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Anja Rakotondramavo
Anja Rakotondramavo
Centre national de la recherche scientifique
Chemistry
protein oxidation
Enzyme
Biochemistry
Raw meat
4
Papers
20
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Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes
2019
Heliyon
Anja Rakotondramavo
Lucie Ribourg
Anne Meynier
Claire Guyon
Marie de Lamballerie
Laurence Pottier
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Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments
2019
Hélène Simonin
Stéphane André
Stéphane Chaillou
Vanessa Jury
Marie de Lamballerie
Jean-Luc Martin
Chloe Modugno
Gaelle Petit
Marie-France Pilet
Laurence Pottier
Anja Rakotondramavo
Mihanta Ramaroson
Véronique Zuliani
Jean-Marie Perrier-Cornet
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Procédé innovant de stabilisation du jambon cuit combinant hautes pressions et biopréservation
2019
Anja Rakotondramavo
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Ham processing: effects of tumbling, cooking and high pressure on proteins
2019
European Food Research and Technology
Anja Rakotondramavo
Hanitra Rabesona
Christian Brou
Marie de Lamballerie
Laurence Pottier
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Citations (14)
1