Bertrand Broyart

Structural and Chemical Modifications of Short Dough During Baking

Sylvie Chevallier, Guy Della Valle, Paul Colonna et al. · Journal of Cereal Science · 2002 · 125 citations

Food Chemistry, Biochemistry, Natural Sciences +8

Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

Olesea Roman, B. Heyd, Bertrand Broyart et al. · LWT · 2013 · 122 citations · Full text

Food Chemistry, Heat Treatment, Chemical Engineering +15

Predicting colour kinetics during cracker baking

Bertrand Broyart, Gilles Trystram, Albert Duquenoy · Journal of Food Engineering · 1998 · 71 citations

Engineering, Mechanics, Mechanical Engineering +9

Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

Marie‐Elisabeth Cuvelier, Paola Soto, Francis Courtois et al. · Food Control · 2016 · 66 citations

Chemical Engineering, Chemical Measurement, Engineering +10

Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

Jérémie Cernela, B. Heyd, Bertrand Broyart · Applied Thermal Engineering · 2013 · 44 citations

Engineering, Energy Efficiency, Associated Variability +6