| Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields M Dalvi-Isfahan, N Hamdami, E Xanthakis, A Le-Bail Journal of Food Engineering 195, 222-234, 2017 | 232 | 2017 |
| 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 | 194 | 2007 |
| Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle D Chevalier, A Le Bail, M Ghoul Food Research International 34 (5), 425-429, 2001 | 194 | 2001 |
| Controlled ice nucleation under high voltage DC electrostatic field conditions M Orlowska, M Havet, A Le-Bail Food research international 42 (7), 879-884, 2009 | 177 | 2009 |
| Thermo-physical assessment of bread during staling PD Ribotta, A Le Bail LWT-Food Science and Technology 40 (5), 879-884, 2007 | 176 | 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 | 173 | 2009 |
| Effect of static electric field on ice crystal size reduction during freezing of pork meat E Xanthakis, M Havet, S Chevallier, J Abadie, A Le-Bail Innovative Food Science & Emerging Technologies 20, 115-120, 2013 | 166 | 2013 |
| Recent advances and future perspective in additive manufacturing of foods based on 3D printing A Le-Bail, BC Maniglia, P Le-Bail Current Opinion in Food Science 35, 54-64, 2020 | 164 | 2020 |
| Effect of freezing under electrostatic field on the quality of lamb meat M Dalvi-Isfahan, N Hamdami, A Le-Bail Innovative Food Science & Emerging Technologies 37, 68-73, 2016 | 154 | 2016 |
| Influence of the freezing condition on the baking performances of French frozen dough M Havet, M Mankai, A Le Bail Journal of Food Engineering 45 (3), 139-145, 2000 | 145 | 2000 |
| Starch modification through environmentally friendly alternatives: A review BC Maniglia, N Castanha, P Le-Bail, A Le-Bail, PED Augusto Critical Reviews in Food Science and Nutrition 61 (15), 2482-2505, 2021 | 142 | 2021 |
| The principles of high voltage electric field and its application in food processing: A review M Dalvi-Isfahan, N Hamdami, A Le-Bail, E Xanthakis Food Research International 89, 48-62, 2016 | 138 | 2016 |
| Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): Evaluation of pressure shift freezing vs. air-blast freezing D Chevalier, A Sequeira-Munoz, A Le Bail, BK Simpson, M Ghoul Innovative Food Science & Emerging Technologies 1 (3), 193-201, 2000 | 134 | 2000 |
| Development of an innovative microwave assisted food freezing process E Xanthakis, A Le-Bail, H Ramaswamy Innovative Food Science & Emerging Technologies 26, 176-181, 2014 | 131 | 2014 |
| 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 | 123 | 2010 |
| High pressure thawing of fish (whiting): influence of the process parameters on drip losses D Chevalier, A Le Bail, JM Chourot, P Chantreau LWT-Food Science and Technology 32 (1), 25-31, 1999 | 123 | 1999 |
| Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough J Rouille, A Le Bail, P Courcoux Journal of food engineering 43 (4), 197-203, 2000 | 121 | 2000 |
| Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmospheric pressure D Chevalier, A Le Bail, M Ghoul Journal of Food Engineering 46 (4), 277-285, 2000 | 120 | 2000 |
| Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking P Poinot, G Arvisenet, J Grua-Priol, C Fillonneau, A Le-Bail, C Prost Food Chemistry 119 (4), 1474-1484, 2010 | 117 | 2010 |
| Influence of formulation and process on the aromatic profile and physical characteristics of bread P Poinot, G Arvisenet, J Grua-Priol, D Colas, C Fillonneau, A Le Bail, ... Journal of Cereal Science 48 (3), 686-697, 2008 | 109 | 2008 |
