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Results:
1-18
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Results: 18
Authors:
Le Bail, A
Chevalier, D
Chourot, JM
Monteau, JY
Citation: A. Le Bail et al., High pressure calorimetry. Comparison of two systems (differential vs. single cell). Application to the phase change of water under pressure, J THERM ANA, 66(1), 2001, pp. 243-253
Authors:
Chevalier, D
Le Bail, A
Ghoul, M
Citation: D. Chevalier et al., Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle, FOOD RES IN, 34(5), 2001, pp. 425-429
Authors:
Laligant, Y
Le Bail, A
Goutenoire, F
Citation: Y. Laligant et al., Ab initio structure determination of lanthanum cyclo-tetratungstate alpha-La2W2O9 from X-ray and neutron powder diffraction, J SOL ST CH, 159(1), 2001, pp. 223-227
Authors:
Walton, RI
Millange, F
Le Bail, A
Loiseau, T
Serre, C
O'Hare, D
Ferey, G
Citation: Ri. Walton et al., The room-temperature crystallisation of a one-dimensional gallium fluorophosphate, Ga(HPO4)(2)F center dot H3N(CH2)(3)NH3 center dot 2H(2)O, a precursor to three-dimensional microporous gallium fluorophosphates, CHEM COMMUN, (3), 2000, pp. 203-204
Authors:
Ben Taher, L
Smiri, L
Laligant, Y
Le Bail, A
Citation: L. Ben Taher et al., Investigation of mixed divalent cation phosphates: synthesis and X-ray powder structure determination of CdBa2(P2O7)(HPO4), SOLID ST SC, 2(2), 2000, pp. 285-292
Authors:
Chourot, JM
Le Bail, A
Chevalier, D
Citation: Jm. Chourot et al., Phase diagram of aqueous solution at high pressure and low temperature, HIGH PR RES, 19(1-6), 2000, pp. 581-589
Authors:
Chevalier, D
Le Bail, A
Ghoul, M
Citation: D. Chevalier et al., Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmospheric pressure, J FOOD ENG, 46(4), 2000, pp. 277-285
Authors:
Chevalier, D
Le Bail, A
Ghoul, M
Citation: D. Chevalier et al., Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing, J FOOD ENG, 46(4), 2000, pp. 287-293
Authors:
Havet, M
Mankai, M
Le Bail, A
Citation: M. Havet et al., Influence of the freezing condition on the baking performances of French frozen dough, J FOOD ENG, 45(3), 2000, pp. 139-145
Authors:
Rouille, J
Le Bail, A
Courcoux, P
Citation: J. Rouille et al., Influence of formulation and mixing conditions on breadmaking qualities ofFrench frozen dough, J FOOD ENG, 43(4), 2000, pp. 197-203
Authors:
Le Bail, A
Koutchma, T
Ramaswamy, HS
Citation: A. Le Bail et al., Modeling of temperature profiles under continuous tube-flow microwave and steam heating conditions, J FOOD PR E, 23(1), 2000, pp. 1-24
Authors:
Chevalier, D
Sequeira-Munoz, A
Le Bail, A
Simpson, BK
Ghoul, M
Citation: D. Chevalier et al., Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus), LEBENSM-WIS, 33(8), 2000, pp. 570-577
Authors:
Le Bail, A
Citation: A. Le Bail, Reverse Monte Carlo and Rietveld modelling of the NaPbM2F9 (M = Fe, V) fluoride glass structures, J NON-CRYST, 271(3), 2000, pp. 249-259
Authors:
Chevalier, D
Sentissi, M
Havet, M
Le Bail, A
Citation: D. Chevalier et al., Comparison of air-blast and pressure shift freezing on Norway lobster quality, J FOOD SCI, 65(2), 2000, pp. 329-333
Authors:
Zhu, JH
Wu, HX
Le Bail, A
Citation: Jh. Zhu et al., Structure of [Co(NH3)(5)CO3]NO3 center dot H2O, SOLID ST SC, 1(1), 1999, pp. 55-62
Authors:
Fradin, JF
Le Bail, A
Sanz, PD
Molina-Garcia, AD
Citation: Jf. Fradin et al., Behaviour of packaging materials during high pressure thawing (vol 4, pg 419, 1998), FOOD SC TEC, 5(3), 1999, pp. NIL_1-NIL_1
Authors:
Le Bail, A
Grinand, C
Le Cleach, S
Martinez, S
Quilin, E
Citation: A. Le Bail et al., Influence of storage conditions on frozen French bread dough, J FOOD ENG, 39(3), 1999, pp. 289-291
Authors:
Chevalier, D
Le Bail, A
Chourot, JM
Chantreau, P
Citation: D. Chevalier et al., High pressure thawing of fish (whiting): Influence of the process parameters on drip losses, FOOD SCIENC, 32(1), 1999, pp. 25-31
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