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Efficacy of Mycobacterium Phlei Cell Wall-Nucleic Acid Complex (MCNA) in BCG-Unresponsive Patients

Bladder cancer, 2017-01, Vol.3 (1), p.65-71

2017

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Evaluating the perceived utility of an artificial intelligence-powered clinical decision support system for depression treatment using a simulation center

Psychiatry research, 2022-02, Vol.308, p.114336-114336, Article 114336

2022

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Efficacy of mycobacterium phlei cell wall-nucleic acid complex (MCNA) in BCG-unresponsive patients

Journal of clinical oncology, 2017-02, Vol.35 (6_suppl), p.342-342

2017

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A Qualitative Exploration of Work Values and Job Satisfaction Among Sign Language Interpreters

Champagne, Monique Josephina

2017

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The Impact of the Lisbon Treaty on Defence

Defense nationale, 2008-07, Vol.64 (7), p.80-87

Liebert-Champagne, Monique

2008

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The Synthesis of Water Soluble N-acyl Chitosan Derivatives for Characterization as Antibacterial Agents

Champagne, Lakia Monique

2008

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ZIF‑8 as Nonlinear Optical Material: Influence of Structure and Synthesis

Chemistry of materials, 2016-05, Vol.28 (9), p.3203-3209

2016

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Emergence of Nonlinear Optical Activity by Incorporation of a Linker Carrying the p‑Nitroaniline Motif in MIL-53 Frameworks

Journal of physical chemistry. C, 2017-11, Vol.121 (45), p.25509-25519

2017

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Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying

Food science & technology, 2014-04, Vol.56 (1), p.111-117

2014

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Polyphenolic compounds as functional ingredients in cheese

Food chemistry, 2011-02, Vol.124 (4), p.1589-1594

2011

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Interactions of phenolic compounds with milk proteins

European food research & technology, 2019-09, Vol.245 (9), p.1881-1888

2019

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Plant survival and growth in bioretention cells under a cold climate

Ecological engineering, 2024-05, Vol.202, p.107239, Article 107239

2024

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Effect of polyphenolic ingredients on physical characteristics of cheese

Food research international, 2011-01, Vol.44 (1), p.494-497

2011

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Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

Food control, 2014-03, Vol.37, p.193-199

2014

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Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing

Food chemistry, 2013-12, Vol.141 (3), p.2707-2712

2013

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The impact of a perceptual learning module on novices’ ability to visually estimate left ventricular ejection fraction by transesophageal echocardiography: a randomized controlled study

Canadian journal of anesthesia, 2021-10, Vol.68 (10), p.1527-1535

2021

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Enrichment of cheese with bioactive lipophilic compounds

Journal of functional foods, 2014-01, Vol.6, p.48-59

2014

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Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

International dairy journal, 2013-04, Vol.29 (2), p.107-114

2013

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Children in School Cafeterias Select Foods Containing More Saturated Fat and Energy than the Institute of Medicine Recommendations

The Journal of nutrition, 2010-09, Vol.140 (9), p.1653-1660

2010

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Enrichment of cheese with vitamin D3 and vegetable omega-3

Journal of functional foods, 2015-03, Vol.13, p.300-307

2015

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Production and characterization of Cheddar-type cheese enriched with green tea extract

Dairy science & technology, 2013-05, Vol.93 (3), p.241-254

2013

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Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

International dairy journal, 2011-02, Vol.21 (2), p.75-82

2011

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Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Dairy science & technology, 2011-09, Vol.91 (5), p.599-614

2011

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L'artisanat rural en Haut-Poitou

Alain Champagne

2007

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Children in School Cafeterias Select Foods Containing More Saturated Fat and Energy than the Institute of Medicine Recommendations1–4

The Journal of nutrition, 2010-09, Vol.140 (9), p.1653-1660

2010

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Efficacy of Mycobacterium Phlei Cell Wall-Nucleic Acid Complex (MCNA) in BCG-Unresponsive Patients

Evaluating the perceived utility of an artificial intelligence-powered clinical decision support system for depression treatment using a simulation center

Efficacy of mycobacterium phlei cell wall-nucleic acid complex (MCNA) in BCG-unresponsive patients

A Qualitative Exploration of Work Values and Job Satisfaction Among Sign Language Interpreters

The Impact of the Lisbon Treaty on Defence

The Synthesis of Water Soluble N-acyl Chitosan Derivatives for Characterization as Antibacterial Agents

ZIF‑8 as Nonlinear Optical Material: Influence of Structure and Synthesis

Emergence of Nonlinear Optical Activity by Incorporation of a Linker Carrying the p‑Nitroaniline Motif in MIL-53 Frameworks

Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying

Polyphenolic compounds as functional ingredients in cheese

Interactions of phenolic compounds with milk proteins

Plant survival and growth in bioretention cells under a cold climate

Effect of polyphenolic ingredients on physical characteristics of cheese

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing

The impact of a perceptual learning module on novices’ ability to visually estimate left ventricular ejection fraction by transesophageal echocardiography: a randomized controlled study

Enrichment of cheese with bioactive lipophilic compounds

Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

Children in School Cafeterias Select Foods Containing More Saturated Fat and Energy than the Institute of Medicine Recommendations

Enrichment of cheese with vitamin D3 and vegetable omega-3

Production and characterization of Cheddar-type cheese enriched with green tea extract

Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

L'artisanat rural en Haut-Poitou

Children in School Cafeterias Select Foods Containing More Saturated Fat and Energy than the Institute of Medicine Recommendations1–4

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