Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range von Champion, Dominique, Le Meste, Martine, Simatos, Denise

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Glass Transition and Food Technology: A Critical Appraisal von Le Meste, M, Champion, D, Roudaut, G, Blond, G, Simatos, D

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Reaction Rate Modeling in Cryoconcentrated Solutions: Alkaline Phosphatase Catalyzed DNPP Hydrolysis von Champion, Dominique, Blond, Genevieve, Le Meste, Martine, Simatos, Denise

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Influence of sucrose and water content on molecular mobilityin starch-based glasses as assessed through structureand secondary relaxation von Poirier-Brulez, Fabienne, Roudaut, Gaëlle, Champion, Dominique, Tanguy, Marie, Simatos, Denise

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Can dynamical mechanical measurements predict brittle fracture behaviour? von ROUDAUT, Gaëlle, POIRIER, Fabienne, SIMATOS, Denise, LE MESTE, Martine

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Molecular mobility around the glass transition temperature: a mini review von Roudaut, G., Simatos, D., Champion, D., Contreras-Lopez, E., Le Meste, M.

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Dynamic and sub-ambient thermal transition relationships in water–sucrose solutions von Champion, Dominique, Loupiac, Camille, Russo, D., Simatos, Denise, Zanotti, Jean-Marc

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Structural Relaxation During Drying and Rehydration of Food Materials--the Water Effect and the Origin of Hysteresis von Champion, Dominique, Loupiac, Camille, Simatos, Denise, Lillford, Peter, Cayot, Philippe

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Influence of sucrose and water content on molecular mobility in starch-based glasses as assessed through structure and secondary relaxation von Poirier-Brulez, Fabienne, Roudaut, Gaëlle, Champion, Dominique, Tanguy, Marie, Simatos, Denise

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Modeling of the water-sucrose state diagram below 0 °C von Blond, Geneviève, Simatos, Denise, Catté, Marianne, Dussap, Claude Gilles, Gros, Jean Bernard

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Ascorbic Acid Oxidation in Sucrose Aqueous Model Systems at Subzero Temperatures von Champion, Dominique, Simatos, Denise, Kalogianni, Eleni P, Cayot, Philippe, Le Meste, Martine

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Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose + dextran frozen solutions von Blond, Geneviève, Simatos, Denise

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Comparison between Two Methods To Measure Translational Diffusion of a Small Molecule at Subzero Temperature von Champion, Dominique, Hervet, Hubert, Blond, Genevieve, Simatos, Denise

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Glass transition of the amorphous phase in frozen aqueous systems von Blond, Geneviève, Simatos, Denise

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Water in Dairy Products | Analysis and Measurement of Water Activity von Simatos, D., Roudaut, G., Champion, D.

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Temperature-induced phase change in a fat. A study by electron spin resonance von Le Meste, M, Cornily, G, Simatos, D

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La lyophilisation, tendances et applications nouvelles von Simatos, Denise

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Procédé et dispositif de contrôle de la sublimation et de la désorption dans un produit, plus particulièrement un produit alimentaire, au cours de sa lyophilisation von SIMATOS DENISE

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