An overview on magnetic field and electric field interactions with ice crystallisation; Application in the case of frozen food

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P. K. Jha, E. Xanthakis, V. Jury, A. Le-Bail, (2017), Crystals 7(10), 299

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    M. Dalvi-Isfahan, N. Hamdami, E. Xanthakis, A. Le-Bail, (2017) Journal of Food Engineering 195, 222–234

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    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

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    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