T. Desrosiers

Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays)

Jeanne Ejigui, Laurent Savoie, Johanne Marin . et al. · Journal of Biological Sciences · 2005 · 55 citations

Nutrition, Crop Production, Bioenergy +10

Excretion of volatile nitrosamines in a rural population in relation to food and drinking water consumption

Patrick Levallois, Pierre Ayotte, J.M.S. van Maanen et al. · Food and Chemical Toxicology · 2000 · 52 citations

Nutrition, Rural Population, Drinking Water Consumption +5

Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

Jeanne Ejigui, Laurent Savoie, Johanne Marin . et al. · Journal of Biological Sciences · 2005 · 43 citations · Full text

Red Peanuts, Nutrition, Nutrient Bioavailability +7

Estimation of lysine damage in heated whey proteins by furosine determinations in conjunction with the digestion cell technique

T. Desrosiers, Laurent Savoie, Gino Bergeron et al. · Journal of Agricultural and Food Chemistry · 1989 · 38 citations

Nutrition, Food Analysis, Altmetric Attention Score +21

SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE

Carole Paradis, F. Castaigne, T. Desrosiers et al. · Journal of Food Quality · 1996 · 33 citations · Full text

Nutrition, Shelf Life, Carotenoid +15