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 · 290 citations

Nutrition, Oil Uptake, Engineering +18

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 · 254 citations

Food Chemistry, Ascorbic Acid, Health Sciences +4

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

Aman Mohammad Ziaiifar, Francis Courtois, Gilles Trystram · Journal of Food Process Engineering · 2009 · 110 citations

Oil Uptake, Engineering, Thermal Processing +17

Food Drying and Dewatering

Catherine Bonaui, Élisabeth Dumoulin, Anne-Lucie Raoult-Wack et al. · Drying Technology · 1996 · 84 citations

Food Formulation, Engineering, Mechanical Engineering +17

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 · 73 citations

Sugar Composition, Food Physic, Glass Transition +4