| Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling M Cissé, P Bohuon, F Sambe, C Kane, M Sakho, M Dornier Journal of Food Engineering 109 (1), 16-21, 2012 | 210 | 2012 |
| Degradation of β-carotene during fruit and vegetable processing or storage: Reaction mechanisms and kinetic aspects: A review C Pénicaud, N Achir, C Dhuique-Mayer, M Dornier, P Bohuon Fruits 66 (6), 417-440, 2011 | 194 | 2011 |
| Kinetic study of β‐carotene and lutein degradation in oils during heat treatment N Achir, VA Randrianatoandro, P Bohuon, A Laffargue, S Avallone European journal of lipid science and technology 112 (3), 349-361, 2010 | 175 | 2010 |
| Osmotic treatment of fish and meat products A Collignan, P Bohuon, F Deumier, I Poligné Journal of Food Engineering 49 (2-3), 153-162, 2001 | 158 | 2001 |
| Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing A Fardet, E Rock, J Bassama, P Bohuon, P Prabhasankar, C Monteiro, ... Advances in Nutrition 6 (6), 629-638, 2015 | 133 | 2015 |
| Soaking process in ternary liquids: experimental study of mass transport under natural and forced convection P Bohuon, A Collignan, GM Rios, AL Raoult-Wack Journal of food engineering 37 (4), 451-469, 1998 | 102 | 1998 |
| Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100− 180 C) N Jimenez, P Bohuon, J Lima, M Dornier, F Vaillant, AM Pérez Journal of Agricultural and Food Chemistry 58 (4), 2314-2322, 2010 | 88 | 2010 |
| Study of acrylamide mitigation in model system: Effect of pure phenolic compounds J Bassama, P Brat, P Bohuon, R Boulanger, Z Günata Food Chemistry 123 (2), 558-562, 2010 | 83 | 2010 |
| Modelling of water transport and swelling associated with starch gelatinization during rice cooking A Briffaz, P Bohuon, JM Méot, M Dornier, C Mestres Journal of food engineering 121, 143-151, 2014 | 77 | 2014 |
| Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer F Deumier, P Bohuon, G Trystram, N Saber, A Collignan Journal of Food Engineering 58 (1), 75-83, 2003 | 76 | 2003 |
| Mass transfer dynamics during the acidic marination of turkey meat A Goli, T., Bohuon, P., Ricci, J., Trystram, G., Collignan Journal of Food Engineering 104 (1), 161-168, 2011 | 69 | 2011 |
| Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanisms F Deumier, G Trystram, A Collignan, L Guédider, P Bohuon Journal of Food Engineering 58 (1), 85-93, 2003 | 67 | 2003 |
| Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100–180 C) JR Lima, NJ Elizondo, P Bohuon International journal of food science & technology 45 (8), 1724-1731, 2010 | 64 | 2010 |
| Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat Goli T., Ricci J., Bohuon P., Marchesseau S., Collignan A. Meat Science 96 (3), 1133-1140, 2014 | 49 | 2014 |
| Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders JA Rojas-Gonzalez, S Avallone, P Brat, G Trystram, P Bohuon International journal of food sciences and nutrition 57 (1-2), 123-136, 2006 | 47 | 2006 |
| Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140 C) N Jimenez, P Bohuon, M Dornier, C Bonazzi, AM Pérez, F Vaillant Food Research International 47 (1), 106-115, 2012 | 46 | 2012 |
| Ascorbic acid in food: Development of a rapid analysis technique and application to diffusivity determination C Pénicaud, S Peyron, P Bohuon, N Gontard, V Guillard Food Research International 43 (3), 838-847, 2010 | 46 | 2010 |
| Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying T Gouyo, C Mestres, I Maraval, B Fontez, C Hofleitner, P Bohuon Food Research International 131, 108947, 2020 | 42 | 2020 |
| Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture T Gouyo, É Rondet, C Mestres, C Hofleitner, P Bohuon Journal of Food Engineering 298, 110484, 2021 | 39 | 2021 |
| Insight into β-carotene thermal degradation in oils with multiresponse modeling N Achir, C Pénicaud, S Avallone, P Bohuon Journal of the American Oil Chemists' Society 88 (12), 2035-2045, 2011 | 38 | 2011 |
