Youna Hemery

Publications :
1) Avallone, Bohuon, Hemery and Trèche, 2007. Improvement of the in vitro digestible iron and zinc content of okra sauce consumed in Africa. Journal of Food Science 72, S153-S158.
2) Hemery et al., 2007. Dry processes to develop wheat fractions and products with enhanced nutritional quality. Journal of Cereal Science 46, 327-347.
3) Hemery et al., 2009. Biochemical markers: efficient tools for the assessment of wheat grain tissue proportions in milling fractions. Journal of Cereal Science 49, 55-64.
4) Hemery et al., 2009. Electrostatic properties of wheat bran: influence of particle size, composition, and moisture content. Journal of Food Engineering, 93, 114-124.
5) Dascalescu, Hemery et al., 2010. Electrostatic Basis for Separation of Wheat Bran Tissues. IEEE Transactions on Industry Applications, 46(2), 659-665.
6) Hemery et al., 2010. Influence of water content and negative temperatures on the mechanical properties of wheat bran. Journal of Food Engineering, 98, 360-369.
7) Noort, Hemery et al., 2010. The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre-protein interactions. Journal of Cereal Science, 52, 59-64.
8) Hemery et al., 2010. Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from various bran fractions. Food Research International, 43, 1429-1438 .
9) Rouau, Hemery et al., 2010. Effet des procédés de fractionnement sur la composition et quelques propriétés nutritionnelles des produits céréaliers. Cahiers de Nutrition et de Diététique, 45(5), 230-236.
10) Hemery et al., 2011. Potential of dry fractionation of wheat bran for the development of food ingredients, Part I: influence of ultra-fine grinding. Journal of Cereal Science, 53(1), 1-8.
11) Hemery et al., 2011. Potential of dry fractionation of wheat bran for the development of food ingredients, Part II: Electrostatic separation of particles. Journal of Cereal Science, 53(1), 9-18.
12) Brouns, Hemery et al., 2012. Wheat Aleurone : separation, composition, health aspects and potential use In food. Critical Reviews in Food Science and Nutrition, in press.
13) Mateo Anson, Hemery et al., 2012. Optimizing the bioactive potential of wheat bran by processing. Food & Function, in press.
14) Nurmi, Hemery et al., 2012. Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions. Journal of Cereal Science, accepted.