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Elias BOU-MAROUN

3
Documents
Identifiants chercheurs
  • IdHAL eliasbou-maroun
  • ResearcherId : Q-4190-2018
  • IdRef : 092740529
  • ORCID 0000-0003-0208-858X
  • Google Scholar : https://scholar.google.fr/citations?user=FGRK5lYAAAAJ&hl=fr&oi=ao
  • ResearcherId : http://www.researcherid.com/rid/Q-4190-2018

Présentation

Elias Bou-Maroun is Associate Professor at Institut Agro Dijon. Elias works at the research department of Food and Wine Science and Technology (UMR PAM, UMR 1517), Physical Chemistry of Food and Wine team. Elias does research mainly in the field of materials chemistry (molecularly imprinted polymers and functional polymers) and analytical chemistry applied to food.

Publications

samuel-lubbers
Image document

Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentation

 Amel Hedhili , Samuel Lubbers , Elias Bou-Maroun , Francine Griffon , Babatope Ebenezer Akinyemi
South African Journal of Botany, 2021, 138, pp.406-414. ⟨10.1016/j.sajb.2021.01.017⟩
Article dans une revue hal-03187745v1

Determination of volatiles and sensory profiles in grape juices from Gamay

 Samuel Lubbers , Elias Bou-Maroun , Christophe Martin , Bertrand Chatelet
9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium
Poster de conférence hal-02756015v1

Determination of volatiles and sensory profile in grape juices from Gamay

 Samuel Lubbers , Elias Bou-Maroun , Christophe Martin , Bertrand Chatelet
Hofmann, Thomas Meyerhof, Wolfgang Schieberle, Peter. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.374-381, 2010, 978-3-938896-38-9
Chapitre d'ouvrage hal-00709926v1