Yves Diascorn

Publications

Citations

H-Index

2016

Active since

Affiliations

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement(Current)

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Yves Diascorn is an author at Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement specializing in food engineering, food chemistry, and transport phenomena.

Top concepts

Food EngineeringMedicineChemistryBiophysicsBioanalysisEngineeringBiochemistryBiotechnologyChromatographyFood Chemistry

Publications per year

2016–2022

Publications

Water transport during bread baking: Impact of the baking temperature and the baking time

María Micaela Ureta, Yves Diascorn, Mireille Cambert et al. · Food Science and Technology International · 2018 · 29 citations

Water Transport, Food Physic, Convection Oven +5

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

Milica Pojić, Maja Musse, Corinne Rondeau‐Mouro et al. · Food and Bioprocess Technology · 2016 · 26 citations · Full text

Local Bread Expansion, Food Microstructure, Emulsifying Starches +4

Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using <scp>TD‐NMR</scp>

Corinne Rondeau‐Mouro, C. Godfrin, Mireille Cambert et al. · Magnetic Resonance in Chemistry · 2019 · 14 citations

An insight into tapioca and wheat starch gelatinization mechanisms using TD‐NMR and complementary techniques

Elham Rakhshi, Mireille Cambert, Yves Diascorn et al. · Magnetic Resonance in Chemistry · 2022 · 13 citations

Engineering, Food Analysis, Polysaccharide +18

Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

T. Lucas, Fernanda Maria Vanin, María Micaela Ureta et al. · Journal of Cereal Science · 2020 · 12 citations

Wheat Flour Dough, Oven Temperature, Flour Quality

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