B. Pons

发表

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.

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

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

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

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

Sensory profile of cooked rice and consumer preferences

Jean-François Martin, F. Rousseau, B. Pons, 1997 .

Grain quality variation and relationships with morpho-physiological traits in rice (Oryza sativa L.) genetic resources in Europe

S. Koutroubas, D. Ntanos, B. Pons, 2004 .

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 .

SENSORY TEXTURE PROFILE, GRAIN PHYSICO‐CHEMICAL CHARACTERISTICS AND INSTRUMENTAL MEASUREMENTS OF COOKED RICE

Sylvie Rousset, S. Rousset, Brigitte Pons, 1995 .

EXPERIMENTAL STUDY ON THE QUALITY OF ROUGH RICE RELATED TO DRYING CONDITIONS

Francis Courtois, Catherine Bonazzi, C. Bonazzi, 1994 .

IDENTIFYING OBJECTIVE CHARACTERISTICS THAT PREDICT CLUSTERS PRODUCED BY SENSORY ATTRIBUTES IN COOKED RICE

S. Rousset, Jean-François Martin, B. Pons, 1999 .

Genetic and biochemical analysis of aroma in rice

M. Lorieux, A. Ghesquière, M. Petrov, 1998 .