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Stéphanie Roux

37

Documents

Affiliations actuelles

578074

Identifiants chercheurs

stephanie-roux
0000-0001-8074-6918
IdRef : 140016627

Publications

	Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake Jeehyun Lee , Stéphanie Roux , Barbara Rega , Catherine Bonazzi the 14th edition of the International Congress on Engineering and Food (ICEF14) 2023, https://www.icef14.com/en/committees/6, Jun 2023, Nantes, France Communication dans un congrès hal-04146493v1
	Kinetic modelling of hydroperoxide degradation amplified by Fenton reactions in a model of edible oils Marie-Elisabeth Cuvelier , Aline Boussard , Séverine Keller , Lynda Golitin , Stéphanie Roux Engineering Future Food, May 2017, Milano, Italy. 1 p Communication dans un congrès hal-01671125v1
	Vitamin C degradation during thermal treatment: reaction pathways in an aqueous solution and multi-response modeling Stéphanie Roux , Braulio Gomez Ruiz , Paola Cratchley , Francis Courtois , Catherine Bonazzi 2. Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France Communication dans un congrès hal-01387645v1
	Kinetic study of furan and furfural generation during baking of cake models Rohit Srivastava , Josselin Bousquières , Mayela Cepeda-Vázquez , Stéphanie Roux , Catherine Bonazzi 1st Food Chemistry Conference on Shaping the Future of Food Quality,, Oct 2016, Amsterdam, Netherlands. pp.8, ⟨10.1016/j.foodchem.2017.06.126⟩ Communication dans un congrès hal-02737305v1
	Prediction of the vitamin C degradation in simple liquid model Stéphanie Roux , Braulio Gomez Ruiz , Paola Cratchley , Francis Courtois , Catherine Bonazzi 1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands Communication dans un congrès hal-01435376v1
	How to study the Fenton reaction in apolar media ? Marie-Elisabeth Cuvelier , Aline Boussard , Séverine Keller , Stéphanie Roux 14. EuroFedLipid, Sep 2016, Ghent, Belgium Communication dans un congrès hal-01412071v1
	Phenolic compounds from agroindustrial by-products could be valued as antimicrobials: influence of their chemical structure on their efficiency to inhibit Listeria monocytogenes growth Aurélia Pernin , Stéphanie Roux , Véronique Bosc , Marie-Noëlle Maillard , Florence Dubois-Brissonnet 4th ISEKI-food conference, ISEKI Food Association.; Universität für Bodenkultur Wien [Vienne, Autriche] (BOKU). AUT., Jul 2016, Vienne, Austria Communication dans un congrès hal-01990165v1
	An original approach to study ascorbic acid degradation kinetics as a function of temperature (50-90 °C) and O2 concentration (0-30%) Braulio Gomez Ruiz , Stéphanie Roux , Francis F. Courtois , Catherine Bonazzi 12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada Communication dans un congrès hal-01512005v1
	Enrichment of chicken meat with omega-3 in tropical conditions : P 1-31 Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , A. Mathiaud , Emmanuel Tillard EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France Communication dans un congrès hal-01193240v1
	Impact de régimes alimentaires enrichis en acides gras oméga-3 sur les performances zootechniques et la qualité technologique de la viande des poulets jaunes Matthieu Petit , Stéphanie Roux , A. Mathiaud , Elisabeth Baéza , Denis Bastianelli Journées scientifiques QualiREG, Nov 2012, Saint Gilles les Hauts, La Réunion Communication dans un congrès hal-01193237v1
	Design of reactors to monitor Maillard kinetics in food products Mathilde Courel , Stéphanie Roux , Barbara Rega , Pierre Giampaoli , Catherine Bonazzi 11. International Symposium on the Maillard reaction, Sep 2012, Nancy, France Communication dans un congrès hal-01435386v1
	Enrichment of chicken meat with Omega-3 in tropical conditions Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Adeline Mathiaud , Denis Bastianelli 2012 EFFoST Annual Meeting - A Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, Nov 2012, Montpellier, France Communication dans un congrès hal-01435378v1
	Isothermal kinetics of malondialdehyde content changes in chicken meats Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard International Conference on Chemical Reactions in Food, Nov 2012, Prague, Czech Republic. pp.74--74 Communication dans un congrès hal-01193243v1
	Predicting the extent of Maillard reactions in infant formula during sterilization by ohmic heating Mathilde Courel , Stéphanie Roux , Inès Birlouez-Aragon , Jean-Pierre Pain 11th International Congress on Engineering and Food. “Food Process Engineering in a Changing World”, Assoc. Professor Petros Taoukis School of Chemical Engineering National Technical University of Athens, May 2011, Athens, Greece Communication dans un congrès mnhn-03920865v1
	Effect of a flax seeds diet on lipid oxidation of raw and cooked chicken meat Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard EggMeat 2011, Sep 2011, Leipzig, Germany Communication dans un congrès hal-01193248v1
	Ohmic heating of infant formula S. Roux , Mathilde Courel , Inès Birlouez-Aragon , Jean-Pierre Pain 1st Symposium on “Minerals and Dairy Products”, Oct 2008, Saint Malo, France. pp.349-362 Communication dans un congrès mnhn-03921127v1

	Multilevel modeling in food science: A case study on heat-induced ascorbic acid degradation kinetics M.A.J.S. van Boekel , Stéphanie Roux Food Research International, 2022, 158, pp.111565. ⟨10.1016/j.foodres.2022.111565⟩ Article dans une revue hal-03820064v1
	Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking J. Lee , Stéphanie Roux , E. Le Roux , S. Keller , Barbara Rega Food Chemistry, 2022, 376, pp.131917. ⟨10.1016/j.foodchem.2021.131917⟩ Article dans une revue hal-03819621v1
	Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food J. Lee , S. Roux , N. Descharles , C. Bonazzi , B. Rega Food Control, 2021, 121, pp.107635. ⟨10.1016/j.foodcont.2020.107635⟩ Article dans une revue hal-03363142v1
	Delivering remote food engineering labs in COVID-19 time Marie Debacq , Giana Almeida , Kevin Lachin , Marie-Laure Lameloise , Jeehyun Lee Education for Chemical Engineers, 2021, Special Issue on Digitalisation in Chemical Engineering Education and Training, 34, pp.9-20. ⟨10.1016/j.ece.2020.10.002⟩ Article dans une revue hal-03000848v1
	Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis Jeehyun Lee , J Bousquières , N Descharles , Stéphanie Roux , C Michon Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩ Article dans une revue hal-03652655v1
	Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis J. Lee , J. Bousquières , N. Descharles , S. Roux , C. Michon Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩ Article dans une revue hal-03363141v1
	Continuous measurement of contact heat flux during minced meat grilling Richard Rocca-Poliméni , Nuria Zárate Vilet , Stéphanie Roux , Jean-Luc Bailleul , Bertrand Broyart Journal of Food Engineering, 2019, 242, pp.163-171. ⟨10.1016/j.jfoodeng.2018.08.032⟩ Article dans une revue hal-02372822v1
	Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents Braulio Gomez Ruiz , Stéphanie Roux , Francis Courtois , Catherine Bonazzi Food Research International, 2018, 106, pp.901-908. ⟨10.1016/j.foodres.2018.01.051⟩ Article dans une revue hal-02629343v1
	Kinetic study of furan and furfural generation during baking of cake models Rohit Srivastava , Josselin Bousquières , Mayela Cepeda Vasquez , Stéphanie Roux , Catherine Bonazzi Food Chemistry, 2018, 267, pp.329-336. ⟨10.1016/j.foodchem.2017.06.126⟩ Article dans une revue hal-01746020v1
	Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships Aurélia Pernin , Florence Dubois-Brissonnet , Stéphanie Roux , Marine Masson , Véronique Bosc Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩ Article dans une revue hal-01819032v1
	Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula Stéphanie Roux , Mathilde Courel , Inès Birlouez-Aragon , Francesco Municino , Mario Massa Journal of Food Engineering, 2016, 179, pp.36-43. ⟨10.1016/j.jfoodeng.2016.02.001⟩ Article dans une revue hal-01561034v1
	Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements Braulio Gomez Ruiz , Stéphanie Roux , Francis F. Courtois , Catherine Bonazzi Food Chemistry, 2016, 211, pp.583-589. ⟨10.1016/j.foodchem.2016.05.107⟩ Article dans une revue hal-01533897v1
	Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard European Journal of Lipid Science and Technology, 2014, 116 (2), pp.153--159. ⟨10.1002/ejlt.201200435⟩ Article dans une revue hal-01193199v1
	Effect of a flax seeds diet on lipid oxidation of raw and cooked poultry meat Stéphanie Roux , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard , Elodie Arnaud World's Poultry Science Journal, 2011, 67, pp.58--58 Article dans une revue hal-01193244v1
	Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products Stéphanie Roux , Mathilde Courel , Laetitia Picart-Palmade , Jean-Pierre Pain Journal of Food Engineering, 2010, 98 (4), pp.398-407. ⟨10.1016/j.jfoodeng.2010.01.013⟩ Article dans une revue hal-02059812v1
	Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater Stéphanie Roux , Mathilde Courel , Lamia Ait Ameur , Inès Birlouez-Aragon , J.P. Pain Dairy Science & Technology, 2009, 89, pp.349-362. ⟨10.1051/dst/2009015⟩ Article dans une revue hal-02666414v1
	Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater Stéphanie Roux , Mathilde Courel , Lamia Ait-Ameur , Inès Birlouez-Aragon , Jean-Pierre Pain Dairy Science & Technology, 2009, 89 (3-4), pp.349-362 Article dans une revue hal-00895807v1

	Delivering remote food engineering labs in COVID-19 time, season 2 Hayat H. Benkhelifa , Marie Debacq , Kevin Lachin , Marwen Moussa , Stephanie Passot 13th European Congress of Chemical Engineering, Sep 2021, online, Germany. , pp.P 4.1.04, 2021 Poster de conférence hal-03371764v1
	Phenolic compounds can be valued for their dual antioxidant and antimicrobial potential : structure-activity relationships Aurélia Pernin , Florence Dubois-Brissonnet , Stéphanie Roux , Marie-Noëlle Maillard 28. International Conference on Polyphenols, Jul 2016, Vienne, Austria. , 2016 Poster de conférence hal-01433688v1
	Multi reactional modeling to enhance oxidative stability of foods (project STABOXAL) Marie-Elisabeth Cuvelier , Stéphanie Roux , Nastaran Manouchehri , Bertrand Broyart , Philippe Gatellier 12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 624 p., 2014, 12. Euro fed lipid congress – oils, fats and lipids: from lipidomics to industrial innovation Poster de conférence hal-01123373v1

	TP à distance : nous ne savions pas qu'il était impossible de faire des TP de génie industriel alimentaire à distance, alors nous l'avons fait ! Marie Debacq , Kevin Lachin , Marie-Laure Lameloise , Jeehyun Lee , Giana Almeida 2020 Autre publication scientifique hal-03114496v1