I. Allais

发表

A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters.

Eric Dufour, Irène Allais, E. Dufour, 2004, Meat science.

Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture

E. Dufour, I. Allais, Roch-Boris Edoura-Gaena, 2006 .

Production and characterization of intensities above 2 × 10 19 W/cm 2 , obtained with 30-TW 300-fs pulses generated in a Ti:sapphire/Nd-doped mixed-glass chain

N. Blanchot, A. Migus, I. Allais, 1996 .

Modelling cooling kinetics of a stack of spheres during mist chilling

Denis Flick, Graciela Alvarez, Irène Allais, 2006 .

Influence of mist-chilling on post-harvest quality of fresh strawberries Cv. Mara des Bois and Gariguette

I. Allais, G. Letang, 2009 .

Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits

Gilles Trystram, Jean-Bernard Gros, Irène Allais, 2007 .

Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Gilles Trystram, Jean-Bernard Gros, Irène Allais, 2006 .

Use of Response Surface Methodology to Study the Influence of Water Content and Air Pressure on Cake Batter Quality

E. Dufour, I. Allais, 2007 .

Generation of 50-TW femtosecond pulses in a Ti:sapphire/Nd:glass chain.

C Rouyer, G. Mourou, A. Migus, 1993, Optics letters.

Expenences about operator/teeftnology cooperation using a fuzzy symbolic approach to decision support system design in food processes

I. Ioannou, G. Mauris, N. Perrot, 2002, IEEE International Conference on Systems, Man and Cybernetics.

Fuzzy concepts applied to food product quality control: A review

Nathalie Perrot, G. Trystram, N. Perrot, 2006, Fuzzy Sets Syst..

A decision support system to control the aeration of sponge finger batters

Gilles Trystram, Jean-Bernard Gros, Irène Allais, 2006 .