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Quenching of Single-Particle Strength in A = 15 Nuclei

Physical review letters, 2022-10, Vol.129 (15), p.152501-152501, Article 152501

2022

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First Exploration of Neutron Shell Structure below Lead and beyond N=126

Physical review letters, 2020-02, Vol.124 (6), p.062502-062502, Article 062502

2020

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Nuclear and optical dual-labelled imaging agents. Design and challenges

Nuclear medicine, 2016, Vol.55 (2), p.41-50

2016

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Isotopic carbon targets

AIP Conference Proceedings, 2019, Vol.2160 (1)

2019

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Passeport pour l'univers: Le guide de poche

1, 2023

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The validation of a radioimmunoassay for the quantification of eflumast in clinical samples

Journal of pharmaceutical and biomedical analysis, 1992-02, Vol.10 (2), p.235-239

1992

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Scientific Opinion on the re‐evaluation of butylated hydroxyanisole – BHA (E 320) as a food additive

EFSA journal, 2011-10, Vol.9 (10), p.2392-n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2011

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Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive

EFSA journal, 2010-04, Vol.8 (4), p.n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2010

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Aortic Root Replacement in 372 Marfan Patients: Evolution of Operative Repair Over 30 Years

The Annals of thoracic surgery, 2009-05, Vol.87 (5), p.1344-1350

2009

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Scientific Opinion on the re‐evaluation of Allura Red AC (E 129) as a food additive

EFSA journal, 2009-11, Vol.7 (11), p.1327-n/a

EFSA Panel on Food Additives and Nutrient Sources Added to Food

2009

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Early Surgical Experience With Loeys-Dietz: A New Syndrome of Aggressive Thoracic Aortic Aneurysm Disease

The Annals of thoracic surgery, 2007-02, Vol.83 (2), p.S757-S763

2007

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Scientific Opinion on the re‐evaluation of lutein (E 161b) as a food additive

EFSA journal, 2010-07, Vol.8 (7), p.1678-n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2010

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Aortic Root Operations for Marfan Syndrome: A Comparison of the Bentall and Valve-Sparing Procedures

The Annals of thoracic surgery, 2008-06, Vol.85 (6), p.2003-2011

2008

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Effects of antibiotic pretreatments on the metabolism and excretion of [U14C](+)-catechin ([U14C](+)-cyanidanol-3) and its metabolite, 3′-0-methyl-(+)-catechin

Xenobiotica, 1987-04, Vol.17 (4), p.423-434

1987

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Scientific Opinion on the re‐evaluation of mixed carotenes (E 160a (i)) and beta‐carotene (E 160a (ii)) as a food additive

EFSA journal, 2012-03, Vol.10 (3), p.n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2012

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Plasma metronidazole concentrations after single and repeated vaginal pessary administration

British journal of clinical pharmacology, 1991-11, Vol.32 (5), p.621-623

1991

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Scientific Opinion on the re‐evaluation of Brilliant Blue FCF (E 133) as a food additive

EFSA journal, 2010-11, Vol.8 (11), p.1853-n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2010

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Scientific Opinion on the use of natamycin (E 235) as a food additive

EFSA journal, 2009-12, Vol.7 (12), p.1412-n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2009

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Scientific Opinion on the re‐evaluation of Ponceau 4R (E 124) as a food additive

EFSA journal, 2009-11, Vol.7 (11), p.1328-n/a

EFSA Panel on Food Additives and Nutrient Sources Added to Food

2009

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Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additive

EFSA journal, 2011-07, Vol.9 (7), p.n/a

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

2011

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Scientific Opinion on the re‐evaluation of Quinoline Yellow (E 104) as a food additive

EFSA journal, 2009-11, Vol.7 (11), p.1329-n/a

EFSA Panel on Food Additives and Nutrient Sources Added to Food

2009

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Scientific Opinion on the re‐evaluation of Azorubine/Carmoisine (E 122) as a food additive

EFSA journal, 2009-11, Vol.7 (11), p.1332-n/a

EFSA Panel on Food Additives and Nutrient Sources Added to Food

2009

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Quenching of Single-Particle Strength in A = 15 Nuclei

First Exploration of Neutron Shell Structure below Lead and beyond N=126

Nuclear and optical dual-labelled imaging agents. Design and challenges

Isotopic carbon targets

Passeport pour l'univers: Le guide de poche

Safety evaluation of the food enzyme containing trypsin, chymotrypsin, α‐amylase and triacylglycerol lipase from porcine pancreas

Safety evaluation of food enzyme trypsin from porcine pancreas

The validation of a radioimmunoassay for the quantification of eflumast in clinical samples

Safety evaluation of a food enzyme containing trypsin and chymotrypsin from porcine pancreas

Scientific Opinion on the re‐evaluation of butylated hydroxyanisole – BHA (E 320) as a food additive

Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive

Aortic Root Replacement in 372 Marfan Patients: Evolution of Operative Repair Over 30 Years

Scientific Opinion on the re‐evaluation of Allura Red AC (E 129) as a food additive

Early Surgical Experience With Loeys-Dietz: A New Syndrome of Aggressive Thoracic Aortic Aneurysm Disease

Scientific Opinion on the re‐evaluation of lutein (E 161b) as a food additive

Aortic Root Operations for Marfan Syndrome: A Comparison of the Bentall and Valve-Sparing Procedures

Effects of antibiotic pretreatments on the metabolism and excretion of [U14C](+)-catechin ([U14C](+)-cyanidanol-3) and its metabolite, 3′-0-methyl-(+)-catechin

Scientific Opinion on the re‐evaluation of mixed carotenes (E 160a (i)) and beta‐carotene (E 160a (ii)) as a food additive

Plasma metronidazole concentrations after single and repeated vaginal pessary administration

Scientific Opinion on the re‐evaluation of Brilliant Blue FCF (E 133) as a food additive

Scientific Opinion on the use of natamycin (E 235) as a food additive

Scientific Opinion on the re‐evaluation of Ponceau 4R (E 124) as a food additive

Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additive

Scientific Opinion on the re‐evaluation of Quinoline Yellow (E 104) as a food additive

Scientific Opinion on the re‐evaluation of Azorubine/Carmoisine (E 122) as a food additive

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