Aline Boussard

Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Fanny Leenhardt, Bernard Lyan, Edmond Rock et al. · Journal of Agricultural and Food Chemistry · 2006 · 185 citations

Food Chemistry, Nutrition, Vitamin E +15

Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties

Fanny Leenhardt, Bernard Lyan, Edmond Rock et al. · European Journal of Agronomy · 2006 · 141 citations

Carotenoid, Quantitative Genetics, Engineering +12

Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs

Jean‐François Delcros, Lalatiana Rakotozafy, Aline Boussard et al. · Cereal Chemistry · 1998 · 63 citations

Food Chemistry, Biomanufacturing, Wheat Flour Doughs +14

Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough

Lalatiana Rakotozafy, Bozena Mackova, Jean‐François Delcros et al. · Cereal Chemistry · 1999 · 27 citations

Engineering, Food Analysis, Three Endogenous Oxidoreductases +19

Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing

Christelle Maraschin, H. Insall Robert, Aline Boussard et al. · Cereal Chemistry · 2008 · 24 citations

Food Chemistry, Nutrition, Lipid Analysis +15