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A new method based on TGA/FTIR coupling to quantify the different thermal degradation steps of EVA/HNT composites prepared by different processing. Viretto Amandine, Jasinski E., Lafon-Pham D., Otazaghine Belkacem, Sonnier Rodolphe, Taguet Aurélie. 2024. Journal of Analytical and Applied Pyrolysis, 177:106276, 12 p.

Creation of a color reference chart for RTB foods color characterization. High-throughput phenotyping protocols (HTPP), WP3. Cornet Denis, Alamu Emmanuel Oladeji (collab.), Meghar Karima (collab.), Davrieux Fabrice (collab.). 2021. Montpellier : RTBfoods Project-CIRAD, 19 p.

Proof of concept about biophysical bases of processing and cooking ability of boiled cassava. Biophysical characterization of quality traits, WP2. Mestres Christian, Ricci Julien, Ollier Léa, Tran Thierry, Moreno John Larry, Belalcazar John. 2021. Montpellier : RTBfoods Project-CIRAD, 10 p.