Antoine Collignan

Osmotic treatment of fish and meat products

Antoine Collignan, Philippe Bohuon, François Deumier et al. · Journal of Food Engineering · 2001 · 99 citations

Seafood Industry, Osmotic Treatment, Meat Science +2

Dewatering and Salting of Cod by Immersion in Concentrated Sugar/Salt Solutions

Antoine Collignan, A.L. Raoult-Wack · LWT · 1994 · 90 citations

Environmental Engineering, Dewatering, Concentrated Sugar/salt Solutions

Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

Philippe Bohuon, Antoine Collignan, G.M. Rios et al. · Journal of Food Engineering · 1998 · 71 citations

Mass Transport, Engineering, Physics +13

Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa

Thomas Petit, Yanis Caro, Anne-Sophie Petit et al. · Meat Science · 2013 · 62 citations

Food Chemistry, Meat Packaging, Food Analysis +12

Mass transfer dynamics during the acidic marination of turkey meat

Thierry Goli, Philippe Bohuon, Julien Ricci et al. · Journal of Food Engineering · 2010 · 59 citations

Turkey Meat, Chemical Kinetics, Meat Science +1