Catherine BONAZZI

Identifiants chercheurs

IdHAL :

catherine-bonazzi

ORCID :

0000-0002-6404-7487

IdRef :

15116634X

ResearcherID :

http://www.researcherid.com/rid/A-9086-2012

Présentation

Publications

Article dans une revue (59)

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking J. Lee,S. Roux,D. Descharles,B. Rega,C. Bonazzi Food Research International, 2024, 183, pp.114183. ⟨10.1016/j.foodres.2024.114183⟩ Article dans une revue hal-05318480v1
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness Pedro Martínez Noguera,Jodie Lantoine,Even Le Roux,Suyin Yang,Ralf Jakobiet al. Foods, 2022, 11 (18), pp.2919. ⟨10.3390/foods11182919⟩ Article dans une revue hal-03823683v1
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties Svenja Krause,Eugenia Ayebea Asamoah,Delphine Huc-Mathis,Gabrielle Moulin,Ralf Jakobiet al. Food Chemistry, 2022, 386, pp.132653. ⟨10.1016/j.foodchem.2022.132653⟩ Article dans une revue hal-04188601v1
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods Svenja Krause,Séverine Keller,Anahita Hashemi,Nicolas Descharles,Catherine Bonazziet al. Food Chemistry, 2022, 371, pp.131379. ⟨10.1016/j.foodchem.2021.131379⟩ Article dans une revue hal-04208634v1
Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour Svenja Krause,Eugenia Ayebea Asamoah,Gabrielle Moulin,Catherine Bonazzi,Barbara Rega LWT - Food Science and Technology, 2022, 154, pp.112770. ⟨10.1016/j.lwt.2021.112770⟩ Article dans une revue hal-04208709v1
In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients Svenja Krause,Stéphane Debon,Katharina Pälchen,Ralf Jakobi,Catherine Bonazziet al. Food and Function, 2022, 13 (6), pp.3206-3219. ⟨10.1039/D1FO03601G⟩ Article dans une revue hal-03593895v1
Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking J. Lee,Stéphanie Roux,E. Le Roux,S. Keller,Barbara Regaet al. Food Chemistry, 2022, 376, pp.131917. ⟨10.1016/j.foodchem.2021.131917⟩ Article dans une revue hal-03819621v1
Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food J. Lee,S. Roux,N. Descharles,C. Bonazzi,B. Rega Food Control, 2021, 121, pp.107635. ⟨10.1016/j.foodcont.2020.107635⟩ Article dans une revue hal-03363142v1
New insulating and refractory mineral foam: Structure and mechanical properties Mathieu Maréchal,Estefanía del Campo Estrada,Gabrielle Moulin,Giana Almeida,Pin Lvet al. Materials Science and Engineering: A, 2020, 780, pp.139153. ⟨10.1016/j.msea.2020.139153⟩ Article dans une revue hal-03053165v1
Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis Jeehyun Lee,J Bousquières,N Descharles,Stéphanie Roux,C Michonet al. Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩ Article dans une revue hal-03652655v1
Drying Characteristics of Lemon By-product (Citrus limon. v. lunari): Effects of Drying Modes on Quality Attributes Kinetics’ Nesrine Ghanem,Daoued Mihoubi,Catherine Bonazzi,Nabil Kechaou,Nourhene Boudhrioua Waste and Biomass Valorization, 2020, 11 (1), pp.303-322. ⟨10.1007/s12649-018-0381-z⟩ Article dans une revue hal-03363139v1
Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents Braulio Gomez Ruiz,Stéphanie Roux,Francis Courtois,Catherine Bonazzi Food Research International, 2018, 106, pp.901-908. ⟨10.1016/j.foodres.2018.01.051⟩ Article dans une revue hal-02629343v1
Kinetic study of furan and furfural generation during baking of cake models Rohit Srivastava,Josselin Bousquières,Mayela Cepeda Vasquez,Stéphanie Roux,Catherine Bonazziet al. Food Chemistry, 2018, 267, pp.329-336. ⟨10.1016/j.foodchem.2017.06.126⟩ Article dans une revue hal-01746020v1
Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients Camille Michon,Josselin Bousquières,Catherine Bonazzi Food Hydrocolloids, 2017, 63, pp.552-560. ⟨10.1016/j.foodhyd.2016.09.036⟩ Article dans une revue hal-01435387v1
Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis Josselin Bousquières,Camille Michon,Catherine Bonazzi Food Hydrocolloids, 2017, 70, pp.304-312. ⟨10.1016/j.foodhyd.2017.04.010⟩ Article dans une revue hal-01602529v1
Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor Marie-Elisabeth Cuvelier,Paola Cratchley,Francis F. Courtois,Bertrand Broyart,Catherine Bonazzi Food Control, 2017, 73, pp.1466-1473. ⟨10.1016/j.foodcont.2016.11.008⟩ Article dans une revue hal-01530780v1
Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake Delphine Huc-Mathis,Josselin Bousquières,M. Mamou,Catherine Bonazzi,Camille Michon Food Hydrocolloids, 2017, 71, pp.129-140. ⟨10.1016/j.foodhyd.2017.03.038⟩ Article dans une revue hal-01617664v1
Computer-aided process engineering for environmental efficiency: industrial drying of biomass Hedi Romdhana,Catherine Bonazzi,Martine Esteban-Decloux Drying Technology, 2016, 34 (10), pp.1253-1269. ⟨10.1080/07373937.2015.1104348⟩ Article dans une revue hal-01531689v1
Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements Braulio Gomez Ruiz,Stéphanie Roux,Francis F. Courtois,Catherine Bonazzi Food Chemistry, 2016, 211, pp.583-589. ⟨10.1016/j.foodchem.2016.05.107⟩ Article dans une revue hal-01533897v1
Experimental study of heat and mass transfer phenomena during the contact heating of solid food models Jérémie Cernela,Bertrand Heyd,Séverine Keller,J L Bailleul,Marie-Noelle Maillardet al. Journal of Food Engineering, 2015, 146, pp.99-106. ⟨10.1016/j.jfoodeng.2014.09.007⟩ Article dans une revue istex hal-01122982v1
Effect of air-drying temperature on kinetics of quality attributes of lemon (Citrus limon cv. lunari) peels Romdhane Nesrine Ghanem,Catherine Bonazzi,Nabil Kechaou,Nourhène Boudhrioua Mihoubi Drying Technology, 2015, 33 (13), ⟨10.1080/07373937.2015.1012266⟩ Article dans une revue hal-01166491v1
Superheated steam drying: an overview of pilot and industrial dryers with a focus on energy efficiency Hédi Romdhana,Catherine Bonazzi,Martine Decloux Drying Technology, 2015, 33 (10), ⟨10.1080/07373937.2015.1025139⟩ Article dans une revue (article de synthèse) hal-01166492v1
Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits E. Piasecka,M. Uczciwek,R. Klewicki,D. Konopacka,M. Mieszczakowska-Fracet al. Journal of Food Processing and Preservation, 2013, 37 (3), pp.198-209. ⟨10.1111/j.1745-4549.2011.00637.x⟩ Article dans une revue istex hal-01173826v1
Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear Nadia N. Djendoubi,Catherine C. Bonazzi,Francis F. Courtois,Nabil N. Kechaou,Nourhene Boudhrioua N. B. Mihoubi Food and Bioproducts Processing, 2013, 91 (C2), pp.121 - 128. ⟨10.1016/j.fbp.2012.09.006⟩ Article dans une revue istex hal-01001532v1
Étude du traitement thermique à l’eau chaude en vue d’amélioration de la qualité des dattes sèches Abdelghani Boubekri,Hocine Benmoussa,Catherine Bonazzi,Francis Courtois Annales des Sciences et Technologies, 2013, 5 (2), pp.181-191. ⟨10.12816/0010615⟩ Article dans une revue hal-01275141v1
Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears Nadia Djendoubi,Nourhene Boudhrioua,Nabil Kechaou,Francis Courtois,Catherine Bonazzi Food and Bioproducts Processing, 2012, 90 (C3), pp.433 - 441. ⟨10.1016/j.fbp.2011.11.009⟩ Article dans une revue istex hal-01003419v1
Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples Nadia Djendoubi,Catherine Bonazzi,Nourhene Boudhrioua,Noura Kechaou,Francis Courtois Drying Technology, 2012, 30 (13), pp.1397 - 1406. ⟨10.1080/07373937.2012.683843⟩ Article dans une revue hal-01053125v1
Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140 degrees C) Nadiarid N. Jimenez,Philippe P. Bohuon,Manuel M. Dornier,Catherine C. Bonazzi,Ana A. Mercedes Perezet al. Food Research International, 2012, 47 (1), pp.106 - 115. ⟨10.1016/j.foodres.2012.02.004⟩ Article dans une revue istex hal-01004189v1
Influence of sugar composition on water sorption isotherms and on glass transition in apricots Nadia N. Djendoubi,Catherine C. Bonazzi,Nourhene N. Boudhrioua,Nabil N. Kechaou,Francis F. Courtois Journal of Food Engineering, 2012, 111 (2), pp.403 - 411. ⟨10.1016/j.jfoodeng.2012.02.001⟩ Article dans une revue istex hal-01004171v1
CONTENT OF SELECTED NUTRIENTS IN SOUR CHERRIES, BLACKCURRANTS AND APPLES OSMODEHYDRATED IN REUSED FRUCTOOLIGOSACCHARIDE CONCENTRATE M. Uczciwek,E. Piasecka,R. Klewicki,D. Konopacka,M. Mieszczakowska-Fracet al. Italian Journal of Food Science, 2011, 23 (3), pp.270 - 278 Article dans une revue hal-02642153v1
Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid Yin Nai Chow,Loïc Louarme,Catherine Bonazzi,Jacques Nicolas,Catherine Billaud Food Chemistry, 2011, 129 (3), pp.761 - 767. ⟨10.1016/j.foodchem.2011.05.017⟩ Article dans une revue istex hal-01003265v1
Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples Emilie Devic,Sylvain Guyot,Jean-Dominique Daudin,Catherine Bonazzi Food and Bioprocess Technology, 2010, 3 (6), pp.867-877. ⟨10.1007/s11947-010-0361-1⟩ Article dans une revue hal-02665368v1
Assessing Breakage and Cracks of Parboiled Rice Kernels by Image Analysis Techniques Francis Courtois,Matthieu Faessel,Catherine Bonazzic Food Control, 2010, 21 (4), pp.567-572. ⟨10.1016/j.foodcont.2009.08.006⟩ Article dans une revue istex hal-00836020v1
Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples Emilie Devic,Sylvain Guyot,Jean-Dominique Daudin,Catherine Bonazzi Journal of Agricultural and Food Chemistry, 2010, 58 (1), pp.606-614. ⟨10.1021/jf903006g⟩ Article dans une revue hal-01173777v1
Softening of over-dried &quot;Deglet-Nour&quot; dates to obtain high-standard fruits: impact of rehydration and drying processes on quality criteria Abdelghani Boubeki,Hocine Benmoussa,Francis Courtois,Catherine Bonazzi Drying Technology, 2010, 28 (2), pp.222-231. ⟨10.1080/07373930903526764⟩ Article dans une revue hal-01143523v1
Impact of lipid phase on water transfer in food Tania Rougier,Catherine Bonazzi,Bertrand Broyart,Jean-Dominique Daudin Drying Technology, 2007, 25 (2), pp.341-348. ⟨10.1080/07373930601120027⟩ Article dans une revue hal-01155545v1
Moisture diffusivity and transfer modelling in dry biscuit Valérie V. Guillard,Bertrand Broyart,Stéphane Guilbert,Catherine Bonazzi,Nathalie Gontard Journal of Food Engineering, 2004, 64 (1), pp.81-87. ⟨10.1016/j.jfoodeng.2003.09.014⟩ Article dans une revue istex hal-02957800v1
Edible acetylated monoglyceride films : effect of film-forming technique on moisture barrier properties Valérie Guillard,Stephane Guilbert,Catherine C. Bonazzi,Nathalie N. Gontard Journal of the American Oil Chemists' Society, 2004, 81 (11), pp.1053-1058. ⟨10.1007/s11746-004-1021-5⟩ Article dans une revue istex hal-02677717v1
Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal-Based Composite Foods Valérie Guillard,B. Broyart,C. Bonazzi,S. Guilbert,Nathalie Gontard Cereal Chemistry, 2004, 81 (6), pp.767-771. ⟨10.1094/CCHEM.2004.81.6.767⟩ Article dans une revue hal-02957792v1
Modelling of Moisture Transfer in a Composite Food: Dynamic Water Properties in an Intermediate aw Porous Product in Contact with High aw Filling Valérie V. Guillard,B. Broyart,C. Bonazzi,S. Guilbert,Nathalie Gontard Chemical Engineering Research and Design, 2003, 81 (9), pp.1090-1098. ⟨10.1205/026387603770866236⟩ Article dans une revue hal-02957807v1
Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content Valérie V. Guillard,B. Broyart,C. Bonazzi,S. Guilbert,Nathalie Gontard Journal of Food Science, 2003, 68 (2), pp.555-562. ⟨10.1111/j.1365-2621.2003.tb05711.x⟩ Article dans une revue istex hal-02941361v1
Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation Valérie V. Guillard,B. Broyart,C. Bonazzi,S. Guilbert,Nathalie Gontard Journal of Food Science, 2003, 68 (3), pp.958-966. ⟨10.1111/j.1365-2621.2003.tb08271.x⟩ Article dans une revue istex hal-02957818v1
Estimation of moisture diffusivity in gelatin-starch gels using time-dependent concentration-distance curves at constant temperature N. Boudhrioua,C. Bonazzi,Jean-Dominique Daudin Food Chemistry, 2003, 82 (1), pp.139-149 Article dans une revue hal-02680415v1
Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study Valérie V. Guillard,B. Broyart,C. Bonazzi,S. Guilbert,Nathalie Gontard Journal of Food Science, 2003, 68 (7), pp.2267-2277. ⟨10.1111/j.1365-2621.2003.tb05758.x⟩ Article dans une revue istex hal-02957813v1
Dynamic optimal control of batch rice drying process Antonio Olmos,Ioan-Cristian I.-C. Trelea,Francis Courtois,Catherine C. Bonazzi,Gilles Trystram Drying Technology, 2002, 20 (7), pp.1319-1345. ⟨10.1081/DRT-120005855⟩ Article dans une revue hal-02676357v1
Influence of ripeness and air temperature on changes in banan texture during drying Nourhene Boudhrioua Ep Mihoubi,Camille Michon,Gérard Cuvelier,Catherine Bonazzi Journal of Food Engineering, 2002, 55, pp.115-121. ⟨10.1016/S0260-8774(02)00025-0⟩ Article dans une revue istex hal-01618409v1
Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality Francis Courtois,M. Abud-Archila,Catherine Bonazzi,J.M. Meot,Gilles Trystram Journal of Food Engineering, 2001, 49, pp.303-309. ⟨10.1016/S0260-8774(00)00227-2⟩ Article dans une revue istex hal-01200655v1
Processing quality of rough rice during drying - modelling of head rice yield versus moisture gradients and kernel temperature M. Abud Archila,Francis Courtois,Catherine Bonazzi,Jean-Jacques Bimbenet Journal of Food Engineering, 2000, 45, pp.161-169. ⟨10.1016/S0260-8774(00)00057-1⟩ Article dans une revue istex hal-01200659v1
A compartmental model of thin-layer drying kinetics of rough rice M. Abud-Archila,Francis Courtois,Catherine C. Bonazzi,Jean-Jacques Bimbenet Drying Technology, 2000, 18 (7), pp.1389-1412. ⟨10.1080/07373930008917784⟩ Article dans une revue hal-02698903v1
A new method for the measurement of the tensile strength of rice grains by using the diametral compression test G.F. Kamst,J. Vasseur,C. Bonazzi,J.J. Bimbenet Journal of Food Engineering, 1999, 40, pp.227-232 Article dans une revue hal-02693200v1
Application of fuzzy rules-based models to prediction of quality degradation of rice and maize during hot air drying N. Perrot,C. Bonazzi,G. Trystram Drying Technology, 1998, 16 (8), pp.1533-1565 Article dans une revue hal-02580660v1
Application of fuzzy rules-based models to prediction of quality degradation of rice and maize during hot air drying N. Perrot,C. Bonazzi,G. Trystram Drying Technology, 1998, 16 (8), pp.1533-1565 Article dans une revue hal-02686721v1
Moisture diffusion in gelatin slabs by modeling drying kinetics Catherine C. Bonazzi,Aude Ripoche,Camille Michon Drying Technology, 1997, 15 (6-8), pp.2045-2059. ⟨10.1080/07373939708917349⟩ Article dans une revue hal-02699274v1
Influence of drying conditions on the processing quality of rough rice C. Bonazzi,M.A. Du Peuty,A. Themelin Drying Technology, 1997, 15 (3-4), pp.1141-1157 Article dans une revue hal-02689307v1
Food drying and dewatering C. Bonazzi,Elisabeth Dumoulin,A.L. Raoult-Wack,Z. Berk,J.J. Bimbenetet al. Drying Technology, 1996, 14 (9), pp.2135-2170 Article dans une revue hal-02695131v1
Progrès dans le séchage appliqué à la conservation des aliments Jean-Jacques Bimbenet,Catherine Bonazzi,Francis F. Courtois,E. Dumoulin,J. Vasseur Comptes Rendus de l'Académie d'Agriculture de France, 1994, 80 (7), pp.87-98 Article dans une revue hal-01593919v1
Quality of dehydrated cultivated mushrooms (Agaricus bisporus) : a comparison between different drying and freeze-drying processes C. Le Loch-Bonazzi,Estelle Wolff,H. Gilbert LWT - Food Science and Technology, 1992, 25, pp.334-339 Article dans une revue hal-02709850v1
Monitoring freeze-drying by low resolution pulse NMR : determination of sublimation endpoint J.P. Monteiro Marques,Catherine Le Loch,Estelle Wolff,Douglas N. D.N. Rutledge Journal of Food Science, 1991, 56 (00), 5 p Article dans une revue hal-02704825v1
Characterization of the flavour properties of the cultivated mushroom (Agaricus bisporus) and the influence of drying processes C. Le Loch-Bonazzi,Estelle Wolff LWT - Food Science and Technology, 1991, 24, pp.386-390 Article dans une revue hal-02708225v1

Communication dans un congrès (63)

Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake Jeehyun Lee,Stéphanie Roux,Barbara Rega,Catherine Bonazzi the 14th edition of the International Congress on Engineering and Food (ICEF14) 2023, International Congress on Engineering and Food, Jun 2023, Nantes, France Communication dans un congrès hal-04146493v1
Perspectives du génie des procédés pour la valorisation alimentaire et non alimentaire des agro-ressources Catherine Bonazzi SFGP 2022 - 18e congrès de la Société Françiase de Génie des Procédés, SFGP, Nov 2022, Toulouse, France Communication dans un congrès hal-03884113v1
Nouveaux enjeux autour de la transformation de produits locaux Catherine Bonazzi,Caroline Pénicaud,Gwenola Yannou-Le Bris,Marianne Cerf Colloque Reterritorialisation de l'alimentation, RMT Alimentation locale, Nov 2019, Paris, France Communication dans un congrès hal-04628075v1
Kinetic study of furan and furfural generation during baking of cake models Rohit Srivastava,Josselin Bousquières,Mayela Cepeda-Vázquez,Stéphanie Roux,Catherine Bonazziet al. 1st Food Chemistry Conference on Shaping the Future of Food Quality,, Oct 2016, Amsterdam, Netherlands. pp.8, ⟨10.1016/j.foodchem.2017.06.126⟩ Communication dans un congrès hal-02737305v1
Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake Delphine Huc-Mathis,Josselin Bousquières,Catherine Bonazzi,Camille Michon 19. Gums and Stabilisers for the Food Industry Conference: Hydrocolloid functionality for affordable and sustainable global food solutions, Jun 2017, Berlin, Germany. 16 diapos Communication dans un congrès hal-01635206v1
Potentials, limits and complementarities of these methods for the eco-assessment of processes Catherine Bonazzi,Gwenola Yannou-Le Bris Workshop eco-design of agro-bio-industry processes, Feb 2016, Paris, France Communication dans un congrès hal-01568358v1
New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing Rohit Srivastava,Josselin Bousquières,Mayela Cepeda Vasquez,Catherine Bonazzi,Valérie Camelet al. 1. Food Chemistry Conference "Shaping the Future of Food Quality, Health and Safety", Elsevier. USA., Oct 2016, Amsterdam, Netherlands Communication dans un congrès hal-01773151v1
Non-reactive sponge cake formulated with starch and cellulose derivatives : effect of process to design various cellular crumb structures Josselin Bousquières,Catherine Bonazzi,Camille Michon 13. International Hydrocolloids Conference, May 2016, Guelph, Canada Communication dans un congrès hal-01637753v1
Thermo-desorption (TD-GC-MS) as a tool for following the kinetics of release of volatile compounds during baking: study on a model food imitative a sponge cake Josselin Bousquières,Nicolas Descharles,Camille Michon,Barbara Rega,Catherine Bonazzi 1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands Communication dans un congrès hal-01646884v1
Prediction of the vitamin C degradation in simple liquid model Stéphanie Roux,Braulio Gomez Ruiz,Paola Cratchley,Francis Courtois,Catherine Bonazzi 1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands Communication dans un congrès hal-01435376v1
Impact of type and concentration of cellulose derivatives on the rheological behavior of the batter of a model sponge cake Josselin Bousquières,Catherine Bonazzi,Camille Michon 16. Edition of the Food Colloids Conference : Structuring beyond the colloidal scale, Apr 2016, Wageningen, Netherlands Communication dans un congrès hal-01646899v1
Vitamin C degradation during thermal treatment: reaction pathways in an aqueous solution and multi-response modeling Stéphanie Roux,Braulio Gomez Ruiz,Paola Cratchley,Francis Courtois,Catherine Bonazzi 2. Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France Communication dans un congrès hal-01387645v1
Oxygen solubility in oils: Original measurement using a non-invasive optical sensor Marie-Elisabeth Cuvelier,Bertrand Broyart,Francis F. Courtois,Catherine Bonazzi 29. EFFoST International Conference, Nov 2015, Athènes, Greece. pp.242 Communication dans un congrès hal-01508157v1
An original approach to study ascorbic acid degradation kinetics as a function of temperature (50-90 °C) and O2 concentration (0-30%) Braulio Gomez Ruiz,Stéphanie Roux,Francis F. Courtois,Catherine Bonazzi 12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada Communication dans un congrès hal-01512005v1
Tailored model sponge cake for studying reactivity Josselin Bousquières,Camille Michon,Catherine Bonazzi 12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada Communication dans un congrès hal-01536588v1
Formulation d’une génoise modèle non réactive à l’aide de dérivés de celluloses Josselin Bousquières,Catherine Bonazzi,Camille Michon 17. Journées de Formulation - Polymères dans les formulations, Jun 2015, Rouen, France Communication dans un congrès hal-01594767v1
Cellulose derivatives to tailor non-reactive sponge cakes Josselin Bousquières,Catherine Bonazzi,Camille Michon 18. Gums and Stabilisers for the Food Industry Conference: Hydrocolloid functionality for affordable and sustainable global food solutions, Jun 2015, Wrexham, United Kingdom Communication dans un congrès hal-01594766v1
Starchy foam tailored with cellulose derivatives and transformed in non-reactive sponge cake after backing Josselin Bousquières,Catherine Bonazzi,Camille Michon 7. International Symposium on Food Rheology and Structure (ISFRS), Jun 2015, Zürich, Switzerland Communication dans un congrès hal-01628133v1
CAPE for environmental efficiency : application to biomass drying industrial process Hedi Romdhana,Catherine Bonazzi,Jean-Pierre Belaud,Caroline Sablayrolles,Mireille Vignoleset al. 19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France Communication dans un congrès hal-01628121v1
Controlling sponge cake reactivity through composition and structure management Josselin Bousquières,Catherine Bonazzi,Camille Michon Journée DIM ASTREA, Mar 2014, Paris, France Communication dans un congrès hal-01646892v1
Methodology for extracting an observable reaction pathway for the simulation and control of Maillard reaction during baking of sponge-cake like products Catherine Bonazzi,Mathilde Courel,Souad Fehaili,Bertrand Broyart,Rega B.et al. 11th International Congress on Engineering and Food. “Food Process Engineering in a Changing World”, Assoc. Professor Petros Taoukis School of Chemical Engineering National Technical University of Athens, May 2011, Athènes, Greece Communication dans un congrès mnhn-03920912v1
Design of reactors to monitor Maillard kinetics in food products Mathilde Courel,Stéphanie Roux,Barbara Rega,Pierre Giampaoli,Catherine Bonazziet al. 11. International Symposium on the Maillard reaction, Sep 2012, Nancy, France Communication dans un congrès hal-01435386v1
Piloter la texture et la valeur nutritionnelle par le procédé - Application à l’innovation desserts fruitiers Gérard Cuvelier,Catherine Bonazzi,Lucia Brisset,Camille Michon,Francis F. Courtois Forum innovation recherche IPA, 22 octobre, Oct 2012, Villepinte, France Communication dans un congrès hal-01524845v1
Monitoring The Kinetics of Non-enzymatic Browning Reactions In Sponge Cake During Baking Mathilde Courel,Rega B.,Souad Fehaili,Pierre Giampaoli,Catherine C. Bonazzi 6th International Symposium on “Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management”, Oliver Schlüter, Apr 2011, Nantes, France Communication dans un congrès mnhn-03920994v1
Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into Maillard reaction kinetics during baking of sponge-cake products Caroline Pénicaud,Bertrand Broyart,Daniel Goujot,Mathilde Courel,Xuan Mi Meyeret al. 11. International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece Communication dans un congrès hal-01186897v1
Water desorption of osmotic dehydrated apple and pear at different water activities: desorption isotherms and glass transition temperature N. Djendoubi Mrad,Catherine Bonazzi,Francis F. Courtois,Nourhene Boudhrioua Ep Mihoubi,Nabil Kechaou Journée AFSIA, 2011, NA, France Communication dans un congrès hal-01516207v1
Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears Nadia Djendoubi,Nourhene Boudhrioua Ep Mihoubi,Nabil Kechaou,Francis F. Courtois,Catherine Bonazzi 1. Euro-Mediterranean Symposium for Fruit and Vegetable Processing, Apr 2011, Avignon, France Communication dans un congrès hal-01595447v1
A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products Caroline Pénicaud,Catherine C. Bonazzi,Bertrand Broyart 6. International CIGR Technical Symposium - Section VI: "Towards a Sustainable Food Chain. Food Process, Bioprocessing and Food Quality Management", Apr 2011, Nantes, France Communication dans un congrès hal-02744453v1
Assessing drying induced breakage and fissures of parboiled rice kernels by image analysis techniques Francis F. Courtois,Matthieu Faessel,Catherine Bonazzi 17. International Drying Symposium (IDS), Oct 2010, Magdeburg, Germany Communication dans un congrès hal-01508145v1
Influence of process variables on colour, bulk density, porosity, shrinkage, total phenols and vitamin C of pear during osmo-convective drying Nadia Djendoubi,Catherine Bonazzi,Nourhene Boudhrioua Ep Mihoubi,Noura Kechaou,Francis F. Courtois 3. Séminaire Maghrébin sur les Sciences et les Technologies de Séchage, Nov 2010, Marrakech, Morocco Communication dans un congrès hal-01525335v1
Kinetics of polyphenol losses during soaking and drying of cider apples Emilie Devic,Sylvain Guyot,Jean-Dominique Daudin,Catherine C. Bonazzi 5th International Symposium on Food Processing, Sep 2009, Postdam, Germany. 10 p Communication dans un congrès hal-02757374v1
Retention of polyphenols and ascorbic acid in apples: impact of osmotic dehydration and convective drying. Emilie Devic,Sylvain Guyot,Jean-Dominique Daudin,Catherine C. Bonazzi 17. International Drying Sympoosium, Oct 2010, Magdeburg, Germany Communication dans un congrès hal-02752447v1
Generating kinetic data on the advancement of Maillard reactions during sponge cake baking Souad Fehaili,Mathilde Courel,Rega B.,Pierre Giampaoli,Catherine C. Bonazzi 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Aug 2009, Potsdam, Germany Communication dans un congrès mnhn-03921055v1
Modélisation du couplage entre transferts et réactions de Maillard lors du traitement thermique de produits céréaliers Bertrand Broyart,Daniel Goujot,Mathilde Courel,Souad Fehaili,Xuan Mi Meyeret al. 12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), Oct 2009, Marseille, France Communication dans un congrès hal-01173830v1
Reaction Engineering for Sponge Cake Baking: Development of a Methodology to extract an Apparent Identifiable Reaction Scheme Souad Fehaili,Rega B.,Mathilde Courel,Pierre Giampaoli,Cédric Brandamet al. FOODSIM'2008 5th International Conference on Simulation and Modelling in the food and bio-industry, The European Technology Institute, Jun 2008, Dublin, Ireland Communication dans un congrès mnhn-03922122v1
Influence of drying on Deglet-Nour date quality Abdelghani Boubekri,H. Ben Moussa,Francis F. Courtois,Catherine Bonazzi European Drying Conference, May 2007, Biarritz, France Communication dans un congrès hal-01512086v1
Séchage et fissuration du riz Francis F. Courtois,Catherine Bonazzi 1. Séminaire maghrébin sur les sciences et technologies de séchage (SMTS 2006), Dec 2006, Tozeur, Algérie Communication dans un congrès hal-01525337v1
Influence de la teneur en matière grasse et de la répartition de la phase lipidique sur la diffusivité de l'eau dans un aliment protéique modèle Tania Rougier,Catherine C. Bonazzi,Bertrand Broyart,Jean-Dominique Daudin 10. Congrès de la Société Française en Génie des Procédés, Sep 2005, Toulouse, France Communication dans un congrès hal-02764150v1
Modelling of drying kinetics of paddy rice with emphasis on breakage quality for optimizing operating conditions M. Abud-Archila,C. Bonazzi,Francis F. Courtois,J.J. Bimbenet 8. International Conference on Engineering and Food (ICEF-8), Apr 2000, Puebla City, Mexico Communication dans un congrès hal-01521533v1
Measurement of mechanical properties: case of rice grain C. Bonazzi,F. Kamst,J. Vasseur,J.J. Bimbenet Quality in drying, May 2000, Paris, France Communication dans un congrès hal-02769740v1
Measurement of the tensile strength of rice kernels using the diametral compression technique C. Bonazzi,F. Kamst,J. Vasseur,J.J. Bimbenet Quality in drying, May 2000, Paris, France Communication dans un congrès hal-02769739v1
Application of constant-time imaging to the determination of moisture profiles during the drying of paddy rice J.M. Frias,C. Bonazzi,Loic Foucat,J.P. Renou 5. International conference on applications of magnetic resonance in food science, Sep 2000, Aveiro, Portugal Communication dans un congrès hal-02766638v1
Non-intrusive measurement of water content profiles using magnetic resonance imaging equipment S. Stenström,C. Bonazzi,J. Coumans Quality in drying, May 2000, Paris, France Communication dans un congrès hal-02769849v1
Development of an image analysis methodology for following shrinkage and cracking of rice kernels during convective drying M. Abud-Archila,C. Bonazzi,B. Heyd,J.J. Bimbenet Annual meeting, Oct 1999, Dallas, United States Communication dans un congrès hal-02771110v1
Estimation of the food product quality using fuzzy sets N. Perrot,C. Bonazzi,G. Trystram,F. Guely 18. International conference of the north american fuzzy information processing society - NAFIPS, Jun 1999, New York, United States Communication dans un congrès hal-02768437v1
Séchage des produits alimentaires. Etude par imagerie RMN Loic Foucat,M.A. Ruiz-Cabrera,Jean-Dominique Daudin,C. Bonazzi,J.P. Renou 11. Rencontres Scientifiques et technologiques des industries alimentaires, Mar 1999, Nantes, France Communication dans un congrès hal-02771291v1
Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality Francis F. Courtois,M. Abud-Archila,Catherine Bonazzi,J. M. Meot,Gilles Trystram Annual meeting of the Institute of Food Technologists (IFT'99), Jul 1999, Chicago, United States Communication dans un congrès hal-01510023v1
Estimation of the food product quality using fuzzy sets N. Perrot,C. Bonazzi,G. Trystram,F. Guely 18th International conference of the north american fuzzy information processing society, New-York, USA, 10-12 June 1999, 1999, United States. pp.487-491 Communication dans un congrès hal-02578833v1
Détection et suivi de la fissuration des grains de riz par analyse d'image M. Abud,B. Heyd,H. Aichoune,C. Bonazzi 10. Rencontres scientifiques et technologiques des industries alimentaires AGORAL 98, Apr 1998, Massy, France Communication dans un congrès hal-02766590v1
Kinetics of mechanical degradation of paddy rice during drying: influence of process operation conditions and modelling for control design M. Abud Archila,Francis F. Courtois,Catherine Bonazzi,Jean-Jacques Bimbenet 11. International Drying Symposium - IDS '98, Aug 1998, Halkidiki, Greece. pp.1303 Communication dans un congrès hal-01511396v1
Measurement of the tensile strength of rice grains by means of the diametral compression test G.F. Kamst,C. Vasseur,C. Bonazzi,J.J. Bimbenet 11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece Communication dans un congrès hal-02767682v1
Kinetics of mechanical degradation of paddy rice during drying: Influence of process operations conditions and modelling for control design M. Abud,F. Courtois,C. Bonazzi,J.J. Bimbenet 11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece Communication dans un congrès hal-02768164v1
Food quality degradation model based upon fuzzy kinetic approach Gilles Trystram,Nathalie Perrot,Catherine Bonazzi,Francis F. Courtois COST-915 Copernicus CIPA-CT94--0120 workshop on Food Quality Modelling, Jun 1997, Leuven, Belgium Communication dans un congrès hal-01517243v1
Modelling with words - A new way in food engineering Gilles Trystram,Nathalie Perrot,Catherine Bonazzi,Francis F. Courtois,Jean-Jacques Bimbenet 7. International Congress on Engineering and Food (ICEF7), Apr 1997, Brighton, United Kingdom. 600 p Communication dans un congrès hal-01508155v1
Modelling of the quality of food products during drying. A fuzzy set based approach Gilles Trystram,Nathalie Perrot,Catherine Bonazzi,Francis F. Courtois,Jean-Jacques Bimbenet 1. European Congress on Chemical Engineering (ECCE 1), May 1997, Florence, Italy. pp.2691-2694 Communication dans un congrès hal-01521537v1
Modelling of drying kinetics and processing quality degradation of rough rice for CAD and control design Catherine Bonazzi,Francis F. Courtois,M. Abud Archila,Jean-Jacques Bimbenet 1. European Congress of chemical Engineering (ECCE 1), May 1997, Florence, Italy Communication dans un congrès hal-01512051v1
Application des sous-ensembles flous au génie de la réaction lors du séchage de produits alimentaires à láir chaud Nathalie Perrot,Gilles Trystram,Catherine Bonazzi,Francis F. Courtois,Jean-Jacques Bimbenet 6. Congrès français de génie des procédés, Sep 1997, Paris, France. 144 p Communication dans un congrès hal-01513288v1
Evolution et modélisation de la qualité de produits agro-alimentaires au cours du séchage C. Bonazzi,F. Courtois,J.J. Bimbenet Journée commune SFT-AFSIA, Jan 1996, Paris, France Communication dans un congrès hal-02767224v1
Modelling of processing quality of rough rice during drying Catherine Bonazzi,Francis F. Courtois,Jean-Jacques Bimbenet 1. Hungarian drying symposium - Meeting of the EFCE working party on drying, Apr 1995, Godollo, Hungary Communication dans un congrès hal-01517234v1
Improvement of paddy quality by optimisation of drying conditions Catherine Bonazzi,Francis F. Courtois,Christophe Geneste,B. Pons,M.C. Lahonet al. 9. International Drying Symposium (IDS'94), Aug 1994, Gold Coast, Australia Communication dans un congrès hal-01524842v1
Paddy drying: quality improvement by process optimisation M.A. Du Peuty,A. Themelin,C. Bonazzi,Guillaume Arnaud International agricultural engineering conference, Dec 1994, Bangkok, Thailand Communication dans un congrès hal-02775264v1
Experimental study on the quality of rough rice related to drying conditions C. Bonazzi,F. Courtois,Christophe Geneste,B. Pons,M.C. Lahonet al. IDS'94, Aug 1994, Gold Coast, Australia Communication dans un congrès hal-02777223v1
Progrès en séchage J.J. Bimbenet,C. Bonazzi,F. Courtois,Elisabeth Dumoulin,J. Vasseur Conférence à l'académie d'agriculture de France, Dec 1994, Paris, France Communication dans un congrès hal-02774392v1

Poster de conférence (2)

Instrumentation of a semi-industrial oven to monitor non-enzymatic browning kinetics during baking Mathilde Courel,Barbara Rega,Souad Fehaili,Pierre Giampaoli,Catherine Bonazzi 11th INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD “Food Process Engineering in a Changing World”, May 2011, Athènes, Greece Poster de conférence mnhn-03922845v1
Influence of sucrose composition on water sorption isotherms and on glass transition in apricots Nadia Djendoubi,Catherine Bonazzi,Nourhene Boudhrioua Ep Mihoubi,Nabil Kechaou,Francis F. Courtois 1. Euro-Mediterranean Symposium for Fruit and Vegetable Processing, 2011, Avignon, France. 2011 Poster de conférence hal-01512066v1

Chapitre d'ouvrage (3)

Impact of drying on the mechanical properties and cracks formation in rice Catherine Bonazzi,Francis Courtois Modern Drying Technology, 3, Wiley-VCH Verlag GmbH & Co. KGaA, 430 p., 2011, 978-3-5273-1558-1. ⟨10.1002/9783527631667.ch2⟩ Chapitre d'ouvrage hal-01192924v1
Dryer modelling Francis Courtois,Bertrand Broyart,Catherine Bonazzi Advances in Food Dehydration, CRC Press, 467 p., 2008, Contemporary Food Engineering, 978-1-4200-5252-7 Chapitre d'ouvrage hal-01194954v1
L'eau en séchage, stockage et réhydratation J.J. Bimbenet,C. Bonazzi,Elisabeth Dumoulin L'eau et ses propriétés dans les aliments, 2000 Chapitre d'ouvrage hal-02843102v1

Autre publication scientifique (1)

Suivi de l'oxydation d'une émulsion lipidique par imagerie dynamique de fluorescence. Marie-Elisabeth Cuvelier,Catherine Bonazzi,Francis F. Courtois,S. Keller,Marie-Noelle M.-N. Maillardet al. 2012, pp.56-57 Autre publication scientifique hal-01586805v1

HDR (1)

Impact des procédés de stabilisation et de conservation sur la qualité des solides alimentaires – Pour une conception raisonnée d’aliments. Catherine C. Bonazzi Sciences du Vivant [q-bio]. Université de Bourgogne, 2013 HDR tel-02807604v1