검색결과 : 61건
| No. | Article |
|---|---|
| 1 |
Exploring the surface reactivity of the magnetic layered double hydroxide lithium-aluminum: An alternative material for sorption and catalytic purposes Yu TM, Meira ACR, Kreutz JC, Effting L, Giona RM, Gervasoni R, de Moura AA, Bezerra FM, Bail A Applied Surface Science, 467, 1195, 2019 |
| 2 |
Review on identification, underlying mechanisms and evaluation of freezing damage Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A Journal of Food Engineering, 255, 50, 2019 |
| 3 |
Effect of supplementation of wheat bran on dough aeration and final bread volume Packkia-Doss PP, Chevallier S, Pare A, Le-Bail A Journal of Food Engineering, 252, 28, 2019 |
| 4 |
Benchmarking of techniques used to assess the freeze damage in potatoes Jha PK, Vidot K, Xanthakis E, Falourd X, Fontaine J, Jury V, Le-Bail A Journal of Food Engineering, 262, 60, 2019 |
| 5 |
Solventless preparation of Fe3O4 and Co3O4 nanoparticles: A mechanochemical approach Medina B, Fressati MGV, Goncalves JM, Bezerra FM, Scacchetti FAP, Moises MP, Bail A, Samulewski RB Materials Chemistry and Physics, 226, 318, 2019 |
| 6 |
Synthesis and characterization of mesoporous silica-coated magnetite containing cetyltrimethylammonium bromide and evaluation on the adsorption of sodium dodecylbenzenesulfonate Dorigon L, da Frota JPRD, Kreutz JC, Giona RM, Moises MP, Bail A Applied Surface Science, 420, 954, 2017 |
| 7 |
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread Jha PK, Chevallier S, Cheio J, Rawson A, Le-Bail A Journal of Food Engineering, 194, 15, 2017 |
| 8 |
Impact on dough aeration of pressure change during, mixing Sadot M, Cheio J, Le-Bail A Journal of Food Engineering, 195, 150, 2017 |
| 9 |
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields Dalvi-Isfahan M, Hamdami N, Xanthakis E, Le-Bail A Journal of Food Engineering, 195, 222, 2017 |
| 10 |
Impact of the baking protocol on the structure of French crepes Guibert-Martin S, Jury V, Bouchet B, Roellens G, Lioret P, Le -Bail A Journal of Food Engineering, 196, 183, 2017 |