Pierre‐Sylvain Mirade - Publications, H-index & Citations

Pierre‐Sylvain Mirade

ur370 qualité des produits animaux (quapa)

17H指数

163论文数

931被引数

收录论文 19

发表时间

Investigation into heat-induced lentil globulin–porcine albumin protein interactions 热诱导鹰嘴豆球蛋白-猪白蛋白蛋白质相互作用研究

Food Hydrocolloids

IF12.4

2025-07-26

OAAI

Coline Schiell; Stéphane Portanguen; Idrissa Diakite; Angélina D’Orlando; Pierre-Sylvain Mirade; Thierry Astruc

Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopies

FOOD CHEMISTRY

IF9.8

2025-01-01

OAAI

Schiell, Coline; Rivard, Camille; Portanguen, Stephane; Scislowski, Valerie; Mirade, Pierre-Sylvain; Astruc, Thierry

Impact of water content and bloom index on gelatin glycation

FOOD HYDROCOLLOIDS

IF12.4

2023-12-01

OAAI

Portanguen, Stephane; Dumoulin, Charlotte; Duconseille, Anne; Meurillon, Maia; Sicard, Jason; Theron, Laetitia; Chambon, Christophe; Sayd, Thierry; Mirade, Pierre-Sylvain; Astruc, Thierry

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

HELIYON

IF3.6

2022-11-01

OAAI

Astruc, Thierry; Venien, Annie; Clerjon, Sylvie; Favier, Raphael; Loison, Olivier; Mirade, Pierre-Sylvain; Portanguen, Stephane; Rouel, Jacques; Lethiec, Mailys; Germond, Arno

Toward the design of functional foods and biobased products by 3D printing: A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2019-04-01

115

OAAI

Portanguen, Stephane; Tournayre, Pascal; Sicard, Jason; Astruc, Thierry; Mirade, Pierre-Sylvain

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

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

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

Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2015-07-23

PREAI

Safa, Hassan; Gatellier, Philippe; Lebert, Andre; Picgirard, Laurent; Mirade, Pierre-Sylvain

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

FOOD CHEMISTRY

IF9.8

2015-01-01

OAAI

Harkouss, Rami; Astruc, Thierry; Lebert, Andre; Gatellier, Philippe; Loison, Olivier; Safa, Hassan; Portanguen, Stephane; Parafita, Emilie; Mirade, Pierre-Sylvain

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

FOOD CHEMISTRY

IF9.8

2014-05-01

PREAI

Harkouss, Rami; Safa, Hassan; Gatellier, Philippe; Lebert, Andre; Mirade, Pierre-Sylvain

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

MEAT SCIENCE

IF6.1

2012-10-01

OAAI

Harkouss, Rami; Mirade, Pierre-Sylvain; Gatellier, Philippe