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Variable hydration of small carbohydrates for predicting equilibrium properties in diluted and concentrated solutions

Food chemistry, 2006-06, Vol.96 (3), p.387-401

2006

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A decision support system to control the aeration of sponge finger batters

Food control, 2006, Vol.17 (7), p.585-596

2006

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Conversion of radiant light energy in photobioreactors

AIChE journal, 1994-06, Vol.40 (6), p.1055-1066

1994

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Determination of the reaction yield during biotransformation of the volatile and chemically unstable compound beta-ionone by Aspergillus niger

Biotechnology progress, 1999, Vol.15 (4), p.697-705

1999

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Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Journal of food engineering, 2006-05, Vol.74 (2), p.198-210

2006

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Estimation of physical properties of foamed foods using energy dissipation in scraped-surface heat exchangers

Journal of food engineering, 1995, Vol.26 (1), p.45-56

1995

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Foaming process analysis for a stirred column with a narrow annular region

Chemical engineering science, 1998-09, Vol.53 (17), p.3157-3160

1998

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Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits

Journal of food engineering, 2007-04, Vol.79 (3), p.1020-1032

2007

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Water Solubility, Vapor Pressure, and Activity Coefficients of Terpenes and Terpenoids

Journal of chemical and engineering data, 1999-01, Vol.44 (1), p.56-62

1999

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Behavior of spores of Penicillium roquefortii during fed-batch bioconversion of octanoic acid into 2-heptanone

Biotechnology and bioengineering, 1994-09, Vol.44 (6), p.699-709

1994

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Mechanical aspects of gas dispersion in continuous foaming food processes using scraped surface heat exchangers

Journal of food engineering, 1994, Vol.23 (2), p.213-223

1994

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Growth and sporulation behaviour of Penicillium roquefortii in solid substrate fermentation : effect of the hydric parameters of the medium

Applied microbiology and biotechnology, 1992-11, Vol.38 (2), p.183-187

1992

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Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans

Applied microbiology and biotechnology, 1997-05, Vol.47 (5), p.489-495

1997

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Estimation of equilibrium properties in meat preservation processes by a group-contribution method

Sciences des aliments, 2003-01, Vol.23 (1), p.146-149

2003

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Selection of mould strains from the surface flora of French saucissons and study of their biocatalytic behaviour

Sciences des aliments, 2003-01, Vol.23 (1), p.150-153

2003

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How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control

Food research international, 2007-01, Vol.40 (5), p.585-602

2007

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Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell

Meat science, 1988, Vol.24 (1), p.11-20

1988

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Recycling efficiencies of C,H,O,N,S, and P elements in a biological life support system based on micro-organisms and higher plants

Advances in space research, 2003, Vol.31 (1), p.195-199

2003

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Mass exchange in an experimental new-generation life support system model based on biological regeneration of environment

Advances in space research, 2003, Vol.31 (7), p.1711-1720

2003

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Performance of Scraped Surface Heat Exchangers in Foaming Food Processes

Food science & technology, 1993-01, Vol.26 (6), p.538-543

1993

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Component flows and interactions in agar gels predicted by linear irreversible thermodynamics

Journal of food science, 1992-03, Vol.57 (2), p.449-453

1992

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A consistent set of formation properties of nucleic acid compounds

Thermochimica acta, 2002-05, Vol.387 (1), p.1-15

2002

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A consistent set of formation properties of nucleic acid compounds

Thermochimica acta, 2001-07, Vol.375 (1-2), p.93-107

2001

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A consistent set of formation properties of nucleic acid compounds: Nucleosides, nucleotides and nucleotide-phosphates in aqueous solution

Thermochimica acta, 2002-05, Vol.387 (1), p.1-15

2002

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A consistent set of formation properties of nucleic acid compounds: Purines and pyrimidines in the solid state and in aqueous solution

Thermochimica acta, 2001-07, Vol.375 (1), p.93-107

2001

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Variable hydration of small carbohydrates for predicting equilibrium properties in diluted and concentrated solutions

A decision support system to control the aeration of sponge finger batters

Conversion of radiant light energy in photobioreactors

Determination of the reaction yield during biotransformation of the volatile and chemically unstable compound beta-ionone by Aspergillus niger

Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Estimation of physical properties of foamed foods using energy dissipation in scraped-surface heat exchangers

Foaming process analysis for a stirred column with a narrow annular region

Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits

Water Solubility, Vapor Pressure, and Activity Coefficients of Terpenes and Terpenoids

Behavior of spores of Penicillium roquefortii during fed-batch bioconversion of octanoic acid into 2-heptanone

Mechanical aspects of gas dispersion in continuous foaming food processes using scraped surface heat exchangers

Growth and sporulation behaviour of Penicillium roquefortii in solid substrate fermentation : effect of the hydric parameters of the medium

Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans

Estimation of equilibrium properties in meat preservation processes by a group-contribution method

Selection of mould strains from the surface flora of French saucissons and study of their biocatalytic behaviour

How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control

Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell

Recycling efficiencies of C,H,O,N,S, and P elements in a biological life support system based on micro-organisms and higher plants

Mass exchange in an experimental new-generation life support system model based on biological regeneration of environment

Performance of Scraped Surface Heat Exchangers in Foaming Food Processes

Component flows and interactions in agar gels predicted by linear irreversible thermodynamics

A consistent set of formation properties of nucleic acid compounds

A consistent set of formation properties of nucleic acid compounds

A consistent set of formation properties of nucleic acid compounds: Nucleosides, nucleotides and nucleotide-phosphates in aqueous solution

A consistent set of formation properties of nucleic acid compounds: Purines and pyrimidines in the solid state and in aqueous solution

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