| Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043 (Original Research Article) |
| Sarvan I., Valerio F., Lonigro S. L., De Candia S., Verkerk R., Dekker M., Lavermicocca P. |
| Food Research International, Volume 54, Issue 1, November 2013, Page 706–710. |
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| Two-Way Coupling of Fluid-Flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension inside Tubular Exchanger (Original Research Article) |
| Plana Fattori A., Chantoiseau E., Doursat C., Flick D. |
| Engineering Applications of Computational Fluid Mechanics, Volume 7, Issue 3, September 2013, Page 334-345. |
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| Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles (Original Research Article) |
| Realinia C.E., Pérez-Juana M., Goua P., Díaza I., Sárragaa C., Gatellierb P., García-Regueiroa J.A. |
| Meat Science, Volume 94, Issue 3, July 2013, Page 417-423. |
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| An Eulerian–Lagrangian approach for coupling fluid flow, heat transfer and liquid food product transformation (Original Research Article) |
| Plana-Fattoria A., Chantoiseaua E., Doursata C., Flicka D. |
| Computers & Chemical Engineering, Volume 52, Issue 10, May 2013, Page 286–298. |
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| Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase (Original Research Article) |
| Ercili-Cura D., Lille M., Legland D, Gaucel S., Poutanen K., Partanen R., Lantto R. |
| Food Hydrocolloids, Volume 30, Issue 1, January 2013, Page 419-427. |
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| Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by high-performance liquid chromatography high-resolution mass spectrometry (Original Research Article) |
| De Angelis E., Monaci L., Pascale M., Visconti A. |
| Food Additives & Contaminants: Part A,Volume 0, Issue 0, November 2012, Page 1-11. |
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| Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography (Original Research Article) |
| Turbin-Orger A., Boller E., Chaunier L., Chiron H., Della Valle G., Réguerre A.-L.. |
| Journal of Cereal Science, Volume 56, Issue 3, November 2012, Pages 676–683. |
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| Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach (Original Research Article) |
| Chantoiseau E.,Plana-Fattori A., Doursat C., Flick D. |
| Journal of Food Engineering, Volume 113, Issue 2, November 2012, Page 234-244. |
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| DREAM – Design and development of realistic food models to allow a multidisciplinary and integrated approach to food quality and nutrition |
| Mackie A., Sebok A., Visconti A., Realini C., Sautot C., Poutanen K., Baša L., Dekker M., Axelos M., Perrot N., Raspor P. |
| Biotechnology and Microbiology for Knowledge and Benefit, Ljubljana, 27th an 28th September 2012, Raspor P., Smole Možina S. (eds.), Ljubljana: Biotechnical Faculty, Department of Food Science, Chair of Biotechnology, Microbiology and Food Safety, (Pomen Biotehnologije in mikrobiologije 09), 2012, ISBN 978-961-6908-01-6, Page 305-314. |
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| Nucleic Acid-Based Methods to Identify, Detect and Type Pathogenic Bacteria Occurring in Milk and Dairy Products (Book Chapter) |
| Fusco V., Quero G. M. |
| Structure and Function of Food Engineering, Ayman Amer E. (ed.), InTech, 2012, ISBN 978-953-51-0695-1, Page 371-404. |
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| Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall (Original Research Article) |
| Le Bourvellec C., Watrelot A. A., Ginies C., Imberty A., Renard M. G. C. C. |
| Journal of Agricltural and Food Chemistry, Volume 60, Issue 37, September 2012, Page 9484–9494. |
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| Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of breads (Original Research Article) |
| Valerio F., De Bellis P., Di Biase M., Lonigro S.L., Giussani B., Visconti A., Lavermicocca P., Sisto A. |
| International Journal of Food Microbiology, Volume 156, Issue 3, June 2012, Page 278-285. |
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| Toward an integrated modeling of the dairy products transformations, a review of the existing mathematical models (Review Article) |
| Foucquier J., Chantoiseau E., Le Feunteun S., Flick D., Gaucel S., Perrot N. |
| Food Hydrocolloids, Volume 27, Issue 1, 2012, May 2012, Page 1-13. |
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| A viability approach to control food processes: Application to a Camembert cheese ripening process (Original Research Article) |
| Sicard M.,Perrot N., Reuillon R., Mesmoudi S., Alvarez I., Martin S. |
| Food Control, Volume 23, Issue 2, February 2012, Page 321-319. |
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| Determination of deoxynivalenol, T-2 and HT-2 toxins in a bread model food by liquid chromatography - high resolution - Orbitrap - Mass Spectrometry equipped with a high-energy collision dissociation cell (Original Research Article) |
| Monaci L., De Angelis E., Visconti A |
| Journal of Chromatography A, Volume 1212, Issue 3, December 2011, Page 8646-8654. |
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| Recent advances in quantitative PCR (qPCR) applications in food microbiology (Review Article) |
| Postollec F., Falentin H., Pavan S., Combrisson J., Danièle Sohier D. |
| Food Microbiology, Volume 28, Issue 5, August 2011, Page 848-861. |
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| Modelling and analysis of complex food systems: State of the art and new trends (Review Article) |
| Perrot N. , Treleaa I.C. , Baudrita C., Trystramb G.,Bourgine P. |
| Trends in Food Science & Technology, Volume 22, Issue 6, June 2011, Page 304-314. |
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| Rapid and reliable identification of Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR (Original Research Article) |
| Fusco Va, Quero G.M., Morea M., Blaiotta G., Visconti A. |
| International Journal of Food Microbiology, Volume 144, Issue 3, January 2011, Page 528 – 537. |
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| Design and development of realistic food models with well characterized micro- and macro- structure and composition (FP7 European project DREAM) (Review Article) |
| Axelos M., Daudin J-D., Della Valle G., Perrot N., R. C. M.G. C., Sautot C., Sebedio J.-L. |
| Récents Progrès en Génie des Procédés, Number 98, 2009, Page 306-1 - 306-6 |
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