Alain Kondjoyan - Publications, H-index & Citations

Alain Kondjoyan

INRAE

31H指数

205论文数

2.2K被引数

收录论文 56

发表时间

Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction-diffusion model

MEAT SCIENCE

IF6.1

2022-09-01

OAAI

Kondjoyan, A.; Sicard, J.; Badaroux, M.; Gatellier, P.

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions 体外消化过程中食物水解的数学模型: 在静态和动态条件下从单一营养素到复杂食物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-10-01

OAAI

Le Feunteun, Steven; Verkempinck, Sarah; Floury, Juliane; Janssen, Anja; Kondjoyan, Alain; Marze, Sebastien; Mirade, Pierre-Sylvain; Pluschke, Anton; Sicard, Jason; van Aken, George; Grauwet, Tara

A digital learning tool based on models and simulators for food engineering (MESTRAL)

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-03-01

OAAI

Suciu, I; Ndiaye, A.; Baudrit, C.; Fernandez, C.; Kondjoyan, A.; Mirade, Ps; Sicard, J.; Tournayre, P.; Bohuon, P.; Buche, P.; Courtois, F.; Guillard, V; Athes, V; Flick, D.; Plana-Fattori, A.; Trelea, C.; Trystram, G.; Delaplace, G.; Curet, S.; Della Valle, D.; Pottier, L.; Chiron, H.; Guessasma, S.; Kansou, K.; Kristiawan, M.; Della Valle, G.

Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-12-01

PREAI

Kondjoyan, A.; Portanguen, S.; Duchene, C.; Mirade, P. S.; Gandemer, G.

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

Food chains; the cradle for scientific ideas and the target for technological innovations

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-04-01

OAAI

Abecassis, Joel; Cuq, Bernard; Escudier, Jean-Louis; Garric, Gilles; Kondjoyan, Alain; Planchot, Veronique; Salmon, Jean-Michel; de Vries, Hugo

Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion model

FOOD & FUNCTION

IF5.4

2018-01-01

OAAI

Sicard, Jason; Mirade, Pierre-Sylvain; Portanguen, Stephane; Clerjon, Sylvie; Kondjoyan, Alain

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

FOOD CHEMISTRY

IF9.8

2016-12-01

OAAI

Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stephane; Molina, Jerome; Ikonic, Predrag; Clerjon, Sylvie; Debrauwer, Laurent

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

Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-01-01

PREAI

Sahar, Amna; Rahman, Ubaid Ur; Kondjoyan, Alain; Portanguen, Stephane; Dufour, Eric

Modelling the Maillard reaction during the cooking of a model cheese

FOOD CHEMISTRY

IF9.8

2015-10-01

OAAI

Bertrand, Emmanuel; Meyer, Xuan-Mi; Machado-Maturana, Elizabeth; Berdague, Jean-Louis; Kondjoyan, Alain

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

Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models

MEAT SCIENCE

IF6.1

2015-01-01

OAAI

Bombrun, Laure; Gatellier, Philippe; Portanguen, Stephane; Kondjoyan, Alain

Towards models for the prediction of beef meat quality during cooking

MEAT SCIENCE

IF6.1

2014-07-01

OAAI

Kondjoyan, Alain; Kohler, Achim; Realini, Carolina Eva; Portanguen, Stephane; Kowalski, Ryszard; Clerjon, Sylvie; Gatellier, Philippe; Chevolleau, Sylvie; Bonny, Jean-Marie; Debrauwer, Laurent

Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2014-05-06

PREAI

Portanguen, Stephane; Ikonic, Predrag; Clerjon, Sylvie; Kondjoyan, Alain

The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking

MEAT SCIENCE

IF6.1

2014-01-01

PREAI

Bombrun, Laure; Gatellier, Philippe; Carlier, Martine; Kondjoyan, Alain

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-01-01

PREAI

Skara, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjorn; Kondjoyan, Alain; Sivertsen, Agnar; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P.; Van Impe, Jan F. M.

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat 组合传热和动力学模型预测牛肉热处理过程中的烹饪损失

MEAT SCIENCE

IF6.1

2013-10-01

PREAI

Kondjoyan, Alain; Oillic, Samuel; Portanguen, Stephane; Gros, Jean-Bernard

Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2013-04-01

PREAI

Chaine, Aline; Arnaud, Elodie; Kondjoyan, Alain; Collignan, Antoine; Sarter, Samira