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Label free imaging with harmonic generation microscopy and endogeneous fluorescence investigations for food, ecotoxicology and health issues
Laurence Dubreil
,
Sylvie Chevallier
,
Jérôme Cachot
,
Marie-Anne Colle
,
Karl Rouger
European Microscopy Congres (EMC), Nov 2020, online, France
Communication dans un congrès
hal-03370287v1
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Development of a marking methodology for X-Ray µCT to describe the microstructure of cereal products.
S. Chevallier
,
Vanessa Jury
13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia
Communication dans un congrès
hal-02382919v1
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FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals
Alain Lebail
,
Piyush Kumar Jha
,
Mathieu E Sadot
,
S. Chevallier
,
Sébastien Curet
53rd Annual Microwave Power Symposium (IMPI 53), Jun 2019, Las Végas, United States
Communication dans un congrès
hal-02344267v1
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Evaluation d'un procédé de congélation assistée par micro-ondes
Mathieu E Sadot
,
Sébastien Curet
,
S. Chevallier
,
Olivier Rouaud
,
Michel Havet
17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès
hal-02344258v1
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Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process
Mathieu E Sadot
,
Olivier Rouaud
,
S. Chevallier
,
Sébastien Curet
,
Alain E Le-Bail
25th IIR International congress of refrigeration, Aug 2019, Montréal, Canada
Communication dans un congrès
hal-02344133v1
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Electromagnetic waves assisted crystallization
Piyush Kumar Jha
,
S. Chevallier
,
Michel Havet
,
Alain Lebail
1st Asian Conference on Cold Chain (ACCC), Sep 2019, Wuhan, China
Communication dans un congrès
hal-02344264v1
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Micro-CT to evaluate microwave assisted freezing of potato cylinders
Piyush Kumar Jha
,
S. Chevallier
,
Vanessa Jury
,
Epameinondas Xanthakis
,
Alain E Le-Bail
Bruker micro-CT User Meeting 2019, Jun 2019, Mechelen, Belgium
Communication dans un congrès
hal-02470751v1
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Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application
Alain Lebail
,
Piyush Kumar Jha
,
Mathieu E Sadot
,
Vanessa Jury
,
Sébastien Curet
17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès
hal-02344259v1
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Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview
Alain E Le-Bail
,
Piyush Kumar Jha
,
Mathieu Sadot
,
Vanessa Jury
,
Sébastien Curet
10th International Conference on Water in Food, Sep 2018, Praha, Czech Republic
Communication dans un congrès
hal-01833287v1
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Benchtop and synchrotron X-ray micro-tomography to determine the cellular structure of cereal food foams
S. Chevallier
,
Anne-Laure A.-L. Reguerre
,
Alain Le Bail
,
Guy Della Valle
Bruker micro-CT User Meeting 2018, Apr 2018, Gand, Belgium
Communication dans un congrès
hal-01968485v1
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Influence of microwaves on the size of ice crystals during innovative food freezing
Mathieu Sadot
,
Olivier Rouaud
,
S. Chevallier
,
Sébastien Curet
,
Alain Le Bail
the 32th EFFoST International Conference, Nov 2018, Nantes, France
Communication dans un congrès
hal-01964325v1
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Microwave assisted freezing of fruits and vegetables; some results from FREEZEWAVE H2020 project
Piyush Kumar Jha
,
Vanessa Jury
,
S. Chevallier
,
Epameinondas Xanthakis
,
Alain Le Bail
5th IIR Conference on Sustainability and the Cold Chain (ICCC 2018), Apr 2018, Pékin, China
Communication dans un congrès
hal-01968498v1
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Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)
Alain Le Bail
,
Piyush Kumar Jha
,
Mathieu Sadot
,
Olivier Rouaud
,
Vanessa Jury
IMPI’s 52th Annual Microwave Power Symposium (IMPI52), Jun 2018, Long Beach, United States
Communication dans un congrès
hal-01961704v1
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Effect of innovative low energy microwave assisted freezing (MAF) on the microstructure, texture, drip loss and colour of apple and potato (FREEZEWAVE Project)
Piyush Kumar Jha
,
Vanessa Jury
,
S. Chevallier
,
Alain Le Bail
IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course, Sep 2018, Sorrente-Salerne, Italy
Communication dans un congrès
hal-01968790v1
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Recent Advances Of Microwave Assisted Freezing (Maf) In Food Processing Under Freezewave H2020 Project
Piyush Kumar Jha
,
Vanessa Jury
,
S. Chevallier
,
Alain Le Bail
32nd EFFoST International Conference, Nov 2018, Nantes, France
Communication dans un congrès
hal-01969015v1
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Freezewave H2020 project-microwave assisted freezing of potato
Piyush Kumar Jha
,
Vanessa Jury
,
S. Chevallier
,
Epameinondas Xanthakis
,
Alain Le Bail
5th IIR International Conference on Sustainability and the Cold Chain, Apr 2018, Pékin, China
Communication dans un congrès
hal-01928572v1
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Reducing the staling of bakery products: effect of storage temperature and formulation on the shelf life of pound cakes
Nesrin Hesso
,
Catherine Loisel
,
Sylvie Chevallier
,
Alain Le-Bail
,
Patricia Le Bail
International Conference on Recent Advances in Food Processing Technology (iCRAFPT), Aug 2018, Thanjavur, India
Communication dans un congrès
hal-02561782v1
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Random forests for the prediction of water content by near-infrared hyperspectral imaging spectroscopy in biscuits
Philippe Courcoux
,
Eloïse Ribette Lancelot
,
S. Chevallier
,
Alain Le Bail
,
Benoît B. Jaillais
Colloquium Chemiometricum Mediterraneum, Jun 2017, Arles, France
Communication dans un congrès
hal-01969786v1
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3D imaging analysis method to measure ice crystal size
Mathieu Sadot
,
Sylvie Chevallier
,
Sébastien Curet
,
Olivier Rouaud
,
Alain E Le-Bail
31st EFFoST International Conference, Nov 2017, Sitges, Spain
Communication dans un congrès
hal-01833524v1
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Glass transition in biopolymers in link with the baking process; application to bread crust
Alain Le Bail
,
S. Chevallier
,
Vanessa Jury
,
C. Loisel
,
Jean-Yves Monteau
Biopolymers 2017, Nov 2017, Nantes, France
Communication dans un congrès
hal-01969577v1
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Monitoring the capillary jet breakage by vibration using a fast video camera
Sylvie Chevallier
,
Marcella C. Mazzocato
,
Carmen S. Fávaro-Trindade
,
Denis S Poncelet
25th International Conference on Bioencapsulation, Jul 2017, La Chapelle-sur-Erdre, France
Communication dans un congrès
hal-01928415v1
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X-ray micro-tomography and enhancement methods to study food structure
Sylvie Chevallier
,
Piyush Kumar Jha
,
Alain Le Bail
,
Olivier Rouaud
,
Vanessa Jury
10th World Congress on Chemical Engineering (WCCE), Oct 2017, Barcelone, Spain
Communication dans un congrès
hal-01928437v1
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Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure
Alain Le Bail
,
Piyush Kumar Jha
,
Mathieu E Sadot
,
Joran Fontaine
,
Eloïse Ribette Lancelot
Biopolymers 2017, Nov 2017, Nantes, France
Communication dans un congrès
hal-01969589v1
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X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formation
Sylvie Chevallier
,
Olivier Rouaud
,
Vanessa Jury
Bruker Micro-CT User Meeting 2016, May 2016, Mondorf-les-Bains, Luxembourg
Communication dans un congrès
hal-01928544v1
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Multiscale study of the structuring of foods
Sylvie Chevallier
,
Vanessa Jury
,
Olivier Rouaud
,
Nesrin Hesso
,
Catherine Loisel
30th EFFoST Conference, Nov 2016, Vienne, Austria
Communication dans un congrès
hal-01928331v1
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Water in the case of baking/staling. Impact on quality parameters of selected products
Alain E Le-Bail
,
Nesrin Hesso
,
Emna Besbes
,
Guénaelle Leray
,
S. Chevallier
Euro Food Water, May 2016, Louvain, Belgium
Communication dans un congrès
hal-01669309v1
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Potential of near-infrared hyperspectral imaging spectroscopy to quantify water content in biscuits
Eloïse Lancelot
,
Philippe Courcoux
,
Sylvie Chevallier
,
Alain E Le-Bail
,
Benoit Jaillais
2016 8th Workshop on Hyperspectral Image and Signal Processing: Evolution in Remote Sensing (WHISPERS), Aug 2016, Los Angeles, France. ⟨10.1109/WHISPERS.2016.8071744⟩
Communication dans un congrès
hal-01928065v1
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Potential Of Near-Infrared Hyperspectral Imaging Spectroscopy To Quantify Water Content In Biscuits.
Eloïse Lancelot
,
Philippe P. Courcoux
,
Sylvie Chevallier
,
Alain Le-Bail
,
Benoit Jaillais
8th Workshop on Hyperspectral Image and Signal Processing - Evolution in, Aug 2016, Los Angeles, United States. pp.3
Communication dans un congrès
hal-02743345v1
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Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll
Alain Le Bail
,
R. del Carmen Altamirano Fortoul
,
T. Dessev
,
C. Rosell
,
D. Leray
11th International congress on Engineering and Food, May 2011, Athens, Greece. pp.6
Communication dans un congrès
hal-02596902v1
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Image texture analysis of apples broken down in a mastication simulator prototype
Ludivine Billy
,
Gaëlle Arvisenet
,
Pauline Poinot
,
S. Chevallier
,
Guy Royer
13th World Congress of Food Science & Technology, Sep 2006, Nantes, France
Communication dans un congrès
hal-02274405v1
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Structural modifications of biscuit doughs during baking - Role of ingredients
S. Chevallier
,
Paul Colonna
,
Guy Della Valle
,
Denis Lourdin
Colloque, Sep 1998, Montpellier, France
Communication dans un congrès
hal-02767190v1
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Study of (SSD) biscuit baking by dynamic thermal analyses (DMTA, DSC, TGA)
S. Chevallier
,
Guy Della Valle
,
Denis Lourdin
,
Paul Colonna
5. European Rheology Conference, Sep 1998, Portoroz, Slovenia
Communication dans un congrès
hal-02771155v1
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