Jean‐Marie Bouvier

Author

Jean‐Marie Bouvier

Also Known As

Bouvier, J., J. BOUVIER, J. Bouvier, J. M. BOUVIER, J. M. Bouvier, J.-M. Bouvier, J.M. BOUVIER, J.M. Bouvier, JEAN‐MARIE BOUVIER, Jean-Marie Bouvier

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Université de Technologie de Compiègne École Nationale Supérieure de Chimie, de Biologie et de Physique Centre National de la Recherche Scientifique Observatoire Français de la Sclérose en Plaques Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

About

Jean‐Marie Bouvier is an author at Université de Technologie de Compiègne specializing in engineering, food engineering, and mechanical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	19	22	1.1K
2	Health Sciences	11	11	630
3	Chemical Engineering	4	4	217
4	Medicine	1	1	74
5	Biomedical Engineering	1	1	74

Jean‐Marie Bouvier

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits Zoulikha Maache‐Rezzoug, Jean‐Marie Bouvier, Karim Allaf, Journal of Food Engineering Rheological BehaviourFunctional PropertyFood StructureRheological PropertyBiscuit Dough	1998	223
Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins Félix Sancho, Yann Lambert, G. Demazeau, Journal of Food Engineering High Hydrostatic PressureBiophysicsUltra-high Hydrostatic Pressure	1999	142
Stability of chemically synthesized polypyrrole films J.C. Thiéblemont, M.F. Planche, Camelia Petrescu, Synthetic Metals Materials ScienceChemical EngineeringEngineeringPolymer StabilityPolymer Science	1993	108
Effect of Ingredients on Physical/Structural Properties of Extrudates David J. Moore, Anouchah Sanei, E. Van Hecke, Journal of Food Science EngineeringFunctional PropertyMechanical EngineeringComputerized Image AnalysisFood Chemistry	1990	107
TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS PART II: MECHANICAL PROPERTIES IN PUNCTURE E. Van Hecke, Karim Allaf, Jean‐Marie Bouvier Journal of Texture Studies EngineeringMechanical EngineeringMechanicsPuncture CriteriaRheology	1998	85
Packaging for high-pressure treatments in the food industry Y. Lambert, G. Demazeau, Alain Largeteau, Packaging Technology and Science Shelf LifeFood PackagingEngineeringPackage IntegrityPackage Properties	2000	83
Modeling of solid/liquid expression for cellular materials Jean‐Louis Lanoisellé, E.I. Vorobyov, Jean‐Marie Bouvier, AIChE Journal High Hydrostatic PressureSolid/liquid ExpressionMultiscale MechanicsEngineeringMechanical Engineering	1996	74
Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders Jean‐Marie Bouvier, Maxime Collado, Darren Gardiner, Dairy Science and Technology Rehydration PropertiesExtrusion-porosified PowdersMilk ProteinProtein EngineeringFood Engineering	2013	73
Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates Anne Desrumaux, Jean‐Marie Bouvier, Joseph Burri Journal of Food Science EngineeringMechanical EngineeringAgricultural EconomicsGranular MediumCorn Particle Size	1998	72
Effect of Free Fatty Acids Addition on Corn Grits Extrusion Cooking Anne Desrumaux, Jean‐Marie Bouvier, Joseph Burri Cereal Chemistry BiomanufacturingEngineeringMechanical PropertiesFatty AcidsMechanical Engineering	1999	63

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