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Daudin, Jean-Dominique
154  Ergebnisse:
Personensuche X
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1

Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mim..:

Oueslati, Khaled ; Promeyrat, Aurélie ; Gatellier, Philippe..
Journal of Agricultural and Food Chemistry.  66 (2018)  23 - p. 5892-5900 , 2018
Link: https://doi.org/10.1021/..
 
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2

Development of a multi-physical finite element-based model ..:

Harkouss, Rami ; Chevarin, Cyril ; Daudin, Jean-Dominique..
Journal of Food Engineering.  218 (2018)  - p. 69-79 , 2018
Link: https://doi.org/10.1016/..
 
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3

Design of a new laboratory tumbling simulator for chunked m..:

Daudin, Jean-Dominique ; Sharedeh, Diaa ; Favier, Raphael...
Journal of Food Engineering.  170 (2016)  - p. 83-91 , 2016
Link: https://doi.org/10.1016/..
 
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4

Analysis of salt penetration enhancement in meat tissue by ..:

Sharedeh, Diaa ; Mirade, Pierre-Sylvain ; Venien, Annie.
Journal of Food Engineering.  166 (2015)  - p. 377-383 , 2015
Link: https://doi.org/10.1016/..
 
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5

Effects of pH and NaCl levels in a beef marinade on physico..:

Sharedeh, Diaa ; Gatellier, Philippe ; Astruc, Thierry.
Meat Science.  110 (2015)  - p. 24-31 , 2015
Link: https://doi.org/10.1016/..
 
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6

Modelling of pepsin digestibility of myofibrillar proteins ..:

Kondjoyan, Alain ; Daudin, Jean-Dominique ; Santé-Lhoutellier, Véronique
Food Chemistry.  172 (2015)  - p. 265-271 , 2015
Link: https://doi.org/10.1016/..
 
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7

Modelling the distribution of aw, pH and ions in marinated ..:

Lebert, André ; Daudin, Jean-Dominique
Meat Science.  97 (2014)  3 - p. 347-357 , 2014
Link: https://doi.org/10.1016/..
 
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8

Cooking Temperature Is a Key Determinant of in Vitro Meat P..:

Bax, Marie-Laure ; Aubry, Laurent ; Ferreira, Claude...
Journal of Agricultural and Food Chemistry.  60 (2012)  10 - p. 2569-2576 , 2012
Link: https://doi.org/10.1021/..
 
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9

Kinetics of Polyphenol Losses During Soaking and Drying of ..:

Devic, Emilie ; Guyot, Sylvain ; Daudin, Jean-Dominique.
Food and Bioprocess Technology.  3 (2010)  6 - p. 867-877 , 2010
Link: https://doi.org/10.1007/..
 
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10

Effect of Temperature and Cultivar on Polyphenol Retention ..:

Devic, Emilie ; Guyot, Sylvain ; Daudin, Jean-Dominique.
Journal of Agricultural and Food Chemistry.  58 (2009)  1 - p. 606-614 , 2009
Link: https://doi.org/10.1021/..
 
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11

Development of an approximate empirical-CFD model estimatin..:

Page, Jean-François Le ; Chevarin, Cyril ; Kondjoyan, Alain..
Journal of Food Engineering.  92 (2009)  2 - p. 208-216 , 2009
Link: https://doi.org/10.1016/..
 
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12

Corrigendum to "Modelling of moisture and salt transport in..:

Broyart, Bertrand ; Boudhrioua, Nourhéne ; Bonazzi, Catherine.
Journal of Food Engineering.  87 (2008)  2 - p. 301 , 2008
Link: https://doi.org/10.1016/..
 
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13

Modeling incidence of lipid and sodium chloride contents on..:

Rougier, Tania ; Bonazzi, Catherine ; Daudin, Jean-Dominique
LWT - Food Science and Technology.  40 (2007)  10 - p. 1798-1807 , 2007
Link: https://doi.org/10.1016/..
 
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14

Computational fluid dynamics prediction and validation of g..:

Mirade, Pierre-Sylvain ; Daudin, Jean-Dominique
International Dairy Journal.  16 (2006)  8 - p. 920-930 , 2006
Link: https://doi.org/10.1016/..
 
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15

Assessment of bacterial growth on the surface of meat under..:

Lebert, Isabelle ; Baucour, Philippe ; Lebert, André.
Journal of Food Engineering.  68 (2005)  1 - p. 89-98 , 2005
Link: https://doi.org/10.1016/..
 
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