Gilles Trystram

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process

Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois et al. · International Journal of Food Science & Technology · 2008 · 290 citations

Nutrition, Oil Uptake, Engineering +18

Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

Lamia Ait Ameur, Olivier Mathieu, Valérie Lalanne et al. · Food Chemistry · 2006 · 154 citations

Food Chemistry, Different Temperatures, Food Biophysics +1

Neural networks for the heat and mass transfer prediction during drying of cassava and mango

J.A. Hernández, M.A. Garcı́a-Alvarado, Gilles Trystram et al. · Innovative Food Science & Emerging Technologies · 2004 · 154 citations

Engineering, Agricultural Economics, Mass Transfer Prediction +7

Dynamic modeling of crossflow microfiltration using neural networks

Manuel Dornier, Martine Decloux, Gilles Trystram · Journal of Membrane Science · 1995 · 136 citations

Filtration, Environmental Engineering, Crossflow Microfiltration +3

Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

Lamia Ait Ameur, Gilles Trystram, Inès Birlouez‐Aragon · Food Chemistry · 2005 · 132 citations

Food Chemistry, Extraction Method, Analytical Chemistry +3