Philippe Bohuon Professeur en Génie des procédés à l'Institut Agro, Montpellier

Publications

Communication dans un congrès (21)

Development of a Spectrophotometric Assay with Mathematical Modeling to Unveil Optimal Combinations for Antioxidant Synergy with Tocopherols in Oil-in-Water Emulsions Camille Robichon,Pierre Villeneuve,Philippe P. Bohuon,Bruno Baréa,Nathalie Barouhet al. 115th AOCS Annual Meeting & Expo, Apr 2025, Portland, United States Communication dans un congrès hal-05494750v1
Effet de la durée d’exposition aux micro-ondes sur la structure des graines de pois chiches Vitoria Souza,Philippe P. Bohuon,Bernard Cuq,Clarissa Detomi de Albuquerque 19. Congrès de la Société Française de Génie des Procédés, Mar 2024, Deauville, France. pp.01004, ⟨10.1051/matecconf/202540701004⟩ Communication dans un congrès hal-04976688v1
Design of a Spectrophotometric Assay Coupled with Mathematical Modeling to Identify Optimal Antioxidant Synergies with Tocopherols in O/W Emulsions Camille Robichon,Erwann Durand,J. G. Gamaethiralalage,Philippe P. Bohuon,Bruno Baréaet al. 20th Euro Fed Lipid Congress and Expo, Oct 2025, Leipzig, Germany Communication dans un congrès hal-05494720v1
Procédé traditionnel de fabrication des beignets de niébé : innover pour faciliter la production et maitriser l'imprégnation en huile Florian Yvanez,Yann Emeric Madode,Roland Ezin,Claire Mouquet-Rivier,Michel Rivieret al. Rencontres francophones légumineuses (RFL4), CIRAD; INRAe; Terres Inovia; Terres Univia, Jan 2024, Saly, Sénégal. pp.53 Communication dans un congrès hal-05183062v1
Technological aptitude of different chickpea cultivars for canning: a kinetic approach to textural changes and their sensory acceptability Erica Siguemoto,Lucile Chaumont,Romain Domingo,Charlotte Delpech,Nelly Forestier-Chironet al. World Congress of Food Science and Technology (IUFoST 2024), IUFoST; AIM, Sep 2024, Rimini, Italy. 1 p Communication dans un congrès hal-05182449v1
Microwave hydrothermal treatment of chickpea seeds: mass transfer dynamics Clarissa Detomi de Albuquerque,Paul Carrey,Philippe P. Bohuon,Bernard Cuq 14. International Congress on Engineering and Food (ICEF14), ICEF, Jun 2023, Nantes, France Communication dans un congrès hal-04588764v1
Understanding the physicochemical processes involved in cooking legumes to drive water transfer Philippe P. Bohuon,Charlotte Lefevre,Christian Mestres ICEF14 - International Congress of Engineering Food, IAEF- International Association For Engineering And Food, Jun 2023, Nantes, France Communication dans un congrès hal-04430836v1
A study of raw material variability: literature review and development of methods to characterize grains Clémence Cornut,Philippe P. Bohuon,Bernard Cuq,Clarissa Detomi de Albuquerque 19. European Young Cereal Scientists and Technologists Workshop (EYCSTW), Jun 2022, Valencia, Spain Communication dans un congrès hal-04796060v1
Étude de traitement par micro-ondes des légumineuses en excès d’eau : cas des pois-chiches Clarissa Detomi de Albuquerque,Paul Carrey,Philippe P. Bohuon,Bernard Cuq 18. Congrès de la Société Française de Génie des Procédés (SFGP 2022) « Sciences et Solutions technologiques pour la Transition », SFGP, Nov 2022, Toulouse, France Communication dans un congrès hal-04588706v1
A versatile simulator for defrosting, convective and boiling drying during hot air frying process Daniel Goujot,Têko Gouyo,Philippe Bohuon,Francis Courtois International Multidisciplinary Modeling & Simulation Multiconference, Sep 2021, Krakow, Poland Communication dans un congrès hal-03320803v1
Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality Charlotte Lefèvre,Philippe Bohuon,Christian Mestres 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland Communication dans un congrès hal-03894436v1
Piloter la cuisson des légumineuses pour améliorer leur qualité nutritionnelle Charlotte Lefèvre,Philippe Bohuon,Christian Mestres Rencontres Francophones des Légumineuses, USC Légumineuses, Ecophysiologie Végétale, Agroécologie (LEVA), Feb 2021, Angers, France Communication dans un congrès hal-03894423v1
Evolution of colour and curcuminoids during the turmeric processing M. Yin,M. Weil,Sylvie Avallone,Philippe Bohuon 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland Communication dans un congrès hal-03894390v1
Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Marc Kondjoyanet al. SFGP 2019, Oct 2019, Nantes, France Communication dans un congrès hal-03173861v1
Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain A. Briffaz,Andrés Giraldo Toro,O. Gilbert,J. Ricci,Philippe Bohuon 33rd EFFoST International Conference 2019 Sustainable Food Systems - Performing by Connecting, EFFOST, Nov 2019, Rotterdam, Netherlands Communication dans un congrès hal-03894920v1
Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp) Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Marc Kondjoyanet al. Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France Communication dans un congrès hal-03173776v1
Food process models for training purpose through knowledge engineering methods Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Marc Kondjoyanet al. 13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia Communication dans un congrès hal-03125592v1
Impact du mode de cuisson des frites sur la microstructure de leur croûte et leurs déterminants texturaux T. Gouyo,Eric Rondet,Christian Mestres,Philippe Bohuon Rayons X et Matière 2019, Nov 2019, Nancy, France Communication dans un congrès hal-03894935v1
Description des traitements post-récolte du poivre sauvage (Piper spp.) à Madagascar Mathieu Weil,Frédéric Descroix,Alain Shum Cheong Sing,Renaud Boulanger,Mathilde Hoarauet al. Journées scientifiques QualiREG, Nov 2014, Antananarivo, Madagascar Communication dans un congrès hal-01193187v1
Effet du procédé de friture sur la répartition et l'état de l'eau mesurée par la RMN et IRM François Mariette,C. Branellec,O. Vitrac,P. Bohuon 11èmes rencontres scientifiques et technologiques des industries alimentaires AGORAL, Nantes, 31 mars-1er avril 1999, 1999, France. pp.6 Communication dans un congrès hal-02580122v1
Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing T. Lucas,J.M. Chourot,P. Bohuon,A.L. Raoult Wack,D. Flick Proceedings of the European concerted action on "The preservation of frozen food quality and safety throughout the distribution chain", Athens, GRC, 27-29 March 1998, 1998, Greece. pp.7 Communication dans un congrès hal-02577640v1

Article dans une revue (78)

Thermal transitions of fonio (Digitaria exilis) starch: modeling and phase diagram from DSC analysis Paloma Babadoudou,Romain Domingo,Nadia Fanou-Fogny,Comlan Evariste Simon Mitchikpè,Christian Mestreset al. LWT - Food Science and Technology, 2025, 237, pp.118749. ⟨10.1016/j.lwt.2025.118749⟩ Article dans une revue hal-05386928v1
Unveiling synergistic antioxidant combinations for α-Tocopherol in emulsions: A spectrophotometric-mathematical approach Camille Robichon,Pierre Villeneuve,Philippe Bohuon,Bruno Baréa,Nathalie Barouhet al. Current Research in Food Science, 2025, 11, pp.101134. ⟨10.1016/j.crfs.2025.101134⟩ Article dans une revue hal-05158153v1
Quantifying water distribution between starch and protein in beans and chickpeas during cooking Charlotte Lefèvre,Christian Mestres,Philippe Bohuon Journal of Food Engineering, 2024, pp.112021. ⟨10.1016/j.jfoodeng.2024.112021⟩ Article dans une revue hal-04506331v1
Study of microwave cooking of legumes with excess water: The case of chickpeas Clarissa Detomi de Albuquerque,Paul Carrey,Philippe Bohuon,Bernard Cuq MATEC Web of Conferences, 2023, 379, pp.05007. ⟨10.1051/matecconf/202337905007⟩ Article dans une revue hal-04157730v1
Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L. Molika Yin,Mathieu Weil,Sylvie Avallone,Isabelle Maraval,Nelly Forestier-Chironet al. Journal of Food Measurement and Characterization, 2023, 17 (1), pp.998-1008. ⟨10.1007/s11694-022-01683-w⟩ Article dans une revue hal-04529579v1
Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L. Molika Yin,Mathieu Weil,Sylvie Avallone,Marc Lebrun,Geneviève Conejeroet al. Journal of Food Processing and Preservation, 2022, 46 (5), ⟨10.1111/jfpp.16643⟩ Article dans une revue (article de synthèse) hal-03650586v1
Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas) Charlotte Lefèvre,Philippe Bohuon,Valérie Lullien-Pellerin,Christian Mestres Journal of Agricultural and Food Chemistry, 2022, 70 (32), pp.9980-9989. ⟨10.1021/acs.jafc.2c03553⟩ Article dans une revue hal-03748801v1
Postharvest treatments of turmeric (Curcuma longa L.) in Cambodia – Impact on quality Molika Yin,Philippe P. Bohuon,Sylvie Avallone,Sokneang In,Mathieu Weil Fruits, 2022, 77 (6), pp.1-13. ⟨10.17660/th2022/026⟩ Article dans une revue hal-04977053v1
Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries Têko Gouyo,Daniel Goujot,Philippe Bohuon,Francis F. Courtois Journal of Food Engineering, 2021, 305, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩ Article dans une revue hal-03188348v1
A digital learning tool based on models and simulators for food engineering (MESTRAL) Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Kondjoyanet al. Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩ Article dans une revue hal-02980650v1
Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking Fanny Coffigniez,Michael Rychlik,Christian Mestres,Lisa Striegel,Philippe Bohuonet al. Food Chemistry, 2021, 340, pp.127960 -. ⟨10.1016/j.foodchem.2020.127960⟩ Article dans une revue hal-03492412v1
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture Têko Gouyo,Éric Rondet,Christian Mestres,Céline Hofleitner,Philippe Bohuon Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩ Article dans une revue hal-03892001v1
Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea) C. Lefèvre,P. Bohuon,L. Akissoé,L. Ollier,B. Matignonet al. Carbohydrate Polymers, 2021, 264, pp.117983. ⟨10.1016/j.carbpol.2021.117983⟩ Article dans une revue hal-03892043v1
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying Têko Gouyo,Christian Mestres,Isabelle Maraval,Bénédicte Fontez Nguyen The,Céline Hofleitneret al. Food Research International, 2020, 131, pp.108947. ⟨10.1016/j.foodres.2019.108947⟩ Article dans une revue hal-02624675v1
Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model Nadiarid Jiménez,Joseph Bassama,Philippe Bohuon Journal of Food Engineering, 2020, 279, pp.109951. ⟨10.1016/j.jfoodeng.2020.109951⟩ Article dans une revue hal-03886078v1
Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution Nadiarid N. Jimenez,Joseph Bassama,Marvin Soto,Manuel Dornier,Ana Mercedes Pérezet al. International Journal of Food Science and Technology, 2020, ⟨10.1111/ijfs.14507⟩ Article dans une revue hal-02514821v1
Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island Mathieu Weil,Renaud Boulanger,Gilles Morel,Adrien Servent,Alain Shum-Chéong-Singet al. Fruits, 2020, 75 (3), pp.95-103. ⟨10.17660/th2020/75.3.1⟩ Article dans une revue hal-03886471v1
Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea Fanny Coffigniez,Michael Rychlik,Christine Sanier,Christian Mestres,Lisa Striegelet al. Journal of Food Engineering, 2019, 253, pp.49 - 58. ⟨10.1016/j.jfoodeng.2019.02.012⟩ Article dans une revue hal-03485714v1
Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption Fanny Coffigniez,Aurélien Briffaz,Christian Mestres,Lorène Akissoé,Philippe Bohuonet al. Food Research International, 2019, 119, pp.268 - 275. ⟨10.1016/j.foodres.2019.02.010⟩ Article dans une revue hal-03486202v1
Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility A. Giraldo Toro,A. Briffaz,O. Gibert,D. Dufour,T. Tranet al. Journal of Food Engineering, 2018, 235, pp.1-8. ⟨10.1016/j.jfoodeng.2018.04.022⟩ Article dans une revue istex hal-04977047v1
Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix A. Briffaz,Philippe P. Bohuon,J.M. Méot,B. Matignon-Pons,C. Mestres Journal of Food Engineering, 2018, 221, pp.132-140. ⟨10.1016/j.jfoodeng.2017.10.014⟩ Article dans une revue istex hal-04977046v1
Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds Fanny Coffigniez,Aurélien Briffaz,Christian Mestres,Julien Ricci,Pascaline Alteret al. Food Research International, 2018, 113, pp.443-451. ⟨10.1016/j.foodres.2018.07.030⟩ Article dans une revue istex hal-04977048v1
Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea Fanny Coffigniez,Aurélien Briffaz,Christian Mestres,Pascaline Alter,Noel Durandet al. Food Chemistry, 2018, 242, pp.279-287. ⟨10.1016/j.foodchem.2017.09.057⟩ Article dans une revue hal-04977045v1
Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense Mathieu Weil,Alain Shum Cheong Sing,Jean-Michel Méot,Renaud Boulanger,Philippe Bohuon Food Chemistry, 2017, 219, pp.274 - 281. ⟨10.1016/j.foodchem.2016.09.144⟩ Article dans une revue hal-01400687v1
Modelling the effect of temperature, water activity and carbon dioxide on the growth of Aspergillus niger and Alternaria alternata isolated from fresh date fruit A. Belbahi,I. Leguerinel,J.-M. Méot,G. Loiseau,K. Madaniet al. Journal of Applied Microbiology, 2016, 121 (6), pp.1685-1698. ⟨10.1111/jam.13296⟩ Article dans une revue hal-04977043v1
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp A. Giraldo Toro,O. Gibert,A. Briffaz,J. Ricci,D. Dufouret al. Carbohydrate Polymers, 2016, 147, pp.426-435. ⟨10.1016/j.carbpol.2016.04.023⟩ Article dans une revue istex hal-04977042v1
Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing Anthony Fardet,Edmond Rock,Joseph Bassama,Philippe Bohuon,Pichan Prabhasankaret al. Advances in Nutrition, 2015, 6 (6), pp.629-638. ⟨10.3945/an.115.008789⟩ Article dans une revue hal-02032434v1
Heat Resistances of C andida Apicola and A spergillus Niger Spores Isolated From Date Fruit Surface Amine Belbahi,Philippe P. Bohuon,Ivan Leguérinel,Jean‐michel Meot,Gérard Loiseauet al. Journal of Food Process Engineering, 2015, 40 (1), pp.204-213. ⟨10.1111/jfpe.12272⟩ Article dans une revue hal-04977041v1
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Joseph Bassama,Nawel Achir,Gilles Trystram,Antoine Collignan,Philippe Bohuon Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩ Article dans une revue istex hal-01123061v1
Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing Anthony Fardet,Edmond Rock,Joseph Bassama,Philippe P. Bohuon,Pichan Prabhasankaret al. Advances in Nutrition, 2015, 6 (6), pp.629-638. ⟨10.3945/an.115.008789⟩ Article dans une revue hal-04977039v1
Digestibility prediction of cooked plantain flour as a function of water content and temperature A. Giraldo Toro,O. Gibert,J. Ricci,D. Dufour,C. Mestreset al. Carbohydrate Polymers, 2015, 118 (5), pp.257-265. ⟨10.1016/j.carbpol.2014.11.016⟩ Article dans une revue istex hal-04976785v1
Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction A. Briffaz,P. Bohuon,J.M. Meot,B. Pons,F. Matencioet al. Journal of Food Engineering, 2014, 141, pp.99-106. ⟨10.1016/j.jfoodeng.2014.05.008⟩ Article dans une revue istex hal-02025775v1
Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat Thierry Goli,J. Ricci,Philippe Bohuon,Sylvie Marchesseau,Antoine Collignan Meat Science, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩ Article dans une revue istex hal-02052489v1
Modelling of water transport and swelling associated with starch gelatinization during rice cooking A. Briffaz,P. Bohuon,J.-M. Méot,Manuel Dornier,C. Mestres Journal of Food Engineering, 2014, 121, pp.143-151. ⟨10.1016/j.jfoodeng.2013.06.013⟩ Article dans une revue hal-02025777v1
Postharvest treatments of wild pepper ( \textitPiper spp.) in Madagascar Mathieu Weil,Frédéric Descroix,Alain Shum Cheong Sing,Renaud Boulanger,Mathilde Hoarauet al. Fruits, 2014, 69 (5), pp.371--380. ⟨10.1051/fruits/2014025⟩ Article dans une revue hal-01188100v1
Modeling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits Ameziane Ben-Lalli,Philippe P. Bohuon,Antoine Collignan,Jean-Michel Méot Journal of Food Engineering, 2013, 116 (2), pp.505-514. ⟨10.1016/j.jfoodeng.2012.11.031⟩ Article dans une revue istex hal-04976782v1
Influence of the experimental errors and their propagation on the accuracy of identified kinetics parameters: oxygen and temperature effects on ascorbic acid oxidation during storage Caroline Pénicaud,Philippe Bohuon,Stéphane Peyron,Nathalie Gontard,Valérie Guillard Industrial and engineering chemistry research, 2012, 51 (3), pp.1131-1142. ⟨10.1021/ie201087h⟩ Article dans une revue hal-01267818v1
Evolution of pH during immersion of meat protein matrices in acidic marinades T. Goli,Philippe P. Bohuon,J. Ricci,A. Collignan Meat Science, 2012, 90 (3), pp.618-623. ⟨10.1016/j.meatsci.2011.10.003⟩ Article dans une revue istex hal-04976779v1
Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling Mady Cissé,Philippe Bohuon,Falillou Sambe,Cheikhou Kane,Mama Sakhoet al. Journal of Food Engineering, 2012, 109 (1), pp.16-21. ⟨10.1016/j.jfoodeng.2011.10.012⟩ Article dans une revue hal-02025791v1
Modeling deep-fat frying for control of acrylamide reaction in plantain Joseph Bassama,Pierre Brat,Renaud Boulanger,Ziya Günata,Philippe P. Bohuon Journal of Food Engineering, 2012, 113 (1), pp.156-166. ⟨10.1016/j.jfoodeng.2012.04.004⟩ Article dans une revue istex hal-04976780v1
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
Insight into β-Carotene thermal degradation in oils with multiresponse modeling Nawel Achir,Caroline Pénicaud,Sylvie Avallone,Philippe Bohuon Journal of the American Oil Chemists' Society, 2011, 88 (12), pp.2035-2045. ⟨10.1007/s11746-011-1864-2⟩ Article dans une revue istex hal-01506489v1
Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity J. Bassama,P. Brat,Philippe P. Bohuon,B. Hocine,R. Boulangeret al. Food Research International, 2011, 44 (5), pp.1452-1458. ⟨10.1016/j.foodres.2011.03.018⟩ Article dans une revue istex hal-04976777v1
Mass transfer dynamics during the acidic marination of turkey meat T. Goli,Philippe P. Bohuon,J. Ricci,G. Trystram,A. Collignan Journal of Food Engineering, 2011, 104 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2010.12.010⟩ Article dans une revue istex hal-04976774v1
Modelling heat-disinfestation of dried fruits on “biological model” larvae Ephestia kuehniella (Zeller) Ameziane Ben-Lalli,Jean-Michel Méot,Antoine Collignan,Philippe P. Bohuon Food Research International, 2011, 44 (1), pp.156-166. ⟨10.1016/j.foodres.2010.10.047⟩ Article dans une revue istex hal-04976771v1
Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review Caroline Pénicaud,Nawel Achir,Claudie Dhuique-Mayer,Manuel Dornier,Philippe Bohuon Fruits, 2011, 66 (6), pp.417-440. ⟨10.1051/fruits/2011058⟩ Article dans une revue (article de synthèse) hal-01506490v1
A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization Olivier Gibert,Andres Giraldo,José-Ricardo Uclés-Santos,Teresa Sánchez,Alejandro Fernándezet al. Journal of Food Engineering, 2010, 98 (4), pp.471-479. ⟨10.1016/j.jfoodeng.2010.01.030⟩ Article dans une revue istex hal-04976761v1
Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C) Nadiarid Jiménez,Philippe Bohuon,Janice Lima,Manuel Dornier,Fabrice Vaillantet al. Journal of Agricultural and Food Chemistry, 2010, 58 (4), pp.2314-2322. ⟨10.1021/jf902381e⟩ Article dans une revue hal-02025808v1
Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100–180 °C) Janice Lima,Nadiarid Elizondo,Philippe P. Bohuon International Journal of Food Science and Technology, 2010, 45 (8), pp.1724-1731. ⟨10.1111/j.1365-2621.2010.02327.x⟩ Article dans une revue hal-04976764v1
Kinetic study of β-carotene and lutein degradation in oils during heat treatment Nawel Achir,Verohanitra Randrianatoandro,Philippe Bohuon,Andréina Laffargue,Sylvie Avallone European Journal of Lipid Science and Technology, 2010, 112 (3), pp.NA-NA. ⟨10.1002/ejlt.200900165⟩ Article dans une revue istex hal-02033560v1
Ability of some food preservation processes to modify the overall nutritional value of food Nawel Achir,Janvier Kindossi,Philippe Bohuon,Antoine Collignan,Gilles Trystram Journal of Food Engineering, 2010, 100, pp.613-621. ⟨10.1016/j.jfoodeng.2010.05.009⟩ Article dans une revue istex hal-01173800v1
Ascorbic acid in food: development of a rapid analysis technique and application to diffusivity determination Caroline Pénicaud,Stéphane Peyron,Philippe Bohuon,Nathalie N. Gontard,Valérie Guillard Food Research International, 2010, 43 (3), pp.838-847. ⟨10.1016/j.foodres.2009.12.001⟩ Article dans une revue istex hal-02662358v1
Study of acrylamide mitigation in model system: Effect of pure phenolic compounds J. Bassama,P. Brat,Philippe P. Bohuon,R. Boulanger,Z. Günata Food Chemistry, 2010, 123 (2), pp.558-562. ⟨10.1016/j.foodchem.2010.04.071⟩ Article dans une revue istex hal-04976759v1
Insights into fry-drying process of wood through a simplified approach of heat and mass transport phenomena D. Grenier,P. Bohuon,J. M. Meot,H. Bailleres Chemical Engineering and Processing: Process Intensification, 2010, 49 (5), pp.490-499. ⟨10.1016/j.cep.2010.03.016⟩ Article dans une revue istex hal-02594827v1
Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders Juan Rojas-Gonzalez,Sylvie Avallone,Pierre Brat,Gilles Trystram,Philippe P. Bohuon International Journal of Food Sciences and Nutrition, 2009, 57 (1-2), pp.123-136. ⟨10.1080/09637480600658393⟩ Article dans une revue hal-04976740v1
Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying Sylvie Avallone,Juan Rojas-Gonzalez,Gilles Trystram,Philippe P. Bohuon Journal of Food Science, 2009, 74 (5), pp.511-518. ⟨10.1111/j.1750-3841.2009.01155.x⟩ Article dans une revue istex hal-04976752v1
Survival kinetics of Ephestia kuehniella eggs during 46–75°C heat treatment Ameziane Ben-Ialli,Jean-Michel Méot,Philippe P. Bohuon,Antoine Collignan Journal of Stored Products Research, 2009, 45 (3), pp.206-211. ⟨10.1016/j.jspr.2009.03.001⟩ Article dans une revue istex hal-04976756v1
Chemical equilibrium of minced turkey meat in organic acid solutions T. Goli,P. Abi Nakhoul,N. Zakhia-Rozis,G. Trystram,Philippe P. Bohuon Meat Science, 2007, 75 (2), pp.308-314. ⟨10.1016/j.meatsci.2006.07.016⟩ Article dans une revue istex hal-04976747v1
Improvement of the in vitro Digestible Iron and Zinc Content of Okra ( Hibiscus esculentus L. ) Sauce Widely Consumed in Sahelian Africa Sylvie Avallone,Philippe P. Bohuon,Youna Hemery,Serge Treche Journal of Food Science, 2007, 72 (2), ⟨10.1111/j.1750-3841.2007.00280.x⟩ Article dans une revue istex hal-04976743v1
Heat and mass transfer in fry drying of wood David Grenier,Philippe Bohuon,Jean Michel Meot,Didier Lecomte,Henri Bailleres Drying Technology, 2007, 25 (3), p.511-518. ⟨10.1080/07373930601184114⟩ Article dans une revue hal-01846925v1
Modelling of Fish Drying Kinetics Using a Combination of Surface Response Methodology and Diffusional Models N. Zakhia,Philippe P. Bohuon,A. Collignan Drying Technology, 2007, 13 (8-9), pp.2083-2096. ⟨10.1080/07373939508917065⟩ Article dans une revue hal-04976694v1
Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution P. Bohuon,T. Lucas Journal of Food Engineering, 2007, 80 (3), pp.754-762. ⟨10.1016/j.jfoodeng.2006.02.031⟩ Article dans une revue istex hal-02588707v1
Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis T. Lucas,P. Bohuon Journal of Food Engineering, 2005, 70 (2), pp.129-137 Article dans une revue hal-02583385v1
Densities, viscosities and water activities of ternary NaCl–glucose syrup–water systems from 283.1 to 298.1 K François Deumier,Philippe P. Bohuon Journal of Food Engineering, 2005, 68 (3), pp.377-383. ⟨10.1016/j.jfoodeng.2004.06.013⟩ Article dans une revue istex hal-04976735v1
Moisture Desorption Isotherms for Fresh and Osmotically Treated Mangoes Philippe P. Bohuon Pakistan Journal of Biological Sciences, 2005, 8 (2), pp.239-243. ⟨10.3923/pjbs.2005.239.243⟩ Article dans une revue hal-04976729v1
Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer François Deumier,Philippe P. Bohuon,Gilles Trystram,Nidal Saber,Antoine Collignan Journal of Food Engineering, 2003, 58 (1), pp.75-83. ⟨10.1016/S0260-8774(02)00366-7⟩ Article dans une revue istex hal-04976721v1
Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanisms François Deumier,Gilles Trystram,Antoine Collignan,Lahcène Guédider,Philippe P. Bohuon Journal of Food Engineering, 2003, 58 (1), pp.85-93. ⟨10.1016/s0260-8774(02)00367-9⟩ Article dans une revue istex hal-04976727v1
Soaking turkey meat in salt-glucose syrup solutions-an experimental study of mass transfers F Deumier,A Collignan,Philippe P. Bohuon Poultry Science, 2002, 81 (8), pp.1243-1250. ⟨10.1093/ps/81.8.1243⟩ Article dans une revue hal-04976717v1
Feasibility of Rapid Cooling of Sardines on Board Trawlers. Jean-Marc Chourot,Thierry Goli,Philippe P. Bohuon,N. Rappine,C. Favier Revue Générale du Froid, 2002, 2 (1022), pp.39-43 Article dans une revue hal-04977095v1
Le refroidissement rapide du poisson à bord : le cas de la sardine en Méditerranée T. Goli,J.M. Chourot,N. Zakhia Rozis,P. Bohuon Revue Générale du Froid, 2002, 1022, pp.44-50 Article dans une revue hal-02580475v1
Le refroidissement rapide du poisson à bord : cas de la sardine de Méditerranée Thierry Goli,Jean-Marc Chourot,Nadine Zakhia-Rozis,Philippe P. Bohuon Revue Générale du Froid, 2002, pp.44-50 Article dans une revue hal-04977090v1
Faisabilité du refroidissement rapide de sardines à bord des chalutiers J.M. Chourot,T. Goli,P. Bohuon,N. Rappine,C. Favier Revue Générale du Froid, 2002, 1022, pp.39-43 Article dans une revue hal-02580473v1
Osmotic treatment of fish and meat products Antoine Collignan,Philippe P. Bohuon,François Deumier,Isabelle Poligné Journal of Food Engineering, 2001, 49 (2-3), pp.153-162. ⟨10.1016/S0260-8774(00)00215-6⟩ Article dans une revue istex hal-04976709v1
Freezing of a porous medium in contact with a concentrated aqueous freezant: numerical modelling of coupled heat and mass transport T. Lucas,J.M. Chourot,P. Bohuon,D. Flick International Journal of Heat and Mass Transfer, 2001, 44 (11), pp.2093-2106. ⟨10.1016/S0017-9310(00)00238-6⟩ Article dans une revue istex hal-02579702v1
Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions T. Lucas,J. Francois,Philippe P. Bohuon,A.L. Raoult-Wack LWT - Food Science and Technology, 1999, 32 (6), pp.327-332. ⟨10.1006/fstl.1999.0556⟩ Article dans une revue istex hal-04976706v1
Factors influencing mass transfer during immersion cold storage of apples in NaCl-sucrose solutions T. Lucas,J. François,P. Bohuon,A.L. Raoult Wack Lebensmittel wissenschaft und technologie, 1999, 32 (6), pp.327-332 Article dans une revue hal-02578867v1
Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection P. Bohuon,A. Collignan,G.M. Rios,A.L. Raoult-Wack Journal of Food Engineering, 1998, 37 (4), pp.451 - 469. ⟨10.1016/S0260-8774(98)00073-9⟩ Article dans une revue istex hal-01730337v1
Densities and Viscosities of Ternary Systems of NaCl−Sucrose−Water from 283.15 to 303.15 K Philippe P. Bohuon,M. Le Maguer,A. Raoult-Wack Journal of Chemical and Engineering Data, 1997, 42 (2), pp.266-269. ⟨10.1021/je960226a⟩ Article dans une revue istex hal-04976698v1

Poster de conférence (2)

Effet de la durée d'exposition aux micro-ondes sur la structure des graines Vitoria Souza,Philippe P. Bohuon,Bernard Cuq,Clarissa Detomi de Albuquerque 19. Congrès de la Société Française de Génie des Procédés, Oct 2024, Deauville, France Poster de conférence hal-04796009v1
Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)-Innovations en partage et nouvelles compétences en pédage Ioana Suciu,Amadou Ndiaye,Cédric Baudrit,Christophe Fernandez,Alain Marc Kondjoyanet al. Séminaire Agreenium et IMT, Mar 2019, Paris, France Poster de conférence hal-04413985v1

HDR (1)

Processus de transferts de matière et d’énergie dans un système solide/fluide : Interactions, réactions et modélisations Philippe P. Bohuon Sciences du Vivant [q-bio]. Université Montpellier II, 2012 HDR tel-04977082v1

Brevet (1)

Procédé et dispositif d'imprégnation par immersion sous pression variable de produits poreux d'origine animale ou végétale Philippe P. Bohuon,Antoine Collignan,François Deumier,Claude Marouze,Jean-Michel Méot France, N° de brevet: 00 05257. 2000 Brevet hal-04977116v1