Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality von Polachini, Tiago Carregari, Norwood, Eve-Anne, Le-Bail, Patricia, Le-Bail, Alain

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Recent advances and future perspective in additive manufacturing of foods based on 3D printing von Le-Bail, Alain, Maniglia, Bianca Chieregato, Le-Bail, Patricia

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Removal of biocontamination in the food industry using physical methods; an overview von Dallagi, Heni, Jha, Piyush Kumar, Faille, Christine, Le-Bail, Alain, Rawson, Ashish, Benezech, Thierry

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The principles of high voltage electric field and its application in food processing: A review von Dalvi-Isfahan, Mohsen, Hamdami, Nasser, Le-Bail, Alain, Xanthakis, Epameinondas

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Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches von Maniglia, Bianca Chieregato, Pataro, Gianpiero, Ferrari, Giovanna, Augusto, Pedro Esteves Duarte, Le-Bail, Patricia, Le-Bail, Alain

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Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application von Maniglia, Bianca C., Lima, Dâmaris C., da Matta Júnior, Manoel, Oge, Anthony, Le-Bail, Patricia, Augusto, Pedro E.D., Le-Bail, Alain

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Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures von Narayana, Gururaj Pejavara, Jha, Piyush Kumar, Rawson, Ashish, Le-Bail, Alain

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Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields von Dalvi-Isfahan, Mohsen, Hamdami, Nasser, Xanthakis, Epameinondas, Le-Bail, Alain

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Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications von Maniglia, Bianca C., Lima, Dâmaris C., Matta Junior, Manoel D., Le-Bail, Patricia, Le-Bail, Alain, Augusto, Pedro E.D.

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Cultural factors and low‐salt consumption: A mixed methods approach von Debucquet, Gervaise, Lombart, Cindy, Crucean, Doina, Le‐Bail, Alain, Le‐Bail, Patricia

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Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions von Maniglia, Bianca C., Lima, Dâmaris C., Matta Junior, Manoel D., Le-Bail, Patricia, Le-Bail, Alain, Augusto, Pedro E.D.

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Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression von Polachini, Tiago Carregari, Norwood, Eve-Anne, Le-Bail, Patricia, Le-Bail, Alain, Cárcel, Juan A.

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Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing von Farias, Patrícia Marques, Matheus, Julia Rabelo Vaz, Maniglia, Bianca Chieregato, Le‐Bail, Patricia, Le‐Bail, Alain, Schmid, Markus, Fai, Ana Elizabeth Cavalcante

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Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality von Lima, Dâmaris Carvalho, Maniglia, Bianca Chieregato, Matta Junior, Manoel Divino, Le-Bail, Patricia, Le-Bail, Alain, Augusto, Pedro Esteves Duarte

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Study of continuous cake pre-baking in a rectangular channel using ohmic heating von Khodeir, Monique, Rouaud, Olivier, Ogé, Anthony, Jury, Vanessa, Le-Bail, Patricia, Le-Bail, Alain

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A Comprehensive Study on the Competition Between Starch and Sucrose on Access of Water During Heating von Marion, Bedas, Bruno, Pontoire, Alain, Le‐Bail, Patricia, Le‐Bail

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Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage von Marion, Bedas, Benoit, Jaillais, Camille, Jonchere, Lucie, Ribourg, Philippe, Courcoux, Delphine, Queveau, Luc, Guihard, Alain, Le-Bail, Patricia, Le-Bail

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Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation von Polachini, Tiago Carregari, Cárcel, Juan A., Norwood, Eve-Anne, Chevallier, Sylvie Swyngedau, Le-Bail, Patricia, Le-Bail, Alain

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Could ' Isochoric Freezing ' Revolutionise Food Preservation? von Fikiin, Kostadin, Akterian, Stepan, Le Bail, Alain, Carson, James K, Eikevik, Trygve M

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The use of choline chloride for salt reduction and texture enhancement in bread von Crucean, Doina, Pontoire, Bruno, Debucquet, Gervaise, Le-Bail, Alain, Le-Bail, Patricia

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