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Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”. Labaky Paola, Dahdouh Layal, Grosmaire Lidwine, Rajha Hiba N., Ricci Sebastien, Delpech Charlotte, El Khoury André, Debs Espérance, Wisniewski Christelle, Louka Nicolas. 2024. Innovative Food Science and Emerging Technologies, 95:103739, 11 p.

Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content. Chin Lyda, Servent Adrien, Hor Sivmey, Mith Hasika, Bugaud Christophe. 2024. International Journal of Food Science and Technology, 59 (12) : 9547-9558.