Bail P - 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: le bail p. Sci Rep. 2023 Aug 26;13(1):13971. doi: 10.1038/s41598-023-39797-w. Sci Rep. 2023. PMID: 37634004 Free PMC article.

2

Contrasts in riverscape patterns of intraspecific genetic variation in a diverse Neotropical fish community of high conservation value.

Delord C, Petit EJ, Blanchet S, Longin G, Rinaldo R, Vigouroux R, Roussel JM, Le Bail PY, Launey S. Delord C, et al. Among authors: le bail py. Heredity (Edinb). 2023 Jul;131(1):1-14. doi: 10.1038/s41437-023-00616-7. Epub 2023 Apr 25. Heredity (Edinb). 2023. PMID: 37185615 Free PMC article.

3

Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality.

Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Polachini TC, et al. Among authors: le bail p. Food Res Int. 2023 May;167:112696. doi: 10.1016/j.foodres.2023.112696. Epub 2023 Mar 20. Food Res Int. 2023. PMID: 37087264

4

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.

Asamoah EA, Le-Bail A, Oge A, Queveau D, Rouaud O, Le-Bail P. Asamoah EA, et al. Among authors: le bail p. Foods. 2023 Feb 23;12(5):946. doi: 10.3390/foods12050946. Foods. 2023. PMID: 36900463 Free PMC article.

5

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.

Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P. Roze M, et al. Among authors: le bail p. Foods. 2023 Feb 1;12(3):607. doi: 10.3390/foods12030607. Foods. 2023. PMID: 36766136 Free PMC article.

6

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks.

Chemin M, Paurd O, Villaceque L, Riaublanc A, Le-Bail P. Chemin M, et al. Among authors: le bail p. Polymers (Basel). 2022 Sep 27;14(19):4053. doi: 10.3390/polym14194053. Polymers (Basel). 2022. PMID: 36236001 Free PMC article.

7

The Large and Diverse Family of Mediterranean Flat Breads: A Database.

Pasqualone A, Vurro F, Summo C, Abd-El-Khalek MH, Al-Dmoor HH, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-Bail P. Pasqualone A, et al. Among authors: le bail p. Foods. 2022 Aug 4;11(15):2326. doi: 10.3390/foods11152326. Foods. 2022. PMID: 35954092 Free PMC article.

8

Clean-label techno-functional ingredients for baking products - a review.

Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Polachini TC, et al. Among authors: le bail p. Crit Rev Food Sci Nutr. 2023;63(25):7461-7476. doi: 10.1080/10408398.2022.2046541. Epub 2022 Mar 8. Crit Rev Food Sci Nutr. 2023. PMID: 35258383

9

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.

Roze M, Crucean D, Diler G, Rannou C, Catanéo C, Jonchère C, Le-Bail A, Le-Bail P. Roze M, et al. Among authors: le bail p. Foods. 2021 Oct 22;10(11):2545. doi: 10.3390/foods10112545. Foods. 2021. PMID: 34828826 Free PMC article.

10

Starch modification through environmentally friendly alternatives: a review.

Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Maniglia BC, et al. Among authors: le bail p. Crit Rev Food Sci Nutr. 2021;61(15):2482-2505. doi: 10.1080/10408398.2020.1778633. Epub 2020 Jun 17. Crit Rev Food Sci Nutr. 2021. PMID: 34374585 Review.

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