Jean-Dominique Daudin - Publications, H-index & Citations

Jean-Dominique Daudin

INRAE

26H指数

178论文数

1.8K被引数

收录论文 37

发表时间

Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mimetic Aqueous-Phase Medium 仿肉水相介质中Fenton化学的化学动力学模型

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-05-21

PREAI

Oueslati, Khaled; Promeyrat, Aurelie; Gatellier, Philippe; Daudin, Jean-Dominique; Kondjoyan, Alain

Development of a multi-physical finite element-based model that predicts water and salt transfers,proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-02-01

PREAI

Harkouss, Rami; Chevarin, Cyril; Daudin, Jean-Dominique; Sicard, Jason; Mirade, Pierre-Sylvain

Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-02-01

PREAI

Daudin, Jean-Dominique; Sharedeh, Diaa; Favier, Raphael; Portanguen, Stephane; Auberger, Jean-Michel; Kondjoyan, Alain

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure

MEAT SCIENCE

IF6.1

2015-12-01

PREAI

Sharedeh, Diaa; Gatellier, Philippe; Astruc, Thierry; Daudin, Jean-Dominique

Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-12-01

PREAI

Sharedeh, Diaa; Mirade, Pierre-Sylvain; Venien, Annie; Daudin, Jean-Dominique

Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating

FOOD CHEMISTRY

IF9.8

2015-04-01

PREAI

Kondjoyan, Alain; Daudin, Jean-Dominique; Sante-Lhoutellier, Veronique

Modelling the distribution of aw, pH and ions in marinated beef meat

MEAT SCIENCE

IF6.1

2014-07-01

PREAI

Lebert, Andre; Daudin, Jean-Dominique

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants

FOOD CHEMISTRY

IF9.8

2013-06-01

PREAI

Promeyrat, A.; Daudin, J. D.; Astruc, T.; Danon, J.; Gatellier, P.

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants

FOOD CHEMISTRY

IF9.8

2013-05-01

PREAI

Promeyrat, A.; Daudin, J. D.; Gatellier, P.

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-02-28

270

PREAI

Bax, Marie-Laure; Aubry, Laurent; Ferreira, Claude; Daudin, Jean-Dominique; Gatellier, Philippe; Remond, Didier; Sante-Lhoutellier, Veronique

Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor

INTERNATIONAL DAIRY JOURNAL

IF3.4

2012-01-01

PREAI

Le Page, J. F.; Dachraoui, O.; Daudin, J. D.; Mirade, P. S.

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2010-05-02

PREAI

Devic, Emilie; Guyot, Sylvain; Daudin, Jean-Dominique; Bonazzi, Catherine

Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage

FOOD RESEARCH INTERNATIONAL

IF8

2010-05-01

PREAI

Le Page, J. F.; Mirade, P. S.; Daudin, J. D.

Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2009-12-02

PREAI

Devic, Emilie; Guyot, Sylvain; Daudin, Jean-Dominique; Bonazzi, Catherine

Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

JOURNAL OF FOOD ENGINEERING

IF5.8

2009-05-01

PREAI

Le Page, Jean-Francois; Chevarin, Cyril; Kondjoyan, Alain; Daudin, Jean-Dorninique; Mirade, Pierre-Sylvain

Modelling of moisture and salt transport in gelatine gels during drying at constant temperature (vol 81, pg 657, 2007)

JOURNAL OF FOOD ENGINEERING

IF5.8

2008-07-01

PREAI

Broyart, Bertrand; Boudhrioua, Nourhne; Bonazzi, Catherine; Daudin, Jean-Dominique

Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2007-12-01

PREAI

Rougier, Tania; Bonazzi, Catherine; Daudin, Jean-Dominique

Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

JOURNAL OF FOOD ENGINEERING

IF5.8

2006-09-01

PREAI

Kondjoyan, A; Rouaud, O; McCann, MS; Havet, M; Foster, A; Swain, M; Daudin, JD

Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air - II. Validations of product surface temperature and water activity under fast transient air temperature conditions

JOURNAL OF FOOD ENGINEERING

IF5.8

2006-09-01

PREAI

Kondjoyan, A; McCann, MS; Rouaud, O; Havet, M; Foster, AM; Swain, M; Daudin, JD

Computational fluid dynamics prediction and validation of gas circulation in a cheese-ripening room

INTERNATIONAL DAIRY JOURNAL

IF3.4

2006-08-01

OAAI

Mirade, PS; Daudin, JD

研究方向