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Journal of Food Science and Technology|January 21, 2016
Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread stalingEmna Besbes, Alain Le Bail, Koushik Seetharaman
Food Research International (Ottawa, Ont.)|August 30, 2017
Salt reduction in sheeted dough: A successful technological approachGuénaëlle Diler, Alain Le-Bail, Sylvie Chevallier
Food Chemistry|January 22, 2021
Effect of long-term storage conditions on wheat flour and bread baking propertiesEloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
The principles of high voltage electric field and its application in food processing: A reviewMohsen Dalvi-Isfahan, Nasser Hamdami, Alain Le-Bail, et al.
Foods (Basel, Switzerland)|September 14, 2024
Enhancing Mushroom Freezing Quality Using Microwave-Assisted TechnologyMajid Yousefi Vardanjani, Nasser Hamdami, Mohsen Dalvi-Isfahan, et al.
Critical Reviews in Food Science and Nutrition|March 8, 2022
Clean-label techno-functional ingredients for baking products - a reviewTiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread qualityTiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Assessment of freeze damage in fruits and vegetablesPiyush Kumar Jha, Epameinondas Xanthakis, Sylvie Chevallier, et al.
Food Chemistry|November 5, 2019
Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoesPiyush Kumar Jha, Sylvie Chevallier, Epameinondas Xanthakis, et al.
Polymers|June 2, 2021
Influence of the Presence of Choline Chloride on the Classical Mechanism of "Gelatinization" of StarchDoina Crucean, Bruno Pontoire, Gervaise Debucquet, et al.
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