Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried French fries von Gouyo, Têko, Goujot, Daniel, Bohuon, Philippe, Courtois, Francis

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Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements von Gómez Ruiz, Braulio, Roux, Stéphanie, Courtois, Francis, Bonazzi, Catherine

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Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor von Cuvelier, Marie-Elisabeth, Soto, Paola, Courtois, Francis, Broyart, Bertrand, Bonazzi, Catherine

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Influence of sugar composition on water sorption isotherms and on glass transition in apricots von Djendoubi Mrad, Nadia, Bonazzi, Catherine, Boudhrioua, Nourhène, Kechaou, Nabil, Courtois, Francis

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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process von Ziaiifar, Aman Mohammad, Achir, Nawel, Courtois, Francis, Trezzani, Isabelle, Trystram, Gilles

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Model reduction technique for faster simulation of drying of spherical solid foods von Romdhana, Hedi, Lambert, Charlene, Goujot, Daniel, Courtois, Francis

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Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear von Djendoubi Mrad, Nadia, Bonazzi, Catherine, Courtois, Francis, Kechaou, Nabil, Boudhrioua Mihoubi, Nourhène

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Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy von Roman, Olesea, Courtois, Francis, Maillard, Marie-Noëlle, Riquet, Anne-Marie

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TOUCHING GRAIN KERNELS SEPARATION BY GAP-FILLING von Faessel, Matthieu, Courtois, Francis

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A stoichio-kinetic model for a DPPH∙ -ferulic acid reaction von Goujot, Daniel, Cuvelier, Marie-Elisabeth, Soto, Paola, Courtois, Francis

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Deep-fat frying process: oil-product interactions von Courtois, Francis F., Ziaiifar, Aman-Mohammad, Trezzani, Isabelle, Trystram, Gilles

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A stoichio-kinetic model for a DPPHॱ-ferulic acid reaction von Goujot, Daniel, Cuvelier, Marie-Elisabeth, Cratchley Soto, Paola, Courtois, Francis

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Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents von Gómez Ruiz, Braulio, Roux, Stéphanie, Courtois, Francis, Bonazzi, Catherine

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Experimental study and modelling of a filtration–consolidation step: Towards the development of a design tool for cassava dewatering von van der Werf, Léa, Chiadò Rana, Alisia, Chapuis, Arnaud, Delpech, Charlotte, Wisniewski, Christelle, Courtois, Francis

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Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears von Djendoubi Mrad, Nadia, Boudhrioua, Nourhène, Kechaou, Nabil, Courtois, Francis, Bonazzi, Catherine

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Simulation of a sugar beet factory using a chemical engineering software (ProSimPlus®) to perform Pinch and exergy analysis von Lambert, Charlène, Laulan, Benjamin, Decloux, Martine, Romdhana, Hédi, Courtois, Francis

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Assessing breakage and cracks of parboiled rice kernels by image analysis techniques von Courtois, Francis, Faessel, Matthieu, Bonazzi, Catherine

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Modelling the interactions between free phenols, l-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment von Aka, Jean-Pierre, Courtois, Francis, Louarme, Loïc, Nicolas, Jacques, Billaud, Catherine

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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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Thermal degradation of folates under varying oxygen conditions von DELCHIER, Nicolas, RINGLING, Christiane, CUVELIER, Marie-Elisabeth, COURTOIS, Francis, RYCHLIK, Michael, RENARD, Catherine M. G. C

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