Stéphanie Roux

39
Documents
Affiliation actuelle
  • Paris-Saclay Food and Bioproduct Engineering (SayFood)
Identifiants chercheurs

Publications

Publications

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Digit’HALLE : un projet fédérateur pour la création de ressources pédagogiques réutilisables en Génie des Procédés Alimentaires

Giana Almeida , Lylia Atbi , Benjamin Baatard , Maxime Chyriaïeff , Bastien Crouts de Paille et al.
SFGP2024 (19e congrès de la Société Française de Génie des Procédés), Oct 2024, Deauville, France. pp.541018
Communication dans un congrès hal-04744384 v1

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-04146493 v1

Kinetic study of furan and furfural generation during baking of cake models

Rohit Srivastava , Josselin Bousquières , Mayela Cepeda-Vázquez , Stéphanie Roux , Catherine Bonazzi et 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-02737305 v1

Kinetic modelling of hydroperoxide degradation amplified by Fenton reactions in a model of edible oils

Marie-Elisabeth Cuvelier , Aline Boussard , Séverine Keller , Lynda Golitin , Stéphanie Roux
Engineering Future Food, May 2017, Milano, Italy. 1 p
Communication dans un congrès hal-01671125 v1

Phenolic compounds from agroindustrial by-products could be valued as antimicrobials: influence of their chemical structure on their efficiency to inhibit Listeria monocytogenes growth

Aurélia Pernin , Stéphanie Roux , Véronique Bosc , Marie-Noëlle Maillard , Florence Dubois-Brissonnet
4th ISEKI-food conference, ISEKI Food Association.; Universität für Bodenkultur Wien [Vienne, Autriche] (BOKU). AUT., Jul 2016, Vienne, Austria
Communication dans un congrès hal-01990165 v1

How to study the Fenton reaction in apolar media ?

Marie-Elisabeth Cuvelier , Aline Boussard , Séverine Keller , Stéphanie Roux
14. EuroFedLipid, Sep 2016, Ghent, Belgium
Communication dans un congrès hal-01412071 v1

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-01435376 v1

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-01387645 v1
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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-01512005 v1
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Predicting the extent of Maillard reactions in infant formula during sterilization by ohmic heating

Mathilde Courel , Stéphanie Roux , Inès Birlouez-Aragon , Jean-Pierre Pain
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, Athens, Greece
Communication dans un congrès mnhn-03920865 v1
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Isothermal kinetics of malondialdehyde content changes in chicken meats

Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard et al.
International Conference on Chemical Reactions in Food, Nov 2012, Prague, Czech Republic. pp.74--74
Communication dans un congrès hal-01193243 v1

Enrichment of chicken meat with omega-3 in tropical conditions : P 1-31

Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , A. Mathiaud , Emmanuel Tillard et al.
EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France
Communication dans un congrès hal-01193240 v1

Design of reactors to monitor Maillard kinetics in food products

Mathilde Courel , Stéphanie Roux , Barbara Rega , Pierre Giampaoli , Catherine Bonazzi et al.
11. International Symposium on the Maillard reaction, Sep 2012, Nancy, France
Communication dans un congrès hal-01435386 v1

Enrichment of chicken meat with Omega-3 in tropical conditions

Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Adeline Mathiaud , Denis Bastianelli et al.
2012 EFFoST Annual Meeting - A Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, Nov 2012, Montpellier, France
Communication dans un congrès hal-01435378 v1

Impact de régimes alimentaires enrichis en acides gras oméga-3 sur les performances zootechniques et la qualité technologique de la viande des poulets jaunes

Matthieu Petit , Stéphanie Roux , A. Mathiaud , Elisabeth Baéza , Denis Bastianelli et al.
Journées scientifiques QualiREG, Nov 2012, Saint Gilles les Hauts, La Réunion
Communication dans un congrès hal-01193237 v1

Effect of a flax seeds diet on lipid oxidation of raw and cooked chicken meat

Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard et al.
EggMeat 2011, Sep 2011, Leipzig, Germany
Communication dans un congrès hal-01193248 v1

Ohmic heating of infant formula

S. Roux , Mathilde Courel , Inès Birlouez-Aragon , Jean-Pierre Pain
1st Symposium on “Minerals and Dairy Products”, Oct 2008, Saint Malo, France. pp.349-362
Communication dans un congrès mnhn-03921127 v1
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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 Rega et al.
Food Chemistry, 2022, 376, pp.131917. ⟨10.1016/j.foodchem.2021.131917⟩
Article dans une revue hal-03819621 v1
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Multilevel modeling in food science: A case study on heat-induced ascorbic acid degradation kinetics

M.A.J.S. van Boekel , Stéphanie Roux
Food Research International, 2022, 158, pp.111565. ⟨10.1016/j.foodres.2022.111565⟩
Article dans une revue hal-03820064 v1
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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-03363142 v1
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Delivering remote food engineering labs in COVID-19 time

Marie Debacq , Giana Almeida , Kevin Lachin , Marie-Laure Lameloise , Jeehyun Lee et al.
Education for Chemical Engineers, 2021, Special Issue on Digitalisation in Chemical Engineering Education and Training, 34, pp.9-20. ⟨10.1016/j.ece.2020.10.002⟩
Article dans une revue hal-03000848 v1
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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 Michon et al.
Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩
Article dans une revue hal-03652655 v1

Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis

J. Lee , J. Bousquières , N. Descharles , S. Roux , C. Michon et al.
Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩
Article dans une revue hal-03363141 v1
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Continuous measurement of contact heat flux during minced meat grilling

Richard Rocca-Poliméni , Nuria Zárate Vilet , Stéphanie Roux , Jean-Luc Bailleul , Bertrand Broyart
Journal of Food Engineering, 2019, 242, pp.163-171. ⟨10.1016/j.jfoodeng.2018.08.032⟩
Article dans une revue hal-02372822 v1
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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-02629343 v1
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Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

Aurélia Pernin , Florence Dubois-Brissonnet , Stéphanie Roux , Marine Masson , Véronique Bosc et al.
Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩
Article dans une revue hal-01819032 v1
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Kinetic study of furan and furfural generation during baking of cake models

Rohit Srivastava , Josselin Bousquières , Mayela Cepeda Vasquez , Stéphanie Roux , Catherine Bonazzi et al.
Food Chemistry, 2018, 267, pp.329-336. ⟨10.1016/j.foodchem.2017.06.126⟩
Article dans une revue hal-01746020 v1
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Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

Stéphanie Roux , Mathilde Courel , Inès Birlouez-Aragon , Francesco Municino , Mario Massa et al.
Journal of Food Engineering, 2016, 179, pp.36-43. ⟨10.1016/j.jfoodeng.2016.02.001⟩
Article dans une revue hal-01561034 v1
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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-01533897 v1

Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

Stéphanie Roux , Matthieu Petit , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard et al.
European Journal of Lipid Science and Technology, 2014, 116 (2), pp.153--159. ⟨10.1002/ejlt.201200435⟩
Article dans une revue istex hal-01193199 v1

Effect of a flax seeds diet on lipid oxidation of raw and cooked poultry meat

Stéphanie Roux , Elisabeth Baéza , Denis Bastianelli , Emmanuel Tillard , Elodie Arnaud
World's Poultry Science Journal, 2011, 67, pp.58--58
Article dans une revue hal-01193244 v1

Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products

Stéphanie Roux , Mathilde Courel , Laetitia Picart-Palmade , Jean-Pierre Pain
Journal of Food Engineering, 2010, 98 (4), pp.398-407. ⟨10.1016/j.jfoodeng.2010.01.013⟩
Article dans une revue istex hal-02059812 v1
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Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Stéphanie Roux , Mathilde Courel , Lamia Ait Ameur , Inès Birlouez-Aragon , J.P. Pain
Dairy Science & Technology, 2009, 89, pp.349-362. ⟨10.1051/dst/2009015⟩
Article dans une revue hal-02666414 v1
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Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Stéphanie Roux , Mathilde Courel , Lamia Ait-Ameur , Inès Birlouez-Aragon , Jean-Pierre Pain
Dairy Science & Technology, 2009, 89 (3-4), pp.349-362
Article dans une revue hal-00895807 v1
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Delivering remote food engineering labs in COVID-19 time, season 2

Hayat H. Benkhelifa , Marie Debacq , Kevin Lachin , Marwen Moussa , Stephanie Passot et al.
13th European Congress of Chemical Engineering, Sep 2021, online, Germany. , pp.P 4.1.04, 2021
Poster de conférence hal-03371764 v1

Phenolic compounds can be valued for their dual antioxidant and antimicrobial potential : structure-activity relationships

Aurélia Pernin , Florence Dubois-Brissonnet , Stéphanie Roux , Marie-Noëlle Maillard
28. International Conference on Polyphenols, Jul 2016, Vienne, Austria. , 2016
Poster de conférence hal-01433688 v1

Multi reactional modeling to enhance oxidative stability of foods (project STABOXAL)

Marie-Elisabeth Cuvelier , Stéphanie Roux , Nastaran Manouchehri , Bertrand Broyart , Philippe Gatellier et al.
12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 624 p., 2014, 12. Euro fed lipid congress – oils, fats and lipids: from lipidomics to industrial innovation
Poster de conférence hal-01123373 v1