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Philippe Bohuon
Philippe Bohuon
Adresse e-mail validée de supagro.fr
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Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling
M Cissé, P Bohuon, F Sambe, C Kane, M Sakho, M Dornier
Journal of Food Engineering 109 (1), 16-21, 2012
2032012
Degradation of β-carotene during fruit and vegetable processing or storage: Reaction mechanisms and kinetic aspects: A review
C Pénicaud, N Achir, C Dhuique-Mayer, M Dornier, P Bohuon
Fruits 66 (6), 417-440, 2011
1902011
Kinetic study of β‐carotene and lutein degradation in oils during heat treatment
N Achir, VA Randrianatoandro, P Bohuon, A Laffargue, S Avallone
European journal of lipid science and technology 112 (3), 349-361, 2010
1732010
Osmotic treatment of fish and meat products
A Collignan, P Bohuon, F Deumier, I Poligné
Journal of Food Engineering 49 (2-3), 153-162, 2001
1592001
Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing
A Fardet, E Rock, J Bassama, P Bohuon, P Prabhasankar, C Monteiro, ...
Advances in Nutrition 6 (6), 629-638, 2015
1312015
Soaking process in ternary liquids: experimental study of mass transport under natural and forced convection
P Bohuon, A Collignan, GM Rios, AL Raoult-Wack
Journal of food engineering 37 (4), 451-469, 1998
1021998
Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100− 180 C)
N Jimenez, P Bohuon, J Lima, M Dornier, F Vaillant, AM Pérez
Journal of Agricultural and Food Chemistry 58 (4), 2314-2322, 2010
872010
Study of acrylamide mitigation in model system: Effect of pure phenolic compounds
J Bassama, P Brat, P Bohuon, R Boulanger, Z Günata
Food Chemistry 123 (2), 558-562, 2010
802010
Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer
F Deumier, P Bohuon, G Trystram, N Saber, A Collignan
Journal of Food Engineering 58 (1), 75-83, 2003
782003
Modelling of water transport and swelling associated with starch gelatinization during rice cooking
A Briffaz, P Bohuon, JM Méot, M Dornier, C Mestres
Journal of food engineering 121, 143-151, 2014
762014
Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanisms
F Deumier, G Trystram, A Collignan, L Guédider, P Bohuon
Journal of Food Engineering 58 (1), 85-93, 2003
702003
Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100–180 C)
JR Lima, NJ Elizondo, P Bohuon
International journal of food science & technology 45 (8), 1724-1731, 2010
662010
Mass transfer dynamics during the acidic marination of turkey meat
A Goli, T., Bohuon, P., Ricci, J., Trystram, G., Collignan
Journal of Food Engineering 104 (1), 161-168, 2011
652011
Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140 C)
N Jimenez, P Bohuon, M Dornier, C Bonazzi, AM Pérez, F Vaillant
Food Research International 47 (1), 106-115, 2012
482012
Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders
JA Rojas-Gonzalez, S Avallone, P Brat, G Trystram, P Bohuon
International journal of food sciences and nutrition 57 (1-2), 123-136, 2006
482006
Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat
Goli T., Ricci J., Bohuon P., Marchesseau S., Collignan A.
Meat Science 96 (3), 1133-1140, 2014
462014
Ascorbic acid in food: Development of a rapid analysis technique and application to diffusivity determination
C Pénicaud, S Peyron, P Bohuon, N Gontard, V Guillard
Food Research International 43 (3), 838-847, 2010
432010
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying
T Gouyo, C Mestres, I Maraval, B Fontez, C Hofleitner, P Bohuon
Food Research International 131, 108947, 2020
402020
Insight into β-carotene thermal degradation in oils with multiresponse modeling
N Achir, C Pénicaud, S Avallone, P Bohuon
Journal of the American Oil Chemists' Society 88 (12), 2035-2045, 2011
382011
A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization
O Gibert, A Giraldo, JR Uclés-Santos, T Sanchez, A Fernández, P Bohuon, ...
Journal of Food Engineering 98 (4), 471-479, 2010
382010
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