A. Briffaz

发表

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties.

A. Fardet, Sanaé Lakhssassi, A. Briffaz, 2018, Food & function.

Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix

P. Bohuon, A. Briffaz, J. Meot, 2018 .

Modelling Processes and Products in the Cereal Chain

A. Koulouris, F. Sarghini, S. Bakalis, 2021, Foods.

Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp.

D. Dufour, P. Bohuon, A. Briffaz, 2016, Carbohydrate polymers.

Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption.

P. Bohuon, A. Briffaz, C. Mestres, 2019, Food research international.

Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea

M. Rychlik, C. Sanier, P. Bohuon, 2019, Journal of Food Engineering.

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea.

P. Alter, P. Bohuon, A. Briffaz, 2018, Food chemistry.

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

C. Summo, A. Pasqualone, A. Briffaz, 2020, Legume Science.

Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process.

A. Briffaz, F. Coffigniez, 2022, Food chemistry.

Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking.

M. Rychlik, P. Bohuon, A. Briffaz, 2020, Food chemistry.

Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility

D. Dufour, P. Bohuon, A. Briffaz, 2018, Journal of Food Engineering.

Rice cooking and sensory quality

D. Valentin, A. Briffaz, C. Mestres, 2019, Rice.

Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction

M. Dornier, P. Bohuon, A. Briffaz, 2014 .

Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds.

P. Alter, P. Bohuon, A. Briffaz, 2018, Food research international.

Starch gelatinization distribution and peripheral cell disruption in cooking rice grains monitored by microscopy

M. Dornier, M. Lartaud, A. Briffaz, 2012 .

Modelling starch phase transitions and water uptake of rice kernels during cooking

M. Dornier, A. Briffaz, C. Mestres, 2013 .

Modelling of water transport and swelling associated with starch gelatinization during rice cooking

M. Dornier, P. Bohuon, A. Briffaz, 2014 .