La qualité du blé dur, de la semoule et des pâtes alimentaires = Quality of wheat, semolina and pastaABECASSIS, Joël.MHA (Sousse). 2003, pp 15-19, issn 0330-8030, 5 p., HSConference Paper

Enzymatic oxidative treatments of wheat bran layers : Effects on ferulic acid composition and mechanical propertiesPEYRON, Stéphane; ABECASSIS, Joël; AUTRAN, Jean-C et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 10, pp 4694-4699, issn 0021-8561Article

Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurementsOULAHNA, Driss; HEBRARD, Anne; CUQ, Bernard et al.Journal of food engineering. 2012, Vol 109, Num 3, pp 619-626, issn 0260-8774, 8 p.Article

Influence of Instrument Rigidity and Specimen Geometry on Calculations of Compressive Strength Properties of Wheat EndospermDELWICHE, Stephen R; MORRIS, Craig F; MABILLE, Frédéric et al.Cereal chemistry. 2012, Vol 89, Num 1, pp 24-29, issn 0009-0352, 6 p.Article

Influence of UV exposure on phenolic acid content, mechanical properties of bran, and milling behavior of durum wheat (Triticum durum Desf.)PEYRON, Stéphane; ABECASSIS, Joël; AUTRAN, Jean-Claude et al.Cereal chemistry. 2002, Vol 79, Num 5, pp 726-731, issn 0009-0352, 6 p.Article

Intérêt nutritionnel de la couche à aleurone du grain de blé = Nutritional interest of the wheat seed aleurone layerANTOINE, Carole; LULLIEN-PELLERIN, Valérie; ABECASSIS, Joël et al.Sciences des aliments. 2002, Vol 22, Num 5, pp 545-556, issn 0240-8813, 12 p.Article

Biochemical markers : Efficient tools for the assessment of wheat grain tissue proportions in milling fractionsHEMERY, Youna; LULLIEN-PELLERIN, Valérie; ROUAU, Xavier et al.Journal of cereal science (Print). 2009, Vol 49, Num 1, pp 55-64, issn 0733-5210, 10 p.Article

Wheat bran tissue fractionation using biochemical markersANTOINE, Carole; PEYRON, Stéphane; LULLIEN-PELLERIN, Valérie et al.Journal of cereal science (Print). 2004, Vol 39, Num 3, pp 387-393, issn 0733-5210, 7 p.Article

A Study of Puroindoline b Gene Involvement in the Milling Behavior of Hard-Type Common WheatsLASME, Privat; OURY, François-Xavier; MICHELET, Christophe et al.Cereal chemistry. 2012, Vol 89, Num 1, pp 44-51, issn 0009-0352, 8 p.Article

Collaborative Analysis of Wheat Endosperm Compressive Material PropertiesMORRIS, Craig F; DELWICHE, Stephen R; BETTGE, Arthur D et al.Cereal chemistry. 2011, Vol 88, Num 4, pp 391-396, issn 0009-0352, 6 p.Article

Effects of physicochemical characteristics and lipid distribution in algerian durum wheat semolinas on the technological quality of couscousOUNANE, Ghania; CUQ, Bernard; ABECASSIS, Joel et al.Cereal chemistry. 2006, Vol 83, Num 4, pp 377-384, issn 0009-0352, 8 p.Article

Qualité boulangère de farines obtenues sur meules et sur cylindres à partir de variétés de blé cultivées en modes biologique et conventionnelFISCHER, Jacky; BAR-L'HELGOUAC'H, Christine; BONNEFOY, Michel et al.Industries des céréales. 2005, Num 144, pp 4-11, issn 0245-4505, 8 p.Article

Dry processes to develop wheat fractions and products with enhanced nutritional qualityHEMERY, Youna; ROUAU, Xavier; LULLIEN-PELLERIN, Valérie et al.Journal of cereal science (Print). 2007, Vol 46, Num 3, pp 327-347, issn 0733-5210, 21 p.Article

Les filières céréalières : organisation et nouveaux défisAbecassis, Joël; Bergez, Jacques-Eric; Rousset, Michel et al.2009, isbn 978-2-7592-0318-5, 1Vol, 169 p., isbn 978-2-7592-0318-5Book

Effet des procédés de fractionnement sur la composition et quelques propriétés nutritionnelles des produits céréaliers = Effect of fractionation processes on composition and some nutritional properties of cereal productsROUAU, Xavier; MATEO-ANSON, Nuria; BARRON, Cécile et al.Cahiers de nutrition et de diététique. 2010, Vol 45, Num 5, pp 230-236, issn 0007-9960, 7 p.Article