Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’ by Dahdouh, Layal, Hounsou, Mathias, Matignon, Brigitte, Ricci, Julien, Madodé, Yann, Hounhouigan, Joseph, Akissoé, Noël, Mestres, Christian

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Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé by Mestres, Christian, Bettencourt, Munanga de J.C., Loiseau, Gérard, Matignon, Brigitte, Grabulos, Joël, Achir, Nawel

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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough by Houngbédji, Marcel, Madodé, Yann E., Mestres, Christian, Akissoé, Noël, Manful, John, Matignon, Brigitte, Grabulos, Joël, Joseph Hounhouigan, D.

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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains by Oduro-Yeboah, Charlotte, Mestres, Christian, Amoa-Awua, Wisdom, Fliedel, Genevieve, Durand, Noël, Matignon, Brigitte, Michodjehoun, Vioutou Laetitia, Saalia, Firibu Kwesi, Sakyi-Dawson, Esther, Abbey, Lawrence

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Human Apoptotic Cells, Generated by Extracorporeal Photopheresis, Modulate Allogeneic Immune Response by Pilon, Caroline, Stehlé, Thomas, Beldi-Ferchiou, Asma, Matignon, Marie, Thiolat, Allan, Burlion, Aude, Grondin, Cynthia, Birebent, Brigitte, Pirenne, France, Rouard, Hélène, Lang, Philippe, Marodon, Gilles, Grimbert, Philippe, Cohen, José L

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Systems control theory for sound synthesis: an overview by D'Andréa-Novel, Brigitte, Matignon, Denis

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Observer-based controllers for fractional differential systems by Matignon, D., d'Andrea-Novel, B.

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Systems control theory for sound synthesis: an overview by D'Andréa-Novel, Brigitte, Matignon, Denis

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