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For the year 2023

Besançon S, Foropon MC, This vo Kientza H. 2023. Copper ions in jams produced in copper
vessels, International Journal of Molecular and Physical Gastronomy, 2023, 1, 1-17.

For the year 2022

Burke R, Danaher P. 2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, International Journal of Molecular and Physical Gastronomy, 2022, 1, 1-9.

This vo Kientza H. 2022. Using the disperse system formalism DSF to determine the first two classes of complex suspensions, International Journal of Molecular and Physical Gastronomy, 2022, 2, 1-9. 

For the year 2021

Vilgis A. 2021. About the book Molecules, Microbes, and Meals, by Alan Kelly (Oxford
University Press, Oxford, UK). International Journal of Molecular and Physical Gastronomy, 2021, 1, 1-3.

For the year 2016

Le Falher L,  Faugeras V,  Lioger, D, Deolarte FX, This H. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part I), 1, 1-6.

Le Falher L,  Faugeras V,  Lioger, D, Deolarte FX, This H. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part II), 2, 1-5.

For the year 2015

Witcha Treesuwan, Hervé This. 2015. Monitoring the bioactive compounds in culinary transformation of
soymilk: An in situ quantitative NMR study (main text), IJPMG, 1, 1-9

Witcha Treesuwan 1* and Hervé This. 2015. Monitoring the bioactive compounds in culinary transformation of
soymilk: An in situ quantitative NMR study (discussion), IJMPG, 2, 1-3.