Foods 11 2 198
Food Structure 29 100199
Foods 10 3 621
Molina M.T., Lamothe L., Gunes D.Z., Vaz S.M.,
Bouchon P. (2021)
Foods 10 10 2335
Contardo I., Bryony J Bouchon P. (2020)
Food Structure 25 100146
Molecules 24 20 3674-3691
Journal of Food Engineering 237 154-161
Food Chemistry 245 432-438
Mariotti-Celis M.S., Cortés P., Dueik V.,
Bouchon P. and Pedreschi F. (2017)
Food and Bioprocess Technology 10 11 2092-2099
Urzúa C., González E., Dueik V.,
Bouchon P., Giménez B. and Robert P. (2017)
Food and Bioproducts Processing 106 171-180
Food Research International 88 166-172
Food and Bioproducts Processing 100 488-495
Cortés P., Badillo G., Segura L. and
Bouchon P. (2016)
AIChE Journal 62 3 629-638
Contardo I., Parada J., Leiva A. and
Bouchon P. (2016)
Food Chemistry 197 353-358
Farfán M., Álvarez A., Gárate A. and
Bouchon P. (2015)
Food Technology and Biotechnology 53 3 361-366
Farfán M., Villalón M.J., Ortíz M.E., Nieto S. and
Bouchon P. (2015)
Food Chemistry 171 266-271
Cortés P., Segura L., Kawaji M. and
Bouchon P. (2015)
Food and Bioproducts Processing 95 133-145
LWT-Food Science and Technology 59 1 6-11
Cortés P., Badillo G., Segura L. and
Bouchon P. (2014)
Journal of Food Engineering 140 19-27
Heat & Mass Transfer 50 6 795-801
Sobukola O.P., Dueik V., Muñoz L. and Bouchon P. (2013)
Food Science and Biotechnology 22 1 177-182
LWT-Food Science and Technology 50 1 361-365
Moreno M.C.and Bouchon P. (2013)
Journal of Food Engineering 118 2 238-246
Farfán M., Villalón M.J., Ortíz M.E., Nieto S. and
Bouchon P. (2013)
Food Chemistry 139 1-4 571-577
Innovative Food Science & Emerging Technologies 17 135-143
Food and Bioprocess Technology 6 8 2010-2017
Journal of Food Engineering 111 3 528-536
Food Reviews International 27 4 408-432
Journal of Food Science 76 2 E188E195
Journal of Food Engineering 101 2 179-186
Scanning 31 1-7
Food Chemistry 119 3 11431149
Food Chemistry 115 3-1 9991005
(2009)
Advances if food and nutrition research 57 209-234
Journal of Food Science 73 3 E122-E128
Aguilera, J.M & Bouchon, P. (2008). Scanning electron (SEM) and transmission electron (TEM) microscopies in food analysis. En: Otles S., editor. Handbook of food analysis instruments. Boca raton: CRC Press. P 495-511.
(2008)
Libro: Handbook of food analysis instruments.
Food Chemistry 107 4 1561-1569
Food Hydrocolloids 22 4 706-714
Food Chemistry 104 1 122-126
Journal of Food Engineering 80 2 600-610
Dobraszczyk, B. J. , Ainsworth, P., Ibanoglu S. & Bouchon, P. (2006). Baking, extrusion, frying. En: Brennan J.G., editor. Food Processing Handbook. Weinheim: Wiley-VCH. p 237-290. (2006)
Libro: Food Processing Handbook.
(2006)
2006 IFT Annual Meeting and Food Expo, Orlando, EE.UU. 24-28 Junio.
Pyle, L. & Bouchon, P. (2005) Frying: experiments, models and food structure. 7th World Congress in Chemical Engineering, Glasgow, Escocia, 10-14 Julio. (2005)
Bouchon, P. & Pyle, L. (2005) Modeling the absorption of surface oil during post-frying cooling. 2005 IFT Annual Meeting and Food Expo, New Orleans, EE.UU. 16-20 Julio. (2005)
Food and Bioproducts Processing 83 C4 253-260
Food and Bioproducts Processing 83 C4 261-272
Bouchon P. & Pyle, L. (2005) Modelling surface oil uptake during deep-fat frying. V Congreso Iberoamericano de Ingeniería de Alimentos (Cibia 5), Puerto Vallarta, México, 4-7 Septiembre. (2005)
Castro, L.,
Bouchon, P & Aguilera, J.M. (2005) Structure-property relationships in amorphous starch matrices. 2005 IFT Annual Meeting and Food Expo, New Orleans, EE.UU. 16-20 Julio. (2005)
Quevedo R., Brown C.,
Bouchon P., Aguilera J.M. (2005)
Journal of the American Oil Chemists Society 82 6 457-462
Arellano, M.P., Aguilera, J.M. & Bouchon, P. (2004) Development of a digital video-microscopy technique to study lactose crystallization kinetics in situ. Ninth International Congress on Engineering and Food, Montpellier, Francia, 7-11 Marzo, 2004. (2004)
Carbohydrate Research 339 2721-2730
Journal of Food Science 69 3 115-122
Massera A & Bouchon P. (2003) Caracterización y cuantificación de rugosidad en sistemas modelo. IV Congreso Iberoamericano de Ingeniería de Alimentos, Valparaíso, Chile, 5-8 Octubre. (2003)
Romero I, Aguilera JM & Bouchon P. (2003) Crystallization degree in cocoa butter determined by a video-microscopy technique. 2003 IFT Annual Meeting and Food Expo, Chicago, EE.UU. 13-16 Julio. (2003)
Arellano MP, Aguilera JM & Bouchon P. (2003) Determinación de la Cinética de Cristalización de Lactosa Mediante Video Microscopía Digital. IV Congreso Iberoamericano de Ingeniería de Alimentos, Valparaíso, Chile, 5-8 Octubre. (2003)
Journal of Food Science 68 9 2711-2716
Arellano MP, Aguilera JM & Bouchon P. (2003) Sugar crystallization kinetics monitored by digital video-microscopy. 2003 IFT Annual Meeting and Food Expo, Chicago, EE.UU. 13-16 Julio. (2003)
Miranda M.L., Beirestain C.I., Aguilera J.M.,
Bouchon P., Pedreschi F. (2002) Análisis de pérdida de textura de papas fritas en el periodo postfritura por medio de una técnica de video y análisis de imágenes XIV Congreso Nacional de Ciencia y Tecnología de Alimentos (2002)
Bouchon P., Dobraszczyk B.Brennan J.G. (2002) Baking, Extrusion and Frying Food Processing Handbook, editado por J.G. Brennan a ser publicado el año 2003. (2002)
International Journal of Food Science and Technology 36 1-8
Bouchon P., Hollins P., Pearson M., Pyle D.L., Tobin M.J. (2001)
Journal of Food Science 66 7 918-923