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Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion model

Food & function, 2018-12, Vol.9 (12), p.6455-6469

2018

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Toward the design of functional foods and biobased products by 3D printing: A review

Trends in Food Science & Technology, 2019-04, Vol.86, p.188-198

2019

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Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Foods, 2023-03, Vol.12 (7), p.1375

2023

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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 Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

Food and bioprocess technology, 2015-10, Vol.8 (10), p.2109-2122

2015

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Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

Foods, 2022-02, Vol.11 (3), p.458

2022

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Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Foods, 2021-11, Vol.10 (11), p.2802

2021

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Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

Heliyon, 2022-11, Vol.8 (11), p.e11245-e11245, Article e11245

2022

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The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure

Foods, 2023-05, Vol.12 (10), p.1957

2023

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Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Trends in Food Science & Technology, 2021-10, Vol.116, p.870-883

2021

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Computational fluid dynamics (CFD) modelling of local mean age of air distribution in forced-ventilation food plants

Journal of food engineering, 2009, Vol.90 (1), p.90-103

2009

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Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

Food chemistry, 2015-01, Vol.166, p.522-530

2015

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Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process

Journal of food engineering, 2018-02, Vol.218, p.69-79

2018

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Impact of water content and bloom index on gelatin glycation

Food hydrocolloids, 2023-12, Vol.145, p.109096, Article 109096

2023

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Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

Journal of food engineering, 2015-12, Vol.166, p.377-383

2015

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Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

Meat science, 2012-10, Vol.92 (2), p.84-88

2012

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Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

Food chemistry, 2014-05, Vol.151, p.7-14

2014

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Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances

Trends in food science & technology, 2008-09, Vol.19 (9), p.472-481

Mirade, Pierre-Sylvain

2008

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Quantifying energy savings during cheese ripening after implementation of sequential air ventilation in an industrial cheesemaking plant

Energy (Oxford), 2012-10, Vol.46 (1), p.248-258

2012

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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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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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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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Assessment of airflow patterns inside six industrial beef carcass chillers

International journal of food science & technology, 2001-06, Vol.36 (5), p.463-475

2001

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Improvement of ventilation homogeneity in an industrial batch-type carcass chiller by CFD investigation

Food research international, 2006-01, Vol.39 (8), p.871-881

2006

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Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking

Journal of food engineering, 2018-12, Vol.238, p.44-53

2018

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Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion model

Toward the design of functional foods and biobased products by 3D printing: A review

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

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

Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Computational fluid dynamics (CFD) modelling of local mean age of air distribution in forced-ventilation food plants

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process

Impact of water content and bloom index on gelatin glycation

Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances

Quantifying energy savings during cheese ripening after implementation of sequential air ventilation in an industrial cheesemaking plant

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

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

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

Assessment of airflow patterns inside six industrial beef carcass chillers

Improvement of ventilation homogeneity in an industrial batch-type carcass chiller by CFD investigation

Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking

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