| Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram International Journal of Food Science and Technology 43 (8), 1410-1423, 2008 | 392 | 2008 |
| Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures LA Ameur, O Mathieu, V Lalanne, G Trystram, I Birlouez-Aragon Food chemistry 101 (4), 1407-1416, 2007 | 212 | 2007 |
| Neural networks for the heat and mass transfer prediction during drying of cassava and mango JA Hernandez-Perez, MA Garcıa-Alvarado, G Trystram, B Heyd Innovative Food Science & Emerging Technologies 5 (1), 57-64, 2004 | 209 | 2004 |
| Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method LA Ameur, G Trystram, I Birlouez-Aragon Food chemistry 98 (4), 790-796, 2006 | 188 | 2006 |
| Deep‐fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material O Vitrac, G Trystram, AL Raoult‐Wack European Journal of Lipid Science and Technology 102 (8‐9), 529-538, 2000 | 179 | 2000 |
| Dynamic modeling of crossflow microfiltration using neural networks M Dornier, M Decloux, G Trystram, A Lebert Journal of membrane science 98 (3), 263-273, 1995 | 166 | 1995 |
| Structural and chemical modifications of short dough during baking S Chevallier, G Della Valle, P Colonna, B Broyart, G Trystram Journal of cereal science 35 (1), 1-10, 2002 | 162 | 2002 |
| Fuzzy concepts applied to food product quality control: A review N Perrot, I Ioannou, I Allais, C Curt, J Hossenlopp, G Trystram Fuzzy sets and systems 157 (9), 1145-1154, 2006 | 158 | 2006 |
| Porosity development and its effect on oil uptake during frying process AM Ziaiifar, F Courtois, G Trystram Journal of Food Process Engineering 33 (2), 191-212, 2010 | 156 | 2010 |
| Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality O Vitrac, D Dufour, G Trystram, AL Raoult-Wack Journal of Food Engineering 53 (2), 161-176, 2002 | 155 | 2002 |
| Crust formation and its role during bread baking FM Vanin, T Lucas, G Trystram Trends in Food Science & Technology 20 (8), 333-343, 2009 | 154 | 2009 |
| Génie des procédés alimentaires: des bases aux applications JJ Bimbenet, A Duquenoy, G Trystram Dunod, 2017 | 135 | 2017 |
| Analysis of the heat and mass transfer during coffee batch roasting JA Hernández, B Heyd, C Irles, B Valdovinos, G Trystram Journal of Food Engineering 78 (4), 1141-1148, 2007 | 133 | 2007 |
| Water transport in bread during baking MJ Wagner, T Lucas, D Le Ray, G Trystram Journal of food engineering 78 (4), 1167-1173, 2007 | 127 | 2007 |
| Modelling and analysis of complex food systems: state of the art and new trends N Perrot, IC Trelea, C Baudrit, G Trystram, P Bourgine Trends in Food Science & Technology 22 (6), 304-314, 2011 | 117 | 2011 |
| Food drying and dewatering C Bonaui, E Dumoulin, AL Raoult-Wack, Z Berk, JJ Bimbenet, F Courtois, ... Drying technology 14 (9), 2135-2170, 1996 | 116 | 1996 |
| Predicting colour kinetics during cracker baking B Broyart, G Trystram, A Duquenoy Journal of food engineering 35 (3), 351-368, 1998 | 108 | 1998 |
| Non-linear predictive control of a vapour compression cycle D Leducq, J Guilpart, G Trystram International journal of Refrigeration 29 (5), 761-772, 2006 | 100 | 2006 |
| Prediction of brightness and surface area kinetics during coffee roasting JA Hernández, B Heyd, G Trystram Journal of Food Engineering 89 (2), 156-163, 2008 | 93 | 2008 |
| The fate of furfurals and other volatile markers during the baking process of a model cookie LA Ameur, B Rega, P Giampaoli, G Trystram, I Birlouez-Aragon Food Chemistry 111 (3), 758-763, 2008 | 90 | 2008 |
Francis CourtoisProfesseur des Universités, Université de MontpellierVerifisert e-postadresse på umontpellier.fr