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Sabine Schorr-Galindo

Researcher at University of La Réunion

Publications -  46
Citations -  1674

Sabine Schorr-Galindo is an academic researcher from University of La Réunion. The author has contributed to research in topics: Ochratoxin A & Aspergillus ochraceus. The author has an hindex of 17, co-authored 45 publications receiving 1346 citations. Previous affiliations of Sabine Schorr-Galindo include Centre de coopération internationale en recherche agronomique pour le développement & University of Montpellier.

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Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction

F. Donot, +4 more
- 15 Jan 2012 - 
TL;DR: Exopolysaccharides produced by microorganisms represent an industrially untapped market and the basic understanding of microbial EPSs needs to be improved.
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Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

Sophie Guillot, +6 more
- 01 May 2006 - 
TL;DR: In this article, the characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace-solid phase microextraction (HS-SPME).
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Impact of “ecological” post-harvest processing on the volatile fraction of coffee beans: I. Green coffee

Oscar Gonzalez-Rios, +6 more
- 01 May 2007 - 
TL;DR: In this paper, the authors compared green coffees produced by three variants of the wet process and a new “ecological” process using combined headspace solid-phase microextraction/gas chromatography-mass spectroscopy (HS-SPME/GC-MS) and headspace liquid phase micro-extraction and gas chromatography -olfactometry.
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OTA-producing fungi in foodstuffs: A review

S. Amézqueta, +5 more
- 01 Aug 2012 - 
TL;DR: The state-of-the-art and the requirements in OTA control are summarized, which include the prevalence in foodstuffs and the number of strains able to produce OTA.
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Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee

Oscar Gonzalez-Rios, +6 more
- 01 May 2007 - 
TL;DR: In this paper, the results confirmed the importance of microbial mucilage removal under water and tallied with the results of our previous study on green coffee, and provided coffee producers and roasters with an insight into the volatile composition of roasted coffee depending on the post-harvest process used and degree of roasting applied.