| 1 |
Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking
Kondjoyan A, Portanguen S, Duchene C, Mirade PS, Gandemer G
Journal of Food Engineering, 238, 44, 2018 |
| 2 |
Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy
Sahar A, Rahman UU, Kondjoyan A, Portanguen S, Dufour E
Journal of Food Engineering, 168, 160, 2016 |
| 3 |
Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment
Daudin JD, Sharedeh D, Favier R, Portanguen S, Auberger JM, Kondjoyan A
Journal of Food Engineering, 170, 83, 2016 |
| 4 |
Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin
Kondjoyan A, Portanguen S
Journal of Food Engineering, 87(2), 162, 2008 |
| 5 |
Combined water transfer and bacterial models to predict Listeria innocua growth on the surface of gelatine gel during the drying process
Lebert I, Nicolas C, Portanguen S, Lebert A
Journal of Food Engineering, 78(4), 1371, 2007 |
