검색결과 : 38건
| No. | Article |
|---|---|
| 1 |
Biaxial extensional viscosity in wheat flour dough during baking Vanin FM, Lucas T, Trystram G, Michon C Journal of Food Engineering, 236, 29, 2018 |
| 2 |
Modeling of bread baking with a new, multi-scale formulation of evaporation-condensation-diffusion and evidence of compression in the outskirts of the crumb Lucas T, Doursat C, Grenier D, Wagner M, Trystram G, Flick D Journal of Food Engineering, 149, 24, 2015 |
| 3 |
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Bassama J, Achir N, Trystram G, Collignan A, Bohuon P Journal of Food Engineering, 149, 204, 2015 |
| 4 |
Influence of the mixing process on surimi seafood paste properties and structure Ducept F, de Broucker T, Soulie JM, Trystram G, Cuvelier G Journal of Food Engineering, 108(4), 557, 2012 |
| 5 |
Modelling of food and food processes Trystram G Journal of Food Engineering, 110(2), 269, 2012 |
| 6 |
Mass transfer dynamics during the acidic marination of turkey meat Goli T, Bohuon P, Ricci J, Trystram G, Collignan A Journal of Food Engineering, 104(1), 161, 2011 |
| 7 |
Ability of some food preservation processes to modify the overall nutritional value of food Achir N, Kindossi J, Bohuon P, Collignan A, Trystram G Journal of Food Engineering, 100(4), 613, 2010 |
| 8 |
Simulation and ability to control the surface thermal history and reactions during deep fat frying Achir N, Vitrac O, Trystram G Chemical Engineering and Processing, 47(11), 1953, 2008 |
| 9 |
On-line assessment of brightness and surface kinetics during coffee roasting Hernandez JA, Heyd B, Trystram G Journal of Food Engineering, 87(3), 314, 2008 |
| 10 |
Prediction of brightness and surface area kinetics during coffee roasting Hernandez JA, Heyd B, Trystram G Journal of Food Engineering, 89(2), 156, 2008 |