G. Trystram

Crust formation and its role during bread baking

Fernanda Maria Vanin, T. Lucas, G. Trystram · Trends in Food Science & Technology · 2009 · 111 citations · Full text

Plate Tectonics, Engineering, Structural Geology +3

DYNAMIC OPTIMAL CONTROL OF BATCH RICE DRYING PROCESS

A. Olmos, Ioan-Cristian Trelea, Francis Courtois et al. · Drying Technology · 2002 · 37 citations · Full text

Modeling of bread baking with a new, multi-scale formulation of evaporation–condensation–diffusion and evidence of compression in the outskirts of the crumb

T. Lucas, Christophe Doursat, D. Grenier et al. · Journal of Food Engineering · 2014 · 30 citations

Multi-scale Formulation, Food Engineering, Food Physic

Development of a control system using the fuzzy set theory applied to a browning process––towards a control system of the browning process combining a diagnosis model and a decision model––part II

Irina Ioannou, Nathalie Perrot, Gilles Mauris et al. · Journal of Food Engineering · 2004 · 18 citations

Browning Process, Fuzzy Logic, Fuzzy Systems +11

A digital learning tool based on models and simulators for food engineering (MESTRAL)

I Suciu, Amadou Ndiaye, Cédric Baudrit et al. · Journal of Food Engineering · 2020 · 10 citations · Full text