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Institut Universitaire de Technologie de Dijon/Auxerre

Alternate names: IUT Dijon, IUT Dijon Auxerre Nevers, IUT Dijon-Auxerre, Institut Universitaire de Technologie Campus de Dijon, Institut Universitaire de Technologie de Dijon-Auxerre-Nevers
Parent institution: Université Bourgogne Europe
ROR: 03zav0w05
OpenAlex ID: I4405256255
Effect of starch type on the physico-chemical properties of edible films
2017 · Ewelina Basiak, Andrzej Lenart, et al. · International Journal of Biological Macromolecules · 416
An adaptive high-gain observer for nonlinear systems
2010 · Nicolas Boizot, Eric Busvelle, et al. · Automatica · 266
Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends
2008 · D. Phan The, F. Debeaufort, et al. · Journal of Food Engineering · 237
Wetting properties at the surface of iota-carrageenan-based edible films
2005 · Thomas Karbowiak, Frédéric Debeaufort, et al. · Journal of Colloid and Interface Science · 221
Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein
2014 · Mia Kurek, Sabina Galus, et al. · Food Packaging and Shelf Life · 217
Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films
2010 · Sabina Kokoszka, Frederic Debeaufort, et al. · Innovative Food Science & Emerging Technologies · 187
Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity
2018 · Nasreddine Benbettaïeb, Frédéric Debeaufort, et al. · Critical Reviews in Food Science and Nutrition · 183
Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions
2014 · Nasreddine Benbettaïeb, Mia Kurek, et al. · Journal of the Science of Food and Agriculture · 166
Microglial Involvement in Neuroplastic Changes Following Focal Brain Ischemia in Rats
2009 · Alexandre Madinier, Nathalie Bertrand, et al. · PLoS ONE · 166
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Wine Oxidation and the Role of Cork
2009 · Thomas Karbowiak, Régis D. Gougeon, et al. · Critical Reviews in Food Science and Nutrition · 164
Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
2018 · Hela Kchaou, Nasreddine Benbettaïeb, et al. · Food Hydrocolloids · 156
Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films
2009 · Sabina Kokoszka, Frederic Debeaufort, et al. · International Dairy Journal · 155
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
2019 · Hela Kchaou, Nasreddine Benbettaieb, et al. · Food Hydrocolloids · 148
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Molecular mechanisms underlying physical exercise-induced brain BDNF overproduction
2023 · Marina Cefis, Remi Chaney, et al. · Frontiers in Molecular Neuroscience · 145
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A Thermal Simulation Tool for Building and Its Interoperability through the Building Information Modeling (BIM) Platform
2013 · Yudi Bahar, Christian Pere, et al. · Buildings · 136
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Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatings
2013 · Mia Kurek, Alain Guinault, et al. · Food Chemistry · 135
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Tuning the Functional Properties of Polysaccharide–Protein Bio‐Based Edible Films by Chemical, Enzymatic, and Physical Cross‐Linking
2016 · Nasreddine Benbettaïeb, Jean‐Pierre Gay, et al. · Comprehensive Reviews in Food Science and Food Safety · 132
Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties
2017 · Nasreddine Benbettaïeb, Thomas Karbowiak, et al. · Critical Reviews in Food Science and Nutrition · 130
Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound
2009 · Alicia Hambleton, Frédéric Debeaufort, et al. · Food Hydrocolloids · 121
Emotions et comportement du consommateur
1998 · Laurence Graillot · Recherche et Applications en Marketing (French Edition) · 114
Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
2009 · Alicia Hambleton, Maria-José Fabra, et al. · Journal of Food Engineering · 112
Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties
2021 · Sawssen Hajji, Hela Kchaou, et al. · Food Hydrocolloids · 109
Purification and Characterization of a New Fungal Catalase
1988 · S. Lartillot, P. Kedziora, et al. · Preparative Biochemistry · 109
Effect of lipid incorporation on functional properties of wheat gluten based edible films
2016 · Jeancarlo R. Rocca-Smith, Eva Marcuzzo, et al. · Journal of Cereal Science · 99
Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity
2020 · Nasreddine Benbettaïeb, Rima Mahfoudh, et al. · International Journal of Biological Macromolecules · 98
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Works count: 288
Citation count: 12,620
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