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Page 1
Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France.
Foods. 2022 Oct 14;11(20):3208. doi: 10.3390/foods11203208.
Foods. 2022.
PMID: 37430953
Free PMC article.
Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products.
Samson MF, Boury-Esnault A, Menguy E, Avit V, Canaguier E, Bernazeau B, Lavene P, Chiffoleau Y, Akermann G, Moinet K, Desclaux D.
Samson MF, et al. Among authors: canaguier e.
Foods. 2023 Mar 3;12(5):1093. doi: 10.3390/foods12051093.
Foods. 2023.
PMID: 36900610
Free PMC article.
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Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility.
Desclaux D, Canaguier E, Avit V, Boury-Esnault A, Menguy E, Moinet K, Younso A, Samson MF.
Desclaux D, et al. Among authors: canaguier e.
Food Res Int. 2024 Feb;178:113937. doi: 10.1016/j.foodres.2024.113937. Epub 2024 Jan 4.
Food Res Int. 2024.
PMID: 38309907
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Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread.
Mietton L, Mata-Orozco J, Guezenec S, Marlin T, Samson MF, Canaguier E, Godet T, Nolleau V, Segond D, Cassan D, Baylet M, Bedouelle P, Bonnel L, Bouquin H, Christin G, Courteau M, Doucoure M, Hazard V, Kober T, Montard A, Nodet M, Parent M, Dalmasso C, Gainon A, Jouve O, Pichard S, Puel J, Simon R, Nidelet T, Sicard D.
Mietton L, et al. Among authors: canaguier e.
Food Microbiol. 2024 Apr;118:104426. doi: 10.1016/j.fm.2023.104426. Epub 2023 Nov 19.
Food Microbiol. 2024.
PMID: 38049266
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