E-LIB Suche - Ergebnisse für: Kondjoyan, Alain

1

Predicting the Oxidative Degradation of Raw Beef Meat durin..:

Kondjoyan, Alain ; Sicard, Jason ; Cucci, Paolo...
Foods. 11 (2022) 8 - p. 1139 , 2022

Link: https://doi.org/10.3390/..

2

Impact of Combining Tumbling and Sous-Vide Cooking Processe..:

N'Gatta, Konan Charles Aimeric ; Kondjoyan, Alain ; Favier, Raphael...
Processes. 10 (2022) 6 - p. 1229 , 2022

Link: https://doi.org/10.3390/..

3

Impact of Tumbling Process on the Toughness and Structure o..:

N'Gatta, Konan Charles Aimeric ; Kondjoyan, Alain ; Favier, Raphael...
Foods. 10 (2021) 11 - p. 2802 , 2021

Link: https://doi.org/10.3390/..

4

Mathematical modelling of food hydrolysis during in vitro d..:

Le Feunteun, Steven ; Verkempinck, Sarah ; Floury, Juliane...
Trends in Food Science & Technology. 116 (2021) - p. 870-883 , 2021

Link: https://doi.org/10.1016/..

5

The Impact of Cooking of Beef on the Supply of Heme and Non..:

Gandemer, Gille ; Scislowski, Valérie ; Portanguen, Stéphane.
Food and Nutrition Sciences. 11 (2020) 7 - p. 629-648 , 2020

Link: https://doi.org/10.4236/..

6

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/..

7

Simulation of the gastric digestion of proteins of meat bol..:

Sicard, Jason ; Mirade, Pierre-Sylvain ; Portanguen, Stéphane..
Food & Function. 9 (2018) 12 - p. 6455-6469 , 2018

Link: https://doi.org/10.1039/..

8

Food chains; the cradle for scientific ideas and the target..:

Abecassis, Joel ; Cuq, Bernard ; Escudier, Jean-Louis...
Innovative Food Science & Emerging Technologies. 46 (2018) - p. 7-17 , 2018

Link: https://doi.org/10.1016/..

9

Monitoring of thermal changes in meat by synchronous fluore..:

Sahar, Amna ; Rahman, Ubaid ur ; Kondjoyan, Alain..
Journal of Food Engineering. 168 (2016) - p. 160-165 , 2016

Link: https://doi.org/10.1016/..

10

Relation between crust development and heterocyclic aromati..:

Kondjoyan, Alain ; Chevolleau, Sylvie ; Portanguen, Stéphane...
Food Chemistry. 213 (2016) - p. 641-646 , 2016

Link: https://doi.org/10.1016/..

11

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/..

12

Analysis of the juice and water losses in salted and unsalt..:

Bombrun, Laure ; Gatellier, Philippe ; Portanguen, Stéphane.
Meat Science. 99 (2015) - p. 113-122 , 2015

Link: https://doi.org/10.1016/..

13

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/..

14

Modelling the Maillard reaction during the cooking of a mod..:

Bertrand, Emmanuel ; Meyer, Xuân-Mi ; Machado-Maturana, Elizabeth..
Food Chemistry. 184 (2015) - p. 229-237 , 2015

Link: https://doi.org/10.1016/..

15

Estimation of surface temperature and thermal load in short..:

Skåra, Torstein ; Stormo, Svein Kristian ; Skipnes, Dagbjørn...
Journal of Food Engineering. 120 (2014) - p. 75-80 , 2014

Link: https://doi.org/10.1016/..