Christine Moresoli
Affiliations: | Université de Sherbrooke, Sherbrooke, Québec, Canada |
Area:
Chemical EngineeringGoogle:
"Christine Moresoli"
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Publications
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| Mercier S, Mondor M, Marcos B, et al. (2017) Estimation of missing values in a food property database by matrix completion using PCA-based approaches Chemometrics and Intelligent Laboratory Systems. 166: 37-48 |
| Mercier S, Moresoli C, Mondor M, et al. (2016) A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? Comprehensive Reviews in Food Science and Food Safety. 15: 685-704 |
| Mercier S, Moresoli C, Mondor M, et al. (2016) A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? Comprehensive Reviews in Food Science and Food Safety. 15: 685-704 |
| Hassel KJ, Moresoli C. (2016) Role of pH and Ionic strength on weak cation exchange macroporous Hydrogel membranes and IgG capture Journal of Membrane Science. 498: 158-166 |
| Mercier S, Marcos B, Moresoli C, et al. (2016) Impact of the number and sampling time of water content measurements on the identifiability of a concentration-dependent water diffusivity International Journal of Heat and Mass Transfer. 99: 548-555 |
| Mercier S, Mondor M, Moresoli C, et al. (2015) Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Critical Reviews in Food Science and Nutrition. 0 |
| Nerger BA, Peiris RH, Moresoli C. (2015) Fluorescence analysis of NOM degradation by photocatalytic oxidation and its potential to mitigate membrane fouling in drinking water treatment. Chemosphere. 136: 140-4 |
| Mercier S, Mondor M, Villeneuve S, et al. (2015) Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method Journal of Food Processing and Preservation. 39: 1729-1734 |
| Mercier S, Marcos B, Moresoli C, et al. (2015) Effect of the water content measurements on the estimation and identifiability of water diffusion and convection mass transfer coefficients International Journal of Heat and Mass Transfer. 90: 480-490 |
| Mercier S, Villeneuve S, Mondor M, et al. (2015) Modeling of the water absorption during the steeping of yellow peas Food and Bioproducts Processing. 94: 20-28 |