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Marc Le Maguer

Observed names: M Le Maguer, M. LE MAGUER, M. Le Maguer, M. Maguer, MARC LE MAGUER, MARC MAGUER
OpenAlex ID: A5020749019
Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing
2000 · John Shi, Marc Le Maguer · Critical Reviews in Food Science and Nutrition · 769
Functional foods : biochemical & processing aspects
1998 · John Shi, G. Mazza, et al. · 385
Food engineering and process applications
1986 · Marc Le Maguer, P. Jelen · 329
Lycopene degradation and isomerization in tomato dehydration
1999 · John Shi, Marc Le Maguer, et al. · Food Research International · 319
Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions
1996 · Shri K. Sharma, Marc Le Maguer · Food Research International · 196
Lycopene in tomatoes and tomato pulp fractions
1996 · Shafaly Sharma, Marc Le Maguer · Italian Journal of Food Science · 193
Osmotic Dehydration of Foods: Mass Transfer and Modeling Aspects
2002 · John Shi, Marc Le Maguer · Food Reviews International · 128
Kinetics of Lycopene Degradation in Tomato Puree by Heat and Light Irradiation
2003 · JOHN SHI, MARC LE MAGUER, et al. · Journal of Food Process Engineering · 115
Simultaneous Water and Solute Transport in Shrinking Media - Part 1
1991 · Anne-Lucie Raoult-Wack, Stéphane Guilbert, et al. · Drying Technology · 103
Mathematical modelling and simulation of mass transfer in osmotic dehydration processes. Part I: Conceptual and mathematical models
1996 · Zhiming Yao, Marc Le Maguer · Journal of Food Engineering · 91
Hydrocolloid/Milk Gel Formation and Properties
1992 · S.Y. XU, D.W. STANLEY, et al. · Journal of Food Science · 84
Osmotically-induced mass transfer in plant storage tissues: A mathematical model. Part I
1989 · Christian J. Toupin, Michèle Marcotte, et al. · Journal of Food Engineering · 84
Mass transfer in cellular tissues. Part I: The mathematical model
1991 · Michèle Marcotte, Christian J. Toupin, et al. · Journal of Food Engineering · 75
Application of osmotic treatment in tomato processing—effect of skin treatments on mass transfer in osmotic dehydration of tomatoes
1997 · John X. Shi, Marc Le Maguer, et al. · Food Research International · 57
MASS TRANSFER IN PLANT MATERIALS IN CONTACT WITH AQUEOUS SOLUTIONS of ETHANOL and SODIUM CHLORIDE: EQUILIBRIUM DATA
1989 · R. N. BISWAL, M. LE MAGUER · Journal of Food Process Engineering · 57
Lycopene from Tomatoes
2002 · Marc Le Maguer, John Shi, et al. · Functional foods & nutraceuticals series · 39
Molecular characterization, physico-chemical and functional properties of tomato fruit pectin
1997 · Shri K. Sharma, Albert Liptay, et al. · Food Research International · 38
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Mathematical modelling and simulation of mass transfer in osmotic dehydration processes. Part III: Parametric study
1997 · Zhiming Yao, Marc Le Maguer · Journal of Food Engineering · 37
Mass transfer in cellular tissues. Part II: Computer simulations vs experimental data
1992 · Michele Marcotte, Marc Le Maguer · Journal of Food Engineering · 37
Osmotically-induced mass transfer in plant storage tissues: A mathematical model. Part II
1989 · Christian J. Toupin, Marc Le Maguer · Journal of Food Engineering · 35
REPARTITION of WATER IN PLANT TISSUES SUBJECTED to OSMOTIC PROCESSES
1991 · MICHELE MARCOTTE, MARC LE MAGUER · Journal of Food Process Engineering · 34
Purification and characterization of the physicochemical properties of the albumin fraction from the seeds of Amaranthus hypochondriacus
1994 · Massimo F. Marcone, Frances K. Niekamp, et al. · Food Chemistry · 33
Osmotic Dehydration: An Analysis of Fluxes and Shrinkage in Cellular Structure
1996 · Z. Yao, M. Le Maguer · Transactions of the ASAE · 26
MASS TRANSFER KINETICS of OSMOTIC DEHYDRATION of MUSHROOMS
1992 · DAVID C. YANG, MARC MAGUER · Journal of Food Processing and Preservation · 22
Densities and Viscosities of Ternary Systems of NaCl−Sucrose−Water from 283.15 to 303.15 K
1997 · P. Bohuon, M. Le Maguer, et al. · Journal of Chemical & Engineering Data · 21
Works count: 63
Citation count: 3,559
H-index: 23
I10-index: 36
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