Publications by authors named "Alexandre Leca"

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Insights into the mechanisms involved in the evolution of the structural and physicochemical properties of tomato during air drying - A study combining MRI, unilateral NMR and conventional techniques.
Maja Musse, Amidou Traore, Alexandre Leca, Marc Lahaye, Clémentine Lorho

Food Res Int· July 2025

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Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems.
Sylvie Bureau, Alexandre Leca, Barbara Gouble, Caroline Garcia, Witold Danelski

Food Chem· March 2025

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Does hydration of 'Deglet Nour' date palm fruits improve their quality and help to reduce waste?
Sarra Cherif, Alexandre Leca, Sylvie Bureau, Jameleddine Ben Abda, Carine Le Bourvellec

Food Chem· November 2024

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Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree.
Miarka Sinkora, Anne-Laure Fanciullino, Nadia Bertin, Robert Giovinazzo, François Zuber, Alexandre Leca

Food Res Int· August 2024

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Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy.
Weijie Lan, Benoit Jaillais, Songchao Chen, Catherine M G C Renard, Alexandre Leca

Food Chem· October 2022

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Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.
Tiffany Antoine, Stéphane Georgé, Alexandre Leca, Charles Desmarchelier, Charlotte Halimi

Food Chem· February 2022

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Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.
Weijie Lan, Catherine M G C Renard, Benoit Jaillais, Alexandra Buergy, Alexandre Leca

Food Chem· September 2021

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Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment.
Alexandre Leca, Sylvie Clerjon, Jean-Marie Bonny, Catherine Renard, Amidou Sissou Traoré

Data Brief· June 2021

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Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy?
Weijie Lan, Catherine M G C Renard, Benoit Jaillais, Alexandre Leca, Sylvie Bureau

Food Chem· November 2020

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A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.
Weijie Lan, Benoit Jaillais, Alexandre Leca, Catherine M G C Renard, Sylvie Bureau

Food Chem· April 2020

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