Christian Picq - Concepedia

Author

Christian Picq

Institut de Recherche pour le Développement

Also Known As

C. Picq, C. Saint Picq, Christian Picq, Picq, C.

Publications

Citations

H-Index

Concepts

All Affiliations

Institut de Recherche pour le Développement Université de Montpellier Institut Agro Montpellier Agropolis International Centre National de la Recherche Scientifique et Technologique

About

Christian Picq is an author at Institut de Recherche pour le Développement specializing in nutrition, agricultural economics, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	229
2	Engineering	6	6	501
3	Public Health	5	5	187
4	Medicine	3	3	104
5	Biochemistry	2	2	100

Christian Picq

Publications

825

Citations

H-Index

Page 1

	Year	Citations
Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents Isabelle Lestienne, Christèle Icard‐Vernière, Claire Mouquet‐Rivier, Food Chemistry Food ChemistryNutritionNutrient BioavailabilityEngineeringBotany	2004	259
Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication Fatoumata Hama-Ba, Christèle Icard‐Vernière, Jean‐Pierre Guyot, Journal of Cereal Science NutritionAgricultural ChemistryEngineeringBotanyPearl Millet	2011	99
Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum) Isabelle Lestienne, Marie Buisson, Valérie Lullien‐Pellerin, Food Chemistry EngineeringBotanyAgricultural EconomicsPearl Millet CultivarsAbrasive Decortication	2006	86
Changes in mineral absorption inhibitors consequent to fermentation of <scp>E</scp>thiopian <i>injera</i>: implications for predicted iron bioavailability and bioaccessibility Kaleab Baye, Claire Mouquet‐Rivier, Christèle Icard‐Vernière, International Journal of Food Science & Technology NutritionIron MetabolismFood AnalysisAgricultural EconomicsFood Chemistry	2013	73
Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours Julien Haydersah, Isabelle Chevallier, Isabelle Rochette, Journal of Food Science	2012	47
Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method El Hassane Tou, Claire Mouquet‐Rivier, Christian Picq, LWT Food ChemistryNutritionCo-fermenting MilletFood FermentationNutritional Quality	2007	45
Determining Factors of Lipophilic Micronutrient Bioaccessibility in Several Leafy Vegetables Wichien Sriwichai, Jacques Berger, Christian Picq, Journal of Agricultural and Food Chemistry Food ChemistryNutritionNutrient BioavailabilityCarotenoidLeafy Vegetables	2016	34
Lipid content and fatty acid composition in foods commonly consumed by nursing Congolese women: incidences on their essential fatty acid intakes and breast milk fatty acids G. Rocquelin, S. Tapsoba, F. Mbemba, International Journal of Food Sciences and Nutrition	1998	30
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel Christèle Humblot, Williams Turpin, François Chevalier, International Journal of Food Microbiology BiosynthesisEngineeringFood FermentationBiochemistryIn Vitro Fermentation	2014	27
Iron Contamination during In-Field Milling of Millet and Sorghum Christèle Icard‐Vernière, Fatoumata Hama-Ba, Jean‐Pierre Guyot, Journal of Agricultural and Food Chemistry Food ChemistryNutritionEngineeringEnvironmental EngineeringFood Analysis	2013	20

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