbon dioxide

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2023-09-015

OAAI

Extraction of phenolics from pomegranate residues: Selectivity induced by the methods

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2021-10-0111

OAAI

Recovery and antioxidant activity of phenolic compounds extracted from walnut press-cake using various methods and conditions

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2021-09-0124

OAAI

Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations

FOOD CHEMISTRY

IF9.8

2021-03-0123

OAAI

Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-08-0125

OAAI

Oil and protein recovery from corn germ: Extraction yield, composition and protein functionality

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2020-03-0140

OAAI

Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder

植物材料稳定的可再分散干乳液: 油菜籽压榨饼或可可粉

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-10-0111

OAAI

Utilization of pressurized CO2, pressurized ethanol and CO2-expanded ethanol mixtures for de-oiling spent bleaching earths

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2019-07-0112

OAAI

O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-0128

OAAI

Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2018-11-0116

PREAI

Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins

LANGMUIR

IF3.9

2018-07-1114

OAAI

A simple methodology for predicting the performances of hyaluronic acid purification by diafiltration

JOURNAL OF MEMBRANE SCIENCE

IF9

2015-09-0114

PREAI

Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

FOOD CHEMISTRY

IF9.8

2015-09-01143

PREAI

Christelle Harscoat-Schiavo

个人简介

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