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Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

Progress in lipid research, 2013-10, Vol.52 (4), p.354-373

2013

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Emerging research approaches benefit to the study of cooked cured ham flavour

Food chemistry, 1997-08, Vol.59 (4), p.567-572

1997

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Listeria monocytogenes in pork slaughtering and cutting plants : use of RAPD, PFGE and PCR–REA for tracing and molecular epidemiology

International journal of food microbiology, 1999-12, Vol.53 (2), p.127-140

1999

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Physicochemical surface properties of five Listeria monocytogenes strains from a pork‐processing environment in relation to serotypes, genotypes and growth temperature

Journal of applied microbiology, 2000-06, Vol.88 (6), p.992-1000

2000

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Effects of animal and muscle characteristics on collagen and consequences for ham production

Meat science, 2000-06, Vol.55 (2), p.233-238

2000

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Sausage Structure Analysis

Journal of food science, 2001-06, Vol.66 (5), p.670-674

2001

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Surface properties and adhesion of Bacillus cereus and Bacillus subtilis to polyurethane - Influence of growth temperature

Journal of dispersion science and technology, 1998-01, Vol.19 (6-7), p.1175-1197

1998

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Un effet négatif sur les qualités sensorielles

La revue française de la recherche en viandes et produits carnés, 2001, Vol.22 (1), p.15-22

2001

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Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

Developments in Food Science, 1998, Vol.40, p.245-253

1998

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A GAS CHROMATOGRAPHY–OLFACTOMETRIC STUDY OF COOKED CURED HAM – IMPACT OF SODIUM NITRITE

Flavour Science, 1997, p.231-234

1997

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Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

1997

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Halothane sensitivity: a negative effect on sensory qualities

Viandes et Produits Carnés (France), 2001-01, Vol.22 (1)

2001

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Medial closing-wedge distal femoral varus osteotomy: Symptoms and functional impact in cases of associated patellofemoral osteoarthritis. A two-year follow-up prospective pilot study

The knee, 2020-06, Vol.27 (3), p.615-623

2020

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Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

Emerging research approaches benefit to the study of cooked cured ham flavour

Listeria monocytogenes in pork slaughtering and cutting plants : use of RAPD, PFGE and PCR–REA for tracing and molecular epidemiology

Physicochemical surface properties of five Listeria monocytogenes strains from a pork‐processing environment in relation to serotypes, genotypes and growth temperature

Effects of animal and muscle characteristics on collagen and consequences for ham production

Sausage Structure Analysis

Surface properties and adhesion of Bacillus cereus and Bacillus subtilis to polyurethane - Influence of growth temperature

Un effet négatif sur les qualités sensorielles

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

A GAS CHROMATOGRAPHY–OLFACTOMETRIC STUDY OF COOKED CURED HAM – IMPACT OF SODIUM NITRITE

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

Halothane sensitivity: a negative effect on sensory qualities

Medial closing-wedge distal femoral varus osteotomy: Symptoms and functional impact in cases of associated patellofemoral osteoarthritis. A two-year follow-up prospective pilot study

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