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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Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model von Jose A. Rabi, Evelyne Derens-Bertheau, Elisabeth Morelli, Isabelle Trezzani-Harbelot

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Friture profonde : les interactions huile-produit von Courtois Francis, Mohammad Ziaiifar Aman, Trezzani Isabelle, Trystram Gilles

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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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Effect of energy transfer conditions on the chemical degradation of frying oil von Achir, Nawel, Kara, Wassila, Chipeaux, Christophe, Trezzani, Isabelle, Cuvelier, Marie Elisabeth

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Modeling and observer design for recombinant Escherichia coli strain von NADRI, M, TREZZANI, I, HAMMOURI, H, DHURJATI, P, LONGIN, R, LIETO, J

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Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model von Rabi, Jose A., Derens-Bertheau, Evelyne, Morelli, Elisabeth, Trezzani-Harbelot, Isabelle

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Friture profonde : les interactions huile-produit von Courtois, Francis, Mohammad Ziaiifar, Aman, Trezzani, Isabelle, Trystram, Gilles

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