Linda Virginie Raymond

Statistics

Publications

Citations

271

H-Index

Active since

2011

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Lilongwe University of Agriculture and Natural Resources

Shanghai Institute of Technology

Linda Virginie Raymond is an author at State Key Laboratory of Food Science and Technology specializing in food science, agriculture, and maillard reaction flavor.

Publications per year

2011–2014

Publications

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Karangwa Eric, Linda Virginie Raymond, Meigui Huang et al. · Food Research International · 2013 · 117 citations

Agriculture, Biochemistry, Food Science +16

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

Karangwa Eric, Linda Virginie Raymond, Shabbar Abbas et al. · Food Research International · 2014 · 89 citations

Agriculture, Biochemistry, Food Science +10

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

Eric Karangwa, Xiaoming Zhang, Nicole Murekatete et al. · European Food Research and Technology · 2014 · 48 citations

Agriculture, Food Science, Food Chemistry +8

Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

Eric Karangwa, Khizar Hayat, Ling Rao et al. · Food and Bioprocess Technology · 2011 · 17 citations

Agriculture, Food Science, Food Processing +12

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