J.C. Cheftel - Concepedia

Author

J.C. Cheftel

Also Known As

J. C. CHEFTEL, J. C. Cheftel, J. Claude Cheftel, J.-C Cheftel, J.C. CHEFTEL, J.C. Cheftel, J.Claude Cheftel, Jean C. Cheftel, Jean Claude Cheftel

Publications

5.9K

Citations

H-Index

Concepts

All Affiliations

Université de Montpellier Institut de Technologie Alimentaire Centre de Biologie Structurale

About

J.C. Cheftel is an author at Université de Montpellier specializing in health sciences, food engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	23	2.5K
2	Engineering	17	18	1.7K
3	Medicine	13	13	1.9K
4	Public Health	6	6	1.3K
5	Natural Sciences	5	5	467

J.C. Cheftel

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Review : High-pressure, microbial inactivation and food preservation J.C. Cheftel Food Science and Technology International Microbial InactivationHigh Hydrostatic PressureMicrobial PhysiologyEnzyme InactivationFood Preservation	1995	719
Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate Kazuko Shimada, J.C. Cheftel Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreProtein RefoldingProtein Purification	1989	348
Nutritional effects of extrusion-cooking J.C. Cheftel Food Chemistry NutritionFood CompositionFood QualityNutritional EffectsFood Engineering	1986	310
New protein texturization processes by extrusion cooking at high moisture levels J.C. Cheftel, Masahiko Kitagawa, Claire Queguiner Food Reviews International Single Extruder PassEngineeringMechanical EngineeringHigh Moisture LevelsTwin‐screw Extruder	1992	261
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation Maryse Thiébaud, Eliane Dumay, J. P. Guiraud, International Dairy Journal High-pressure HomogenisationMicrobial InactivationAnimal NutritionAnimal ScienceBiochemical Engineering	2003	236
High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose Eliane Dumay, Monica T. Kalichevsky, J.C. Cheftel Journal of Agricultural and Food Chemistry High Hydrostatic PressureEngineeringFood AnalysisAltmetric Attention ScorePolysaccharide	1994	205
Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate Kazuko Shimada, J.C. Cheftel Journal of Agricultural and Food Chemistry EngineeringHeat-induced GelsFood AnalysisAltmetric Attention ScoreProtein Refolding	1988	198
Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate Kazuko Shimada, J.C. Cheftel Journal of Agricultural and Food Chemistry Food AnalysisFood BiophysicsAltmetric Attention ScoreProtein RefoldingFood Chemistry	1988	158
Food and nutrition labelling in the European Union J.C. Cheftel Food Chemistry NutritionFood SystemsPublic Health NutritionEuropean UnionFood Labels	2005	144
High Pressure Promotes β-Lactoglobulin Aggregation through SH/S−S Interchange Reactions S. Funtenberger, Eliane Dumay, J.C. Cheftel Journal of Agricultural and Food Chemistry Protein ChemistryHydrostatic PressureBiochemistryProtein FoldingNatural Sciences	1997	137

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