Francis Courtois

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 · 301 citations

Agriculture, Food Science, Nutrition +17

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

Nadia Djendoubi Mrad, Nourhène Boudhrioua, Nabil Kechaou et al. · Food and Bioproducts Processing · 2011 · 256 citations

Agriculture, Food Science, Fruit Processing +14

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

Aman Mohammad Ziaiifar, Francis Courtois, Gilles Trystram · Journal of Food Process Engineering · 2009 · 112 citations

Agriculture, Food Science, Food Analysis +13

Food Drying and Dewatering

Catherine Bonaui, Élisabeth Dumoulin, Anne-Lucie Raoult-Wack et al. · Drying Technology · 1996 · 85 citations

Agriculture, Food Science, Food Engineering +16

Influence of sugar composition on water sorption isotherms and on glass transition in apricots

Nadia Djendoubi Mrad, Catherine Bonazzi, Nourhène Boudhrioua et al. · Journal of Food Engineering · 2012 · 74 citations

Agriculture, Food Science, Food Chemistry +11