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A transposable element insertion in APOB causes cholesterol deficiency in Holstein cattle

Animal genetics, 2016-04, Vol.47 (2), p.253-257

2016

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Bovine Staphylococcus aureus: Subtyping, evolution, and zoonotic transfer

Journal of dairy science, 2016-01, Vol.99 (1), p.515-528

2016

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Staphylococcus aureus genotype B and other genotypes isolated from cow milk in European countries

Journal of dairy science, 2016-01, Vol.99 (1), p.529-540

2016

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Towards Trusted Identities for Swiss Researchers and their Data

International Journal of Digital Curation, 2020-02, Vol.14 (1), p.303-314

2020

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Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0

Food hydrocolloids, 2006, Vol.20 (7), p.1006-1019

2006

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Effect of fat content on the dissolution enthalpy and kinetics of a model food powder

Journal of food engineering, 2008-04, Vol.85 (4), p.518-527

2008

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Behavior of foods studied by thermal analysis: Introduction

Journal of thermal analysis and calorimetry, 2003, Vol.71 (1), p.273-278

RAEMY, A

2003

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Thermal behaviour of emulsifier-water systems studied by micro-DSC

Journal of thermal analysis and calorimetry, 2005-05, Vol.80 (2), p.439-443

2005

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Solution calorimetry: A novel perspective into the dissolution process of food powders

Food research international, 2007-01, Vol.40 (10), p.1286-1298

2007

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Discovery and Development of a New Class of Potent, Selective, Orally Active Oxytocin Receptor Antagonists

Journal of medicinal chemistry, 2005-12, Vol.48 (24), p.7882-7905

2005

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Thermal behaviour of foods

Thermochimica acta, 1991-12, Vol.193, p.417-439

1991

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Solid-state NMR of lyotropic food systems

Magnetic Resonance in Food Science: Latest Developments, 2003

2003

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Metadata Aggregation via Linked Data: Results of the Europeana Common Culture Project

Metadata and Semantic Research, 2021, Vol.1355, p.383-394

2021

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Iso‐solid diagrams of fat blends from thermal analysis data

Journal of the American Oil Chemists' Society, 1983-04, Vol.60 (4), p.845-847

1983

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From thermal analysis to safety science

Journal of thermal analysis, 1992-03, Vol.38 (3), p.437-443

RAEMY, A

1992

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Low-Field Nuclear Magnetic Resonance Relaxation Study of Stored or Processed Cod

Journal of agricultural and food chemistry, 1995-06, Vol.43 (6), p.1462-1466

1995

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Analysis of the Usability of Automatically Enriched Cultural Heritage Data

Decoding Cultural Heritage, 2024, p.69-93

2024

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A calorimetric study of egg white proteins

Journal of thermal analysis, 1997-03, Vol.48 (3), p.683-690

1997

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High Pressure Treatment of Whey Protein / Polysaccharide Systems

Progress in Biotechnology, 1996, Vol.13, p.337-342

1996

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The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 2010, p.39-47

2010

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Thermal behavior of cereals studied by heat flow calorimetry

Cereal chemistry, 1982, Vol.59

1982

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Thermal behaviour of milk powders studied by differential thermal analysis and heat flow calorimetry

Thermochimica acta, 1983-01, Vol.65 (1), p.81-92

1983

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Thermal analysis and safety in relation to food processing

Thermochimica acta, 1985-01, Vol.95 (2), p.441-446

1985

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The use of high pressure DTA, heat flow and adiabatic calorimetry to study exothermic reactions

Journal of thermal analysis, 1991-08, Vol.37 (8), p.1965-1971

1991

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Implementing a Video Framework based on IIIF: A Customized Approach from Long-Term Preservation Video Formats to Conversion on Demand

Archiving (IS & T's Archiving Conference), 2017-05, Vol.14 (1), p.68-73

2017

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A transposable element insertion in APOB causes cholesterol deficiency in Holstein cattle

Bovine Staphylococcus aureus: Subtyping, evolution, and zoonotic transfer

Staphylococcus aureus genotype B and other genotypes isolated from cow milk in European countries

Towards Trusted Identities for Swiss Researchers and their Data

Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0

Effect of fat content on the dissolution enthalpy and kinetics of a model food powder

Behavior of foods studied by thermal analysis: Introduction

Thermal behaviour of emulsifier-water systems studied by micro-DSC

Solution calorimetry: A novel perspective into the dissolution process of food powders

Discovery and Development of a New Class of Potent, Selective, Orally Active Oxytocin Receptor Antagonists

Thermal behaviour of foods

Solid-state NMR of lyotropic food systems

Metadata Aggregation via Linked Data: Results of the Europeana Common Culture Project

Iso‐solid diagrams of fat blends from thermal analysis data

From thermal analysis to safety science

Low-Field Nuclear Magnetic Resonance Relaxation Study of Stored or Processed Cod

Analysis of the Usability of Automatically Enriched Cultural Heritage Data

A calorimetric study of egg white proteins

High Pressure Treatment of Whey Protein / Polysaccharide Systems

The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight

Thermal behavior of cereals studied by heat flow calorimetry

Thermal behaviour of milk powders studied by differential thermal analysis and heat flow calorimetry

Thermal analysis and safety in relation to food processing

The use of high pressure DTA, heat flow and adiabatic calorimetry to study exothermic reactions

Implementing a Video Framework based on IIIF: A Customized Approach from Long-Term Preservation Video Formats to Conversion on Demand

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