| The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration B Thibault, C Ratti, S Khalloufi Journal of Food Engineering 311, 110733, 2021 | 5 | 2021 |
| A mathematical tool for estimating the efficiency of pore formation during dehydration B Thibault, C Ratti, S Khalloufi Journal of Food Engineering 323, 110981, 2022 | 4 | 2022 |
| Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products B Thibault, S Aghajanzadeh, A Sultana, C Ratti, S Khalloufi Food Engineering Reviews, 1-33, 2024 | 3 | 2024 |
| A mapping approach to assess the evolution of pores during dehydration B Thibault, C Ratti, S Khalloufi Food Research International 160, 111710, 2022 | 2 | 2022 |
| Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review A Sultana, S Aghajanzadeh, B Thibault, C Ratti, S Khalloufi Comprehensive Reviews in Food Science and Food Safety 23 (3), e13347, 2024 | 1 | 2024 |
| Assessment of artificial intelligence for predicting porosity of dehydrated food products B Thibault, M Zeynoddin, H Bonakdari, C Ratti, S Khalloufi Computers and Electronics in Agriculture 221, 108934, 2024 | | 2024 |
| Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence B Thibault, I Ebtehaj, H Bonakdari, C Ratti, S Khalloufi Food and Bioprocess Technology, 1-21, 2023 | | 2023 |
