Hubert Chiron

发表

Basic knowledge models for the design of bread texture

Kamal Kansou, Guy Della Valle, Amadou Ndiaye, 2014 .

Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology

Madalina Croitoru, Hubert Chiron, Rallou Thomopoulos, 2015, 2015 IEEE 9th International Conference on Research Challenges in Information Science (RCIS).

A qualitative representation of French breadmaking process in view to develop a computerised decision support system : the mixing unit process

Guy Della Valle, Amadou Ndiaye, Philippe Roussel, 2005 .

INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

Guy Della Valle, Hubert Chiron, Jean-Roch Mouret, 2017 .

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Pierre-Sylvain Mirade, Kamal Kansou, Denis Flick, 2021, Journal of Food Engineering.

An instrumented pilot scale oven for the study of French bread baking

Hubert Chiron, A. Sommier, G. Della Valle, 2005 .

Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

Hubert Chiron, Peter Cloetens, Petra Pernot, 2006 .

Dough/crumb transition during French bread baking

Hubert Chiron, G. Della Valle, Paul Colonna, 2010 .

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Kamal Kansou, Amadou Ndiaye, Hubert Chiron, 2010 .

Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

Kamal Kansou, Guy Della Valle, Amadou Ndiaye, 2013, Food and Bioprocess Technology.

Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Hubert Chiron, Aamir Shehzad, G. Della Valle, 2012 .

Envisioning Wheat Flour Dough as a Triphasic Medium to Predict Bubbles Stability

Guy Della Valle, Hubert Chiron, Laurent Chaunier, 2013 .

In situ Fast X-ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking

Hubert Chiron, Petra Pernot, P. Cloetens, 2008 .

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Hubert Chiron, G. Della Valle, Anne-Laure Réguerre, 2012 .

Kinetics of crust formation during conventional French bread baking

Hubert Chiron, G. Della Valle, Anne-Laure Réguerre, 2012 .

Predicting the quality of wheat flour dough at mixing using an expert system.

Kamal Kansou, Amadou Ndiaye, Hubert Chiron, 2014, Food research international.