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Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process. Coffigniez Fanny, Briffaz Aurélien. 2023. Food Chemistry, 401:134177, 11 p.

Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking. Coffigniez Fanny, Rychlik Michael, Mestres Christian, Striegel Lisa, Bohuon Philippe, Briffaz Aurélien. 2021. Food Chemistry, 340:127960, 8 p.

ICOWPEA - L'innovation participative pour le développement de produits à base de niébé au Bénin. Briffaz Aurélien, Hounhouigan Joseph Djidjoho, Aboudou Faridath Atchabi, Hemery Youna Morgane, Mouquet-Rivier Claire, Vernière Christèle, Chapuis Arnaud, Ferré Thierry, Madode Yann Emeric, Mestres Christian, Rivier Michel. 2019. . Projet ICOWPEA. Cotonou : Projet ICOWPEA, 1 p. Journée du niébé AIZAN, Cotonou, Bénin, 4 Décembre 2019/4 Décembre 2019.

Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption. Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Akissoe Lorene, Bohuon Philippe, El Maâtaoui Mohamed. 2019. Food Research International, 119 : 268-275.

Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea. Coffigniez Fanny, Rychlik Michael, Sanier Christine, Mestres Christian, Striegel Lisa, Bohuon Philippe, Briffaz Aurélien. 2019. Journal of Food Engineering, 253 : 49-58.

Rice cooking and sensory quality. Mestres Christian, Briffaz Aurélien, Valentin Dominique. 2019. In : Rice: Chemistry and technology. Bao Jinsong (ed.). Saint-Paul : AACC International-Woodhead Publishing, 385-426. ISBN 978-0-12-811508-4

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties. Fardet Anthony, Lakhssassi Sanaé, Briffaz Aurélien. 2018. Food and Function, 9 (1) : 561-572.

Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds. Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Ricci Julien, Alter Pascaline, Durand Noel, Bohuon Philippe. 2018. Food Research International, 113 : 443-451.

Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility. Giraldo Toro Andres, Briffaz Aurélien, Gibert Olivier, Dufour Dominique, Tran Thierry, Bohuon Philippe. 2018. Journal of Food Engineering, 235 : 1-8.

Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix. Briffaz Aurélien, Bohuon Philippe, Méot Jean-Michel, Matignon-Pons Brigitte, Mestres Christian. 2018. Journal of Food Engineering, 221 : 132-140.

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea. Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Alter Pascaline, Durand Noel, Bohuon Philippe. 2018. Food Chemistry, 242 : 279-287.

Modélisation du transport et réaction des alpha-galactosides durant le trempage-cuisson du Niébé. Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Bohuon Philippe. 2017. In : Livre des résumés du 6ème Colloque Graines 2017. INRA, Montpellier SupAgro. Montpellier : INRA-Montpellier SupAgro, 15. Colloque Graines 2017. 6, Montpellier, France, 17 Octobre 2017/19 Octobre 2017.

Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp. Giraldo Toro Andres, Gibert Olivier, Briffaz Aurélien, Ricci Julien, Dufour Dominique, Tran Thierry, Bohuon Philippe. 2016. Carbohydrate Polymers, 147 : 426-435.

Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction. Briffaz Aurélien, Bohuon Philippe, Méot Jean-Michel, Pons Brigitte, Matencio Françoise, Dornier Manuel, Mestres Christian. 2014. Journal of Food Engineering, 141 : 99-106.

Modelling of water transport and swelling associated with starch gelatinization during rice cooking. Briffaz Aurélien, Bohuon Philippe, Méot Jean-Michel, Dornier Manuel, Mestres Christian. 2014. Journal of Food Engineering, 121 : 143-151.

Etude expérimentale et modélisation des transferts de matière couplés aux transitions thermiques de l'amidon au cours de la cuisson du riz. Briffaz Aurélien. 2013. Montpellier : Montpellier SupAgro, 194 p. Thèse de doctorat : Génie des procédés : Montpellier SupAgro Centre international d'études supérieures en sciences agronomiques

Modelling starch phase transitions and water uptake of rice kernels during cooking. Briffaz Aurélien, Mestres Christian, Matencio Françoise, Pons Brigitte, Dornier Manuel. 2013. Journal of Cereal Science, 58 (3) : 387-392.

Modelling of water transport and swelling in a single rice grain during cooking: impact of starch gelatinization. Briffaz Aurélien, Bohuon Philippe, Dornier Manuel, Mestres Christian, Méot Jean-Michel. 2012. In : 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012. s.l. : s.n., 1 p. EFFoST Annual Meeting (2012), Montpellier, France, 20 Novembre 2012/23 Novembre 2012.

Starch gelatinization distribution and peripheral cell disruption in cooking rice grains monitored by microscopy. Briffaz Aurélien, Mestres Christian, Escoute Jacques, Lartaud Marc, Dornier Manuel. 2012. Journal of Cereal Science, 56 (3) : 699-705.