Jean-Dominique Daudin

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Marie-Laure Bax, Laurent Aubry, Claude Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 275 citations

Nutrition, Food Biophysics, Digestion Rate +18

Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4

Alain Kondjoyan, Jean-Dominique Daudin · International Journal of Heat and Mass Transfer · 1995 · 91 citations

Engineering, Aerospace Engineering, Turbulent Flow Heat Transfer +10

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure

Diaa Sharedeh, Philippe Gatellier, Thierry Astruc et al. · Meat Science · 2015 · 81 citations

Animal Physiology, Biochemistry, Tissue Microstructure +6

Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

Émilie Devic, Sylvain Guyot, Jean-Dominique Daudin et al. · Journal of Agricultural and Food Chemistry · 2009 · 74 citations

Water transfer analysis in pork meat supported by NMR imaging

M.A. Ruiz‐Cabrera, P. Gou, Loïc Foucat et al. · Meat Science · 2003 · 67 citations

Food Authentication, Spectroscopy, Biostatistics +7