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gilles Trystram
gilles Trystram
professeur Food Engineering
Verified email at agroparistech.fr
Title
Cited by
Cited by
Year
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process
AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram
International journal of food science & technology 43 (8), 1410-1423, 2008
3662008
Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures
LA Ameur, O Mathieu, V Lalanne, G Trystram, I Birlouez-Aragon
Food chemistry 101 (4), 1407-1416, 2007
2012007
Neural networks for the heat and mass transfer prediction during drying of cassava and mango
JA Hernandez-Perez, MA Garcıa-Alvarado, G Trystram, B Heyd
Innovative Food Science & Emerging Technologies 5 (1), 57-64, 2004
2012004
Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method
LA Ameur, G Trystram, I Birlouez-Aragon
Food chemistry 98 (4), 790-796, 2006
1742006
Dynamic modeling of crossflow microfiltration using neural networks
M Dornier, M Decloux, G Trystram, A Lebert
Journal of membrane science 98 (3), 263-273, 1995
1671995
Deep‐fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material
O Vitrac, G Trystram, AL Raoult‐Wack
European Journal of Lipid Science and Technology 102 (8‐9), 529-538, 2000
1602000
Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality
O Vitrac, D Dufour, G Trystram, AL Raoult-Wack
Journal of Food Engineering 53 (2), 161-176, 2002
1582002
Structural and chemical modifications of short dough during baking
S Chevallier, G Della Valle, P Colonna, B Broyart, G Trystram
Journal of cereal science 35 (1), 1-10, 2002
1542002
Fuzzy concepts applied to food product quality control: A review
N Perrot, I Ioannou, I Allais, C Curt, J Hossenlopp, G Trystram
Fuzzy sets and systems 157 (9), 1145-1154, 2006
1532006
Crust formation and its role during bread baking
FM Vanin, T Lucas, G Trystram
Trends in Food Science & Technology 20 (8), 333-343, 2009
1452009
Porosity development and its effect on oil uptake during frying process
AM Ziaiifar, F Courtois, G Trystram
Journal of Food Process Engineering 33 (2), 191-212, 2010
1372010
Génie des procédés alimentaires: Des bases aux applications
JJ Bimbenet, A Duquenoy, G Trystram
Dunod, 2017
1292017
Analysis of the heat and mass transfer during coffee batch roasting
JA Hernández, B Heyd, C Irles, B Valdovinos, G Trystram
Journal of Food Engineering 78 (4), 1141-1148, 2007
1272007
Water transport in bread during baking
MJ Wagner, T Lucas, D Le Ray, G Trystram
Journal of food engineering 78 (4), 1167-1173, 2007
1242007
Food drying and dewatering
C Bonaui, E Dumoulin, AL Raoult-Wack, Z Berk, JJ Bimbenet, F Courtois, ...
Drying technology 14 (9), 2135-2170, 1996
1121996
Modelling and analysis of complex food systems: state of the art and new trends
N Perrot, IC Trelea, C Baudrit, G Trystram, P Bourgine
Trends in Food Science & Technology 22 (6), 304-314, 2011
1072011
Predicting colour kinetics during cracker baking
B Broyart, G Trystram, A Duquenoy
Journal of food engineering 35 (3), 351-368, 1998
1011998
Non-linear predictive control of a vapour compression cycle
D Leducq, J Guilpart, G Trystram
International journal of Refrigeration 29 (5), 761-772, 2006
992006
Prediction of brightness and surface area kinetics during coffee roasting
JA Hernández, B Heyd, G Trystram
Journal of Food Engineering 89 (2), 156-163, 2008
892008
Food engineering at multiple scales: case studies, challenges and the future—a European perspective
YH Roos, PJ Fryer, D Knorr, HP Schuchmann, K Schroën, MAI Schutyser, ...
Food Engineering Reviews 8, 91-115, 2016
842016
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