Christian Cruz

Fatty Acid Content and Some Flavor Compound Release in Two Strains of<i>Agaricus bisporus</i>, According to Three Stages of Development

Christian Cruz, Catherine Nöel-Suberville, Michel Montury · Journal of Agricultural and Food Chemistry · 1997 · 33 citations

Biology, Food Chemistry, Three Stages +15

Correlation between Fatty Acid Content and Aromatic Compound Release in Fresh Blewit (<i>Lepista nuda</i>)

Catherine Nöel-Suberville, Christian Cruz, Jacques Guinberteau et al. · Journal of Agricultural and Food Chemistry · 1996 · 29 citations

High pressure and pasteurization effect on duck foie gras

A. El Moueffak, Christian Cruz, M. Antoine et al. · International Journal of Food Science & Technology · 1995 · 29 citations

High Hydrostatic Pressure, Food Packaging, Food Preservation +21

Preservation of fatty duck liver by high pressure treatment

Christian Cruz, A. El Moueffak, M. Antoine et al. · International Journal of Food Science & Technology · 2003 · 12 citations