VISCOSITE DES SOLUTIONS DE SACCHAROSE, GLUCOSE ET FRUCTOSE.MATHLOUTHI M.1977; CAH. E.N.S.B.A.N.A.; FR.; DA. 1977; NO 1; PP. 50-52; BIBL. 17 REF.Article

Le sucre amorphe: structure, obtention et importance dans les produits alimentaires = Amorphous sugar: structure, method of preparation and imporatnce in food productsMATHLOUTHI, M.Industries alimentaires et agricoles. 1995, Vol 112, Num 7-8, pp 499-505, issn 0019-9311Article

Food packaging and preservation. Theory and practice = L'emballage et la conservation des produits alimentaires. Théorie et pratiqueMATHLOUTHI, M.1986, 402 p., isbn 0-85334-413-2Book

Relationship between the structure and the properties of carbohydrates in aqueous solutions : solute-solvent interactions and the sweetness of D-fructose, D-glucose and sucrose in solution = Corrélations entre la structure et les propriétés des glucides en solutions aqueuses : intéraction soluté-solvant et saveur sucrée du D-fructose, du D-glucose et du saccharose en solutionMATHLOUTHI, M.Food chemistry. 1984, Vol 13, Num 1, pp 1-16, issn 0308-8146Article

CONTRIBUTION TO THE STUDY OF GAS RELEASE DURING THE MATURATION OF A FRENCH EMMENTAL CHEESESEUVRE AM; MATHLOUTHI M.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 5; PP. 258-262; BIBL. 36 REF.Article

Aspects physico-chimiques de la saveur sucrée : le saccharose édulcorant idéal = Physicochemical aspects of sweet flavour: sucrose, a standard sweetenerMATHLOUTHI, M.Industries alimentaires et agricoles. 1994, Vol 111, Num 7-8, pp 402-410, issn 0019-9311Conference Paper

MATURATION DES FROMAGES A PATE PRESSEE CUITE DE TYPE EMMENTALKASPRZYK P; MICHEL JF; SEUVRE AM et al.1983; ; FRA; PARIS : APRIA; DA. 1983; PP. 1-140; 143 P.; BIBL. 176 REF.Conference Proceedings

F.T.-I.R. and Laser-Raman spectra of D-ribose and 2-deoxy-D-erythro-pentose («2»deoxy-D-ribose»)MATHLOUTHI, M; SEUVRE, A. M.Carbohydrate research. 1983, Vol 122, Num 1, pp 31-47, issn 0008-6215Article

Caking of sucrose crystals : Effect of water content and crystal sizeROGE, B; MATHLOUTHI, M.Zuckerindustrie. 2000, Vol 125, Num 5, pp 336-340, issn 0344-8657Article

Water vapour sorption hysteresis and the shelf life of industrial sponge-cakeGUINOT, P; MATHLOUTHI, M.Acta alimentaria (Budapest). 1990, Vol 19, Num 4, pp 337-346, issn 0139-3006, 10 p.Article

WATER VAPOR SORPTION OF GRUYERE CHEESEMATHLOUTHI M; CONRY M; JAILLANT G et al.1980; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 5; PP. 264-268; BIBL. 29 REF.Article

Thermodynamic activity of water and sucrose and the stability of crystalline sugar = Thermodynamische Aktivität von Wasser und Saccharose und die Stabilität von KristallzuckerBRESSAN, C; MATHLOUTHI, M.Zuckerindustrie. 1994, Vol 119, Num 8, pp 652-658, issn 0344-8657Article

Influence de la présence de certaines impuretés issues de sirop de betteraves stocké, sur la cristallisation et la qualité des cristaux de saccharose : Spécial Sucres = Effect of some impurities from stored beet syrups on crystallization and quality of sucrose crystalsCOSMEUR, A; MATHLOUTHI, M.Industries alimentaires et agricoles. 1999, Vol 116, Num 7-8, pp 19-28, issn 0019-9311Conference Paper

Structure du saccharose et qualité des enrobages et des dragées = Structure of sucrose and quality of coatings and drageesMATHLOUTHI, M; GOGUELET, B.Industries alimentaires et agricoles. 1998, Vol 115, Num 7-8, pp 37-44, issn 0019-9311Article

Physicochemical properties of sweeteners in artificial saliva and determination of a hydrophobicity scale for some sweetenersHUTTEAU, F; MATHLOUTHI, M.Food chemistry. 1998, Vol 63, Num 2, pp 199-206, issn 0308-8146Article

Efficacité et tolérance de la contraception par implants sous-cutanés. Etude de 80 cas = Efficiency and tolerance of contraceptive subcutaneous implants. Review of 80 casesMATHLOUTHI, M; BOUKHRIS, M. M.Maghreb médical. 1993, Num 274, pp 23-26, issn 0330-258XArticle

Sweet-bitter interactions and the solution properties of chlorinated sugarsMATHLOUTHI, M; HUTTEAU, F.Food chemistry. 1999, Vol 64, Num 1, pp 77-82, issn 0308-8146Article

Instron measurement of sponge cake firmness : effect of additives and storage conditionsGUINOT, P; MATHLOUTHI, M.Journal of the science of food and agriculture. 1991, Vol 54, Num 3, pp 413-420, issn 0022-5142Article

Contribution à l'étude des propriétés Physico-chimiques, Fonctionnelles et Nutritionnelles de quelques Fibres alimentaires = Contribution to Study Physico-chimical, Functional and Nutritional Properties of some Dietary FibersKsiri, Said; Mathlouthi, M.1995, 156 p.Thesis

Surface active and foaming macromolecules extracted from sugarbeetBELHAMRI, R; AGUIE-BEGUIN, V; DOUILLARD, R et al.Zuckerindustrie. 2003, Vol 128, Num 3, pp 166-170, issn 0344-8657, 5 p.Article

Water vapour sorption isotherms and the caking of food powdersMATHLOUTHI, M; ROGE, B.Food chemistry. 2003, Vol 82, Num 1, pp 61-71, issn 0308-8146, 11 p.Conference Paper

Modelling of water vapour adsorption on foods products by a statistical physics treatment using the grand canonical ensembleKNANI, S; KHALFAOUI, M; HACHICHA, M. A et al.Food chemistry. 2012, Vol 132, Num 4, pp 1686-1692, issn 0308-8146, 7 p.Conference Paper

Solutions properties and solute-solvent interactions in ternary sugar-salt-water solutionsSEUVRE, A. M; MATHLOUTHI, M.Food chemistry. 2010, Vol 122, Num 2, pp 455-461, issn 0308-8146, 7 p.Conference Paper

DS-OCDMA Encoders/Decoders Synthesis Using Fiber Bragg GratingsMATHLOUTHI, M; MENIF, M; LEPERSC, C et al.Proceedings of SPIE, the International Society for Optical Engineering. 2007, pp 67963L.1-67963L.9, issn 0277-786X, isbn 978-0-8194-6962-5Conference Paper

Determination of some organic acids and inorganic anions in beet sugar by ionic HPLCMAGNE, V; MATHLOUTHI, M; ROBILLAND, B et al.Food chemistry. 1998, Vol 61, Num 4, pp 449-453, issn 0308-8146Article