Effect of brown seaweed powder on physical and textural properties of wheat bread von Arufe, S., Della Valle, G., Chiron, H., Chenlo, F., Sineiro, J., Moreira, R.

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Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography von Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., Réguerre, A.-L.

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Synthesis and magnetic properties of La-substituted M-type Sr hexaferrites von Seifert, D., Töpfer, J., Langenhorst, F., Le Breton, J.-M., Chiron, H., Lechevallier, L.

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Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough von Turbin-Orger, A, Babin, P, Boller, E, Chaunier, L, Chiron, H, Della Valle, G, Dendievel, R, Réguerre, A L, Salvo, L

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Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends von Arufe, S., Chiron, H., Doré, J., Savary-Auzeloux, I., Saulnier, L., Della Valle, G.

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Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions von Shehzad, A., Chiron, H., Della Valle, G., Kansou, K., Ndiaye, A., Réguerre, A.L.

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A digital learning tool based on models and simulators for food engineering (MESTRAL) von Suciu, I., Ndiaye, A., Baudrit, C., Fernandez, C., Kondjoyan, A., Mirade, P.S., Sicard, J., Tournayre, P., Bohuon, P., Buche, P., Courtois, F., Guillard, V., Athes, V., Flick, D., Plana-Fattori, A., Trelea, C., Trystram, G., Delaplace, G., Curet, S., Della Valle, D., Pottier, L., Chiron, H., Guessasma, S., Kansou, K., Kristiawan, M., Della Valle, G.

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Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer von Shehzad, A., Chiron, H., Della Valle, G., Lamrini, B., Lourdin, D.

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Rheological properties of wheat flour dough and French bread enriched with wheat bran von Le Bleis, F., Chaunier, L., Chiron, H., Della Valle, G., Saulnier, L.

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Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking von Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., Réguerre, A.L., Salvo, L., Dendievel, R.

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Elongational properties and proofing behaviour of wheat flour dough von Turbin-Orger, A., Shehzad, A., Chaunier, L., Chiron, H., Della Valle, G.

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Assessment of French bread texture by a multi-indentation test von Chaunier, L., Chiron, H., Della Valle, G., Rouaud, O., Rzigue, A., Shehzad, A.

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Dough/crumb transition during French bread baking von Rouillé, J., Chiron, H., Colonna, P., Della Valle, G., Lourdin, D.

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Kinetics of crust formation during conventional French bread baking von Della Valle, G., Chiron, H., Jury, V., Raitière, M., Réguerre, A.-L.

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A structural investigation of SmCo5/Fe nanostructured alloys obtained by high-energy ball milling and subsequent annealing von Le Breton, J M, Lardé, R, Chiron, H, Pop, V, Givord, D, Isnard, O, Chicinas, I

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A setup combining magneto-optical Kerr effect and conversion electron Mössbauer spectrometry for analysis of the near-surface magnetic properties of thin films von Juraszek, J., Zivotsky, O., Chiron, H., Vaudolon, C., Teillet, J.

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An instrumented pilot scale oven for the study of French bread baking von Sommier, A., Chiron, H., Colonna, P., Della Valle, G., Rouillé, J.

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Gene Induction of Stilbene Biosynthesis in Scots Pine in Response to Ozone Treatment, Wounding, and Fungal Infection von Hélène Chiron, Alain Drouet, François Lieutier, Hans-Dieter Payer, Ernst, Dieter, Sandermann, Heinrich

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Modeling the mixing power curve to assess bread dough rheological behavior von Hugon, F., Dufour, M., Chiron, H., Della Valle, G., Kansou, K.

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Effects of the replacement of Glu-A1 by Glu-D1 locus on agronomic performance and bread-making quality of the hexaploid wheat cv. Courtot von Dumur, J., Jahier, J., Dardevet, M., Chiron, H., Tanguy, A.-M., Branlard, G.

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