Zobrazeno 1 - 10
of 55
pro vyhledávání: '"ABECASSIS, Joël"'
Autor:
Abécassis, Joël
Publikováno v:
In ICC Handbook of 21st Century Cereal Science and Technology 2023:377-383
Publikováno v:
In Expert Systems With Applications 1 September 2013 40(11):4539-4546
Autor:
Thomopoulos, Rallou, Destercke, Sébastien, Charnomordic, Brigitte, Johnson, Iyan, Abécassis, Joël
Publikováno v:
In Information Sciences 1 February 2013 221:452-472
Publikováno v:
In Journal of Food Engineering April 2012 109(3):619-626
Autor:
Abecassis, Joël.
Mém. I.D.E.--Ind. céréalières--ENSM, 1987.
Externí odkaz:
http://catalogue.bnf.fr/ark:/12148/cb37602056g
Autor:
Rouau, Xavier, Mateo-Anson, Nuria, Barron, Cécile, Chaurand, Marc, Lullien-Pellerin, Valérie, Mabille, Frédéric, Samson, Marie-Françoise, Abecassis, Joel, Hemery, Youna
Publikováno v:
In Cahiers de Nutrition et de Dietetique 2010 45(5):230-236
Autor:
Leygue, Jean-Philippe, Samson, Marie Françoise, Barron, Cecile, Lullien-Pellerin, Valérie, ABECASSIS, Joël, Cuq, Bernard, Crépon, Katell, Braun, Philippe
Publikováno v:
Blé dur-Synthèse des connaissances pour une filière durable
Blé dur-Synthèse des connaissances pour une filière durable, Editions Quae; Arvalis, 2021, Synthèses, 978-2-7592-3313-7
Blé dur-Synthèse des connaissances pour une filière durable, Editions Quae; Arvalis, 2021, Synthèses, 978-2-7592-3313-7
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c2862466c5cbe0e566f17d3144f34467
https://hal.inrae.fr/hal-03467048
https://hal.inrae.fr/hal-03467048
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2021, 86 (3), pp.724-729. ⟨10.1111/1750-3841.15604⟩
Journal of Food Science, Wiley, 2021, 86 (3), pp.724-729. ⟨10.1111/1750-3841.15604⟩
International audience; Pasta made exclusively from legume has high nutritional potential (rich in protein and gluten free). However, it is difficult to produce 100% legume dough suitable for the extrusion step in pasta production that comprises hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::a25a1673f55eccb928749db2331de0bf
https://hal.inrae.fr/hal-03151768/document
https://hal.inrae.fr/hal-03151768/document
Autor:
Abécassis, Joël, Ačkar, Đurđica, Babi, Jurislav, Bamforth, Charles W., Bao, Jinsong, Bayram, Mustafa, Bender, Denisse, Bernard, Mariette, Bunting, Jordyn S., Butkovsky, Vyacheslav A., Carcea, Marina, Cato, Larisa, Cauvain, Stanley P., Chang, Yung-Ho, Chiang, Wenchang, Choliq, Najwa Shufia, Courtin, Christophe M., Cubadda, Raimondo, de Beer, Theresa, Dertli, Enes, Devriese, Gitte, Duodu, K.G., Fox, Glen P., Garzon, Raquel, Gooding, Mike J., Görtz, Axelle, Guzmán, Carlos, Haslam, Richard P., Hsu, Rachel Jui-Cheng, Ibba, Maria Itria, Ilina, Olga A., Jones, Julie Miller, Jozinovi, Antun, Kahraman, Kevser, Kariluoto, Susanna, Koksel, Hamit, Koyuncu, Mehmet, Lai, Hsi-Mei, Lampi, Anna-Maija, Linderborg, Kaisa M., Lončari, Ante, Lu, Ting-Jang, Mandha, Juliana, Mantila, Ulla Holopainen, Marconi, Emanuele, Meints, Brigid M., Melis, Sara, Miedaner, Thomas, Miličevi, Borislav, Miskelly, D.M., Muti, Serpil Ozturk, Ng, Perry K.W., Nordlund, Emilia, Ozulku, Gorkem, Piironen, Vieno, Raes, Katleen, Rosell, Cristina M., Ross, Andrew S., Sagdic, Osman, Şahin, Nazlı, Santamaria, Maria, Sayaslan, Abdulvahit, Scherf, Katharina A., Schönlechner, Regine, Serna-Saldivar, Sergio O., Shewry, Peter R., Siitonen, Aino, Sontag-Strohm, Tuula, Steyn, Pieter S., Šubari, Drago, Taylor, Janet, Taylor, John R.N., Williams, Phil, Wrigley, Colin W., Yeh, An-I
Publikováno v:
In ICC Handbook of 21st Century Cereal Science and Technology 2023:xv-xvii
Publikováno v:
In Journal of Food Engineering 2003 59(1):51-60