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Annals of the New York Academy of Sciences|March 18, 2010
Proteins involved in Campylobacter jejuni 81-176 recovery after high-pressure treatmentClémence Bièche, Marie de Lamballerie, Michel Federighi, et al.
Appetite|December 22, 2018
Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumersDoina Crucean, Gervaise Debucquet, Cécile Rannou, et al.
Foods (Basel, Switzerland)|June 19, 2024
Could '<i>Isochoric Freezing</i>' Revolutionise Food Preservation?Kostadin Fikiin, Stepan Akterian, Alain Le Bail, et al.
Food Chemistry|May 3, 2021
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopyEloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol, et al.
Biotechnology Progress|June 5, 2004
Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stabilitySongming Zhu, Alain Le Bail, Nicolas Chapleau, et al.
Foods (Basel, Switzerland)|March 11, 2023
Impact of Baking Powder and Leavening Acids on Batter and Pound Cake PropertiesEugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, et al.
Critical Reviews in Food Science and Nutrition|August 10, 2021
Starch modification through environmentally friendly alternatives: a reviewBianca C Maniglia, Nanci Castanha, Patricia Le-Bail, et al.
Foods (Basel, Switzerland)|February 11, 2023
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model SystemsMathilde Roze, Guénaelle Diler, Bruno Pontoire, et al.
Foods (Basel, Switzerland)|November 27, 2021
Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of BiscuitsMathilde Roze, Doina Crucean, Guénaelle Diler, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditionsBianca C Maniglia, Dâmaris C Lima, Manoel D Matta Junior, et al.
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