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Monday, November 20, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 

 

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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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