Marc Chaurand

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

Youna Hémery, Marc Chaurand, Ulla Holopainen‐Mantila et al. · Journal of Cereal Science · 2010 · 132 citations

Agriculture, Food Science, Nutritional Sciences +13

Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality

J. Abécassis, R. Abbou, Marc Chaurand et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 1994 · 81 citations

Engineering, Manufacturing Engineering, Manufacturing Processes +11

Production of Starch with Very Low Protein Content from Soft and Hard Wheat Flours by Jet Milling and Air Classification

C. Létang, Marie‐Françoise Samson, T.‐M. Lasserre et al. · Cereal Chemistry · 2002 · 54 citations

Agriculture, Food Science, Cereal Science +16

Changes in common wheat grain milling behavior and tissue mechanical properties following ozone treatment

Claire Desvignes, Marc Chaurand, M. Dubois et al. · Journal of Cereal Science · 2007 · 53 citations

Agriculture, Agronomy, Food Science +13

Description of a Micromill with Instrumentation for Measuring Grinding Characteristics of Wheat Grain

Ramón M. Pujol, C. Létang, I. Lempereur et al. · Cereal Chemistry · 2000 · 53 citations

Agriculture, Agronomy, Food Science +15