CONTRIBUTION A L'ETUDE PHYSICO-CHIMIQUE COMPARATIVE DU D-FRUCTOSE, DU D-GLUCOSE ET DU SACCHAROSE EN SOLUTION AQUEUSEMATHLOUTHI MOHAMED.1980; ; FRA; DA. 1980; 177 P.; 30 CM; BIBL. DISSEM.; TH.: SCI. PHYS./DIJON/1980Thesis

Cluster composition of liquid water derived from laser-Raman spectra and molecular simulation dataSTARZAK, Maciei; MATHLOUTHI, Mohamed.Food chemistry. 2003, Vol 82, Num 1, pp 3-22, issn 0308-8146, 20 p.Conference Paper

Formation of amorphous sugar in the syrup film - a key factor in modelling of industrial sugar dryingSTARZAK, Maciej; MATHLOUTHI, Mohamed.Food chemistry. 2010, Vol 122, Num 2, pp 394-409, issn 0308-8146, 16 p.Conference Paper

Temperature dependence of water activity in aqueous solutions of sucroseSTARZAK, Maciej; MATHLOUTHI, Mohamed.Food chemistry. 2006, Vol 96, Num 3, pp 346-370, issn 0308-8146, 25 p.Conference Paper

5th Conference on Water in FoodISENGARD, Heinz-Dieter; MATHLOUTHI, Mohamed.Food chemistry. 2010, Vol 122, Num 2, issn 0308-8146, 85 p.Conference Proceedings

7th International Conference on Water in FoodISENGARD, Heinz-Dieter; MATHLOUTHI, Mohamed.Food chemistry. 2014, Vol 144, issn 0308-8146, 90 p.Conference Proceedings

Special Issue: 4th International Workshop on Water in FoodsISENGARD, Heinz-Dieter; MATHLOUTHI, Mohamed.Food chemistry. 2008, Vol 106, Num 4, issn 0308-8146, 180 p.Conference Proceedings

Water content, water activity and water structure: three approaches to water/food interactions - application to the storage stability of crystalline sugar in siloMATHLOUTHI, Mohamed; ROGE, Barbara.Zuckerindustrie. 2001, Vol 126, Num 11, pp 880-884, issn 0344-8657Article

Caking of white crystalline sugarROGE, Barbara; MATHLOUTHI, Mohamed.International sugar journal. 2003, Vol 105, Num 1251, pp 128-136, issn 0020-8841, 8 p.Article

Eurofood's Water - Water Structure, Water Activity and Water Determination in FoodsMATHLOUTHI, Mohamed; ISENGARD, H.-D.Food chemistry. 2003, Vol 82, Num 1, issn 0308-8146, 173 p.Conference Proceedings

Contribution à l'étude de l'influence de quelques polysaccharides sur la cristallisation du saccharose = Contribution to the study of some polysaccharides influence on the sucrose crystallisationPautrat, Corinne; Mathlouthi, Mohamed.1997, 155 p.Thesis

CONTRIBUTION A L'ETUDE DES CRITERES DE QUALITE DES ADDITIFS ET AIDES TECHNOLOGIQUES UTILISES DANS LE PROCEDE D'ELABORATION DU VIN DE CHAMPAGNE = CONTRIBUTION OF STUDY OF ADDITIVES AND AIDS QUALITY CRITERION USING IN CHAMPAGNE WINE ELABORATION PROCESSMagne, Valérie; Mathlouthi, Mohamed.1997, 212 p.Thesis

CONTRIBUTION A L'ETUDE PHYSICO-CHIMIQUE DU MECANISME DE CHIMIORECEPTION DE LA SAVEUR SUCREE = CONTRIBUTION TO THE PHYSICOCHEMICAL STUDY OF THE MECHANISTIC UNDERSTANDING OF THE SWEETNESS RESPONSEHutteau, Frederique; Mathlouthi, Mohamed.1998, 220 p.Thesis

Contribution à l'étude physico-chimique de la perception de la saveur sucrée: rôle de la structure de l'eau = Contribution to the physico-chemical study of sweetness perception: role of water structureSerghat, Samira; Mathlouthi, Mohamed.1993, 250 p.Thesis

Effect of conformation and water interactions of sucrose, maltitol, mannitol and xylitol on their metastable zone width and ease of nucleationBENSOUISSI, Abdelfattah; ROGE, Barbara; MATHLOUTHI, Mohamed et al.Food chemistry. 2010, Vol 122, Num 2, pp 443-446, issn 0308-8146, 4 p.Conference Paper

Relationships between hydration number, water activity and density of aqueous sugar solutionsGHARSALLAOUI, Adem; ROGE, Barbara; GENOTELLE, Jean et al.Food chemistry. 2008, Vol 106, Num 4, pp 1443-1453, issn 0308-8146, 11 p.Conference Paper

Role of water in the polymorphic transitions of small carbohydratesMATHLOUTHI, Mohamed; BENMESSAOUD, Ghazi; ROGE, Barbara et al.Food chemistry. 2012, Vol 132, Num 4, pp 1630-1637, issn 0308-8146, 8 p.Conference Paper

Study of batch maltitol (4-O-α-D-glucopyranosyl-D-glucitol) crystallization by cooling and water evaporationGHARSALLAOUI, Adem; ROGE, Barbara; MATHLOUTHI, Mohamed et al.Journal of crystal growth. 2010, Vol 312, Num 21, pp 3183-3190, issn 0022-0248, 8 p.Article

The influence of conductivity on the Karl Fischer titrationGRÜNKE, S.Food chemistry. 2003, Vol 82, Num 1, pp 99-105, issn 0308-8146, 7 p.Conference Paper

Qualité de la semence, contrôle de l'ensemencement et de la qualité des cristaux de sucre : SucresROGE, Barbara; MATHLOUTHI, Mohamed; AHARI, Djamchid et al.Industries alimentaires et agricoles. 2005, Vol 122, Num 7-8, pp 25-30, issn 0019-9311, 6 p.Article

Control of the water content of dairy products: definition of limits, consideration of process variation, official use of autocontrol dataGLAESER, Hermann.Food chemistry. 2003, Vol 82, Num 1, pp 121-124, issn 0308-8146, 4 p.Conference Paper

Water determination : Scientific and economic dimensionsISENGARD, Heinz-Dieter.Food chemistry. 2008, Vol 106, Num 4, pp 1393-1398, issn 0308-8146, 6 p.Conference Paper

Optimization of sugarcane bagasse conversion by hydrothermal treatment for the recovery of xyloseBOUSSARSAR, Houda; ROGE, Barbara; MATHLOUTHI, Mohamed et al.Bioresource technology. 2009, Vol 100, Num 24, pp 6537-6542, issn 0960-8524, 6 p.Article

Analysis of water in food by near infrared spectroscopyBÜNING-PFAUE, Hans.Food chemistry. 2003, Vol 82, Num 1, pp 107-115, issn 0308-8146, 9 p.Conference Paper

Carbonation monitoring of beverage in a laboratory scale unit with on-line measurement of dissolved CO₂DESCOINS, Charles; MATHLOUTHI, Mohamed; LE MOUAL, Michel et al.Food chemistry. 2006, Vol 95, Num 4, pp 541-553, issn 0308-8146, 13 p.Article