logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
G

Gilles Trystram

Universite Paris Saclay

38H指数
323论文数
4.4K被引数
收录论文 61
发表时间
logo
Modeling of oil dripping during deep-frying: New highlights to reduce oil uptake in fried products drastically
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2023-03-01
err1
errOAAI
errTouffet, Maxime; Trystram, Gilles; Vitrac, Olivier
err分享
err收藏
Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-03-01
err7
PREAI
errGouton, Maelle-Ahou; Dacremont, Catherine; Trystram, Gilles; Blumenthal, David
err分享
err收藏
Validation of food visual attribute perception in virtual reality食品视觉属性感知在虚拟现实中的验证
errFOOD QUALITY AND PREFERENCE
IF4.9
err2021-01-01
err11
errOAAI
errGouton, Maelle-Ahou; Dacremont, Catherine; Trystram, Gilles; Blumenthal, David
err分享
err收藏
Revisiting the mechanisms of oil uptake during deep-frying
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2020-09-01
err27
errOAAI
errTouffet, Maxime; Trystram, Gilles; Vitrac, Olivier
err分享
err收藏
Towards a holistic approach for multi-objective optimization of food processes: A critical review
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2019-04-01
err38
errOAAI
errMadoumier, Martial; Trystram, Gilles; Sebastian, Patrick; Collignan, Antoine
err分享
err收藏
Biaxial extensional viscosity in wheat flour dough during baking烘烤过程中小麦粉面团的双轴拉伸粘度
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2018-11-01
err10
PREAI
errVanin, F. M.; Lucas, T.; Trystram, G.; Michon, C.
err分享
err收藏
Small-scale food process engineering - Challenges and perspectives小规模食品加工工程-挑战和前景
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2018-04-01
err33
errOAAI
errDe Vries, Hugo; Mikolajczak, Michel; Salmon, Jean-Michel; Abecassis, Joel; Chaunier, Laurent; Guessasma, Sofiane; Lourdin, Denis; Belhabib, Sofiane; Leroy, Eric; Trystram, Gilles
err分享
err收藏
Food Engineering at Multiple Scales: Case Studies, Challenges and the Future-A European Perspective
errFOOD ENGINEERING REVIEWS
IF7.6
err2015-06-03
err54
PREAI
errRoos, Yrjoe H.; Fryer, Peter J.; Knorr, Dietrich; Schuchmann, Heike P.; Schroen, Karin; Schutyser, Maarten A. I.; Trystram, Gilles; Windhab, Erich J.
err分享
err收藏
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2015-03-01
err13
PREAI
errBassama, Joseph; Achir, Nawel; Trystram, Gilles; Collignan, Antoine; Bohuon, Philippe
err分享
err收藏
A new method for dynamic modelling of bread dough kneading based on artificial neural network
errFOOD CONTROL
IF6.3
err2012-08-01
err21
errOAAI
errLamrini, Bouchra; Della Valle, Guy; Trelea, Ioan Cristian; Perrot, Nathalie; Trystram, Gilles
err分享
err收藏
Modelling of food and food processes食品和食品过程的建模
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2012-05-01
err48
PREAI
errTrystram, Gilles
err分享
err收藏
Mass transfer dynamics during the acidic marination of turkey meat
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2011-05-01
err56
PREAI
errGoli, T.; Bohuon, P.; Ricci, J.; Trystram, G.; Collignan, A.
err分享
err收藏
Ability of some food preservation processes to modify the overall nutritional value of food
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2010-10-01
err6
PREAI
errAchir, Nawel; Kindossi, Janvier; Bohuon, Philippe; Collignan, Antoine; Trystram, Gilles
err分享
err收藏
Simulating the formation of bread crust in a DMTA rheometer
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2010-05-01
err21
PREAI
errVanin, F. M.; Michon, C.; Trystram, G.; Lucas, T.
err分享
err收藏
Direct observation of the surface structure of French fries by UV-VIS confocal laser scanning microscopy
errFOOD RESEARCH INTERNATIONAL
IF8
err2010-01-01
err34
PREAI
errAchir, Nawel; Vitrac, Olivier; Trystram, Gilles
err分享
err收藏
Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2009-07-06
err27
PREAI
errRojas-Gonzalez, Juan A.; Avallone, Sylvie; Brat, Pierre; Trystram, Gilles; Bohuon, Philippe
err分享
err收藏
Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat Frying
errJOURNAL OF FOOD SCIENCE
IF3.4
err2009-05-18
err11
PREAI
errAvallone, Sylvie; Rojas-Gonzalez, Juan A.; Trystram, Gilles; Bohuon, Philippe
err分享
err收藏
From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2009-01-01
err14
PREAI
errKarbowiak, Thomas; Debeaufort, Frederic; Voilley, Andree; Trystram, Gilles
err分享
err收藏
The fate of furfurals and other volatile markers during the baking process of a model cookie
errFOOD CHEMISTRY
IF9.8
err2008-12-01
err58
PREAI
errAmeur, Lamia Ait; Rega, Barbara; Giampaoli, Pierre; Trystram, Gilles; Birlouez-Aragon, Ines
err分享
err收藏
Prediction of brightness and surface area kinetics during coffee roasting
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2008-11-01
err43
PREAI
errHernandez, J. A.; Heyd, B.; Trystram, G.
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
Y
Yrjö H. Roos
H 指数: 63 · 论文数: 420
K
Karin Schroën
H 指数: 61 · 论文数: 403
F
Frédéric Debeaufort
H 指数: 60 · 论文数: 192
A
Andrée Voilley
H 指数: 57 · 论文数: 288
P
P.J. Fryer
H 指数: 57 · 论文数: 338
查看更多