Stéphanie Roux

Identifiants chercheurs

IdHAL :

stephanie-roux

ORCID :

0000-0001-8074-6918

IdRef :

140016627

Publications

Communication dans un congrès (17)

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 Pailleet al. SFGP2024 (19e congrès de la Société Française de Génie des Procédés), Oct 2024, Deauville, France. pp.541018 Communication dans un congrès hal-04744384v1
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
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
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-01671125v1
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-01990165v1
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-01412071v1
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
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
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
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-03920865v1
Enrichment of chicken meat with Omega-3 in tropical conditions Stéphanie Roux,Matthieu Petit,Elisabeth Baéza,Adeline Mathiaud,Denis Bastianelliet 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-01435378v1
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
Enrichment of chicken meat with omega-3 in tropical conditions : P 1-31 Stéphanie Roux,Matthieu Petit,Elisabeth Baéza,A. Mathiaud,Emmanuel Tillardet al. EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France Communication dans un congrès hal-01193240v1
Isothermal kinetics of malondialdehyde content changes in chicken meats Stéphanie Roux,Matthieu Petit,Elisabeth Baéza,Denis Bastianelli,Emmanuel Tillardet al. International Conference on Chemical Reactions in Food, Nov 2012, Prague, Czech Republic. pp.74--74 Communication dans un congrès hal-01193243v1
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 Bastianelliet al. Journées scientifiques QualiREG, Nov 2012, Saint Gilles, La Réunion Communication dans un congrès hal-01193237v1
Effect of a flax seeds diet on lipid oxidation of raw and cooked chicken meat Stéphanie Roux,Matthieu Petit,Elisabeth Baéza,Denis Bastianelli,Emmanuel Tillardet al. EggMeat 2011, Sep 2011, Leipzig, Germany Communication dans un congrès hal-01193248v1
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-03921127v1

Mémoire d'étudiant (1)

Modélisation de l'évolution des qualités sensorielles dans un modèle de pâtisserie de type Génoise Ioana Chiru,J. Sicard,Alain Kondjoyan,Stéphanie Roux,Jeehyun Lee Equations aux dérivées partielles [math.AP]. 2024 Mémoire d'étudiant hal-04893227v1

Article dans une revue (17)

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
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
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-03820064v1
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
Delivering remote food engineering labs in COVID-19 time Marie Debacq,Giana Almeida,Kevin Lachin,Marie-Laure Lameloise,Jeehyun Leeet 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-03000848v1
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
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-02372822v1
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
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 Boscet al. Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩ Article dans une revue hal-01819032v1
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 Massaet al. Journal of Food Engineering, 2016, 179, pp.36-43. ⟨10.1016/j.jfoodeng.2016.02.001⟩ Article dans une revue hal-01561034v1
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
Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking Stéphanie Roux,Matthieu Petit,Elisabeth Baéza,Denis Bastianelli,Emmanuel Tillardet al. European Journal of Lipid Science and Technology, 2014, 116 (2), pp.153--159. ⟨10.1002/ejlt.201200435⟩ Article dans une revue istex hal-01193199v1
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-01193244v1
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-02059812v1
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-02666414v1
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-00895807v1

Poster de conférence (4)

Delivering remote food engineering labs in COVID-19 time, season 2 Hayat H. Benkhelifa,Marie Debacq,Kevin Lachin,Marwen Moussa,Stephanie Passotet al. 13th European Congress of Chemical Engineering, Sep 2021, online, Germany. , pp.P 4.1.04, 2021 Poster de conférence hal-03371764v1
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-01433688v1
Multi reactional modeling to enhance oxidative stability of foods (project STABOXAL) Marie-Elisabeth Cuvelier,Stéphanie Roux,Nastaran Manouchehri,Bertrand Broyart,Philippe Gatellieret 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-01123373v1
Conception of an ohmic heating reactor to study the kinetics of chemical reactions at high temperature in liquid food products Stéphanie Roux,Mathilde Courel,Jean-Pierre Pain First European Food Congress: Food Production, Nutrition, Healthy Consumers, Nov 2008, Lubljana, Slovenia. EFFoST 2008 Poster de conférence mnhn-03922902v2

Autre publication scientifique (1)

TP à distance : nous ne savions pas qu'il était impossible de faire des TP de génie industriel alimentaire à distance, alors nous l'avons fait ! Marie Debacq,Kevin Lachin,Marie-Laure Lameloise,Jeehyun Lee,Giana Almeidaet al. 2020 Autre publication scientifique hal-03114496v1