Perspectives d'utilisation et d'adaptation de technologies solaires en milieu rural libanais = Prospects of the utilization and adaptation of solar technologies in Lebanese rural mediumALLAF, K.Séchage solaire et développement rural. Rencontre internationale. 1. 1984, pp 9-15Conference Paper

DECOMPOSITION THERMIQUE DES PHOSPHATES. II. LE PHOSPHATE D'ALUMINIUM AL PO₄ALLAF K; ROUANET A.1982; REV. INT. HAUTES TEMP. REFRACT.; ISSN 0035-3434; FRA; DA. 1982; VOL. 19; NO 2; PP. 89-99; ABS. ENG; BIBL. 8 REF.Article

New process for texturizing partially dehydrated biological products using Controlled Sudden Decompression to the vacuum: Application on potatoesLOUKA, N; ALLAF, K.Journal of food science. 2002, Vol 67, Num 8, pp 3033-3038, issn 0022-1147, 6 p.Article

Etude de l'effet de la teneur en eau sur des produits solides fragiles par analyse du rayonnement acoustique = Study of the effect of moisture content on brittle solid products by acoustical emission analysisAL CHAKRA, W; ALLAF, K.Sciences des aliments. 1996, Vol 16, Num 6, pp 555-571, issn 0240-8813Article

Study of the effect of hydrothermal process conditions on pasta qualityMAACHE-REZZOUG, Z; ALLAF, K.Journal of cereal science (Print). 2005, Vol 41, Num 3, pp 267-275, issn 0733-5210, 9 p.Article

Expansion ratio and color improvement of dried vegetables texturized by a new process Controlled Sudden Decompression to the vacuum: Application to potatoes, carrots and onionsLOUKA, N; ALLAF, K.Journal of food engineering. 2004, Vol 65, Num 2, pp 233-243, issn 0260-8774, 11 p.Article

Optimization of operating conditions of rosemary essential oil extraction by a fast controlled pressure drop process using response surface methodologyREZZOUG, S. A; BOUTEKEDJIRET, C; ALLAF, K et al.Journal of food engineering. 2005, Vol 71, Num 1, pp 9-17, issn 0260-8774, 9 p.Article

Analyse instrumentale de l'hetérogénéité de texture des gousses de haricots verts après cuisson = Instrumental method to evaluate textural heterogeneousness of cooked green beansLANOISELLE, J.-L; MOKRANI, H; VAN HECKE, E et al.Les Cahiers de rhéologie (Paris). 1997, Vol 15, Num 4, pp 505-513, issn 1149-0039Conference Paper

Sorption isotherms of potato slices dried and texturized by controlled sudden decompressionIGUEDJTAL, T; LOUKA, N; ALLAF, K et al.Journal of food engineering. 2008, Vol 85, Num 2, pp 180-190, issn 0260-8774, 11 p.Article

Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuitsMAACHE-REZZOUG, Z; BOUVIER, J.-M; ALLAF, K et al.Journal of food engineering. 1998, Vol 35, Num 1, pp 43-56, issn 0260-8774Article

Relation entre la mesure sensorielle et instrumentale de la texture du riz cuit = Correlation between sensory and instrumental measure of cooked rice textureHABBA, A; ALLAF, K.Les Cahiers de rhéologie (Paris). 1997, Vol 15, Num 4, pp 514-523, issn 1149-0039Conference Paper

Séchage de l'oignon par DIC = Onion drying by Controlled Instantaneous Pressure Drop processBELARBI-OUARKOUB, S; ALLAF, K; HAMDI, A et al.Revue des énergies renouvelables. 2009, pp 97-104, issn 1112-2242, 8 p., NSConference Paper

Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression General patterns for the variation of the expansion ratioLOUKA, N; JUHEL, F; ALLAF, K et al.Journal of food engineering. 2004, Vol 65, Num 2, pp 245-253, issn 0260-8774, 9 p.Article

Acoustical emission technique applied to the characterisation of brittle materialsALCHAKRA, W; ALLAF, K; VILLE, J.M et al.Applied Acoustics. 1997, Vol 52, Num 1, pp 53-69, issn 0003-682XArticle

Contribution à l'étude du rayonnement sonore émis lors de la rupture des corps solides fragiles = Contribution to the study of sound waves emitted during the rupture of brittle solids materialsAl Chakra, Walid; Alchakra, Walid; Allaf, K et al.1995, 157 p.Thesis

Treatment of lupin seed using the instantaneous controlled pressure drop technology to reduce alkaloid contentHADDAD, J; MUZQUIZ, M; ALLAF, K et al.Food science and technology international. 2006, Vol 12, Num 5, pp 365-370, issn 1082-0132, 6 p.Article

Three models for determining the induction time in the browning kinetics of the Granny Smith apple under static conditionsVOEGEL-TURENNE, C; MAHFOUZ, M; ALLAF, K et al.Journal of food engineering. 1999, Vol 41, Num 3-4, pp 133-139, issn 0260-8774Article

Texture and structure of crispy-puffed food products. Part II : Mechanical properties in punctureVAN HECKE, E; ALLAF, K; BOUVIER, J. M et al.Journal of texture studies. 1998, Vol 29, Num 6, pp 617-632, issn 0022-4901Article

Mesure de la texture de biscuits: application de la pénétrométrie conique = Application of cone penetrometry to texture measurement in biscuitsGOULLIEUX, A; ALLAF, K; BOUVIER, J.-M et al.Sciences des aliments. 1995, Vol 15, Num 1, pp 3-18, issn 0240-8813Article

A new method for drying waterlogged wooden artefacts: Comparison of cyclical pressure drops with conventional methodsSANYA, E. A; REZZOUG, S.-A; ALLAF, K et al.Chemical engineering research & design. 2003, Vol 81, Num 9, pp 1243-1249, issn 0263-8762, 7 p.Conference Paper

Effect of instantaneous controlled pressure drop process on the hydration capacity of scleroglucan : optimisation of operating conditions by response surface methodologyREZZOUG, S. A; MAACHE-REZZOUG, Z; MAZOYER, J et al.Carbohydrate polymers. 2000, Vol 42, Num 1, pp 73-84, issn 0144-8617Article

Study of a new extraction process : controlled instantaneous decompression. Application to the extraction of essential oil from rosemary leavesREZZOUG, S. A; BAGHDADI, M. W; LOUKA, N et al.Flavour and fragrance journal. 1998, Vol 13, Num 4, pp 251-258, issn 0882-5734Article

Comportement rhéologique en compression uniaxiale et qualité technologique de pâtes biscuitières = Rheological behaviour under uniaxial compression and technological quality of biscuit doughsMAACHE-REZZOUG, Z; BOUVIER, J.-M; ALLAF, K et al.Sciences des aliments. 1998, Vol 18, Num 4, pp 393-407, issn 0240-8813Article

Nouveau procédé de deshydratation des fruits et légumes à réhydratation rapide = A new drying method of fruits and vegetables for instantaneous rehydrationKOMPANY, E; ALLAF, K; BOUVIER, J. M et al.Industries alimentaires et agricoles. 1990, Vol 107, Num 12, pp 1243-1248, issn 0019-9311, 6 p.Article

Viscosity and electrical conductivity of concentrated solutions of soluble coffeeSOBOLIK, V; ZITNY, R; TOVCIGRECKO, V et al.Journal of food engineering. 2002, Vol 51, Num 2, pp 93-98, issn 0260-8774Article