My research focuses on the rheology texture of fruit purees, with the goal of enhancing functional sensory qualities in new food products. I am particularly interested in innovative fruit drying technologies that aim to preserve nutritional properties a

Labaky, P.,Grosmaire, L., Ricci, J., Wisniewski, C., Louka, N., Dahdouh, L. (2020) Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos purees, Food and Bioproducts Processing, Volume 123, September 2020, pages 188-198 https://doi.org/10.1016/j.fbp.2020.06.013 Labaky, P., Dahdouh, L., Ricci, J., Wisniewski, C., Louka, N., and Grosmaire, L. (2021) Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes, Journal of Food Engineering, Volume 300, July 2021,110507 https://doi.org/10.1016/j.jfoodeng.2021.110507 Labaky, P.*, Dahdouh, L., Grosmaire, L., Rajha, H.,Ricci, J., Delpech, C., Khoury, A., Grosmaire, L.,Debs, E., Wisniewski, C., and Louka, N. (2024) Improving dried mango physicochemical properties using conventional hot-air drying coupled witha novel technology “Intensification of vaporization by decompression to the vacuum”, Innovativefood science and emerging technologies, Volume 95, July 2024,103739 https://doi.org/10.1016/j.ifset.2024.103739