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Lalatiana Rakotozafy

Extraction and physicochemical characterization of Tenebrio molitor proteins
2016 · C. Azagoh, F. Ducept, et al. · Food Research International · 182
Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs
1998 · Jean‐François Delcros, Lalatiana Rakotozafy, et al. · Cereal Chemistry · 66
Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase
2002 · Rebeca Garcia, Lalatiana Rakotozafy, et al. · Journal of Agricultural and Food Chemistry · 46
The Bread Dough Stability Improving Effect of Pyranose Oxidase from Trametes multicolor and Glucose Oxidase from Aspergillus niger: Unraveling the Molecular Mechanism
2013 · Karolien Decamps, Iris J. Joye, et al. · Journal of Agricultural and Food Chemistry · 31
Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough
1999 · Lalatiana Rakotozafy, Bozena Mackova, et al. · Cereal Chemistry · 28
Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation
2003 · Caroline Vignaud, Lalatiana Rakotozafy, et al. · Journal of Chromatography A · 27
3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development
2015 · Rebeca Garcia, Aline Boussard, et al. · Talanta · 23
Studies on the Glutathione‐Dehydroascorbate Oxidoreductase (EC 1.8.5.1) from Wheat Flour
1997 · Nadia Kaid, Lalatiana Rakotozafy, et al. · Cereal Chemistry · 22
Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing
2006 · Loïc Levavasseur, Lalatiana Rakotozafy, et al. · Journal of the Science of Food and Agriculture · 19
Analysis and Modeling of the Ferulic Acid Oxidation by a Glucose Oxidase−Peroxidase Association. Comparison with a Hexose Oxidase−Peroxidase Association
2004 · Rebeca Garcia, Lalatiana Rakotozafy, et al. · Journal of Agricultural and Food Chemistry · 16
Influences de l'ajout de glucose oxydase et de lipase sur l'évolution de la consistance et de la consommation d'oxygène de la pâte de farine de blé tendre au cours du pétrissage
2000 · Véronique Ameille, Philippe Castello, et al. · Sciences des Aliments · 14
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Anti-Nutritional Factors in Legumes: Reduction Strategies and their Impact - A Review
2025 · Sarra Sammoud, Ichrak Charfi, et al. · Current Nutrition & Food Science · 10
Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus niger
2002 · C. Vignaud, N. Kaid, et al. · Journal of Food Science · 10
Use of chemometric tools to estimate the effects of the addition of yeast, glucose-oxidase, soybean or horse bean flours to wheat flour on biochemical bread dough characteristics
2012 · A. Boussard, C.B.Y. Cordella, et al. · Chemometrics and Intelligent Laboratory Systems · 9
Activity of carbohydrate oxidases as influenced by wheat flour dough components
2015 · L. Degrand, L. Rakotozafy, et al. · Food Chemistry · 5
RSM as a tool for optimizing the formulation of a sorghum-based salted biscuit that can be rotary-molded
2024 · Rakotozafy, Lalatiana, Mensah, A., B., et al. · HAL
Sweet sorghum-based biscuits manufactured in a one health approach
2023 · Rakotozafy, Lalatiana, Manaar, Elmaaz, et al. · HAL
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Les bénéfices de l’utilisation du sorgho en alimentation humaine
2023 · Boukhers, Imane, Rakotozafy, Lalatiana, et al. · HAL
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Comparison of two sorghum flours for use in human food
2021 · Rakotozafy, Lalatiana, Jaafar, Cherine, et al. · HAL
Durum and Common Wheat in Breadmaking: Structural, biochemical, and rheological relationships to quality
2021 · Myers, Janelle, Gillet, Laurent, et al. · HAL
Surface active properties of pea proteins solubilized from pea flour in realistic conditions relevant with baking
2018 · Rakotozafy, Lalatiana, Monnet, Anne-Flore, et al. · HAL
Impacts de 5 ingrédients utilisés en panification étudiés par fluorescence frontale 3D au moyen de plans d'expériences
2018 · Rakotozafy, Lalatiana, Dago-Serry, Amos, et al. · HAL
Spectroscopie de Fluorescence Frontale et Analyse en Composantes Indépendantes : une nouvelle façon de suivre la structuration de la pâte à pain
2016 · Boussard, Aline, Garcia, Rebeca, et al. · HAL
Suivi de la structuration de la pâte à pain grâce au couplage entre spectroscopie de fluorescence frontale et analyse en composantes indépendantes.
2015 · Cordella, Christophe, Garcia, Rebeca, et al. · HAL
Biochemical and functional comparison of the enzymes pyranose and glucose oxidase
2011 · Karolien Decamps, Iris J. Joye, et al.
Works count: 25
Citation count: 508
H-index: 11
I10-index: 13
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