J.C. Cheftel

Review : High-pressure, microbial inactivation and food preservation

J.C. Cheftel · Food Science and Technology International · 1995 · 722 citations

Agriculture, Food Science, Microbiology +17

Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

Kazuko Shimada, J.C. Cheftel · Journal of Agricultural and Food Chemistry · 1989 · 350 citations

Agriculture, Biochemistry, Food Science +16

Nutritional effects of extrusion-cooking

J.C. Cheftel · Food Chemistry · 1986 · 311 citations

Agriculture, Food Science, Nutritional Sciences +11

New protein texturization processes by extrusion cooking at high moisture levels

J.C. Cheftel, Masahiko Kitagawa, Claire Queguiner · Food Reviews International · 1992 · 264 citations

Agriculture, Food Science, Food Engineering +16

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation

Maryse Thiébaud, Eliane Dumay, J. P. Guiraud et al. · International Dairy Journal · 2003 · 237 citations

Agriculture, Dairy Science, Food Science +15