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Infection bactérienne de grade 4 transmise par transfusion

Transfusion clinique et biologique : journal de la Société française de transfusion sanguine, 2015-09, Vol.22 (4), p.235-235

2015

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Immersion Chilling and Freezing: Phase Change and Mass Transfer in Model Food

Journal of food science, 1996-01, Vol.61 (1), p.127-132

1996

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Immersion chilling and freezing in aqueous refrigerating media : review and future trends

International journal of refrigeration, 1998-09, Vol.21 (6), p.419-429

1998

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Statistique non Paramétrique Asymptotique: Actes des Journées Statistiques, Rouen, France, Juin 1979

Raoult, Jean-Pierre

2006

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Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

Journal of food engineering, 1998-09, Vol.37 (4), p.451-469

1998

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Mass and thermal behaviour of the food surface during immersion freezing

Journal of food engineering, 1999, Vol.41 (1), p.23-32

1999

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Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions

Food science & technology, 1999-09, Vol.32 (6), p.327-332

1999

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Modeling and control of thawing phenomena in solute-impregnated frozen foods

Journal of food engineering, 2000-09, Vol.45 (4), p.209-218

2000

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Transport phenomena in immersion-cooled apples

International journal of food science & technology, 1998-10, Vol.33 (5), p.489-499

1998

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Kinetics of moisture loss and fat absorption during frying for different varieties of plantain

Journal of the science of food and agriculture, 1999-02, Vol.79 (2), p.291-299

1999

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Deep-Fat Frying of Plantain ( Musa paradisiacaL.). II: Experimental Study of Solid/Liquid Phase Contacting Systems

Food science & technology, 1996, Vol.29 (7), p.599-605

1996

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Mass transfer phenomena during osmotic dehydration of apple. I. Fresh plant tissue

International journal of food science & technology, 1994-10, Vol.29 (5), p.531-542

1994

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Recent advances in the osmotic dehydration of foods

Trends in Food Science & Technology, 1994, Vol.5 (8), p.255-260

Raoult-Wack, A.L

1994

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Deep-fat frying of cassava: influence of raw material properties on chip quality

Journal of the science of food and agriculture, 2001-01, Vol.81 (2), p.227-236

2001

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Note : Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration)

Food science and technology international, 1997, Vol.3 (6), p.459-465

1997

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Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

Journal of food engineering, 2002-06, Vol.53 (2), p.161-176

2002

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Mise au point d'un procédé combiné de déshydratation imprégnation par immersion et séchage de bananes (Musa acuminata groupe Cavendish)

Journal of food engineering, 2002-12, Vol.55 (3), p.231-236

2002

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Ethical Issues Related to Food Sector Evolution in Developing Countries: About Sustainability and Equity

Journal of agricultural & environmental ethics, 2002, Vol.15 (3), p.325-334

2002

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Deep-fat Frying of Plantain ( Musa paradisiacaL.). I. Characterization of Control Parameters

Food science & technology, 1996, Vol.29 (5), p.489-497

1996

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Densities and Viscosities of Ternary Systems of NaCl−Sucrose−Water from 283.15 to 303.15 K

Journal of chemical and engineering data, 1997-03, Vol.42 (2), p.266-269

1997

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Modeling of dewatering and impregnation soaking process (osmotic dehydration)

Food research international, 1994, Vol.27 (2), p.207-209

1994

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Normalite asymptotique des processus empiriques tronques et des processus de rang (Cas multidimensionnel melangeant)

Statistique non Paramétrique Asymptotique, 2006, p.19-45

2006

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Estimation de la regression par la methode des k points les plus proches avec noyau : quelques propriétés de convergence ponctuelle

Statistique non Paramétrique Asymptotique, 2006, p.159-175

2006

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Convergence en loi pour la topologie de Skorohod du processus empirique multidimensionnel normalise tronque et semi-corrige (Etude au voisinage de la frontiere inferieure de [0, 1]1+k)

Statistique non Paramétrique Asymptotique, 2006, p.46-85

2006

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Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

European journal of lipid science and technology, 2000-08, Vol.102 (8-9), p.529-538

2000

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Infection bactérienne de grade 4 transmise par transfusion

Immersion Chilling and Freezing: Phase Change and Mass Transfer in Model Food

Immersion chilling and freezing in aqueous refrigerating media : review and future trends

Statistique non Paramétrique Asymptotique: Actes des Journées Statistiques, Rouen, France, Juin 1979

Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

Mass and thermal behaviour of the food surface during immersion freezing

Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions

Modeling and control of thawing phenomena in solute-impregnated frozen foods

Transport phenomena in immersion-cooled apples

Kinetics of moisture loss and fat absorption during frying for different varieties of plantain

Deep-Fat Frying of Plantain ( Musa paradisiacaL.). II: Experimental Study of Solid/Liquid Phase Contacting Systems

Mass transfer phenomena during osmotic dehydration of apple. I. Fresh plant tissue

Recent advances in the osmotic dehydration of foods

Deep-fat frying of cassava: influence of raw material properties on chip quality

Note : Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration)

Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

Mise au point d'un procédé combiné de déshydratation imprégnation par immersion et séchage de bananes (Musa acuminata groupe Cavendish)

Ethical Issues Related to Food Sector Evolution in Developing Countries: About Sustainability and Equity

Deep-fat Frying of Plantain ( Musa paradisiacaL.). I. Characterization of Control Parameters

Densities and Viscosities of Ternary Systems of NaCl−Sucrose−Water from 283.15 to 303.15 K

Modeling of dewatering and impregnation soaking process (osmotic dehydration)

Normalite asymptotique des processus empiriques tronques et des processus de rang (Cas multidimensionnel melangeant)

Estimation de la regression par la methode des k points les plus proches avec noyau : quelques propriétés de convergence ponctuelle

Convergence en loi pour la topologie de Skorohod du processus empirique multidimensionnel normalise tronque et semi-corrige (Etude au voisinage de la frontiere inferieure de [0, 1]1+k)

Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

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