Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Sylvain Challois"'
Autor:
Nanci Castanha, Sylvain Challois, David Grenier, Patricia Le-Bail, Laurence Dubreil, Tiphaine Lucas
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is s
Externí odkaz:
https://doaj.org/article/1b80c53443d4498faf1698592da3fec7
Autor:
Ghina Hajjar, Stéphane Quellec, Sylvain Challois, Lydia Bousset-Vaslin, Gisèle Joly, Christophe Langrume, Carole Deleu, Laurent Leport, Maja Musse
Publikováno v:
Plants, Vol 11, Iss 15, p 1918 (2022)
The potato is one of the most cultivated crops worldwide, providing an important source of food. The quality of potato tubers relates to their size and dry matter composition and to the absence of physiological defects. It depends on the spatial and
Externí odkaz:
https://doaj.org/article/0237ac5ab017487d9dfad15773cba837
Autor:
Rodolphe Leforestier, Anna Fleury, François Mariette, Guylaine Collewet, Sylvain Challois, Maja Musse
Publikováno v:
Magnetic Resonance in Chemistry. 60:637-650
A quantitative magnetic resonance imaging (MRI) analysis at 1.5T of the effects of different dehydration regimes on transverse relaxation parameters measured in tomato tissue is presented. Multi-exponential T
Autor:
Maja Musse, Steven Le Feunteun, Guylaine Collewet, Mattéi Ravilly, Stéphane Quellec, Jordane Ossemond, Martine Morzel, Sylvain Challois, Françoise Nau, Tiphaine Lucas
Publikováno v:
Food Research International. 169:112821
Autor:
null Rodolphe Leforestier, null Anna Fleury, null François Mariette, null Guylaine Collewet, null Sylvain Challois, null Maja Musse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd78cce3cc5b00f05ae75b3717213c41
https://doi.org/10.1002/mrc.5241/v2/response1
https://doi.org/10.1002/mrc.5241/v2/response1
Autor:
Jérémy Pépin, Carole Deleu, Maja Musse, Gisèle Joly, Sylvain Challois, Laurent Leport, Ghina Hajjar, Stéphane Quellec
Publikováno v:
Postharvest Biology and Technology
Postharvest Biology and Technology, Elsevier, 2021, 180, pp.111600. ⟨10.1016/j.postharvbio.2021.111600⟩
Postharvest Biology and Technology, 2021, 180, pp.111600. ⟨10.1016/j.postharvbio.2021.111600⟩
Postharvest Biology and Technology, Elsevier, 2021, 180, pp.111600. ⟨10.1016/j.postharvbio.2021.111600⟩
Postharvest Biology and Technology, 2021, 180, pp.111600. ⟨10.1016/j.postharvbio.2021.111600⟩
International audience; Potato quality is a major concern for both producers and customers. However, potato tubers are affected by various forms of internal damage with no external symptoms, leading to substantial economic losses. MRI was used as a n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e856e22b2c81b15feda1e62d7dbb03d
https://hal.inrae.fr/hal-03313577
https://hal.inrae.fr/hal-03313577
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2016, 171, pp.119-128
HAL
Journal of Food Engineering, Elsevier, 2016, 171, pp.119-128
HAL
International audience; A dedicated setup was developed for simultaneous measurement of pressure and volume in a single eye of semi-hard cheese. A known level of gas pressure was applied to the cheese eye and the resulting eye inflation was monitored
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7104a06020b27d875bfc8bac2145f0
https://hal.inrae.fr/hal-02602407
https://hal.inrae.fr/hal-02602407
Autor:
Stéphane Quellec, Sylvain Challois, Armel Davenel, Mireille Cambert, Maja Musse, François De Guio
Publikováno v:
Magnetic Resonance Imaging. 28:1525-1534
Microstructure determines the mechanical and transport properties of fruit tissues. One important characteristic of the microstructure is the relative volume fraction of gas-filled intercellular spaces, i.e., the tissue microporosity. Quantification
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2014, 35 (2), pp.157-165. ⟨10.1016/j.idairyj.2013.11.010⟩
International Dairy Journal, Elsevier, 2014, 35 (2), pp.157-165
International Dairy Journal, Elsevier, 2014, 35 (2), pp.157-165. ⟨10.1016/j.idairyj.2013.11.010⟩
International Dairy Journal, Elsevier, 2014, 35 (2), pp.157-165
International audience; Eye growth in semi-hard cheeses was previously found to be subject to a strong spatial-dependency between the periphery and the core zone, and salt appeared to be a key factor to be studied to better understand the phenomenon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff134fc3c406b5b9e372446ccdd521a4
https://hal.archives-ouvertes.fr/hal-01173942
https://hal.archives-ouvertes.fr/hal-01173942
Autor:
Sylvain Challois, Camille Michon, Jeanne Barreau, Delphine Huc, Gabrielle Moulin, François Mariette
Publikováno v:
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2014, pp.106-112
Innovative Food Science and Emerging Technologies, Elsevier, 2014, 24, pp.106-112. ⟨10.1016/j.ifset.2013.10.002⟩
Innovative Food Science and Emerging Technologies, Elsevier, 2014, pp.106-112
Innovative Food Science and Emerging Technologies, Elsevier, 2014, 24, pp.106-112. ⟨10.1016/j.ifset.2013.10.002⟩
Semi-hard cheeses can be characterized by their bubbles, or "eyes", whose growth mechanisms have generally been explained empirically. The objective was to design a relevant multi-scale investigation strategy in order to determine if there is a relat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7e84373064b43a860637fe07d114b08
https://hal.inrae.fr/hal-02598933
https://hal.inrae.fr/hal-02598933