J. Abécassis - Concepedia

Author

J. Abécassis

Ingénierie des Agropolymères et Technologies Emergentes

Also Known As

Abecassis, J., Abécassis, J., J Abecassis, J. Abecassis, J. Abécassis, Joël Abécassis

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Ingénierie des Agropolymères et Technologies Emergentes Arts et Métiers Centre National de la Recherche Scientifique KU Leuven Centre de Coopération Internationale en Recherche Agronomique pour le Développement

About

J. Abécassis is an author at Ingénierie des Agropolymères et Technologies Emergentes specializing in engineering, mechanical engineering, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	18	1K
2	Health Sciences	6	6	290
3	Medicine	3	3	279
4	Public Health	3	3	159
5	Education	1	1	53

J. Abécassis

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Genetic and Agronomic Variation in Arabinoxylan and Ferulic Acid Contents of Durum Wheat (Triticum durumL.) Grain and Its Milling Fractions I. Lempereur, Xavier Rouau, J. Abécassis Journal of Cereal Science Plant GeneticsEngineeringGeneticsAgricultural EconomicsGenetic Engineering	1997	210
Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation Anthony Fardet, J. Abécassis, C. Hoebler, Journal of Cereal Science BiosynthesisEngineeringVitro Starch DegradationBiochemistryHealth Sciences	1999	91
Hydration properties of durum wheat semolina: influence of particle size and temperature and Gilles Hébrard, Driss Oulahna, Laurence Galet, Powder Technology Durum Wheat SemolinaHydration PropertiesParticle Size	2003	81
Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality J. Abécassis, R. Abbou, Marc Chaurand, HAL (Le Centre pour la Communication Scientifique Directe) EngineeringMechanical EngineeringExtrusion SpeedExtrusion ConditionsPasta Quality	1994	81
Fractionation and Reconstitution Experiments Provide Insight into the Role of Starch Gelatinization and Pasting Properties in Pasta Quality Jan A. Delcour, J. Vansteelandt, M.-C. Hythier, Journal of Agricultural and Food Chemistry	2000	76
Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains Gerson Pereira Rios, Laëtitia Pinson‐Gadais, J. Abécassis, Journal of Cereal Science Fusarium LevelCrop ProductionEngineeringEnvironmental EngineeringSustainable Agriculture	2009	75
Rheological properties of wheat endosperm with a view on grinding behaviour Y. Haddad, Frédéric Mabille, Anna Mermet, Powder Technology Rheological MeasurementEngineeringMechanical EngineeringWheat EndospermAgricultural Economics	1999	69
Parametric Modelling of Wheat Grain Morphology: a New Perspective F. Mabille, J. Abécassis Journal of Cereal Science Precision AgricultureEngineeringParametric ModellingBotanyCrop Protection	2002	61
Mechanical Properties of Wheat Seed Coats Frédéric Mabille, Joseph Gril, J. Abécassis Cereal Chemistry Materials ScienceBran SamplesEngineeringMechanical PropertiesMoisture Content	2001	58
Fractionation and Reconstitution Experiments Provide Insight into the Role of Gluten and Starch Interactions in Pasta Quality Jan A. Delcour, J. Vansteelandt, M.-C. Hythier, Journal of Agricultural and Food Chemistry	2000	55

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