M. Wagner

Effects of crust constraints on bread expansion and CO2 release

Lu Zhang, T. Lucas, Christophe Doursat et al. · Journal of Food Engineering · 2006 · 67 citations

Carbon Sequestration, Earth Science, Co2 Release +1

MRI evaluation of local expansion in bread crumb during baking

M. Wagner, Stéphane Quellec, Gilles Trystram et al. · Journal of Cereal Science · 2007 · 48 citations

Food Texture, Local Expansion, Food Physic

MRI study of bread baking: experimental device and MRI signal analysis

M. Wagner, Michel Loubat, Alain Sommier et al. · International Journal of Food Science & Technology · 2008 · 40 citations

Mri Images, Continuous Monitoring, Medical Imaging +11

Modeling of bread baking with a new, multi-scale formulation of evaporation–condensation–diffusion and evidence of compression in the outskirts of the crumb

T. Lucas, Christophe Doursat, D. Grenier et al. · Journal of Food Engineering · 2014 · 30 citations

Multi-scale Formulation, Food Engineering, Food Physic

A new method for continuous assessment of CO2 released from dough baked in ventilated ovens

T. Lucas, D. Le Ray, Pascal Peu et al. · Journal of Food Engineering · 2006 · 29 citations

Carbon Sequestration, Continuous Assessment, Ventilated Ovens +3