Gélification d'amidons de maïs modifiés thermiquement. Application à la fabrication de pâtes alimentaires sans glutenMESTRES, Christian.1986, 275 pThesis

Gélification d'amidons de maïs modifiés thermiquement : application à la fabrication de pâtes alimentaires sans gluten = Gelification of heat-treated maize starches. Application to glutenless pasta processingMESTRES, Christian; MERCIER, C.1986, 182 pThesis

Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flourAKISSOE, Noël; HOUNHOUIGAN, Joseph; MESTRES, Christian et al.Food chemistry. 2004, Vol 85, Num 1, pp 141-149, issn 0308-8146, 9 p.Article

Prediction of the sensory texture of a yam thick paste (AMALA) using instrumental and physicochemical parametersAKISSOE, Noël; MESTRES, Christian; HOUNHOUIGAN, Joseph et al.Journal of texture studies. 2006, Vol 37, Num 4, pp 393-412, issn 0022-4901, 20 p.Article

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flourAKISSOE, Noël; HOUNHOUIGAN, Joseph; MESTRES, Christian et al.Food chemistry. 2003, Vol 82, Num 2, pp 257-264, issn 0308-8146, 8 p.Article

Small-scale production and storage quality of dry-milled degermed maize products for tropical countriesMESTRES, Christian; MATENCIO, Francoise; DRAME, Djibril et al.International journal of food science & technology. 2003, Vol 38, Num 2, pp 201-207, issn 0950-5423, 7 p.Article

Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grainMESTRES, Christian; RIBEYRE, Fabienne; PONS, Brigitte et al.Journal of cereal science (Print). 2011, Vol 53, Num 1, pp 81-89, issn 0733-5210, 9 p.Article

Prediction of sensorial properties (color and taste) of amala, a paste from Yam chips Flour of West Africa, through flour biochemical propertiesMESTRES, Christian; DORTHE, Sandrine; AKISSOE, Noël et al.Plant foods for human nutrition (Dordrecht). 2004, Vol 59, Num 3, pp 93-99, issn 0921-9668, 7 p.Article

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometryMARAVAL, Isabelle; SEN, Kemal; AGREBI, Abdelhamid et al.Analytica chimica acta. 2010, Vol 675, Num 2, pp 148-155, issn 0003-2670, 8 p.Article

Microstructure and physico-chemical bases of textural quality of yam productsAKISSOE, Noël; MESTRES, Christian; HANDSCHIN, Stephan et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 1, pp 321-329, issn 0023-6438, 9 p.Article

Cooking behavior of rice in relation to kernel physicochemical and structural propertiesVIDAL, Véronique; PONS, Brigitte; BRUNNSCHWEILER, Judith et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 2, pp 336-346, issn 0021-8561, 11 p.Article

Physico-chemical characterization of starches extracted from potatoes of the group PhurejaCACERES, Marleny; MESTRES, Christian; PONS, Brigitte et al.Stärke (Weinheim). 2012, Vol 64, Num 7-8, pp 621-630, issn 0038-9056, 10 p.Article

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC-O and GC-MSMARAVAL, Isabelle; MESTRES, Christian; PERNIN, Karine et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5291-5298, issn 0021-8561, 8 p.Article

Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz)CEBALLOS, Hernan; SANCHEZ, Teresa; MORANTE, Nelson et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 18, pp 7469-7476, issn 0021-8561, 8 p.Article

Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo)BERTOLINI, Andréa C; MESTRES, Christian; LOURDIN, Denis et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 4, pp 429-435, issn 0022-5142Article