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Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

Food science & technology, 2013-06, Vol.52 (1), p.49-59

2013

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Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

Food and bioprocess technology, 2013-10, Vol.6 (10), p.2904-2915

2013

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Modelling of moisture and salt transport in gelatine gels during drying at constant temperature

Journal of food engineering, 2007-08, Vol.81 (4), p.657-671

2007

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Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

Applied thermal engineering, 2014, Vol.62 (2), p.758-765

2014

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Aconitic acid recovery from sugar-cane stillage: From the modeling of the anion-exchange step to the conception of a novel combined process

Separation science and technology, 2021-07, Vol.56 (10), p.1752-1768

2021

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Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

Food control, 2017-03, Vol.73, p.1466-1473

2017

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Continuous measurement of contact heat flux during minced meat grilling

Journal of food engineering, 2019-02, Vol.242, p.163-171

2019

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Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

Food microbiology, 2015-10, Vol.51, p.192-205

2015

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Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

Journal of food engineering, 2015-02, Vol.146, p.99-106

2015

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Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

Journal of food engineering, 2011-05, Vol.104 (1), p.96-104

2011

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Effective moisture diffusivity modelling versus food structure and hygroscopicity

Food Chemistry, 2008, Vol.106 (4), p.1428-1437

2008

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Modeling permeation of volatile organic molecules through reverse osmosis spiral-wound membranes

Journal of membrane science, 2009-03, Vol.330 (1), p.40-50

2009

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Oxydative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatments, under controlled conditions

Food science & technology, 2013, Vol.52, p.49-59

2013

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Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters

Food research international, 2007-05, Vol.40 (4), p.461-469

2007

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Moisture diffusivity and transfer modelling in dry biscuit

Journal of food engineering, 2004-09, Vol.64 (1), p.81-87

2004

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Predicting moisture transfer and shelf-life of multidomain food products

Journal of food engineering, 2008-05, Vol.86 (1), p.74-83

2008

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Structural and Chemical Modifications of Short Dough During Baking

Journal of cereal science, 2002-01, Vol.35 (1), p.1-10

2002

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Predicting colour kinetics during cracker baking

Journal of food engineering, 1998, Vol.35 (3), p.351-368

1998

Volltextzugriff (PDF)

Corrigendum to “Modelling of moisture and salt transport in gelatine gels during drying at constant temperature” [J. Food Eng. 81 (2007) 657–671]

Journal of food engineering, 2008-07, Vol.87 (2), p.301-301

2008

Volltextzugriff (PDF)

Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters: Physical properties VII - Food structure and functionality

Food research international, 2007, Vol.40 (4), p.461-469

2007

Volltextzugriff (PDF)

MRI study of bread baking: experimental device and MRI signal analysis

International journal of food science & technology, 2008-06, Vol.43 (6), p.1129-1139

2008

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Enhancement of protein structure-forming properties in liquid foams by spray drying

Dairy science & technology, 2008, Vol.88 (1), p.65-80

2008

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Impact of Lipid Phase on Water Transfer in Food

Drying technology, 2007-02, Vol.25 (2), p.341-348

2007

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Validation of a method of determination of apparent diffusivity versus composition in solids

Drying technology, 2005-12, Vol.23 (12), p.2313-2335

2005

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Complete Decalcification of Saline Effluent by Associating a Carboxylic Resin with a Chelating Resin

Separation science and technology, 2006-02, Vol.41 (2), p.359-377

2006

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Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

Modelling of moisture and salt transport in gelatine gels during drying at constant temperature

Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

Aconitic acid recovery from sugar-cane stillage: From the modeling of the anion-exchange step to the conception of a novel combined process

Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

Continuous measurement of contact heat flux during minced meat grilling

Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

Effective moisture diffusivity modelling versus food structure and hygroscopicity

Modeling permeation of volatile organic molecules through reverse osmosis spiral-wound membranes

Oxydative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatments, under controlled conditions

Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters

Moisture diffusivity and transfer modelling in dry biscuit

Predicting moisture transfer and shelf-life of multidomain food products

Structural and Chemical Modifications of Short Dough During Baking

Predicting colour kinetics during cracker baking

Corrigendum to “Modelling of moisture and salt transport in gelatine gels during drying at constant temperature” [J. Food Eng. 81 (2007) 657–671]

Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters: Physical properties VII - Food structure and functionality

MRI study of bread baking: experimental device and MRI signal analysis

Enhancement of protein structure-forming properties in liquid foams by spray drying

Impact of Lipid Phase on Water Transfer in Food

Validation of a method of determination of apparent diffusivity versus composition in solids

Complete Decalcification of Saline Effluent by Associating a Carboxylic Resin with a Chelating Resin

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