Joël Abécassis

Dry processes to develop wheat fractions and products with enhanced nutritional quality

Youna Hémery, Xavier Rouau, Valérie Lullien‐Pellerin et al. · Journal of Cereal Science · 2007 · 332 citations

Agriculture, Agronomy, Food Science +14

Individual Contribution of Grain Outer Layers and Their Cell Wall Structure to the Mechanical Properties of Wheat Bran

Carole Antoine, Stéphane Peyron, Frédéric Mabille et al. · Journal of Agricultural and Food Chemistry · 2003 · 273 citations

Agriculture, Crop Sciences, Food Science +17

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

Maud Petitot, Joël Abécassis, Valérie Micard · Trends in Food Science & Technology · 2009 · 192 citations

Agriculture, Biochemistry, Food Science +14

Wheat bran tissue fractionation using biochemical markers

Carole Antoine, Stéphane Peyron, Valérie Lullien‐Pellerin et al. · Journal of Cereal Science · 2004 · 151 citations

Agriculture, Biochemistry, Plant Sciences +13

Food powders engineering, between knowhow and science: Constraints, stakes and opportunities

Bernard Cuq, Éric Rondet, Joël Abécassis · Powder Technology · 2010 · 119 citations

Agriculture, Chemical Engineering, Food Science +8