DUMAS Emilie

Fonction : Maitre de conférence

Spécialité :

Département de Génie Biologique option Industries Alimentaires et Biologiques

Bureau : @Bourg en Bresse

Téléphone : 04 74 45 52 33

EMail

29 documents

  • Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods, MDPI, 2022, 11 (5), pp.760. ⟨10.3390/foods11050760⟩. ⟨hal-03609518⟩
  • Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaïssari, et al.. Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences, MDPI, 2021, 11, pp.5778. ⟨10.3390/app11135778⟩. ⟨hal-03267284⟩
  • Fabrice Ofridam, Mohamad Tarhini, Waisudin Badri, Wei Liao, Noureddine Lebaz, et al.. Stimuli-Responsive Polymer Coatings. Mavinkere Rangappa S., Parameswaranpillai J., Siengchin S. (Eds). Polymer Coatings: Technologies and Applications, CRC Press, pp.199-225, 2021, 9780367189211. ⟨hal-02969007⟩
  • Wei Liao, Waisudin Badri, Amani Alhibshi, Emilie Dumas, Sami Ghnimi, et al.. Food Applications of Nigella sativa Essential Oil. Fawzy Ramadan M. (eds). Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients, Springer, pp.433-455, 2020, 978-3-030-48797-3. ⟨10.1007/978-3-030-48798-0_28⟩. ⟨hal-03154618⟩
  • Coralie Dupas, Benjamin Métoyer, Halima El Hatmi, Isabelle Adt, Samir Mahgoub, et al.. Plants: A natural solution to enhance raw milk cheese preservation?. Food Research International, Elsevier, 2020, 130, pp.108883. ⟨10.1016/j.foodres.2019.108883⟩. ⟨hal-02442493⟩
  • Emilie Dumas, Alice Feurtey, Ricardo C. Rodriguez de La Vega, Stephanie Le Prieur, Alodie Snirc, et al.. Independent domestication events in the blue-cheese fungus Penicillium roqueforti. Molecular Ecology, Wiley, 2020, pp.1-22. ⟨10.1101/451773⟩. ⟨hal-02625040⟩
  • Jian Wang, Simon Oussama Khelissa, Nour-Eddine Chihib, Emilie E. Dumas, Adem Gharsallaoui. Effect of drying and interfacial membrane composition on the antimicrobial activity of emulsified citral. Food Chemistry, Elsevier, 2019, 298, pp.125079. ⟨10.1016/j.foodchem.2019.125079⟩. ⟨hal-02442561⟩
  • Noushin Eghbal, Emilie Dumas, Mohammad Saeed Yarmand, Mohammad E. Mousavi, Nadia Oulahal, et al.. Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin. Journal of Food Processing and Preservation, Wiley, 2019, pp.e13953. ⟨10.1111/jfpp.13953⟩. ⟨hal-02187839⟩
  • Jian Wang, Emilie Dumas, Adem Gharsallaoui. Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry. Food Hydrocolloids, Elsevier, 2019, 88, pp.163-169. ⟨10.1016/j.foodhyd.2018.10.006⟩. ⟨hal-02276419⟩
  • Jian Wang, Sondes Souihi, Chedia Ben Amara, Emilie Dumas, Adem Gharsallaoui. Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions. Journal of Food Process Engineering, 2018, 41 (8), pp.e12906. ⟨10.1111/jfpe.12906⟩. ⟨hal-02276417⟩

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