Magaly Angénieux

Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

J.R. Mouret, Carole Camarasa, Magaly Angénieux et al. · Food Research International · 2014 · 56 citations

Gas–liquid Balances, Food Fermentation, Wine Tasting +7

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

Ana M. Martínez‐Gil, Magaly Angénieux, Ana I. Pardo-García et al. · Food Chemistry · 2012 · 44 citations

Agricultural Chemistry, Biosynthesis, Glycobiology +5

Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

Jean‐Roch Mouret, Mercedes Pérez, Magaly Angénieux et al. · Food and Bioprocess Technology · 2013 · 40 citations

Winemaking Fermentations, Food Fermentation, Biochemistry +7

Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling

Maïa Meurillon, Magaly Angénieux, Frédéric Mercier et al. · Food Chemistry · 2020 · 29 citations · Full text

Food Chemistry, Heterocyclic Aromatic Amines, Engineering +9

Effects of pan cooking on micropollutants in meat

Christelle Planche, Jérémy Ratel, Patrick Blinet et al. · Food Chemistry · 2017 · 23 citations

Food Chemistry, Meat Packaging, Food Processing +5