Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Thierry Ruiz"'
Publikováno v:
Frontiers in Chemistry, Vol 7 (2019)
Aroma compounds are known to be efficient active agents for a broad range of applications (antimicrobial, anti-oxidant, insect repellent…) that are highly sought when aiming at extending shelf life of food or biological products. However, they are
Externí odkaz:
https://doaj.org/article/4f62c644aa9f45e6a938549f21d0bcb4
Publikováno v:
KONA Powder and Particle Journal, Vol 27, Iss 0, Pp 174-185 (2014)
The kneading of a powder generates a product made of three phases (solid/liquid/gas) that interact through many interfaces. The respective proportions of each phase can vary according to the process parameters and the applied stress. After the initia
Externí odkaz:
https://doaj.org/article/1c72619a6c9d4f74a5868a7e04a1621f
Impact of the heap shape formation on the local vertical force profile of ensiled granular materials
Publikováno v:
In Powder Technology October 2018 338:993-1000
Autor:
Thierry Ruiz
Publikováno v:
Empan. :110-113
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a66fa737ae725de1c9a35d922e0385c
https://doi.org/10.3917/empa.125.0110
https://doi.org/10.3917/empa.125.0110
Autor:
Thierry Ruiz
Publikováno v:
Empan. :123-126
Regarder le monde, la realite en face, avec ses propres yeux ouverts. Rester eveille pour penser. Etre sujet. Exercer sa raison lorsque l’on se propose de la terroriser. Mettre des mots sur les images, une fois l’emotion passee. Puissance de la p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::471e7fbe2af0894d01b4f9d13e45b260
https://doi.org/10.3917/empa.122.0123
https://doi.org/10.3917/empa.122.0123
Publikováno v:
Journal of Colloid and Interface Science
Journal of Colloid and Interface Science, Elsevier, 2022, 606, pp.920-928. ⟨10.1016/j.jcis.2021.08.047⟩
Journal of Colloid and Interface Science, Elsevier, 2022, 606, pp.920-928. ⟨10.1016/j.jcis.2021.08.047⟩
International audience; Hypothesis: The value of the maximal weight of a pendant drop formed at the end of a syringe needle is lower than the intensity of the corresponding capillary force. The balance of the external forces applied to the maximal pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9947d43a7da9e635662ad1dadb54bfa0
https://hal.inrae.fr/hal-03345528
https://hal.inrae.fr/hal-03345528
Autor:
Thierry Ruiz, Michel Piquemal
Publikováno v:
Empan. :117-120
Depuis deux ans, le foyer de vie Les Catalpas accueille le philosophe M. Piquemal pour des Rencontres philosophiques a l’attention d’un groupe de residents, volontaires et desireux de s’approprier les questions qui les traversent, eux et leurs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c3bc095e51f3569b548c36733e1052e
https://doi.org/10.3917/empa.114.0117
https://doi.org/10.3917/empa.114.0117
Autor:
M. Rungsiyopas, Thierry Ruiz
Publikováno v:
Chemical Engineering Research and Design
Chemical Engineering Research and Design, Elsevier, 2018, 132, pp.295-302. ⟨10.1016/j.cherd.2018.01.038⟩
Chemical Engineering Research and Design, Elsevier, 2018, 132, pp.295-302. ⟨10.1016/j.cherd.2018.01.038⟩
The objective of this work is to suggest an analytical model that describes the influence of the shape on the drying and shrinkage of a granular matrix. The model was established for the stationary regime of mass transfer, the constant drying flux pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::575085ad61f6909d9bd35178b7b66dbd
https://doi.org/10.1016/j.cherd.2018.01.038
https://doi.org/10.1016/j.cherd.2018.01.038
Publikováno v:
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2017, ⟨10.1016/j.ifset.2017.09.001⟩
Innovative Food Science and Emerging Technologies (45), 73-83. (2018)
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 45, ⟨10.1016/j.ifset.2017.09.001⟩
Innovative Food Science and Emerging Technologies, Elsevier, 2017, ⟨10.1016/j.ifset.2017.09.001⟩
Innovative Food Science and Emerging Technologies (45), 73-83. (2018)
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 45, ⟨10.1016/j.ifset.2017.09.001⟩
The granulation step determines the production yield and the final characteristics of the agglomerated couscous grains of durum wheat. The objective of the present work was to explore the capability of the fluidised bed technology to produce agglomer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87dab7b41b0bef85de6f584adb6d7dc6
https://doi.org/10.1016/j.ifset.2017.09.001
https://doi.org/10.1016/j.ifset.2017.09.001
Publikováno v:
Frontiers in Chemistry
Frontiers in Chemistry, Frontiers Media, 2019, 7, ⟨10.3389/fchem.2019.00398⟩
Frontiers in Chemistry, Frontiers, 2019, 7, ⟨10.3389/fchem.2019.00398⟩
Frontiers in Chemistry, Vol 7 (2019)
Frontiers in Chemistry (7), . (2019)
Frontiers in Chemistry, Frontiers Media, 2019, 7, ⟨10.3389/fchem.2019.00398⟩
Frontiers in Chemistry, Frontiers, 2019, 7, ⟨10.3389/fchem.2019.00398⟩
Frontiers in Chemistry, Vol 7 (2019)
Frontiers in Chemistry (7), . (2019)
Aroma compounds are known to be efficient active agents for a broad range of applications (antimicrobial, anti-oxidant, insect repellent…) that are highly sought when aiming at extending shelf life of food or biological products. However, they are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16374eff0447c6cf399c4ed225e6513e
https://hal.archives-ouvertes.fr/hal-02161565/document
https://hal.archives-ouvertes.fr/hal-02161565/document