J. Daudin

发表

Assessment of water diffusivity in gelatine gel from moisture profiles. II. Data processing adapted to material shrinkage

Jean-Marie Bonny, Jean-Pierre Renou, Jean-Dominique Daudin, 2005 .

Computational fluid dynamics prediction and validation of gas circulation in a cheese-ripening room

Pierre-Sylvain Mirade, Jean-Dominique Daudin, P. Mirade, 2006 .

Heat and mass transfer coefficients at the surface of a pork hindquarter

Alain Kondjoyan, Jean-Dominique Daudin, J. Daudin, 1997 .

Recommendations for calculating growth parameters by optical density measurements

A. Lebert, J. Daudin, J. Labadie, 1996 .

Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven

Pierre-Sylvain Mirade, Gilles Trystram, G. Trystram, 2004 .

Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples.

S. Guyot, C. Bonazzi, J. Daudin, 2010, Journal of agricultural and food chemistry.

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

S. Guyot, C. Bonazzi, J. Daudin, 2010 .

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants.

J. Daudin, T. Astruc, P. Gatellier, 2013, Food chemistry.

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidants.

J. Daudin, P. Gatellier, A. Promeyrat, 2013, Food chemistry.

Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating.

V. Santé-Lhoutellier, J. Daudin, A. Kondjoyan, 2015, Food chemistry.

Air Drying Kinetics of Biological Particles

J. J. Bimbenet, J. Bimbenet, J. Daudin, 1985 .

Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel

Jean-Dominique Daudin, J. Daudin, P. Baucour, 2000 .

Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage

Pierre-Sylvain Mirade, Jean-Dominique Daudin, P. Mirade, 2010 .

Measurement and modelling of water sorption isotherms of ‘Conference’ pear flesh tissue in the high humidity range

P. Verboven, B. Nicolai, T. Nguyễn, 2004 .

Impact of Lipid Phase on Water Transfer in Food

B. Broyart, C. Bonazzi, J. Daudin, 2007 .

Heat and mass transfer in chilling and storage of meat

Jean-Dominique Daudin, J. Daudin, M.V.L. Swain, 1990 .

Effect of picking date, time and temperature on water sorption of ‘Conference’ pear tissue

S. Vandewalle, P. Verboven, B. Nicolai, 2004 .

IMPACT OF LIPID AND SODIUM CHLORIDE CONTENTS ON WATER TRANSFERS IN DRY-FERMENTED SAUSAGES

P. Mirade, J. Daudin, H. Safa, 2015 .

Water activity and dielectric properties of gels in the frequency range 200 MHz–6 GHz

Jean-Louis Damez, Sylvie Clerjon, Jean-Dominique Daudin, 2003 .

Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment

J. Daudin, S. Portanguen, A. Kondjoyan, 2016 .

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure.

J. Daudin, T. Astruc, P. Gatellier, 2015, Meat science.

Modelling the distribution of a(w), pH and ions in marinated beef meat.

A. Lebert, J. Daudin, 2014, Meat science.

Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

P. Mirade, J. Daudin, A. Vénien, 2015 .

Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.

Didier Rémond, Jean-Dominique Daudin, Philippe Gatellier, 2012, Journal of agricultural and food chemistry.

Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

A. Lebert, J. Daudin, P. Baucour, 2005 .

Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range

C. Bonazzi, J. Daudin, T. Rougier, 2007 .

Estimation of moisture diffusivity in gelatin-starch gels using time-dependent concentration-distance curves at constant temperature

C. Bonazzi, N. Boudhrioua, J. Daudin, 2003 .

Validation of a Method of Determination of Apparent Diffusivity Versus Composition in Solids

B. Broyart, C. Bonazzi, N. Boudhrioua, 2005 .

Assessment of meat fat content using dual energy X-ray absorption.

J. Daudin, J P Brienne, C Denoyelle, 2001, Meat science.

Polyphenols degradation mechanisms during soaking and drying of cider apples

S. Guyot, C. Bonazzi, J. Daudin, 2009 .

A new experimental method for measuring and visualising air flow in large food plants

Pierre-Sylvain Mirade, Jean-Dominique Daudin, P. Mirade, 1998 .

Determination of transfer coefficients by psychrometry

J. Daudin, A. Kondjoyan, 1993 .

Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor

P. Mirade, J. Daudin, J. F. Page, 2012 .

Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — II. Calculations versus measurements on wet plaster cylinders and cast

Jean-Dominique Daudin, J. Daudin, A. Kuitche, 1996 .

Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method — III. Calculations versus measurements on pork carcass hindquarters

J. Daudin, A. Kuitche, 1996 .

Combined effect of meat composition and heating parameters on the physicochemical state of proteins

V. Santé-Lhoutellier, J. Daudin, A. Kondjoyan, 2011 .

Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Pierre-Sylvain Mirade, Alain Kondjoyan, Jean-Dominique Daudin, 2009 .

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Pierre-Sylvain Mirade, Daniel Picque, Jean-Dominique Daudin, 2006 .

Three-dimensional CFD calculations for designing large food chillers

Pierre-Sylvain Mirade, Alain Kondjoyan, Jean-Dominique Daudin, 2002 .

Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4

Alain Kondjoyan, J. Daudin, A. Kondjoyan, 1995 .

Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method - I. The model and its sensitivity to certain parameters

Jean-Dominique Daudin, J. Daudin, A. Kuitche, 1996 .

Heat and mass transfer coefficients at the surface of elliptical cylinders placed in a turbulent air flow

J. Bimbenet, J. Daudin, A. Kondjoyan, 1993 .

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Michel Havet, Olivier Rouaud, A. M. Foster, 2006 .

Water transfer analysis in pork meat supported by NMR imaging.

P. Gou, M. Ruiz-Cabrera, L. Foucat, 2004, Meat science.