Lucas T - Search Results

1

Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough.

Castanha N, Challois S, Grenier D, Le-Bail P, Dubreil L, Lucas T. Castanha N, et al. Among authors: lucas t. Sci Rep. 2023 Aug 26;13(1):13971. doi: 10.1038/s41598-023-39797-w. Sci Rep. 2023. PMID: 37634004 Free PMC article.

2

Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMR.

Rondeau-Mouro C, Godfrin C, Cambert M, Rouillac J, Diascorn Y, Lucas T, Grenier D. Rondeau-Mouro C, et al. Among authors: lucas t. Magn Reson Chem. 2019 Sep;57(9):649-660. doi: 10.1002/mrc.4829. Epub 2019 Feb 13. Magn Reson Chem. 2019. PMID: 30623478

3

Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough.

Rondeau-Mouro C, Cambert M, Blondel L, Diascorn Y, Mbaya L, Binti Ahmad Nazari NN, Helary S, Lucas T. Rondeau-Mouro C, et al. Among authors: lucas t. Magn Reson Chem. 2022 Jul;60(7):678-691. doi: 10.1002/mrc.5254. Epub 2022 Feb 11. Magn Reson Chem. 2022. PMID: 35092067

4

Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal.

Musse M, Le Feunteun S, Collewet G, Ravilly M, Quellec S, Ossemond J, Morzel M, Challois S, Nau F, Lucas T. Musse M, et al. Among authors: lucas t. Food Res Int. 2023 Jul;169:112821. doi: 10.1016/j.foodres.2023.112821. Epub 2023 Apr 14. Food Res Int. 2023. PMID: 37254397

5

Flat bread baking: Single to double layer transition.

Bedre-Dine S, Grenier D, Lucas T. Bedre-Dine S, et al. Among authors: lucas t. Food Res Int. 2023 Nov;173(Pt 1):113350. doi: 10.1016/j.foodres.2023.113350. Epub 2023 Aug 6. Food Res Int. 2023. PMID: 37803653

6

Growth of a single bubble in semi-hard cheese: Comparison between simulation and experiment.

Laridon Y, Grenier D, Doursat C, Huc D, Roland N, Flick D, Lucas T. Laridon Y, et al. Among authors: lucas t. Food Res Int. 2020 Mar;129:108858. doi: 10.1016/j.foodres.2019.108858. Epub 2019 Dec 2. Food Res Int. 2020. PMID: 32036898

7

Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty.

Lucas T, Musse M, Bornert M, Davenel A, Quellec S. Lucas T, et al. Magn Reson Imaging. 2012 Apr;30(3):431-45. doi: 10.1016/j.mri.2011.09.004. Epub 2012 Jan 5. Magn Reson Imaging. 2012. PMID: 22227351 Free article.

8

Assessment by MRI of local porosity in dough during proving. theoretical considerations and experimental validation using a spin-echo sequence.

Grenier A, Lucas T, Collewet G, Le Bail A. Grenier A, et al. Among authors: lucas t. Magn Reson Imaging. 2003 Nov;21(9):1071-86. doi: 10.1016/s0730-725x(03)00194-2. Magn Reson Imaging. 2003. PMID: 14684214

9

Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving.

De Guio F, Musse M, Benoit-Cattin H, Lucas T, Davenel A. De Guio F, et al. Among authors: lucas t. Magn Reson Imaging. 2009 May;27(4):577-85. doi: 10.1016/j.mri.2008.08.009. Epub 2008 Nov 4. Magn Reson Imaging. 2009. PMID: 18984068 Free article.

10

An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques.

Rakhshi E, Cambert M, Diascorn Y, Lucas T, Rondeau-Mouro C. Rakhshi E, et al. Among authors: lucas t. Magn Reson Chem. 2022 Jul;60(7):702-718. doi: 10.1002/mrc.5258. Epub 2022 Mar 1. Magn Reson Chem. 2022. PMID: 35178770

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