Isabelle Rochette - Concepedia

Concepedia

Author

Isabelle Rochette

Institut de Recherche pour le Développement

Also Known As

I. Rochette, Isabelle Rochette, Rochette, Isabelle

27

Publications

1.1K

Citations

19

H-Index

46

Concepts

All Affiliations

Institut de Recherche pour le Développement Université de Montpellier Institut Agro Montpellier Centre National de la Recherche Scientifique et Technologique Centre de Coopération Internationale en Recherche Agronomique pour le Développement

IR

About

Isabelle Rochette is an author at Institut de Recherche pour le Développement specializing in health sciences, food chemistry, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	686
2	Engineering	7	7	330
3	Public Health	5	5	274
4	Medicine	3	3	162
5	Natural Sciences	1	1	72

Isabelle Rochette

×

21

Publications

1.1K

Citations

19

H-Index

	Year	Citations
Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children Thuy Thi Thanh Nguyen, Gérard Loiseau, Christèle Icard‐Vernière, Food Chemistry NutritionFood FermentationProcess CombinationsRice/soybean SlurriesLactic Acid Bacteria	2005	93
Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso El Hassane Tou, Jean‐Pierre Guyot, Claire Mouquet‐Rivier, International Journal of Food Microbiology Food ChemistryEngineeringFood FermentationPearl MilletEnvironmental Engineering	2005	83
Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food Pascale Talamond, Sylvie Doulbeau, Isabelle Rochette, Journal of Chromatography A Food ChemistryConductivity DetectionBiochemistrySeparation ScienceMedicine	2000	83
Relative Contribution of Phytates, Fibers, and Tannins to Low Iron and Zinc<i>in Vitro</i>Solubility in Pearl Millet (<i>Pennisetum glaucum</i>) Flour and Grain Fractions Isabelle Lestienne, Bertrand Caporiccio, Pierre Besançon, Journal of Agricultural and Food Chemistry NutritionLow IronBotanyFood AnalysisAgricultural Economics	2005	72
The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios Isabelle Lestienne, Claire Mouquet‐Rivier, Christèle Icard‐Vernière, International Journal of Food Science & Technology Food ChemistrySoybean SeedsGround MilletNutrient BioavailabilityEngineering	2005	71
Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso Claire Mouquet‐Rivier, Christèle Icard‐Vernière, Jean‐Pierre Guyot, International Journal of Food Sciences and Nutrition	2008	69
Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility Valérie Greffeuille, Adéchola Pierre Polycarpe Kayodé, Christèle Icard‐Vernière, Food Chemistry Food ChemistryAgricultural ChemistryNutrient BioavailabilityIron MetabolismEnvironmental Engineering	2010	66
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera Kaleab Baye, Claire Mouquet‐Rivier, Christèle Icard‐Vernière, Food Chemistry Food ChemistryFlour Blend CompositionBioenergyFood FermentationFermentation Kinetics	2012	65
Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes Sondos Njoumi, Marie Josèphe Amiot, Isabelle Rochette, International Journal of Food Sciences and Nutrition NutritionFood AnalysisGlycobiologyAgricultural EconomicsPolysaccharide	2019	63
Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children Laurencia Toulsoumdé Songré-Ouattara, Claire Mouquet‐Rivier, Christèle Humblot, Journal of Food Science NutritionEngineeringFood FermentationLactic Acid BacteriaAgricultural Economics	2010	59

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