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Mass transfer kinetics of nonvolatile compounds into coffee beans during wet processing: Study at the laboratory scale and in real conditions using two yeast strains. Hadj Salem Fatma, Vasai F., Duez C., Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2022. ACS Food Science and Technology, 2 (5) : 852-861.

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Hadj Salem Fatma, Lebrun Marc, Mestres Christian, Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2020. Food Chemistry, 322:126779, 7 p.