Bérengère Guignon

FLUID BED ENCAPSULATION OF PARTICLES: PRINCIPLES AND PRACTICE

Bérengère Guignon, Albert Duquenoy, Élisabeth Dumoulin · Drying Technology · 2002 · 133 citations

Engineering, Encapsulation Process, Fluid Mechanics +17

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 et al. · Meat Science · 2007 · 127 citations

Beef Meat, Food Preservation, Meat Science +8

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 et al. · Food Hydrocolloids · 2005 · 100 citations

Freeze-thaw Cycling, Ice-water System, Food Model +8

Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

Kharla A. Segovia‐Bravo, Bérengère Guignon, Ana Bermejo-Prada et al. · Innovative Food Science & Emerging Technologies · 2012 · 72 citations · Full text

Strawberry Juice, Room Temperature, Food Preservation +7

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 et al. · Food Hydrocolloids · 2006 · 56 citations

Food Chemistry, Ice Crystals, Food Biophysics +4