A review on effect of DC voltage on crystallization process in food systems

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P. K. Jha, M. Sadot, S. A. Vino, V. Jury, S. Curet, O. Rouaud, M. Havet, A. Le-Bail, (2017), Innovative Food Science and Emerging Technologies 42, 204 – 209

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  • Numerical modelling of an innovative microwave assisted freezing process

    M. Sadot, S. Curet, O. Rouaud, A. Le-Bail, M. Havet, (2017) International Journal of Refrigeration 80, 66-76

  • Electrostatic Field Assisted Food Freezing – Chapter 30

    Le-Bail, A., M. Orlowska and M. Havet, Electrostatic Field Assisted Food Freezing – Chapter 30, in Handbook of Frozen Food Processing and Packaging, 2nd Edition, D.W. Sun, Editor. 2011, Springer: London

  • Freezing Combined with Electrical and Magnetic Disturbances

    Xanthakis, E., A. Le-Bail and M. Havet, Freezing Combined with Electrical and Magnetic Disturbances, in Emerging Technologies for Food Processing (2nd Edition), D.W. SUN, Editor. 2013, Elsevier Academic Press.
    http://dx.doi.org/10.1016/B978-0-12-411479-1.00030-9

  • Electrofreezing, Chap 27

    M. Orlowska, A. LeBail*, M. Havet, Ohmic Heating in Food Processing – Chap 27 , 2014, Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim February 14, 2014 by CRC Press – 530 Pages ISBN 9781420071085 – CAT# 71084 – Series: Electro-Technologies for Food Processing Series

  • Development of an innovative microwave assisted food freezing process

    E. Xanthakis, A. Le-Bail, H. Ramaswamy, (2014), Innovative Food Science and Emerging Technologies 26, 176–181

  • Effect of static electric field on ice crystal size reduction during freezing of pork meat

    E. Xanthakis, M. Havet, S. Chevallier, J. Abadie, A. Le-Bail (2013), Innovative Food Science and Emerging Technologies 20 115–120

  • Ice nucleation under high DC electrostatic field conditions

    Havet, M., Orlowska, M., LeBail, A. (2009), Proceedings of the BFE Conference, Compiegne, France, October 22-23