D. Simatos - Concepedia

Author

D. Simatos

Université de Bourgogne

Also Known As

D SIMATOS, D Simatos, D. SIMATOS, D. Simatos, DENISE SIMATOS, Denise Simatos

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Université de Bourgogne CHU Dijon Bourgogne Centre National de la Recherche Scientifique

About

D. Simatos is an author at Université de Bourgogne specializing in engineering, thermodynamics, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	15	1K
2	Health Sciences	5	5	238
3	Medicine	3	3	68
4	Applied Physics	2	2	150
5	Biochemistry	2	2	182

D. Simatos

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Glass Transition and Food Technology: A Critical Appraisal Martine Le Meste, Dominique Champion, Gaëlle Roudaut, Journal of Food Science Food ChemistryMaterials ScienceWlf KineticsSub‐tg RelaxationsEngineering	2002	329
Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range Dominique Champion, Martine Le Meste, D. Simatos Trends in Food Science & Technology Food ChemistryRelaxation ProcessImproved UnderstandingGlass TransitionMolecular Biology	2000	271
Properties of water in foods : in relation to quality and stability D. Simatos, J. L. Multon Medical Entomology and Zoology Food ColloidNutritionModified ProteinEngineeringFood Biophysics	1985	144
Translational Diffusion in Sucrose Solutions in the Vicinity of Their Glass Transition Temperature Dominique Champion, H. Hervet, G. Blond, The Journal of Physical Chemistry B Fluorescent MoleculeEngineeringGlass-forming LiquidTranslational DiffusionGlass Material	1997	123
Modeling of the water-sucrose state diagram below 0 °C G. Blond, D. Simatos, Marianne Catté, Carbohydrate Research Thermodynamic ModellingEngineeringPhase EquilibriumNumerical SimulationWater-sucrose State Diagram	1997	102
Influence of heating and cooling rates on the glass transition temperature and the fragility parameter of sorbitol and fructose as measured by DSC D. Simatos, G. Blond, Gaëlle Roudaut, Journal of thermal analysis	1996	94
The physical state of water at low temperatures in plasma with different water contents as studied by differential thermal analysis and differential scanning calorimetry D. Simatos, Mathilde Faure, Éric Bonjour, Cryobiology Low TemperaturesEngineeringPhysicsDifferential Scanning CalorimetryDifferential Thermal Analysis	1975	49
Glass transition of the amorphous phase in frozen aqueous systems G. Blond, D. Simatos Thermochimica Acta Materials ScienceGlass-ceramicPhase TransitionsEngineeringPhysics	1991	47
Contribution of Protein Flexibility to the Foaming Properties of Casein Martine Le Meste, Bernard Colas, D. Simatos, Journal of Food Science Protein ChemistryBiopolymer GelPolymer ChemistryEngineeringProtein Flexibility	1990	38
INFLUENCE OF SOME PROCESSING CONDITIONS ON THE QUALITY OF COFFEE BREW A. Voilley, F. Sauvageot, D. Simatos, Journal of Food Processing and Preservation Food ChemistryFood AnalysisOrganoleptic QualityBeverage IndustryBeverage Manufacturing	1981	33

Page 1