검색결과 : 10건
| No. | Article |
|---|---|
| 1 |
Benchmarking of techniques used to assess the freeze damage in potatoes Jha PK, Vidot K, Xanthakis E, Falourd X, Fontaine J, Jury V, Le-Bail A Journal of Food Engineering, 262, 60, 2019 |
| 2 |
Impact of the baking protocol on the structure of French crepes Guibert-Martin S, Jury V, Bouchet B, Roellens G, Lioret P, Le -Bail A Journal of Food Engineering, 196, 183, 2017 |
| 3 |
Water transfer in bread during staling: Physical phenomena and modelling Monteau JY, Purlis E, Besbes E, Jury V, Le-Bail A Journal of Food Engineering, 211, 95, 2017 |
| 4 |
Bread collapse. Causes of the technological defect and impact of depanning time on bread quality Rzigue A, Monteau JY, Marmi K, Le Bail A, Chevallier S, Reguerre AL, Jury V Journal of Food Engineering, 182, 72, 2016 |
| 5 |
Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling Gally T, Rouaud O, Jury V, Le-Bail A Journal of Food Engineering, 190, 176, 2016 |
| 6 |
Modelling heat and mass transfer in deformable porous media: Application to bread baking Nicolas V, Salagnac P, Glouannec P, Ploteau JP, Jury V, Boillereaux L Journal of Food Engineering, 130, 23, 2014 |
| 7 |
Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography Besbes E, Jury V, Monteau JY, Le Bail A Journal of Food Engineering, 115(3), 415, 2013 |
| 8 |
The effect of moisture content on short infrared absorptivity of bread dough Dessev T, Jury V, Le-Bail A Journal of Food Engineering, 104(4), 571, 2011 |
| 9 |
Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread Le-bail A, Dessev T, Leray D, Lucas T, Mariani S, Mottollese G, Jury V Journal of Food Engineering, 105(2), 379, 2011 |
| 10 |
Energy demand for selected bread making processes: Conventional versus part baked frozen technologies Le-Bail A, Dessev T, Jury V, Zuniga R, Park T, Pitroff M Journal of Food Engineering, 96(4), 510, 2010 |