au.\*:("COURTOIS, Francis")
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POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESSAMAN MOHAMMAD ZIAIIFAR; COURTOIS, Francis; TRYSTRAM, Gilles et al.Journal of food process engineering. 2010, Vol 33, Num 2, pp 191-212, issn 0145-8876, 22 p.Article
Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees methodAMAN MOHAMMAD ZIAIIFAR; HEYD, Bertrand; COURTOIS, Francis et al.Journal of food engineering. 2009, Vol 95, Num 3, pp 373-378, issn 0260-8774, 6 p.Article
Amélioration de la qualité agro-industrielle du maïs par la modélisation dynamique du séchage = Dynamic modelling of corn drying to improve processing qualityCourtois, Francis; Lebert, A.1991, 105 p.Thesis
Influence of sugar composition on water sorption isotherms and on glass transition in apricotsDJENDOUBI MRAD, Nadia; BONAZZI, Catherine; BOUDHRIOUA, Nourhene et al.Journal of food engineering. 2012, Vol 111, Num 2, pp 403-411, issn 0260-8774, 9 p.Article
Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance SpectroscopyROMAN, Olesea; COURTOIS, Francis; MAILLARD, Marie-Noëlle et al.Journal of the American Oil Chemists' Society. 2012, Vol 89, Num 8, pp 1409-1417, issn 0003-021X, 9 p.Article
Thermal degradation of folates under varying oxygen conditionsDELCHIER, Nicolas; RINGLING, Christiane; CUVELIER, Marie-Elisabeth et al.Food chemistry. 2014, Vol 165, pp 85-91, issn 0308-8146, 7 p.Article
Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatmentAKA, Jean-Pierre; COURTOIS, Francis; LOUARME, Loïc et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1289-1297, issn 0308-8146, 9 p.Article
Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pearsDJENDOUBI MRAD, Nadia; BOUDHRIOUA, Nourhène; KECHAOU, Nabil et al.Food and bioproducts processing. 2012, Vol 90, Num 3, pp 433-441, issn 0960-3085, 9 p.Article
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying processAMAN MOHAMMAD ZIAIIFAR; ACHIR, Nawel; COURTOIS, Francis et al.International journal of food science & technology. 2008, Vol 43, Num 8, pp 1410-1423, issn 0950-5423, 14 p.Article
Production of whey protein aggregates with controlled end-use propertiesRELKIN, Perla; BERNARD, Clémence; MEYLHEUC, Thierry et al.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 337-348, issn 0023-7302, 12 p.Conference Paper