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Author

Mathieu Sadot

Observed names: SADOT M., Sadot Mathieu, Sadot, Mathieu, Sadot, Mathieu E., Sadot, Mathieu, E, et al.
Institution: Oniris
OpenAlex ID: A5017182417
A review on effect of DC voltage on crystallization process in food systems
2017 · Piyush Kumar Jha, Mathieu Sadot, et al. · Innovative Food Science & Emerging Technologies · 58
Numerical modelling of an innovative microwave assisted freezing process
2017 · Mathieu Sadot, Sébastien Curet, et al. · International Journal of Refrigeration · 31
Impact on dough aeration of pressure change during mixing
2016 · Mathieu Sadot, José Cheio, et al. · Journal of Food Engineering · 29
Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution
2020 · Mathieu Sadot, Sébastien Curet, et al. · Innovative Food Science & Emerging Technologies · 22
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Microwave assisted freezing part 1: Experimental investigation and numerical modeling
2020 · Mathieu Sadot, Sébastien Curet, et al. · Innovative Food Science & Emerging Technologies · 20
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Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread
2022 · Piyush Kumar Jha, Mathieu Sadot, et al. · Food and Bioprocess Technology · 8
Bénéfices d’une assistance micro-ondes sur la qualité de la congélation
2018 · Sadot, Mathieu, Curet, Sébastien, et al. · HAL · 1
Micro-CT imaging of frozen food : crystal sizes evaluation
2025 · Swyngedau Chevallier, Sylvie, Sadot, Mathieu, et al. · HAL
Evaluation d'un procédé de congélation assistée par micro-ondes
2019 · Sadot, Mathieu, E, Curet, Sébastien, et al. · HAL
Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application
2019 · Lebail, Alain, Jha, Piyush Kumar, et al. · HAL
Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process
2019 · Sadot, Mathieu, E, Rouaud, Olivier, et al. · HAL
FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals
2019 · Lebail, Alain, Jha, Piyush Kumar, et al. · HAL
Congélation de produits alimentaires : amélioration de la cristallisation par applications de micro-ondes
2019 · Sadot, Mathieu, Jha, Piyush, Kumar, et al. · HAL
Influence of microwaves on the size of ice crystals during innovative food freezing
2018 · Sadot, Mathieu, Rouaud, Olivier, et al. · HAL
Etudes numérique et expérimentale d'un procédé de congélation assisté par micro-ondes
2018 · Mathieu Sadot · theses.fr (ABES)
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Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview
2018 · Alain Le‐Bail, Piyush Kumar Jha, et al.
Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)
2018 · Le Bail, Alain, Jha, Piyush Kumar, et al. · HAL
Review on the impact of electrical and magnetic disturbances during freezing.
2018 · LE BAIL A., JHA P. K., et al. · HAL
Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure
2017 · Le Bail, Alain, Jha, Piyush Kumar, et al. · HAL
FREEZEWAVE; a H2020 European project on freezing under microwaves irradiation
2017 · Le Bail, Alain, Curet, Sébastien, et al. · HAL
FREEZEWAVE SUSFOOD ERA-net: Freezing assisted by low energy microwave irradiation to improve frozen food quality
2017 · Le Bail, Alain, Curet, Sébastien, et al. · HAL
3D imaging analysis method to measure ice crystal size
2017 · Sadot, Mathieu, Chevallier, Sylvie, et al. · HAL
Microwave Assisted Freezing: Experiments and Modelling
2017 · Sadot, Mathieu, E, Curet, Sébastien, et al. · HAL
Temperature-Dependent Dielectric Properties of Foods during Freezing and Thawing
2017 · Isaksson, Sven, Sadot, Mathieu, et al. · HAL
Micro-CT imaging and analysis for evaluating the quality of frozen food
2017 · Sadot, Mathieu, E, Chevallier, Sylvie, et al. · HAL
Works count: 32
Citation count: 169
H-index: 6
I10-index: 5
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