Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying von Gouyo, Têko, Mestres, Christian, Maraval, Isabelle, Fontez, Bénédicte, Hofleitner, Céline, Bohuon, Philippe

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Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain von Mestres, Christian, Ribeyre, Fabienne, Pons, Brigitte, Fallet, Véronique, Matencio, Françoise

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Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering von Adinsi, Laurent, Mestres, Christian, Akissoé, Noël, Vieira-Dalodé, Générose, Anihouvi, Victor, Durand, Noël, Hounhouigan, D. Joseph

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Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS von Maraval, Isabelle, Mestres, Christian, Pernin, Karine, Ribeyre, Fabienne, Boulanger, Renaud, Guichard, Elisabeth, Gunata, Ziya

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Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry... von Maraval, Isabelle, Sen, Kemal, Agrebi, Abdelhamid, Menut, Chantal, Morere, Alain, Boulanger, Renaud, Gay, Frédéric, Mestres, Christian, Gunata, Ziya

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Discovery of an Amylose-free Starch Mutant in Cassava (Manihot esculenta Crantz) von Ceballos, Hernán, Sánchez, Teresa, Morante, Nelson, Fregene, Martin, Dufour, Dominique, Smith, Alison M, Denyer, Kay, Pérez, Juan Carlos, Calle, Fernando, Mestres, Christian

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Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage von Kondybayev, Askar, Konuspayeva, Gaukhar, Strub, Caroline, Loiseau, Gerard, Mestres, Christian, Grabulos, Joel, Manzano, Marie, Akhmetsadykova, Shynar, Achir, Nawel

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Rapid Discrimination of Scented Rice by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis Used as a Mass Sensor von Laguerre, Mickaël, Mestres, Christian, Davrieux, Fabrice, Ringuet, Johanny, Boulanger, Renaud

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Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production von Kondybayev, Askar, Achir, Nawel, Mestres, Christian, Collombel, Ingrid, Strub, Caroline, Grabulos, Joel, Akhmetsadykov, Nurlan, Aubakirova, Aidana, Kamidinkyzy, Ulzhan, Ghanmi, Wijden, Konuspayeva, Gaukhar

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Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties von Vidal, Véronique, Pons, Brigitte, Brunnschweiler, Judith, Handschin, Stephan, Rouau, Xavier, Mestres, Christian

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Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots von Franck, Hongbété, Christian, Mestres, Noël, Akissoé, Brigitte, Pons, Joseph, Hounhouigan D., Cornet, D., Mathurin, Nago C.

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Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota von Gullón, Beatriz, Pereira, Miguel, Mestres, Christian, Hounhouigan, Joseph, Pallet, Dominique, Alonso, José Luis, Pintado, Manuela

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Addressing the Dilemmas of Measuring Amylose in Rice [Erratum: 2009 Nov-Dec, v. 86, no. 6, p. 714.] von Fitzgerald, Melissa A, Bergman, Christine J, Resurreccion, Adoracion P, Moller, Jurgen, Jimenez, Rosario, Reinke, Russell F, Martin, Margrit, Blanco, Pedro, Molina, Federico, Chen, Ming-Hsuan, Kuri, Victoria, Romero, Marissa V, Habibi, Fatemeh, Umemoto, Takayuki, Jongdee, Supanee, Graterol, Eduardo

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Fermented mare milk product (Qymyz, Koumiss) von Kondybayev, Askar, Loiseau, Gerard, Achir, Nawel, Mestres, Christian, Konuspayeva, Gaukhar

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Quantifying water distribution between starch and protein in beans and chickpeas during cooking von Lefèvre, Charlotte, Mestres, Christian, Bohuon, Philippe

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Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans von Siguemoto, Erica, Mestres, Christian, Meot, Jean-Michel

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Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture von Gouyo, Têko, Rondet, Éric, Mestres, Christian, Hofleitner, Céline, Bohuon, Philippe

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Microstructure and physico-chemical bases of textural quality of yam products von Akissoe, Noël, Mestres, Christian, Handschin, Stephan, Gibert, Olivier, Hounhouigan, Joseph, Nago, Mathurin

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture von de J C Munanga, Bettencourt, Loiseau, Gérard, Grabulos, Joël, Mestres, Christian

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Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions von Avezum, Luiza, Ollier, Léa, Siguemoto, Erica, Rajjou, Loïc, Mestres, Christian

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