Rachelle Mrad

Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology

Rachelle Mrad, Espérance Debs, Rachad Saliba et al. · Journal of Cereal Science · 2014 · 26 citations

Food Chemistry, Chemical Engineering, Multiple Optimization +6

Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea

Rachelle Mrad, Mirna Rouphael, Richard G. Maroun et al. · LWT · 2014 · 26 citations · Full text

Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology

Rachelle Mrad, Espérance Debs, Richard G. Maroun et al. · Food Chemistry · 2014 · 25 citations

Multiple Optimization, Crop Protection, Agricultural Economics +2

Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology

Rachelle Mrad, Pascale Assy, Richard G. Maroun et al. · LWT · 2015 · 21 citations

Multiple Optimization, Food Analysis, Biotechnology +8

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting <scp>A</scp>ustralian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Rachelle Mrad, Rabih El Rammouz, Richard G. Maroun et al. · Journal of Food Quality · 2015 · 11 citations

Nutrition, Hard Texture, Engineering +16