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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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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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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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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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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Bread collapse. Causes of the technological defect and impact of depanning time on bread quality von Rzigue, Asma, Monteau, Jean-Yves, Marmi, Khadidja, Le Bail, Alain, Chevallier, Sylvie, Réguerre, Anne-Laure, Jury, Vanessa

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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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Review on identification, underlying mechanisms and evaluation of freezing damage von Dalvi-Isfahan, Mohsen, Jha, Piyush Kumar, Tavakoli, Javad, Daraei-Garmakhany, Amir, Xanthakis, Epameinondas, 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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Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes von Jha, Piyush Kumar, Chevallier, Sylvie, Xanthakis, Epameinondas, Jury, Vanessa, Le-Bail, Alain

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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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Effect of supplementation of wheat bran on dough aeration and final bread volume von Packkia-Doss, Paulin Patricia, Chevallier, Sylvie, Pare, Akash, Le-Bail, Alain

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Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts von Poinot, Pauline, Grua-Priol, Joëlle, Arvisenet, Gaëlle, Rannou, Cécile, Semenou, Michel, Bail, Alain Le, Prost, Carole

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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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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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Cryogenic vs. Mechanical freezing impact on the quality of the sea bass (Dicentrarchus labrax) during long-term storage von Jha, Piyush Kumar, Chapleau, Nicolas, Meyers, Pierre-Emmanuel, Pathier, Didier, Le-bail, Alain

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An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food von Jha, Piyush, Xanthakis, Epameinondas, Jury, Vanessa, Le-Bail, Alain

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Benchmarking of techniques used to assess the freeze damage in potatoes von Jha, Piyush Kumar, Vidot, Kevin, Xanthakis, Epameinondas, Falourd, Xavier, Fontaine, Joran, Jury, Vanessa, Le-Bail, Alain

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Impact on dough aeration of pressure change during mixing von Sadot, Mathieu, Cheio, José, Le-Bail, Alain

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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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