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Exploration des mécanismes de fragmentation du pois jaune au cours du broyage par une approche multi-populations.
Laurène Koëgel
,
Adrien Réau
,
Reine Barbar
,
Bernard Cuq
Science et Technologie des Poudres 2024, Jun 2024, Montpellier, France
Communication dans un congrès
hal-04770493
v1
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Tradinnovations Erasmus+ academic cooperation partnerships. A scientific road trip at the crossroads of local food heritage and societal needs
Reine Barbar
,
Roisin Burke
,
Bruno Souza Moreira Leite
13. International Workshop of Molecular and Physical Gastronomy, May 2024, Paris, France
Communication dans un congrès
hal-04797181
v1
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Les procédés de fractionnement par voie sèche de produits céréaliers transformés - Génération de poudres fonctionnelles par le recyclage de pains rassis à petite échelle de production.
Edda Kasianowski.
,
Reine Barbar
,
Adrien Réau
,
Tiphaine Lucas
,
Bernard Cuq
Science et Technologie des Poudres 2024, Jun 2024, Montpelier, France
Communication dans un congrès
hal-04770481
v1
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Perception of culinary heritage and innovative food: a case study at European and Mediterranean universities
Anja Bolha
,
Reine Barbar
,
Ihsane El Ghinaoui Cavaillon
,
Gaëlle Roudaut
,
Nanna Rintala
et al.
CEFood 2024, Oct 2024, Szeged, Hungary
Communication dans un congrès
hal-04772389
v1
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How innovation can keep traditions alive
Reine Barbar
,
Roisin Burke
,
Ihsane El Ghinaoui Cavaillon
,
Clarissa Detomi de Albuquerque
,
Bernard Cuq
et al.
Shaping Gastronomy: Regenerating Food Systems and Societies, Sep 2024, Pollenzo, Italy
Communication dans un congrès
hal-04772404
v1
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Perception of culinary heritage and innovative food: A case study at European and Mediterranean universities
Anja Bolha
,
Reine Barbar
,
Ihsane El Ghinaoui Cavaillon
,
Gaëlle Roudaut
,
Nanna Rintala
et al.
CEFood 2024, Oct 2024, Szeged, Hungary
Communication dans un congrès
hal-04806115
v1
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Tradinnovations 2024 edition from Lebanon: Tradinnovations 2024 edition from Montpellier: Food engineers working with Alzheimer patients and Visual impaired people, by Reine Barbar and the French team
Reine Barbar
13 th International Workshop on Molecular and Physical Gastronomy (IWMPG 13), May 2024, Paris, France
Communication dans un congrès
hal-04797189
v1
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Impact des sollicitations mécaniques lors de la micronisation du riz rond deCamargue sur la déstructuration et l’énergie spécifique de broyage
Laetitia Ferrero
,
Georges Maraval
,
Aurélie Putois
,
Claire Bourlieu-Lacanal
,
Charles Cunault
et al.
Science et Technologie des Poudres 2024, Jun 2024, Montpellier, France
Communication dans un congrès
hal-04770488
v1
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Feedback from the Institut Agro de Montpellier at the UCC: engineering for nutrition
Reine Barbar
,
Delphine Macke
,
Stéphanie Thomas
Congrès Interdisciplinaire des Professionnels en Gériatrie, Mar 2023, Montpellier, France
Communication dans un congrès
hal-04794639
v1
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Engineering food pleasure and efficiency for inpatients in the cognitive-behavioral unit
Stéphanie Thomas
,
Reine Barbar
Congrès National 2023 des unités de soins, d'évaluation et de prise en charge Alzheimer., Dec 2023, Issy -Les-Moulineaux, France
Communication dans un congrès
hal-04770499
v1
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Impact of processing and cooking stages on the physico-chemical properties and water status of durum wheat components in pasta
Marie Laurent
,
Reine Barbar
,
Clémentine Beaudoux
,
Emma Soubirou
,
Leslie Lhomond
et al.
20th European Young Cereal Scientists and Technologists - EYCSTW, Cereals & Grains Association, Apr 2023, Leuven, Belgium
Communication dans un congrès
hal-04588732
v1
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Sorghum grains milling: filling the technological gaps for new functional flours and semolina production
Reine Barbar
,
Aglaë Puech
,
Chloé Pujol
,
Georges Maraval
,
Charlène Fabre
et al.
Global Sorghum Conference, Jun 2023, Montpellier, France
Communication dans un congrès
hal-04533687
v1
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Study of sorghum grain pretreatments and milling for new functional flours and semolina
Adrien Reau
,
Hamza Mameri
,
Reine Barbar
,
Aglaë Puech
,
C Pujol
et al.
14th edition of the International Congress on Engineering and Food (ICEF14), ICEF, Jun 2023, Nantes, France. pp.394
Communication dans un congrès
hal-04669423
v1
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Influence of grinders loading modes on the dissociation and hydration properties of wheat brans
Reine Barbar
,
Claire Mayer-Laigle
,
Johnny Beaugrand
,
Bernard Cuq
,
Cécile Barron
17th European Symposium on Comminution & Classification ESCC2022, Jun 2022, Toulouse, France
Communication dans un congrès
hal-03744493
v1
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Phenolic composition and kafirin digestibility of Sorghum bicolor is impacted by food processing and by germination
Hamza Mameri
,
Lynda Abdelbost
,
Carolina Thomaz dos Santos d'Almeida
,
Talita Pimenta Do Nascimento
,
Carlos Wanderlei Piler de Carvalho
et al.
3d European Sorghum Congress, Oct 2021, Toulouse, France
Communication dans un congrès
hal-03624875
v1
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Exploration and development of colloidal stability of lebanese milk fermented products and drinks
Reine Barbar
,
Wissam Akl
10th International Workshop on Molecular and Physical Gastronomy, Jun 2021, Paris, France
Communication dans un congrès
hal-04797162
v1
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Analytical exploration of elementary production steps of Hommos Bi Tahiné
Reine Barbar
,
Anna-Maria Barakat
,
Hervé This, Vo Kientza
10th International Workshop on Molecular and Physical Gastronomy, Jun 2021, Paris, France
Communication dans un congrès
hal-04797158
v1
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Entre Sciences et Cuisine : construction d’un modèle pédagogique transversal du niveau scolaire au niveau universitaire
Reine Barbar
,
Jean-Marie Malbec
,
Hervé This, Vo Kientza
Pratiques et formations dans les éducations à, May 2015, Hammamet, Tunisia
Communication dans un congrès
hal-04772354
v1
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Study of culinary sayings in traditional Lebanese recipes by means of molecular gastronomy
Reine Barbar
,
Mirna Mzawak
,
Jean-Marie Malbec
,
Hervé This, Vo Kientza
Food Heritage and Culinary Practices International and interdisciplinary symposium, Oct 2015, Paris, France
Communication dans un congrès
hal-04772358
v1
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Study of culinary sayings in traditional Lebanese recipes by means of molecular gastronomy
Reine Barbar
,
M Mzawak
,
J.M Malbec
,
Hervé This
Food Heritage and Culinary Practices International and interdisciplinary symposium, Oct 2015, Paris, France
Communication dans un congrès
hal-02793621
v1
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Preservation and development of Lebanese culinary heritage by means of Molecular Gastronomy
Reine Barbar
,
Anna-Maria Barakat
,
Lara-Hanna Wakim
,
Hervé This
International Union of Food Scientists and Technologists Congress, Aug 2014, Montreal, Canada
Communication dans un congrès
hal-02793698
v1
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