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Drying determines the temporal dynamics of stream invertebrate structural and functional beta diversity

Ecography (Copenhagen), 2020-04, Vol.43 (4), p.620-635

2020

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Humain, trop humain, II: Un livre pour esprits libres

Nietzsche Friedrich / Marc B. de Launay / Robert Rovini

2020

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Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Journal of cereal science, 2008-07, Vol.48 (1), p.133-143

2008

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Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer

Colloids and surfaces. A, Physicochemical and engineering aspects, 2006-03, Vol.276 (1), p.155-161

2006

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BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS: LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIES

Journal of texture studies, 2008-10, Vol.39 (5), p.496-529

2008

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Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems

Carbohydrate polymers, 2004-11, Vol.58 (3), p.285-292

2004

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Effects of carrageenan type on the behaviour of carrageenan/milk mixtures

Food hydrocolloids, 2000, Vol.14 (4), p.273-280

2000

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Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension

Cereal chemistry, 2008-05, Vol.85 (3), p.403-408

2008

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Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method

Food hydrocolloids, 2002, Vol.16 (6), p.613-618

2002

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Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

Rheologica acta, 2010-03, Vol.49 (3), p.275-283

2010

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Concentration dependence of the critical viscoelastic properties of gelatin at the gel point

Rheologica acta, 1993, Vol.32 (1), p.94-103

1993

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Iota-carrageenan/casein micelles interactions: evidence at different scales

Colloids and surfaces, B, Biointerfaces, 2003-09, Vol.31 (1), p.177-184

2003

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Influence of thermal history on the stability of gelatin gels

International journal of biological macromolecules, 1997-07, Vol.20 (4), p.259-264

1997

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Humain, trop humain, II: Un livre pour esprits libres

2020

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Humain, trop humain. Un livre pour esprits libres I

Friedrich Nietzsche / Giorgio Colli, Mazzino Montinari / Robert Rovini

2020

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Transition metal oxide-doped mesostructured silica films

Applied catalysis. A, General, 2003-11, Vol.254 (2), p.297-310

2003

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Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

Journal of thermal analysis and calorimetry, 2003, Vol.71 (1), p.311-320

2003

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Casein micelle/iota carrageenan interactions in milk: influence of temperature

Food hydrocolloids, 1999, Vol.13 (3), p.211-218

1999

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Improved Method for Measuring Wheat Flour Dough Pressure‐Sensitive Adhesiveness

Cereal chemistry, 2003-11, Vol.80 (6), p.732-739

2003

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Gelation and flocculation of casein micelle/carrageenan mixtures

Food hydrocolloids, 1997, Vol.11 (1), p.35-40

1997

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Mobile Geriatric Team Advice: Effect on Length of Hospital Stay in Older Adults

Journal of the American Geriatrics Society (JAGS), 2014-02, Vol.62 (2), p.390-391

2014

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Gelatin/iota-carrageenan interactions in non-gelling conditions

Food hydrocolloids, 2000, Vol.14 (3), p.203-208

2000

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Silica-titania mesostructured films

Journal of sol-gel science and technology, 2003, Vol.26 (1-3), p.615-619

2003

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Silicone-containing surfactants as templates in the synthesis of mesostructured silicates

Journal of sol-gel science and technology, 2003, Vol.26 (1-3), p.609-613

2003

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Impact of structural changes and aggregation on adsorption kinetics of ovalbumin at the water/air interface

Colloids and surfaces, B, Biointerfaces, 1998-03, Vol.10 (4), p.191-198

1998

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Drying determines the temporal dynamics of stream invertebrate structural and functional beta diversity

Humain, trop humain, II: Un livre pour esprits libres

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer

BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS: LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIES

Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems

Effects of carrageenan type on the behaviour of carrageenan/milk mixtures

Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension

Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method

Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

Concentration dependence of the critical viscoelastic properties of gelatin at the gel point

Iota-carrageenan/casein micelles interactions: evidence at different scales

Influence of thermal history on the stability of gelatin gels

Humain, trop humain, II: Un livre pour esprits libres

Humain, trop humain. Un livre pour esprits libres I

Transition metal oxide-doped mesostructured silica films

Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

Casein micelle/iota carrageenan interactions in milk: influence of temperature

Improved Method for Measuring Wheat Flour Dough Pressure‐Sensitive Adhesiveness

Gelation and flocculation of casein micelle/carrageenan mixtures

Mobile Geriatric Team Advice: Effect on Length of Hospital Stay in Older Adults

Gelatin/iota-carrageenan interactions in non-gelling conditions

Silica-titania mesostructured films

Silicone-containing surfactants as templates in the synthesis of mesostructured silicates

Impact of structural changes and aggregation on adsorption kinetics of ovalbumin at the water/air interface

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