Aurélie Bechoff - Concepedia

Author

Aurélie Bechoff

Also Known As

A. Bechoff, AURÉLIE BECHOFF, Aurelie Bechoff, Aurelie Bechoff Aurelie Bechoff, Aurélie Bechoff, Bechoff, Aurélie, Dominique Pallet

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

University of Greenwich Natural Resources Institute Centre de Coopération Internationale en Recherche Agronomique pour le Développement UMR QualiSud National Agricultural Research Organisation

About

Aurélie Bechoff is an author at University of Greenwich specializing in food quality, agricultural economics, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	6	6	256
2	Health Sciences	4	4	260
3	Education	1	1	15
4	Engineering	1	1	108
5	Language Studies	1	1	27

Aurélie Bechoff

Publications

885

Citations

H-Index

Page 1

	Year	Citations
Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato Keith Tomlins, C. Owori, Aurélie Bechoff, Food Chemistry NutritionSensory AttributesCarotenoidEngineeringDry Matter Content	2011	108
Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato Aurélie Bechoff, Dominique Dufour, Claudie Dhuique‐Mayer, Journal of Food Engineering Food ChemistryNutritionSun Drying TreatmentsHot AirFood Preservation	2008	99
Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips Aurélie Bechoff, Claudie Dhuique‐Mayer, Manuel Dornier, Food Chemistry Food ChemistryAgricultural ChemistryCarotenoidFood Analysisβ-Carotene Degradation	2009	90
Effect of drying and storage on the degradation of total carotenoids in orange‐fleshed sweetpotato cultivars Aurélie Bechoff, A. Westby, C. Owori, Journal of the Science of Food and Agriculture	2009	79
Determinants of postharvest losses along smallholder producers maize and Sweetpotato value chains: an ordered Probit analysis Apurba Shee, Sarah Mayanja, Eria Simba, Food Security Food LossAgricultural EconomicsSweetpotato Value ChainsPostharvest LossesAgri-environmental Policy	2019	56
Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil Aurélie Bechoff, Ugo Chijioke, Keith Tomlins, Journal of Food Composition and Analysis	2015	53
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks Aurélie Bechoff, Mady Cissé, Géneviève Fliedel, Food Chemistry Food ChemistryHibiscus DrinksFood Bioactive CompoundSensory AcceptabilityPhytochemical	2013	47
‘Yellow is good for you’: Consumer perception and acceptability of fortified and biofortified cassava products Aurélie Bechoff, Ugo Chijioke, A. Westby, PLoS ONE	2018	47
Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes Maria João Monteiro, A.I.A. Costa, Géneviève Fliedel, Food Chemistry Food ChemistryConsumer PreferenceHibiscus BeveragesBeverage IndustryFood Processing	2016	43
On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.) Aurélie Bechoff, Keith Tomlins, Claudie Dhuique‐Mayer, International Journal of Food Science & Technology NutritionChip SizeCrop ProductionCarotenoidOrange-fleshed Sweet Potato	2010	37

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