D. de Halleux

Isomerization of lactose and lactulose production: review

Mohammed Aïder, D. de Halleux · Trends in Food Science & Technology · 2007 · 167 citations

Food Chemistry, Engineering, Food Fermentation +6

Cryoconcentration technology in the bio-food industry: Principles and applications

Mohammed Aïder, D. de Halleux · LWT · 2008 · 110 citations

Engineering, Bioenergy, Cryoconcentration Technology +7

Ohmic Cooking of Processed Meats and its Effects on Product Quality

G. Piette, M.L. Buteau, D. de Halleux et al. · Journal of Food Science · 2004 · 95 citations

Food Chemistry, Nutrition, Sodium Chloride +15

Production of concentrated cherry and apricot juices by cryoconcentration technology

Mohammed Aïder, D. de Halleux · LWT · 2008 · 80 citations

Biomanufacturing, Biochemical Engineering, Food Preservation +2

Ohmic cooking of processed meats: Energy evaluation and food safety considerations

D. de Halleux, G. Piette, M..L. Buteau And M. Dostie · 2005 · 60 citations

Nutrition, Ohmic Cooking, Food Safety Considerations +14