| Microwave baking of bread; a review on the impact of formulation and process on bread quality R Bou-Orm, V Jury, L Boillereaux, A Le-Bail Food reviews international 39 (2), 1203-1225, 2023 | 12 | 2023 |
| Walnut oil deacidification by liquid–liquid extraction with ethanol in a single-and multistage crossflow process RB Orm, M Citeau, A Comitis, R Savoire, C Harscoat-Schiavo, ... OCL Oilseeds and fats crops and lipids 27, 35, 2020 | 11 | 2020 |
| Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling RB Orm, V Jury, X Falourd, L Boillereaux, L Guihard, LEB Alain Journal of Cereal Science 100, 103228, 2021 | 7 | 2021 |
| Green process for oils deacidification using ethanol or CO2-ethanol mixtures M Citeau, R Savoire, RB Orm, C Harscoat-Schiavo, P Carré, JD Leao, ... Lipids and Cosmetics, 2020 | | 2020 |
| Rheological qualities and sensory evaluation of bread prepared with barley malt syrup RBOS Roua Bou Orm Slim, Nasma Najjar, Mira Ammar Itani International Journal of Food Science and Nutrition 3 (5), 52-55, 2018 | | 2018 |
| Sensory evaluation of natural yoghurt inoculated with exopolysaccharide producing cultures R Slim, N Najjar, M Itani | | 2018 |
| OCL-Oilseeds and fats, Crops and Lipids RB Orm, M Citeau, A Comitis, R Savoire, C Harscoat-Schiavo, ... | | |
