Boussard A., Cordella C.B.Y., Rakotozafy L., Moulin G., Buche F., Potus J., and Nicolas J. (2012) Use of chemometric tools to estimate the effects of the addition of yeast, glucose-oxidase, soybean or horse bean flours to wheat flour on biochemical bread dough characteristics. Chemometrics and Intelligent Laboratory Systems, 113, 68-77.

Louarme L. and Billaud C. (2012) Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment.
LWT- Food Science and Technology, 49 (2), 184-187.

Turk M.F., Billaud C., Vorobiev E. and Baron A. (2012) Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press. Innovative Food Science and Emerging Technologies, 14, 61–69.

Decamps K., Joye I.J., Haltrich D., Nicolas J., Courtin C.M. and Delcour J.A. (2012) Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough. Food Chemistry, 131, 1485-1492.

Buche F., Moulin G., Davidou S., Néron S., Laplume F., Pommet M.Nicolas J., and Potus J. (2012) Retour sur l’oxygène, un ingrédient méconnu de la pâte à pain, Industries des Céréales, 179, 9-16.

Nguyen N., Fargues C., Lewandowskia R., Guiga W., Lameloise M.L. Assessing nanofiltration and reverse osmosis for the detoxification of fermentable solutions, Procedia Engineering, 44, 1476-1478. Proceedings of Euromembrane Conference 2012, 23-27 septembre 2012, London, UK.

Aka J-P., Courtois F., Louarme L., Nicolas J. and Billaud C. Modelling the reactions between free phenols, vitamin C, apple PPO and O2 during thermal treatment. Poster présenté à EFFOST, 20-23 novembre 2012, Montpellier, France.