Anne Gschaedler

Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages

Javier Arrizón, Sandrine Morel, Anne Gschaedler et al. · Food Chemistry · 2010 · 155 citations

Agriculture, Food Science, Plant Sciences +13

Optimization of astaxanthin production by Phaffia rhodozyma through factorial design and response surface methodology

Jesús Ramı́rez, Humberto Gutiérrez Pulido, Anne Gschaedler · Journal of Biotechnology · 2001 · 139 citations

Life Sciences, Biochemistry, Biotechnology +11

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

Marycarmen Utrilla-Vázquez, Jacobo Rodríguez-Campos, Carlos Hugo Avendaño-Arrazate et al. · Food Research International · 2019 · 95 citations

Agriculture, Food Science, Plant Sciences +17

Hydrolysis of fructans from Agave tequilana Weber var. azul during the cooking step in a traditional tequila elaboration process

Etienne Waleckx, Anne Gschaedler, Benoît Colonna-Ceccaldi et al. · Food Chemistry · 2007 · 83 citations

Agriculture, Food Science, Food Processing +2

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

A. Verdugo Valdez, Luis Eduardo Segura-García, Manuel R. Kirchmayr et al. · Antonie van Leeuwenhoek · 2011 · 71 citations

Agriculture, Food Science, Microbiology +16