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Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor

International dairy journal, 2012, Vol.22 (1), p.66-72

2012

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Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage

Food research international, 2010-05, Vol.43 (4), p.1180-1186

2010

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Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven

Food research international, 2004, Vol.37 (10), p.1031-1039

2004

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Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel

Journal of food engineering, 2000-05, Vol.44 (2), p.97-107

2000

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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Journal of food engineering, 2006-09, Vol.76 (1), p.53-62

2006

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Assessment of water diffusivity in gelatine gel from moisture profiles. II. Data processing adapted to material shrinkage

Journal of food engineering, 2005-05, Vol.68 (2), p.221-231

2005

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Assessment of water diffusivity in gelatine gel from moisture profiles. I––Non-destructive measurement of 1D moisture profiles during drying from 2D nuclear magnetic resonance images

Journal of food engineering, 2005-05, Vol.68 (2), p.209-219

2005

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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions

Journal of food engineering, 2006-09, Vol.76 (1), p.63-69

2006

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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants

Food chemistry, 2013-05, Vol.138 (1), p.581-589

2013

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Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4

International journal of heat and mass transfer, 1995, Vol.38 (10), p.1735-1749

1995

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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants

Food chemistry, 2013-06, Vol.138 (4), p.2283-2290

2013

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La viande du futur sera-t-elle produite in vitro ?

INRAE Productions Animales, 2013-08, Vol.26 (4), p.363-374

2013

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Moisture and Salt Transfers During Constant Temperature Drying of Gelatin Gels: Effects of Composition and of Water Flux Intensity

Chemical engineering research & design, 2003-10, Vol.81 (9), p.1113-1122

2003

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Heat and mass transfer coefficients at the surface of a pork hindquarter

Journal of food engineering, 1997, Vol.32 (2), p.225-240

1997

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Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — I. The model and its sensitivity to certain parameters

Journal of food engineering, 1996, Vol.28 (1), p.55-84

1996

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Computational fluid dynamics prediction and validation of gas circulation in a cheese-ripening room

International dairy journal, 2006-08, Vol.16 (8), p.920-930

2006

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Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products

Journal of food engineering, 1997, Vol.34 (3), p.243-258

1997

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A new experimental method for measuring and visualising air flow in large food plants

Journal of food engineering, 1998, Vol.36 (1), p.31-49

1998

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Water transfer analysis in pork meat supported by NMR imaging

Meat science, 2004-05, Vol.67 (1), p.169-178

2004

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Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method — III. Calculations versus measurements on pork carcass hindquarters

Journal of food engineering, 1996, Vol.29 (1), p.39-62

1996

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Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — II. Calculations versus measurements on wet plaster cylinders and cast

Journal of food engineering, 1996, Vol.28 (1), p.85-107

1996

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Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range

Food science & technology, 2007-01, Vol.40 (10), p.1798-1807

2007

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Heat and mass transfer in chilling and storage of meat

Journal of food engineering, 1990, Vol.12 (2), p.95-115

1990

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Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Journal of food engineering, 2006-07, Vol.75 (1), p.59-70

2006

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Estimation of moisture diffusivity in gelatin–starch gels using time-dependent concentration–distance curves at constant temperature

Food chemistry, 2003, Vol.82 (1), p.139-149

2003

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Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor

Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage

Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven

Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Assessment of water diffusivity in gelatine gel from moisture profiles. II. Data processing adapted to material shrinkage

Assessment of water diffusivity in gelatine gel from moisture profiles. I––Non-destructive measurement of 1D moisture profiles during drying from 2D nuclear magnetic resonance images

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants

Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants

La viande du futur sera-t-elle produite in vitro ?

Moisture and Salt Transfers During Constant Temperature Drying of Gelatin Gels: Effects of Composition and of Water Flux Intensity

Heat and mass transfer coefficients at the surface of a pork hindquarter

Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — I. The model and its sensitivity to certain parameters

Computational fluid dynamics prediction and validation of gas circulation in a cheese-ripening room

Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products

A new experimental method for measuring and visualising air flow in large food plants

Water transfer analysis in pork meat supported by NMR imaging

Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method — III. Calculations versus measurements on pork carcass hindquarters

Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — II. Calculations versus measurements on wet plaster cylinders and cast

Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range

Heat and mass transfer in chilling and storage of meat

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Estimation of moisture diffusivity in gelatin–starch gels using time-dependent concentration–distance curves at constant temperature

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