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Elias BOU-MAROUN
65
Documents
Identifiants chercheurs
- eliasbou-maroun
- ResearcherId : Q-4190-2018
- IdRef : 092740529
- 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.
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Lebanese pita extracts with presence of trace elements: hazard assessment47th Meeting of the European Environmental Mutagenesis and Genomics Society (EEMGS), May 2019, Rennes, France. ⟨10.13140/RG.2.2.30583.88489⟩
Poster de conférence
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Extraction d'éléments traces métalliques à partir de pains libanais et évaluation du danger de ces mélangesSFT 2018, 2018, Dijon, France
Poster de conférence
hal-01986057v1
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Metallic contamination of wheat-cultivated soils in the Bekaa flatland of LebanonProceedings of the 14th International Conference on the Biogeochemistry of Trace Elements (ICOBTE), Jul 2017, Zürich, Switzerland
Poster de conférence
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Protein Thermal Denaturation of Beef Muscle: Neutron Imaging and spectroscopiesNeutrons and food, Jul 2014, Paris, France
Poster de conférence
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Molecularly imprinted polymers for the removal of Iprodione from wine : experimental design and synthesis optimizationMIP (Molecularly Imprinted Polymers) 2012, 2012, Paris, France. ⟨10.13140/RG.2.2.19190.45124⟩
Poster de conférence
hal-02529027v1
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Determination of volatiles and sensory profiles in grape juices from Gamay9. 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
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Determination of key aroma compounds of Gin by GC-O and GC-MS16. Forum des jeunes chercheurs, Jun 2010, Besançon, France. 2010
Poster de conférence
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Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human FoodFlavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩
Chapitre d'ouvrage
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Chapter 68 - Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection ProcedureFlavour Science : Proceedings from XIII Weurman Flavour Research Symposium, Elsevier, pp.367-370, 2014, 978-0-12-398549-1
Chapitre d'ouvrage
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Determination of volatiles and sensory profile in grape juices from GamayHofmann, 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
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Sensor and device for detecting an analyte in a liquidFrance, Patent n° : WO2016012682 A1. 2016
Brevet
hal-02526572v1
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Utilisation d'un polymère à Empreintes Moléculaires pour piéger l'iprodione en milieu aqueuxFrance, N° de brevet: WO2015/067908 A1. 2015
Brevet
hal-02528993v1
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L'uB au coeur de la viticulture durable[Rapport de recherche] Université de Bourgogne. 2016, http://recherche.u-bourgogne.fr/l-ub-au-coeur-de-la-viticulture-durable.html
Rapport
hal-01607563v1
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