Bérengère Guignon - Concepedia

Author

Bérengère Guignon

Consejo Superior de Investigaciones Científicas ORCID

Also Known As

B Guignon, B. Guignon, Berenger Guignon, Bérengère Guignon, Guignon, B.

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Consejo Superior de Investigaciones Científicas Instituto de Ciencia y Tecnología de Alimentos y Nutrición Universidad Complutense de Madrid Consejo Nacional de Investigaciones Científicas y Técnicas National Agricultural Technology Institute

About

Bérengère Guignon is an author at Consejo Superior de Investigaciones Científicas specializing in engineering, food processing, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	15	586
2	Health Sciences	11	12	498
3	Education	1	1	49
4	Medicine	1	1	28
5	Biochemistry	1	1	28

Bérengère Guignon

Publications

Citations

H-Index

Page 1

	Year	Citations
FLUID BED ENCAPSULATION OF PARTICLES: PRINCIPLES AND PRACTICE Bérengère Guignon, Albert Duquenoy, Élisabeth Dumoulin Drying Technology EngineeringEncapsulation ProcessFluid MechanicsMechanical EngineeringWetting	2002	133
Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat Pedro Pablo Mejía Fernández, P.D. Sanz, Antonio D. Molina García, Meat Science Beef MeatFood PreservationMeat ScienceFood ProcessingConventional Freezing	2007	127
High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model Pedro Pablo Mejía Fernández, Laura Otero, Bérengère Guignon, Food Hydrocolloids Freeze-thaw CyclingIce-water SystemFood ModelEngineeringAtmospheric Icing	2005	100
Hyperbaric storage at room temperature for food preservation: A study in strawberry juice Kharla A. Segovia‐Bravo, Bérengère Guignon, Ana Bermejo-Prada, Innovative Food Science & Emerging Technologies Strawberry JuiceRoom TemperatureFood PreservationMicrobiologyFood Processing	2012	72
Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure Pedro Pablo Mejía Fernández, Miriam N. Martino, Noemí Zaritzky, Food Hydrocolloids Food ChemistryIce CrystalsFood BiophysicsHigh PressureSucrose Solution Frozen	2006	56
Speed of Sound in Liquid Water from (253.15 to 348.15) K and Pressures from (0.1 to 700) MPa Eduardo Hidalgo Baltasar, Mercedes Taravillo, Valentı́n G. Baonza, Journal of Chemical & Engineering Data AeroacousticsEngineeringMeasurementFluid MechanicsMechanical Engineering	2011	49
Industrial viability of the hyperbaric method to store perishable foods at room temperature Ana Bermejo-Prada, Alexandra Colmant, Laura Otero, Journal of Food Engineering Room TemperatureMeat PackagingShelf LifeHealth SciencesIndustrial Viability	2016	48
Helping to choose operating parameters for a coating fluid bed process Bérengère Guignon, Ester Regalado, Albert Duquenoy, Powder Technology Tribological CoatingEngineeringFluid PropertiesHydrodynamic LubricationFluid Mechanics	2003	41
Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain Laura Otero, A. Ousegui, Bérengère Guignon, Food Hydrocolloids Materials SciencePhase Change DomainEngineeringMolecular ThermodynamicsPhase Equilibrium	2005	38
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio Sergio Ramón Vaudagna, C.B. Gonzalez, Bérengère Guignon, Meat Science Meat PackagingHigh Hydrostatic PressureBeef CarpaccioFood ProcessingMeat Quality	2012	37

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