Della Valle G - Search Results

1

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.

Arufe S, Chiron H, Doré J, Savary-Auzeloux I, Saulnier L, Della Valle G. Arufe S, et al. Among authors: della valle g. Food Res Int. 2017 Jul;97:123-132. doi: 10.1016/j.foodres.2017.03.040. Epub 2017 Mar 24. Food Res Int. 2017. PMID: 28578032

2

Dynamic magnetic resonance microscopy of flour dough fermentation.

Bonny JM, Rouille J, Della Valle G, Devaux MF, Douliez JP, Renou JP. Bonny JM, et al. Among authors: della valle g. Magn Reson Imaging. 2004 Apr;22(3):395-401. doi: 10.1016/j.mri.2004.01.020. Magn Reson Imaging. 2004. PMID: 15062935

3

Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough.

Turbin-Orger A, Babin P, Boller E, Chaunier L, Chiron H, Della Valle G, Dendievel R, Réguerre AL, Salvo L. Turbin-Orger A, et al. Among authors: della valle g. Soft Matter. 2015 May 7;11(17):3373-84. doi: 10.1039/c5sm00100e. Soft Matter. 2015. PMID: 25816111

4

Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave.

Chanvrier H, Chaunier L, Della Valle G, Lourdin D. Chanvrier H, et al. Among authors: della valle g. Food Res Int. 2015 Oct;76(Pt 3):567-575. doi: 10.1016/j.foodres.2015.07.019. Epub 2015 Jul 18. Food Res Int. 2015. PMID: 28455039

5

The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.

Clément H, Prost C, Chiron H, Ducasse MB, Della Valle G, Courcoux P, Onno B. Clément H, et al. Among authors: della valle g. Food Res Int. 2018 Apr;106:974-981. doi: 10.1016/j.foodres.2018.01.053. Epub 2018 Feb 3. Food Res Int. 2018. PMID: 29580011

6

Multi-scale structural changes of starch and proteins during pea flour extrusion.

Kristiawan M, Micard V, Maladira P, Alchamieh C, Maigret JE, Réguerre AL, Emin MA, Della Valle G. Kristiawan M, et al. Among authors: della valle g. Food Res Int. 2018 Jun;108:203-215. doi: 10.1016/j.foodres.2018.03.027. Epub 2018 Mar 16. Food Res Int. 2018. PMID: 29735050

7

Predicting the quality of wheat flour dough at mixing using an expert system.

Kansou K, Chiron H, Della Valle G, Ndiaye A, Roussel P. Kansou K, et al. Among authors: della valle g. Food Res Int. 2014 Oct;64:772-782. doi: 10.1016/j.foodres.2014.08.007. Epub 2014 Aug 23. Food Res Int. 2014. PMID: 30011715

8

Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods.

Assad-Bustillos M, Tournier C, Septier C, Della Valle G, Feron G. Assad-Bustillos M, et al. Among authors: della valle g. Food Res Int. 2019 Apr;118:13-21. doi: 10.1016/j.foodres.2017.11.057. Epub 2017 Nov 23. Food Res Int. 2019. PMID: 30898347

9

Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling.

Jebalia I, Della Valle G, Guessasma S, Kristiawan M. Jebalia I, et al. Among authors: della valle g. Food Res Int. 2022 Dec;162(Pt B):112047. doi: 10.1016/j.foodres.2022.112047. Epub 2022 Oct 22. Food Res Int. 2022. PMID: 36461312

10

Water mobility and microstructure of gluten network during dough mixing using TD NMR.

Dufour M, Foucat L, Hugon F, Dugué A, Chiron H, Della Valle G, Kansou K, Saulnier L. Dufour M, et al. Among authors: della valle g. Food Chem. 2023 May 30;409:135329. doi: 10.1016/j.foodchem.2022.135329. Epub 2022 Dec 26. Food Chem. 2023. PMID: 36599290

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