Alexandre Leca

Avignon, 84914, France

Last Updated: 09/26/2026

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Found 11 publications

MRI, unilateral NMR, macro-vision histology, texture and biochemical dataset for studying the tomato during air drying.

MRI, unilateral NMR, macro-vision histology, texture and biochemical dataset for studying the tomato during air drying.

Journal: Data in brief
Published: November 28, 2025

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.

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.

Journal: Food research international (Ottawa, Ont.)
Published: January 13, 2025

Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems.

Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems.

Journal: Food chemistry
Published: May 24, 2024

Does hydration of 'Deglet Nour' date palm fruits improve their quality and help to reduce waste?

Does hydration of 'Deglet Nour' date palm fruits improve their quality and help to reduce waste?

Journal: Food chemistry
Published: April 02, 2024

Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree.

Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree.

Journal: Food research international (Ottawa, Ont.)
Published: January 11, 2024

Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy.

Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy.

Journal: Food chemistry
Published: August 06, 2021

Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment.

Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment.

Journal: Data in brief
Published: February 25, 2021

Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

Journal: Food chemistry
Published: February 18, 2021

Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.

Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.

Journal: Food chemistry
Published: December 16, 2020

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?

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?

Journal: Food chemistry
Published: February 18, 2020

A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.

A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.

Journal: Food chemistry
Published: May 23, 2019
Showing 1-11 of 11

Last Updated: 09/26/2026