Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model von Kondjoyan, A., Sicard, J., Badaroux, M., Gatellier, P.

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Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking von Kondjoyan, A., Portanguen, S., Duchène, C., Mirade, P.S., Gandemer, G.

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Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality von Gatellier, Ph, Kondjoyan, A., Portanguen, S., Santé-Lhoutellier, V.

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Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat von Gatellier, Ph, Kondjoyan, A., Portanguen, S., Grève, E., Yoon, K., Santé-Lhoutellier, V.

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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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Use of meat fluorescence emission as a marker of oxidation promoted by cooking von Gatellier, Ph, Santé-Lhoutellier, V., Portanguen, S., Kondjoyan, A.

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Oil uptake by beef during pan frying: Impact on fatty acid composition von Clerjon, S., Kondjoyan, A., Bonny, J.M., Portanguen, S., Chevarin, C., Thomas, A., Bauchart, D.

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Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat von Sahar, A, Portanguen, S, Kondjoyan, A, Dufour, É

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Estimating the efficacy of mild heating processes taking into account microbial non-linearities: A case study on the thermisation of a food simulant von Valdramidis, V.P., Geeraerd, A.H., Tiwari, B.K., Cullen, P.J., Kondjoyan, A., Van Impe, J.F.

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Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validat... von Valdramidis, V.P., Geeraerd, A.H., Gaze, J.E., Kondjoyan, A., Boyd, A.R., Shaw, H.L., Impe, J.F. Van

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Convective heat transfer coefficients between air flow and a short cylinder. Effect of air velocity and turbulence. Effect of body shape, dimensions and position in the flow von Ghisalberti, L., Kondjoyan, A.

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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first... von Kondjoyan, A., Rouaud, O., McCann, M.S., Havet, M., Foster, A., Swain, M., Daudin, J.D.

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Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin von Chaine, Aline, Arnaud, Elodie, Kondjoyan, Alain, Collignan, Antoine, Sarter, Samira

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Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination von Valdramidis, V.P., Belaubre, N., Zuniga, R., Foster, A.M., Havet, M., Geeraerd, A.H., Swain, M.J., Bernaerts, K., Van Impe, J.F., Kondjoyan, A.

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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature a... von Kondjoyan, A., McCann, M.S., Rouaud, O., Havet, M., Foster, A.M., Swain, M., Daudin, J.D.

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Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4 von Kondjoyan, A., Daudin, J.D.

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Heat and mass transfer coefficients at the surface of a pork hindquarter von Kondjoyan, A., Daudin, J.D.

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Comparison of calculated and experimental heat transfer coefficients at the surface of circular cylinders placed in a turbulent cross-flow of air von Kondjoyan, A., Boisson, H.C.

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Prediction of surface and “under surface” temperatures on poultry muscles and poultry skins subjected to jets of superheated steam von Kondjoyan, Alain, Portanguen, Stéphane

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Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins von Lecompte, Jean-Yves, Kondjoyan, Alain, Sarter, Samira, Portanguen, Stéphane, Collignan, Antoine

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