Concepedia

Claire Poudroux

CP

Statistics

Publications

2

Citations

225

H-Index

2

Active since

2019

Affiliations

Nofima(Current)

University of Food Technologies

Claire Poudroux is an author at Nofima specializing in nutrition, food processing, and food chemistry.

Top concepts

Publications per year

2019–2020

2

Publications

2

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Cátia Saldanha do Carmo, Pia Silventoinen, Catherine Taylor Nordgård et al. · Journal of Food Engineering · 2020 · 132 citations · Full text

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The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Cátia Saldanha do Carmo, Paula Varela, Claire Poudroux et al. · LWT · 2019 · 93 citations

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