François Zuber

Processing and stabilisation of cauliflower by ohmic heating technology

Sandrine C Eliot-Godéreaux, François Zuber, Adeline Goullieux · Innovative Food Science & Emerging Technologies · 2001 · 40 citations

Thermal Processing, Ohmic Heating Technology, Food Processing +2

Validation and Use of an Enzymic Time‐Temperature Integrator to Monitor Thermal Impacts Inside a Solid/Liquid Model Food

Yann P. Guiavarc'h, Edward Dintwa, Ann Van Loey et al. · Biotechnology Progress · 2002 · 29 citations · Full text

High pressure and pasteurization effect on duck foie gras

A. El Moueffak, Christian Cruz, M. Antoine et al. · International Journal of Food Science & Technology · 1995 · 29 citations

High Hydrostatic Pressure, Food Packaging, Food Preservation +21

Bacillus licheniformis α-amylase immobilized on glass beads and equilibrated at low moisture content: potentials as a Time–Temperature Integrator for sterilisation processes

Yann Guiavarc’h, Ann Van Loey, François Zuber et al. · Innovative Food Science & Emerging Technologies · 2004 · 25 citations

Low Moisture Content, Engineering, Biochemical Engineering +7

Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts

Yann Guiavarc’h, Ann Van Loey, François Zuber et al. · Biotechnology and Bioengineering · 2004 · 23 citations