Hélène Simonin
- Institut Agro Dijon
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Physico-chimie des Aliments et du Vin (PCAV)
Présentation
Publications
Publications
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Can cooperation reduce the environmental impact of Local Food Supply Chains ? : An interdisciplinary research between social and environmental sciencesGreen Food Tech, Apr 2025, Saint-Malo, France. |
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LCA of local food chains: the compromise of environmental sustainability14th International Conference LCA Food 2024, Sep 2024, Barcelogne, Spain. |
Impact of simultaneous thermal and osmotic treatments on plasma membrane and the survival of yeastXXIIème Congrès de la Société Française de Biophysique, 2010, La Colle sur Loup, France |
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The use of FTIR-ATR for the measurement of water apparent diffusivity in edible biopolymers films.10th ISOPOW, Sep 2007, Bangkok, Thailand |
High-pressure processing of meat and meat productsEmerging Technologies in Meat Processing : Production, Processing and Technology, John Wiley and Sons, pp.35-99, 2017, 9781118350683. ⟨10.1002/9781118350676.ch3⟩ |
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High Pressure Processing of meat and SeafoodEmerging technologies for food processing, second edition, Elsevier, pp.35-63, 2014, 9780124114791 |
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Effect of Combined Physical Stresses on Cells: The Role of WaterDavid S. Reid; Tanaboon Sajjaanantakul; Peter J. Lillford; Sanguansri Charoenrein. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, Wiley, pp.71-85, 2010, 9780813812731. ⟨10.1002/9780470958193.ch6⟩ |
Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments2019, pp.17-22 |