Magaly Angénieux - Concepedia

Author

Magaly Angénieux

Also Known As

Angenieux, Magaly, Angénieux, M., Angénieux, Magali, Angénieux, Magaly, M. Angenieux, M. Angénieux, Magaly Angenieux, Magaly Angénieux

Publications

227

Citations

H-Index

Concepts

All Affiliations

Université de Montpellier Institut National de la Recherche Agronomique Université Clermont Auvergne Centre National de la Recherche Scientifique Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

About

Magaly Angénieux is an author at Université de Montpellier specializing in health sciences, chemical kinetics, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	108
2	Biochemistry	2	2	69
3	Engineering	1	1	29
4	Natural Sciences	1	1	40
5	Pharmacology	1	1	29

Magaly Angénieux

Publications

204

Citations

H-Index

Page 1

	Year	Citations
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, Food Research International Gas–liquid BalancesFood FermentationWine TastingBeverage IndustryFood Processing	2014	56
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, Food Chemistry Agricultural ChemistryBiosynthesisGlycobiologyChardonnay GrapesOak Extract Application	2012	44
Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations Jean‐Roch Mouret, Mercedes Pérez, Magaly Angénieux, Food and Bioprocess Technology Winemaking FermentationsFood FermentationBiochemistryNatural SciencesBiocatalysis	2013	40
Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling Maïa Meurillon, Magaly Angénieux, Frédéric Mercier, Food Chemistry Food ChemistryHeterocyclic Aromatic AminesEngineeringBiochemistryFood Analysis	2020	29
Effects of pan cooking on micropollutants in meat Christelle Planche, Jérémy Ratel, Patrick Blinet, Food Chemistry Food ChemistryMeat PackagingFood ProcessingMeat QualityFood Quality	2017	23
Identification of sulfur components enhancing the anti-Candida effect of Lactobacillus rhamnosus Lcr35 Caroline Dausset, Stéphanie Bornes, Sylvie Miquel, Scientific Reports	2020	12

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