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Tiphaine Lucas

Showing results (1-10 of 14) with videos related to

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Journal of Agricultural and Food Chemistry|March 3, 2005
NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creamsFrançois Mariette, Tiphaine Lucas
Food Research International (Ottawa, Ont.)|October 7, 2023
Flat bread baking: Single to double layer transitionSafia Bedre-Dine, David Grenier, Tiphaine Lucas
Food Research International (Ottawa, Ont.)|March 9, 2025
Permeability measurement and gas retention in double-layered flatbreadSafia Bedre-Dine, Tiphaine Lucas, David Grenier
Magnetic Resonance Imaging|January 13, 2018
Multi-tissue partial volume quantification in multi-contrast MRI using an optimised spectral unmixing approachGuylaine Collewet, Saïd Moussaoui, Cécile Deligny, et al.
Magnetic Resonance Imaging|January 10, 2012
Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertaintyTiphaine Lucas, Maja Musse, Mélanie Bornert, et al.
Magnetic Resonance in Chemistry : MRC|February 18, 2022
An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniquesElham Rakhshi, Mireille Cambert, Yves Diascorn, et al.
Magnetic Resonance Imaging|November 6, 2008
Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during provingFrançois De Guio, Maja Musse, Hugues Benoit-Cattin, et al.
Scientific Reports|August 26, 2023
Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread doughNanci Castanha, Sylvain Challois, David Grenier, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 29, 2018
Water transport during bread baking: Impact of the baking temperature and the baking timeM Micaela Ureta, Yves Diascorn, Mireille Cambert, et al.
Magnetic Resonance in Chemistry : MRC|January 10, 2019
Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMRCorinne Rondeau-Mouro, Célia Godfrin, Mireille Cambert, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Journal of Agricultural and Food Chemistry|March 3, 2005
NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creamsFrançois Mariette, Tiphaine Lucas
Food Research International (Ottawa, Ont.)|October 7, 2023
Flat bread baking: Single to double layer transitionSafia Bedre-Dine, David Grenier, Tiphaine Lucas
Food Research International (Ottawa, Ont.)|March 9, 2025
Permeability measurement and gas retention in double-layered flatbreadSafia Bedre-Dine, Tiphaine Lucas, David Grenier
Magnetic Resonance Imaging|January 13, 2018
Multi-tissue partial volume quantification in multi-contrast MRI using an optimised spectral unmixing approachGuylaine Collewet, Saïd Moussaoui, Cécile Deligny, et al.
Magnetic Resonance Imaging|January 10, 2012
Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertaintyTiphaine Lucas, Maja Musse, Mélanie Bornert, et al.
Magnetic Resonance in Chemistry : MRC|February 18, 2022
An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniquesElham Rakhshi, Mireille Cambert, Yves Diascorn, et al.
Magnetic Resonance Imaging|November 6, 2008
Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during provingFrançois De Guio, Maja Musse, Hugues Benoit-Cattin, et al.
Scientific Reports|August 26, 2023
Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread doughNanci Castanha, Sylvain Challois, David Grenier, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 29, 2018
Water transport during bread baking: Impact of the baking temperature and the baking timeM Micaela Ureta, Yves Diascorn, Mireille Cambert, et al.
Magnetic Resonance in Chemistry : MRC|January 10, 2019
Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMRCorinne Rondeau-Mouro, Célia Godfrin, Mireille Cambert, et al.
Pageof 2