1. A review on effect of DC voltage on crystallization process in food systems. (August 2017) Authors: Jha, Piyush Kumar; Sadot, Mathieu; Vino, S. Ajay; Jury, Vanessa; Curet-Ploquin, Sébastien; Rouaud, Olivier; Havet, Michel; Le-Bail, Alain Journal: Innovative food science & emerging technologies Issue: Volume 42(2017) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of freeze damage in fruits and vegetables. (July 2019) Authors: Jha, Piyush Kumar; Xanthakis, Epameinondas; Chevallier, Sylvie; Jury, Vanessa; Le-Bail, Alain Journal: Food research international Issue: Volume 121(2019) Page Start: 479 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Benchmarking of techniques used to assess the freeze damage in potatoes. (December 2019) Authors: Jha, Piyush Kumar; Vidot, Kevin; Xanthakis, Epameinondas; Falourd, Xavier; Fontaine, Joran; Jury, Vanessa; Le-Bail, Alain Journal: Journal of food engineering Issue: Volume 262(2019) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Does the vertical vs horizontal positioning of surfaces affect either biofilm formation on different materials or their resistance to detachment?. (March 2022) Authors: Jha, Piyush Kumar; Dallagi, Heni; Richard, Elodie; Deleplace, Maureen; Benezech, Thierry; Faille, Christine Journal: Food control Issue: Volume 133:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes. (30th March 2020) Authors: Jha, Piyush Kumar; Chevallier, Sylvie; Xanthakis, Epameinondas; Jury, Vanessa; Le-Bail, Alain Journal: Food chemistry Issue: Volume 309(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Formation and resistance to cleaning of biofilms at air-liquid-wall interface. Influence of bacterial strain and material. (December 2020) Authors: Jha, Piyush Kumar; Dallagi, Heni; Richard, Elodie; Benezech, Thierry; Faille, Christine Journal: Food control Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns. (October 2020) Authors: Richard, Elodie; Dubois, Thomas; Allion-Maurer, Audrey; Jha, Piyush Kumar; Faille, Christine Journal: Food microbiology Issue: Volume 91(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread. (February 2017) Authors: Jha, Piyush Kumar; Chevallier, Sylvie; Cheio, José; Rawson, Ashish; Le-Bail, Alain Journal: Journal of food engineering Issue: Volume 194(2017) Page Start: 15 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Removal of biocontamination in the food industry using physical methods; an overview. (June 2023) Authors: Dallagi, Heni; Jha, Piyush Kumar; Faille, Christine; Le-Bail, Alain; Rawson, Ashish; Benezech, Thierry Journal: Food control Issue: Volume 148(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Review on identification, underlying mechanisms and evaluation of freezing damage. (August 2019) Authors: Dalvi-Isfahan, Mohsen; Jha, Piyush Kumar; Tavakoli, Javad; Daraei-Garmakhany, Amir; Xanthakis, Epameinondas; Le-Bail, Alain Journal: Journal of food engineering Issue: Volume 255(2019) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗