| Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review MTK Kubo, ÉS Siguemoto, ES Funcia, PED Augusto, S Curet, ... Current Opinion in Food Science 35, 36-48, 2020 | 117 | 2020 |
| Microwave tempering and heating in a single-mode cavity: Numerical and experimental investigations S Curet, O Rouaud, L Boillereaux Chemical Engineering and Processing: Process Intensification 47 (9-10), 1656 …, 2008 | 87 | 2008 |
| Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity KE El Mecherfi, D Saidi, O Kheroua, G Boudraa, M Touhami, O Rouaud, ... European Food Research and Technology 233, 859-867, 2011 | 61 | 2011 |
| Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study MM Hamoud-Agha, S Curet, H Simonin, L Boillereaux Journal of Food Engineering 116 (2), 315-323, 2013 | 50 | 2013 |
| A review on effect of DC voltage on crystallization process in food systems PK Jha, M Sadot, SA Vino, V Jury, S Curet-Ploquin, O Rouaud, M Havet, ... Innovative food science & emerging technologies 42, 204-219, 2017 | 47 | 2017 |
| Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model KE El Mecherfi, O Rouaud, S Curet, H Negaoui, JM Chobert, O Kheroua, ... International Journal of Food Science & Technology 50 (2), 356-364, 2015 | 43 | 2015 |
| Estimation of dielectric properties of food materials during microwave tempering and heating S Curet, O Rouaud, L Boillereaux Food and Bioprocess Technology 7, 371-384, 2014 | 43 | 2014 |
| Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices MTK Kubo, S Curet, PED Augusto, L Boillereaux Journal of food engineering 263, 366-379, 2019 | 34 | 2019 |
| Effect of sample size on microwave power absorption within dielectric materials: 2D numerical results vs. closed‐form expressions S Curet, O Rouaud, L Boillereaux AIChE journal 55 (6), 1569-1583, 2009 | 33 | 2009 |
| Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations MM Hamoud-Agha, S Curet, H Simonin, L Boillereaux Journal of Food Engineering 143, 102-113, 2014 | 26 | 2014 |
| Numerical modelling of an innovative microwave assisted freezing process M Sadot, S Curet, O Rouaud, A Le-Bail, M Havet International Journal of Refrigeration 80, 66-76, 2017 | 25 | 2017 |
| Combined microwave processing and enzymatic proteolysis of bovine whey proteins: The impact on bovine β-lactoglobulin allergenicity KE El Mecherfi, S Curet, R Lupi, C Larré, O Rouaud, Y Choiset, ... Journal of food science and technology 56 (1), 177-186, 2019 | 24 | 2019 |
| A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products CD de Albuquerque, S Curet, L Boillereaux Innovative food science & emerging technologies 54, 172-181, 2019 | 22 | 2019 |
| Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution M Sadot, S Curet, S Chevallier, A Le-Bail, O Rouaud, M Havet Innovative Food Science & Emerging Technologies 62, 102359, 2020 | 20 | 2020 |
| Microwave assisted freezing part 1: Experimental investigation and numerical modeling M Sadot, S Curet, A Le-Bail, O Rouaud, M Havet Innovative Food Science & Emerging Technologies 62, 102360, 2020 | 15 | 2020 |
| Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice MTK Kubo, S Curet, PED Augusto, L Boillereaux Journal of food process engineering 41 (6), e12815, 2018 | 15 | 2018 |
| Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ SP Meriles, MC Penci, S Curet, L Boillereaux, PD Ribotta Food Chemistry 386, 132760, 2022 | 14 | 2022 |
| Effects of low‐temperature microwave treatment of wheat germ SP Meriles, ME Steffolani, MC Penci, S Curet, L Boillereaux, PD Ribotta Journal of the Science of Food and Agriculture 102 (6), 2538-2544, 2022 | 14 | 2022 |
| Influence of heating rate during microwave pasteurization of ground beef products: Experimental and numerical study CD De Albuquerque, S Curet, L Boillereaux Journal of Food Process Engineering 44 (7), e13722, 2021 | 13 | 2021 |
| Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages MTK Kubo, ML Rojas, S Curet, L Boillereaux, PED Augusto LWT 89, 610-616, 2018 | 12 | 2018 |
