| 1 |
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits
Edoura-Gaena RB, Allais I, Trystram G, Gros JB
Journal of Food Engineering, 79(3), 1020, 2007 |
| 2 |
Modelling the operator know-how to control sensory quality in traditional processes
Allais I, Perrot N, Curt C, Trystram G
Journal of Food Engineering, 83(2), 156, 2007 |
| 3 |
Modelling cooling kinetics of a stack of spheres during mist chilling
Allais I, Alvarez G, Flick D
Journal of Food Engineering, 72(2), 197, 2006 |
| 4 |
Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter
Allais I, Edoura-Gaena RB, Gros JB, Trystram G
Journal of Food Engineering, 74(2), 198, 2006 |
| 5 |
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy - Relation with density, color and texture
Allais I, Edoura-Gaena RB, Dufour E
Journal of Food Engineering, 77(4), 896, 2006 |
| 6 |
Optimisation of the meat emulsification process using at-line human evaluations and the Simplex method
Curt C, Allais I, Perrot N, Leblanc V, Trystram G
Journal of Food Engineering, 64(1), 33, 2004 |
| 7 |
Analysis of heat transfer during mist chilling of a packed bed of spheres simulating foodstuffs
Allais I, Alvarez G
Journal of Food Engineering, 49(1), 37, 2001 |
