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Process and product innovation in the cold chain: methods of marketing R&D projects

 I. Cremille , J.M. Gaillard , A.L. Raoult Wack , T. Lucas , J.M. Chourot , et al.
European concerted action on the preservation of frozen food quality and safety throughout the distribution chain, Leeds, GBR, 26-27 September 1997, 1997, United Kingdom. pp.59-64
Communication dans un congrès hal-02578222v1

Mass and thermal behaviour of the food surface during immersion freezing

 T. Lucas , D. Flick , A.L. Raoult Wack
Journal of Food Engineering, 1999, 41 (1), pp.23-32
Article dans une revue hal-02578868v1

Chilling and freezing of part-baked bread. I. An MRI signal analysis

 T. Lucas , D. Le Ray , A. Davenel
Journal of Food Engineering, 2005, 70 (2), pp.139-149
Article dans une revue hal-02583371v1

Water, Ice and Sucrose behaviour in frozen sucrose-protein solutions as studied by 1H NMR

 T. Lucas , François Mariette , S. Dominiawsyk , D. Le Ray
Food Chemistry, 2004, 84 (2), pp.77-89
Article dans une revue hal-02583382v1

Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing

 T. Lucas , J.M. Chourot , P. Bohuon , A.L. Raoult Wack , D. Flick
Proceedings of the European concerted action on "The preservation of frozen food quality and safety throughout the distribution chain", Athens, GRC, 27-29 March 1998, 1998, Greece. pp.7
Communication dans un congrès hal-02577640v1

Multiphysics during bread making : Numerical modelling and technological teachings from simulations

 D. Grenier , Fernanda Vanin , T. Lucas , Christophe C. Doursat , D. Flick , et al.
4th International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain : Model-IT, Jun 2008, Madrid, Spain. pp.147-154
Communication dans un congrès hal-02590521v1

Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

 David Grenier , T. Lucas , D. Le Ray
Journal of Food Engineering, 2019, 248, pp.62-70. ⟨10.1016/j.jfoodeng.2018.12.014⟩
Article dans une revue hal-02608818v1

Installation et procédé de traitement de produits alimentaires, tels que des produits alveoles, en vue notamment d'une expansion desdits produits

 T. Lucas , D. Grenier , D. Le Ray
France, N° de brevet: EP2572583 - FR2980335. 2013
Brevet hal-02608918v1

Water transport during bread baking: Impact of the baking temperature and the baking time

 M.M. Ureta , Y. Diascorn , M. Cambert , D. Flick , V.O. Salvadori , et al.
Food Science and Technology International, 2019, 25 (3), pp.187-197. ⟨10.1177/1082013218814144⟩
Article dans une revue hal-02608550v1

Quantitative MRI in Food Science & Food Engineering

 François Mariette , G. Collewet , A. Davenel , T. Lucas , Maja Musse
Encyclopedia of Magnetic Resonance, John Wiley & Sons, pp.8, 2012, 9780470034590
Chapitre d'ouvrage hal-02596995v1

Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles

 D. Grenier , T. Lucas , D. Le Ray
Journal of Cereal Science, 2010, 52 (3), pp.373-377. ⟨10.1016/j.jcs.2010.06.016⟩
Article dans une revue istex hal-02594856v1

Use of Magnetic Resonance Imaging for the characterization of the bread process

 T. Lucas , A. Grenier , S. Quellec , G. Collewet , Alain Le Bail , et al.
9th International Congress on Engineering and Food, Mar 2004, Montpelier, France. pp.6
Communication dans un congrès hal-02583381v1

Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

 F. M. F. M. Vanin , Camille C. Michon , T. T. Lucas
Journal of Cereal Science, 2013, 58 (2), pp.290 - 297. ⟨10.1016/j.jcs.2013.06.003⟩
Article dans une revue istex hal-01004322v1

Methods to Probe Baking with Unilateral Low-Field NMR

 O. Sucre , N. Binti , T. Lucas , Corinne C. Rondeau-Mouro
14th International Conference on the Applications of Magnetic Resonance in Food Science, Sep 2018, Rennes, France
Communication dans un congrès hal-02608101v1

Bread baking under partial vacuum and low temperature conditions

 D. Grenier , Y. Diascorn , D. Le Ray , T. Lucas
C&E Spring Meeting, Jun 2017, Amsterdam, Netherlands. pp.17
Communication dans un congrès hal-02606363v1
Image document

The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; a reverse engineering approach of the alveolar structure

 T. Lucas , G. Collewet , J. Bousquières , C. Deligny
Journal of Food Engineering, 2018, 237, pp.194-203
Article dans une revue hal-01871051v1

NMR assessment of water transport in breakfast cereals: a quantitative approach

 T. Lucas , D. Le Ray , François Mariette
9th International Congress on Engineering and Food, Montpellier, 7-11 March 2004, 2003, pp.5
Communication dans un congrès hal-02583375v1

NMR assessment of ice creams: Effect of formulation on liquid and solid fat

 T. Lucas , D. Le Ray , P. Barey , François Mariette
International Dairy Journal, 2005, 15 (12), pp.1225-1233
Article dans une revue hal-02583384v1

Immersion chilling and freezing: a promising process for chilling, freezing and-or formulating

 T. Lucas , A.L. Raoult Wack
Danone workshop on freezing, Massy, 19-20 septembre 1996, 1996, France. pp.6
Communication dans un congrès hal-02577523v1

Portable single‐sided NMR measurements at variable temperatures: Implementation of a thermo‐controlled device and application to the heating of bread dough

 Corinne Rondeau-Mouro , Mireille Cambert , Laurent Blondel , Yves Diascorn , Léo Mbaya , et al.
Magnetic Resonance in Chemistry, 2022, 60 (7), pp.678-691. ⟨10.1002/mrc.5254⟩
Article dans une revue hal-03714486v1
Image document

L'IRM s'aventure hors des sentiers du monde médical

 François Mariette , Stéphane Rodts , Pamela Françoise Faure , Pascal Moucheront , Maja Musse , et al.
L'Actualité Chimique, 2012, 364-365, pp.104-110
Article dans une revue hal-00770241v1

Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

 Corinne C. Rondeau-Mouro , M. Cambert , R. Kovrlija , Maja Musse , T. Lucas , et al.
Food and Bioprocess Technology, 2015, 8 (4), pp.777-790. ⟨10.1007/s11947-014-1445-0⟩
Article dans une revue hal-02600819v1

Modelling of bubble growth in cheese during ripening: Momentum and mass transport

 Yannick Laridon , D. Grenier , S. Challois , Delphine Huc-Mathis , François Mariette , et al.
ICEF 12, Engineering Challenges: Bridging Science and Food Innovations, Jun 2015, Québec City, Canada. pp.34
Communication dans un congrès hal-02605489v1

Effect of the drying rate of bread crust on complex viscosity

 T. Lucas , F.M. Vanin , C. Michon
Cereal & Europe, May 2013, Leuven, Belgium. pp.1
Communication dans un congrès hal-02606197v1

Water loss and crust formation during bread baking, part II: technological insights from a sensitivity analysis of a numerical model of baking

 F. M. Vanin , D. Grenier , Christophe Doursat , Denis Flick , Gilles Trystram , et al.
Drying Technology, 2017, 35 (12), pp.1518-1529. ⟨10.1080/07373937.2016.1260030⟩
Article dans une revue hal-02619627v1

NMR imaging of bread and biscuit

 T. Lucas , S. Quellec , A. Davenel , M. Wagner
Handbook of Modern Magnetic Resonance. Surrey, 2006, pp.5
Autre publication scientifique hal-02587669v1

Projet AQS "Pain précuit surgelé". Rapport final

 Alain Le Bail , J.Y. Monteau , F. Margerie , P. Le Bail , Yves Popineau , et al.
irstea. 2002, pp.104
Rapport hal-02589031v1

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 , et al.
11th International congress on Engineering and Food, May 2011, Athens, Greece. pp.6
Communication dans un congrès hal-02596902v1

Modelling of cheese mechanics and mass transport (carbon dioxide) around an expanding gas bubble in semi-hard cheese: model validation using dynamic and non invasive MRI measurements and sensitivity analysis to mechanical and mass transport parameters

 David Grenier , Yannick Laridon , Christophe Doursat , Delphine Huc-Mathis , Denis Flick , et al.
12. International Congress on Engineering and Food (ICEF12), International Association for Engineering and Food (IAEF).; Elsevier., Jun 2015, Québec, Canada
Communication dans un congrès hal-02800512v1

From 1D numerical simulation of bread baking to application of vacuum baking at low temperature

 D. Grenier , T. Lucas , Christophe C. Doursat , F.M. Vanin , D. Flick , et al.
IUFoST, 16th World Congress of Food Science and Technology, Aug 2012, Foz do Iguaçu, Brazil. 2012
Poster de conférence hal-02597371v1
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