Valérie Lullien‐Pellerin

Author

Ingénierie des Agropolymères et Technologies Emergentes ORCID

Also Known As

IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France, INRAE/ Université de Toulouse/INPT/ENSIACET, Lullien Pellerin, Valerie, Lullien, Valerie, Lullien-Pellerin, V., Lullien-Pellerin, Valerie, Lullien-Pellerin, Valérie, Micard, Valérie, V Lullien-Pellerin, V. Lullien

225

Publications

Citations

H-Index

Concepts

All Affiliations

Ingénierie des Agropolymères et Technologies Emergentes Centre de Coopération Internationale en Recherche Agronomique pour le Développement Institut Agro Montpellier Université de Montpellier Centre National de la Recherche Scientifique

About

Valérie Lullien‐Pellerin is an author at Ingénierie des Agropolymères et Technologies Emergentes specializing in engineering, agricultural economics, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	23	843
2	Medicine	11	12	737
3	Health Sciences	5	5	466
4	Natural Sciences	5	5	383
5	Public Health	2	2	402

Valérie Lullien‐Pellerin

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Dry processes to develop wheat fractions and products with enhanced nutritional quality Youna Hémery, Xavier Rouau, Valérie Lullien‐Pellerin, Journal of Cereal Science NutritionWheat FractionsCrop ProductionFood AnalysisSustainable Agriculture	2007	327
Reversible changes of the wheat gamma 46 gliadin conformation submitted to high pressures and temperatures. Valérie Lullien‐Pellerin, Yves Popineau, Filip Meersman, PubMed Protein ChemistryProteinlipid InteractionGamma 46BiochemistryProtein Folding	2001	195
Wheat bran tissue fractionation using biochemical markers Carole Antoine, Stéphane Peyron, Valérie Lullien‐Pellerin, Journal of Cereal Science Food ChemistryBiochemistryTissue FractionationBioanalysisBiotechnology	2004	151
High-pressure as a tool to study some proteins’ properties: conformational modification, activity and oligomeric dissociation Valérie Lullien‐Pellerin, Claude Balny Innovative Food Science & Emerging Technologies Protein ChemistryProtein AssemblyBiochemistryProtein FoldingProteins ’ Properties	2002	127
Iron and Zinc in Vitro Availability in Pearl Millet Flours (<i>Pennisetum glaucum</i>) with Varying Phytate, Tannin, and Fiber Contents Isabelle Lestienne, Pierre Besançon, Bertrand Caporiccio, Journal of Agricultural and Food Chemistry	2005	110
Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions Youna Hémery, Valérie Lullien‐Pellerin, Xavier Rouau, Journal of Cereal Science Precision AgricultureBiochemical MarkersEfficient ToolsEngineeringBioanalysis	2008	99
Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility Bernard Cuq, Freddy Boutrot, Andréas Redl, Journal of Agricultural and Food Chemistry	2000	88
Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum) Isabelle Lestienne, Marie Buisson, Valérie Lullien‐Pellerin, Food Chemistry EngineeringBotanyAgricultural EconomicsPearl Millet CultivarsAbrasive Decortication	2006	86
Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains Gerson Pereira Rios, Laëtitia Pinson‐Gadais, J. Abécassis, Journal of Cereal Science Fusarium LevelCrop ProductionEngineeringEnvironmental EngineeringSustainable Agriculture	2009	75
Grain characterization and milling behaviour of near-isogenic lines differing by hardness Valérie Greffeuille, Joël Abécassis, M. Rousset, Theoretical and Applied Genetics Materials ScienceEngineeringNear-isogenic LinesMaterial MachiningTool Wear	2006	70

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