H. Safa

Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

P. Mirade, A. Lebert, P. Gatellier, 2015, Food and Bioprocess Technology.

Sorption–desorption of aromas on multi‐use PET bottles. A test procedure

H. Safa, F. Bourelle, 1999 .

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

P. Mirade, S. Portanguen, H. Safa, 2017 .

Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

J. Berdagué, P. Mirade, S. Portanguen, 2016 .

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

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

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content.

P. Mirade, A. Lebert, P. Gatellier, 2014, Food chemistry.

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

P. Mirade, A. Lebert, O. Loison, 2015, Food chemistry.