C. Mestres

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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 .

Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz).

H. Ceballos, Kay Denyer, D. Dufour, 2007, Journal of agricultural and food chemistry.

Optimising process for making pasta from maize in admixture with durum wheat

C. Mestres, J. Faure, F. Matencio, 1990 .

Small scale production and storage quality of dry-milled degermed maize products for tropical countries

J. Hounhouigan, C. Mestres, Kosi Davo, 2009 .

Small-scale production and storage quality of dry-milled degermed maize products for tropical countries

C. Mestres, F. Matencio, D. Dramé, 2003 .

Quantitative trait loci for sorghum grain morphology and quality traits: Toward breeding for a traditional food preparation of West-Africa

B. Courtois, M. Kouressy, M. Vaksmann, 2019, Journal of Cereal Science.

Improving the nutritional quality of pulses via germination

J. Verdeil, Y. Hemery, Loïc Rajjou, 2022, Food Reviews International.

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.

Studies of Polysaccharides Solubilized During Alkaline Cooking of Maize Kernels

J. Thibault, L. Saulnier, P. Roger, 1993 .

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.

R. Boulanger, Z. Gunata, F. Gay, 2010, Analytica chimica acta.

Measurement of endosperm vitreousness of corn : a quantitative method and its application to African cultivars

C. Mestres, J. Faure, A. Louis-Alexandre, 1991 .

Mechanical behavior of corn kernels : development of a laboratory friability test that can predict milling behavior

C. Mestres, F. Matencio, A. Louis-Alexandre, 1995 .

Comparison of various processes for making maize pasta

P. Colonna, M. C. Alexandre, C. Mestres, 1993 .

Starch content and properties of 106 sweetpotato clones from the world germplasm collection held at CIP, Peru

G. Scott, D. Dufour, C. Brabet, 1999 .

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.

E. Guichard, F. Ribeyre, R. Boulanger, 2008, Journal of agricultural and food chemistry.

Effect of salinity on yield and 2-acetyl-1-pyrroline content in the grains of three fragrant rice cultivars (Oryza sativa L.) in Camargue (France)

S. Roques, A. Audebert, R. Boulanger, 2010 .

Decision letter for "Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo'"

J. Hounhouigan, N. Akissoé, L. Dahdouh, 2021, International Journal of Food Science & Technology.

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé.

C. Mestres, G. Loiseau, N. Achir, 2017, Food research international.

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour

J. Hounhouigan, N. Akissoé, C. Mestres, 2003 .

Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain.

R. Boulanger, C. Mestres, G. Loiseau, 2020, International journal of food microbiology.

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering

N. Akissoé, C. Mestres, N. Durand, 2017 .

A Rapid Method for the Determination of Amylose Content by Using Differential-Scanning Calorimetry

C. Mestres, G. Fliedel, F. Matencio, 1996 .

Cooking behavior of rice in relation to kernel physicochemical and structural properties.

S. Handschin, X. Rouau, C. Mestres, 2007, Journal of agricultural and food chemistry.

Fermented mare milk product (Qymyz, Koumiss)

C. Mestres, G. Loiseau, G. Konuspayeva, 2021 .

Effect of processing conditions on cyanide content and colour of cassava flours from West Africa

N. Akissoé, C. Mestres, M. Nago, 2009 .

Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

J. Hounhouigan, N. Akissoé, C. Mestres, 1998 .

VISCOGRAPHIC CHARACTERISTICS OF CHEMICALLY MODIFIED CASSAVA STARCHES ASSESSED BY RVA

I. Demiate, C. Mestres, M. Cereda, 2005 .

Modeling the Thermal Denaturation of the Protein-Water System in Pulses (Lentils, Beans, and Chickpeas).

P. Bohuon, V. Lullien-Pellerin, C. Mestres, 2022, Journal of agricultural and food chemistry.

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

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

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds

C. Mestres, T. Guehi, G. Morel, 2020, International Journal of Food Science & Technology.

Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains.

C. Mestres, G. Loiseau, J. Grabulos, 2019, Food microbiology.

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

C. Mestres, G. Loiseau, J. Grabulos, 2016, Microorganisms.

Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin

M. Jakobsen, N. Akissoé, C. Mestres, 2015 .

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

J. Hounhouigan, N. Akissoé, C. Mestres, 2014, Food science & nutrition.

Processing and quality attributes of gowe: a malted and fermented cereal- based beverage from Benin

Dominique Pallet, Christian Mestres, Noël H. Akissoé, 2014 .

Kenkey production, vending, and consumption practices in Ghana

Dominique Pallet, M. Obodai, Charlotte Uduro-Yeboah, 2014 .

Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains

F. Saalia, W. Amoa-Awua, C. Mestres, 2016 .

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.

K. Tomlins, J. Hounhouigan, A. Bechoff, 2015, Journal of the science of food and agriculture.

Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa

A. Jacobs, N. Akissoé, C. Mestres, 2012 .

The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties

Mathurin Coffi Nago, Christian Mestres, C. Mestres, 2005 .

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

J. Hounhouigan, N. Akissoé, C. Mestres, 2004, Plant foods for human nutrition.

The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage

Tien-Cuong Nguyen, J. Hounhouigan, C. Mestres, 2015 .

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

J. Manful, J. Hounhouigan, N. Akissoé, 2018 .

Pericarp thickness of sorghum whole grain is accurately predicted by NIRS and can affect the prediction of other grain quality parameters

B. Courtois, J. Verdeil, M. Kouressy, 2016 .

Quantitative trait loci for grain quality, productivity, morphological and agronomical traits in sorghum (Sorghum bicolor L. Moench)

P. Dufour, J. Rami, P. Blanchard, 1998, Theoretical and Applied Genetics.

Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota

J. Alonso, B. Gullón, J. Hounhouigan, 2015 .

Comparison of the expansion ability of fermented maize flour and cassava starch during baking.

Christian Mestres, Nadine Zakhia, C. Mestres, 2000, Journal of the science of food and agriculture.

End use quality of some african corn kernels. 1. Physicochemical characteristics of kernels and their relationship with the quality of "lifin", a traditional whole dry milled maize flour from Benin

N. Akissoé, C. Mestres, F. Matencio, 1997 .

DRY-MILLING PROPERTIES OF MAIZE

C. Mestres, F. Matencio, A. Louis-Alexandre, 1991 .

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.

P. Bohuon, C. Mestres, B. Fontez, 2020, Food research international.

Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour

J. Hounhouigan, N. Akissoé, C. Mestres, 2004 .

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 .

Microstructure and physico-chemical bases of textural quality of yam products

S. Handschin, J. Hounhouigan, N. Akissoé, 2011 .

Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product.

J. Hounhouigan, N. Akissoé, C. Mestres, 2005, Journal of agricultural and food chemistry.

Free radical formation in UV- and gamma-irradiated cassava starch

P. Colonna, C. Mestres, J. Raffi, 2001 .

Physico‐chemical characterization of starches extracted from potatoes of the group Phureja

M. Bonierbale, D. Dufour, W. Amoros, 2012 .

Influence of Natural Fermentation and Drying Conditions on the Physicochemical Characteristics of Cassava Starch

X. Rouau, C. Mestres, 1997 .

Development and identification of cassava clones with special starch characteristics

H. Ceballos, Kay Denyer, D. Dufour, 2007 .

Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo)

G. D. Valle, D. Lourdin, P. Colonna, 2001 .

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions.

A. Collignan, M. Lebrun, R. Boulanger, 2020, Food chemistry.

Addressing the Dilemmas of Measuring Amylose in Rice

M. Fitzgerald, Li-hong Xie, Ya‐Jane Wang, 2009 .

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

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

Rheological Properties of Acidified and UV‐Irradiated Starches

P. Colonna, C. Mestres, A. Bertolini, 2000 .

Comprehensive studies of molecular changes occurring in sour cassava starch

G. D. Valle, P. Colonna, D. Lerner, 1999 .

Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli

P. Colonna, A. Buléon, C. Mestres, 1988 .

Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry

C. Mestres, C. Nago, F. Matencio, 1998 .

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

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

Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain

F. Ribeyre, C. Mestres, F. Matencio, 2011 .

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

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

End use quality of some African corn kernels. 2. Cooking behavior of whole dry-milled maize flours; incidence of storage

N. Akissoé, C. Mestres, F. Matencio, 1997 .

Replacement of Acetate with Ammonium Buffer to Determine Apparent Amylose Content of Milled Rice

B. O. Juliano, C. Mestres, N. Aoki, 2012 .

Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin

P. Vernier, J. Hounhouigan, K. Cardwell, 2004 .

SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS

J. Hounhouigan, N. Akissoé, C. Mestres, 2009 .

Biochemical Basis of Kernel Milling Characteristics and Endosperm Vitreousness of Maize

C. Mestres, F. Matencio, 1996 .

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

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

Development of NIRS equations for food grain quality traits through exploitation of a core collection of cultivated sorghum.

J Chantereau, B. Courtois, J. Rami, 2006, Journal of agricultural and food chemistry.

Gelation and crystallisation of maize starch after pasting, drum-drying or extrusion cooking

P. Colonna, A. Buléon, C. Mestres, 1988 .

Digestibility prediction of cooked plantain flour as a function of water content and temperature.

D. Dufour, P. Bohuon, J. Ricci, 2015, Carbohydrate polymers.

Photodegradation of cassava and corn starches.

P. Colonna, D. Lerner, C. Mestres, 2001, Journal of agricultural and food chemistry.

Variability of grain quality in sorghum: association with polymorphism in Sh2, Bt2, SssI, Ae1, Wx and O2

B. Courtois, J. Glaszmann, J. Rami, 2010, Theoretical and Applied Genetics.

Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor.

Fabrice Davrieux, Mickaël Laguerre, Christian Mestres, 2007, Journal of agricultural and food chemistry.

Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

P. Bohuon, C. Mestres, E. Rondet, 2021 .

Deciphering urban consumer requirements for rice quality gives insights for driving the future acceptability of local rice in Africa: Case study in the city of Saint‐Louis in senegal

M. Ndong, C. Mestres, G. Fliedel, 2021, Food science & nutrition.

Los estados fisicos del almidon

C. Mestres, 1996 .

Oxidative status of a yogurt-like fermented maize product containing phytosterols

M. Lebrun, R. Boulanger, C. Dhuique-Mayer, 2018, Journal of Food Science and Technology.

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

C. Strub, C. Mestres, G. Loiseau, 2022, Fermentation.

Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs).

Hermann Antonin Kouassi, G. McDougall, D. Rinaldo, 2023, Journal of the science of food and agriculture.

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

S. Johanningsmeier, H. D. de Kock, C. Bugaud, 2022, Food quality and preference.