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Evaluation of agronomic traits and analysis of exotic germ plasm polymorphism in adapted x exotic maize crosses

Theoretical and applied genetics, 1996-03, Vol.92 (3-4), p.368-674

1996

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Classification of French maize populations based on morphological traits

Agronomie, 1997, Vol.17 (9-10), p.491-498

1997

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Marquage et expression du génome chez le maïs

Genetics selection evolution (Paris), 1994-07, Vol.26 (S1), p.S21-S34, Article S21

1994

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Marquage et expression du génome chez le maïs

Genetics selection evolution (Paris), 1994-07, Vol.26 (Suppl 1), p.21s-34s

1994

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Molecular markers as a tool for analysing genetic diversity and genome expression in maize

Genetics selection evolution (Paris), 1994, Vol.26

1994

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Evaluation of three grain maize composites developed from broad-base synthetics by divergent selection on three complementary testers

Agronomie, 1996, Vol.16 (3), p.187-193

1996

Volltextzugriff (PDF)

Marquage et expression du génome chez le maïs

Genetics selection evolution (Paris), 1994-07, Vol.26 (Suppl 1), p.S21-S34

1994

Volltextzugriff (PDF)

Assessment of 10 years of maize pedigree breeding for European corn borer tolerance and high-yielding combining ability

Agronomie, 1998, Vol.18 (4)

1998

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Assessment of 10 years of maize pedigree breeding for European corn borer tolerance and high-yielding combining ability

Agronomie, 1998, Vol.18 (4), p.299-308

1998

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Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Food research international, 2014-08, Vol.62, p.238-246

2014

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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Food & function, 2016-03, Vol.7 (3), p.1446-1457

2016

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Physical assessment of bread destructuration during chewing

Food research international, 2013-01, Vol.50 (1), p.308-317

2013

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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Food research international, 2016-09, Vol.87, p.142-151

2016

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Cellulase and Protease Preparations Can Extract Pectins from Various Plant Byproducts

Journal of agricultural and food chemistry, 2006-11, Vol.54 (23), p.8926-8935

2006

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The important role of salivary α-amylase in the gastric digestion of wheat bread starch

Food & function, 2018-01, Vol.9 (1), p.2-28

2018

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Relationships between saliva and food bolus properties from model dairy products

Food hydrocolloids, 2011, Vol.25 (4), p.659-667

2011

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An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing

Journal of biomechanics, 2018-04, Vol.72, p.144-151

2018

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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

International journal of food microbiology, 2019-03, Vol.293, p.124-136

2019

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Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Food science & technology, 2020-01, Vol.118, p.108720, Article 108720

2020

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Jejunal villus absorption and paracellular tight junction permeability are major routes for early intestinal uptake of food-grade TiO2 particles: an in vivo and ex vivo study in mice

Particle and fibre toxicology, 2020-06, Vol.17 (1), p.1-15, Article 26

2020

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Gelation behaviour of gelatin and alginate mixtures

Food hydrocolloids, 2009-06, Vol.23 (4), p.1074-1080

2009

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Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy

Food chemistry, 2018-01, Vol.239, p.898-910

2018

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Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Food hydrocolloids, 2011-06, Vol.25 (4), p.716-723

2011

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Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Journal of agricultural and food chemistry, 2017-04, Vol.65 (16), p.3330-3340

2017

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Evaluation of agronomic traits and analysis of exotic germ plasm polymorphism in adapted x exotic maize crosses

Classification of French maize populations based on morphological traits

Marquage et expression du génome chez le maïs

Marquage et expression du génome chez le maïs

Molecular markers as a tool for analysing genetic diversity and genome expression in maize

Evaluation of three grain maize composites developed from broad-base synthetics by divergent selection on three complementary testers

Marquage et expression du génome chez le maïs

Assessment of 10 years of maize pedigree breeding for European corn borer tolerance and high-yielding combining ability

Assessment of 10 years of maize pedigree breeding for European corn borer tolerance and high-yielding combining ability

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Physical assessment of bread destructuration during chewing

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Cellulase and Protease Preparations Can Extract Pectins from Various Plant Byproducts

The important role of salivary α-amylase in the gastric digestion of wheat bread starch

Relationships between saliva and food bolus properties from model dairy products

An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Jejunal villus absorption and paracellular tight junction permeability are major routes for early intestinal uptake of food-grade TiO2 particles: an in vivo and ex vivo study in mice

Gelation behaviour of gelatin and alginate mixtures

Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

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