Mady Cissé

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Mady Cissé, Fabrice Vaillant, Óscar Acosta et al. · Journal of Agricultural and Food Chemistry · 2009 · 179 citations

Agriculture, Biochemistry, Food Science +11

Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.)

Mady Cissé, Fabrice Vaillant, Dominique Pallet et al. · Food Research International · 2011 · 167 citations

Engineering, Biochemistry, Chemical Engineering +14

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

Mady Cissé, Philippe Bohuon, Falillou Sambe et al. · Journal of Food Engineering · 2011 · 156 citations

Pharmacy, Biochemistry, Food Science +8

Clarification and concentration of melon juice using membrane processes

Fabrice Vaillant, Mady Cissé, Marco Chaverri et al. · Innovative Food Science & Emerging Technologies · 2005 · 149 citations

Agriculture, Food Science, Food Processing +10

Changing Social Norms: the Importance of “Organized Diffusion” for Scaling Up Community Health Promotion and Women Empowerment Interventions

Beniamino Cislaghi, Elaine K. Denny, Mady Cissé et al. · Prevention Science · 2019 · 124 citations · Full text

Social Sciences, Community Health, Health Promotion +13