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Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models

Meat science, 2015-01, Vol.99, p.113-122

2015

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Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Food chemistry, 2009-06, Vol.114 (3), p.1074-1078

2009

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Modelling the Maillard reaction during the cooking of a model cheese

Food chemistry, 2015-10, Vol.184, p.229-237

2015

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The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

Food and nutrition sciences, 2020, Vol.11 (7), p.629-648

2020

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Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath — Effect of sample dimensions and prior freezing and ageing

Meat science, 2011-07, Vol.88 (3), p.338-346

2011

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Towards models for the prediction of beef meat quality during cooking

Meat science, 2014-07, Vol.97 (3), p.323-331

2014

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Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment

Journal of food engineering, 2016-02, Vol.170, p.83-91

2016

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Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Meat science, 2010-07, Vol.85 (3), p.453-460

2010

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Characterization of Simultaneous Heat and Mass Transfer Phenomena for Water Vapour Condensation on a Solid Surface in an Abiotic Environment—Application to Bioprocesses

Applied biochemistry and biotechnology, 2012-07, Vol.167 (5), p.1132-1143

2012

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In Situ Imaging Highlights Local Structural Changes during Heating: The Case of Meat

Journal of agricultural and food chemistry, 2012-05, Vol.60 (18), p.4678-4687

2012

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Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat

Processes, 2022-06, Vol.10 (6), p.1229

2022

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Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

International journal of food microbiology, 2013, Vol.162 (3), p.346-352

2013

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Characterization of Simultaneous Heat and Mass Transfer Phenomena for Water Vapour Condensation on a Solid Surface in an Abiotic Environment—Application to Bioprocesses: New Horizons in Biotechnology

Applied biochemistry and biotechnology, 2012, Vol.167 (5), p.1132-1143

2012

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Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows

Meat science, 2012-10, Vol.92 (2), p.107-114

2012

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Oil uptake by beef during pan frying: Impact on fatty acid composition

Meat science, 2012-05, Vol.91 (1), p.79-87

2012

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Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

Journal of food science, 2009-11, Vol.74 (9), p.E534-E539

2009

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Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

European food research & technology, 2010, Vol.231 (5), p.803-812

2010

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Toward Quantitative CFD Prediction of Contaminant Particle Deposition against Surfaces in Large Forced-Ventilation Food Plants

Aerosol science and technology, 2010-01, Vol.44 (1), p.10-28

2010

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Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins

International journal of food microbiology, 2008-09, Vol.127 (1), p.155-161

2008

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Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Journal of food engineering, 2009-05, Vol.92 (2), p.208-216

2009

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Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

Food chemistry, 2010-12, Vol.123 (3), p.659-668

2010

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Estimating the efficacy of mild heating processes taking into account microbial non-linearities: A case study on the thermisation of a food simulant

Food control, 2011, Vol.22 (1), p.137-142

2011

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Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

Food chemistry, 2010-03, Vol.119 (1), p.19-26

2010

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Combined effect of steam and lactic acid treatments for inactivating #Campylobacter jejuni# inoculated on chicken skin

World's poultry science journal, 2011, Vol.67, p.51-52

2011

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Decontamination of chicken skin surfaces inoculated with Listeria innocua, Salmonella enteritidis and Campylobacter jejuni by contact with a concentrated lactic acid solution

British poultry science, 2009-05, Vol.50 (3), p.307-317

2009

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Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Modelling the Maillard reaction during the cooking of a model cheese

The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath — Effect of sample dimensions and prior freezing and ageing

Towards models for the prediction of beef meat quality during cooking

Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Characterization of Simultaneous Heat and Mass Transfer Phenomena for Water Vapour Condensation on a Solid Surface in an Abiotic Environment—Application to Bioprocesses

In Situ Imaging Highlights Local Structural Changes during Heating: The Case of Meat

Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat

Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

Characterization of Simultaneous Heat and Mass Transfer Phenomena for Water Vapour Condensation on a Solid Surface in an Abiotic Environment—Application to Bioprocesses: New Horizons in Biotechnology

Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows

Oil uptake by beef during pan frying: Impact on fatty acid composition

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

Toward Quantitative CFD Prediction of Contaminant Particle Deposition against Surfaces in Large Forced-Ventilation Food Plants

Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins

Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

Estimating the efficacy of mild heating processes taking into account microbial non-linearities: A case study on the thermisation of a food simulant

Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

Combined effect of steam and lactic acid treatments for inactivating #Campylobacter jejuni# inoculated on chicken skin

Decontamination of chicken skin surfaces inoculated with Listeria innocua, Salmonella enteritidis and Campylobacter jejuni by contact with a concentrated lactic acid solution

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