Magalie Weber

Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement

France

Research Interests

Explore related searches

Professors in France Professors in Food Science Food Science professors in France

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (13)

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (5)

VALERIE MICARD

Université de Montpellier

FRANCE

View details

RABESONA Hanitra

Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement

FRANCE

View details

Guillaume Cabanac

Professeur des universités – Full Professor

Université Toulouse III - Paul Sabatier

FRANCE

View details

Matthew Lange

CEO and Chief Science Officer

International Center for Food Ontology Operability Data and Semantics (IC-FOODS)

UNITED STATES

View details

Fleur Mougin

Full professor of computer sciences

University of Bordeaux

FRANCE

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Magalie Weber

Research Interests

Explore related searches

Contact this professor

Articles (13)

OBO Foundry food ontology interconnectivity

Dynamic Retrieval Augmented Generation of Ontologies using Artificial Intelligence (DRAGON-AI)

Crop diversity used in branded products with focus on legume species worldwide

Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat

PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering

PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering

First steps towards FAIRization of product-focused sensory data

First steps towards FAIRization of product-focused sensory data

Walnut<i> (Juglans</i><i> regia</i> L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

Food process ontology requirements

Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

Establishing a Common Nutritional Vocabulary - From Food Production to Diet

Collaborators (5)

VALERIE MICARD

RABESONA Hanitra

Guillaume Cabanac

Matthew Lange

Fleur Mougin

Make your next move.