| Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments C Guyon, A Meynier, M de Lamballerie Trends in Food Science & Technology 50, 131-143, 2016 | 401 | 2016 |
| New insights into the high‐pressure processing of meat and meat products H Simonin, F Duranton, M De Lamballerie Comprehensive reviews in food science and food safety 11 (3), 285-306, 2012 | 278 | 2012 |
| Effect of high-pressure treatment on emulsifying properties of soybean proteins MC Puppo, F Speroni, N Chapleau, M De Lamballerie, MC Añon, M Anton Food Hydrocolloids 19 (2), 289-296, 2005 | 232 | 2005 |
| Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets E Alizadeh, N Chapleau, M De Lamballerie, A Le-Bail Innovative Food Science & Emerging Technologies 8 (4), 493-499, 2007 | 200 | 2007 |
| Optimization of gluten‐free formulations for French‐style breads S Mezaize, S Chevallier, A Le Bail, M De Lamballerie Journal of food science 74 (3), E140-E146, 2009 | 186 | 2009 |
| High‐pressure processing of meat: Molecular impacts and industrial applications T Bolumar, V Orlien, A Sikes, K Aganovic, KH Bak, C Guyon, AS Stübler, ... Comprehensive Reviews in Food Science and Food Safety 20 (1), 332-368, 2021 | 160 | 2021 |
| Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing V Tironi, M De Lamballerie, A Le-Bail Innovative Food Science & Emerging Technologies 11 (4), 565-573, 2010 | 131 | 2010 |
| Salt intake from processed meat products: Benefits, risks and evolving practices G Petit, V Jury, M de Lamballerie, F Duranton, L Pottier, JL Martin Comprehensive Reviews in Food Science and Food Safety 18 (5), 1453-1473, 2019 | 127 | 2019 |
| Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough G Leray, B Oliete, S Mezaize, S Chevallier, M de Lamballerie Journal of Food Engineering 100 (1), 70-76, 2010 | 113 | 2010 |
| Gelation of soybean proteins induced by sequential high-pressure and thermal treatments F Speroni, V Beaumal, M de Lamballerie, M Anton, MC Añón, MC Puppo Food Hydrocolloids 23 (5), 1433-1442, 2009 | 113 | 2009 |
| Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing G Villamonte, H Simonin, F Duranton, R Chéret, M De Lamballerie Innovative Food Science & Emerging Technologies 18, 15-23, 2013 | 112 | 2013 |
| Effects of Freezing and Thawing Processes on the Quality of Atlantic Salmon (Salmo salar) Fillets E Alizadeh, N Chapleau, M De Lamballerie, A LeBail Journal of food science 72 (5), E279-E284, 2007 | 96 | 2007 |
| Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment MC Puppo, V Beaumal, N Chapleau, F Speroni, M de Lamballerie, ... Food Hydrocolloids 22 (6), 1079-1089, 2008 | 82 | 2008 |
| Effects of Pressure‐Shift Freezing and Pressure‐Assisted Thawing on Sea Bass (Dicentrarchus labrax) Quality V Tironi, A Lebail, M De Lamballerie Journal of Food Science 72 (7), C381-C387, 2007 | 76 | 2007 |
| Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment R Chéret, A Hernández-Andrés, C Delbarre-Ladrat, M de Lamballerie, ... European Food Research and Technology 222, 527-535, 2006 | 76 | 2006 |
| β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment MC Puppo, V Beaumal, F Speroni, M de Lamballerie, MC Añon, M Anton Food Hydrocolloids 25 (3), 389-397, 2011 | 74 | 2011 |
| Effect of soybean‐to‐water ratio and pH on pressurized soymilk properties R Lakshmanan, M De Lamballerie, S Jung Journal of Food Science 71 (9), E384-E391, 2006 | 73 | 2006 |
| Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat F Duranton, S Guillou, H Simonin, R Chéret, M de Lamballerie Innovative Food Science & Emerging Technologies 16, 373-380, 2012 | 69 | 2012 |
| Stabilizing emulsions using high-pressure-treated corn starch G Villamonte, V Jury, M de Lamballerie Food Hydrocolloids 52, 581-589, 2016 | 64 | 2016 |
| Partial-baking process on gluten-free bread: impact of hydrocolloid addition LS Sciarini, GT Pérez, M De Lamballerie, AE León, PD Ribotta Food and Bioprocess Technology 5, 1724-1732, 2012 | 60 | 2012 |
