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Molecular dynamics analysis of the influence of Coulomb and van der Waals interactions on the work of adhesion at the solid-liquid interface

The Journal of chemical physics, 2018-04, Vol.148 (13), p.134707-134707

2018

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Lactic acid bacteria as functional starter cultures for the food fermentation industry

Trends in Food Science & Technology, 2004-02, Vol.15 (2), p.67-78

2004

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Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

FEMS microbiology reviews, 2020-07, Vol.44 (4), p.432-453

2020

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Should dietary guidelines recommend low red meat intake?

Critical reviews in food science and nutrition, 2020-09, Vol.60 (16), p.2763-2772

2020

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Rabbit meat: valuable nutrition or too-cute-to-eat?

World rabbit science, 2021-12, Vol.29 (4), p.239-246

2021

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The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Meat and muscle biology, 2020-07, Vol.4 (2)

2020

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Revisiting the droplet simulation approach to derive force-field parameters for water on molybdenum disulfide from wetting angle measurements

The Journal of chemical physics, 2016-10, Vol.145 (16), p.164705-164705

Leroy, Frédéric

2016

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Meat traditions. The co-evolution of humans and meat

Appetite, 2015-07, Vol.90, p.200-211

2015

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Parametrizing Nonbonded Interactions from Wetting Experiments via the Work of Adhesion: Example of Water on Graphene Surfaces

Journal of physical chemistry. C, 2015-12, Vol.119 (51), p.28470-28481

2015

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535 Rethinking Grand Challenges within Sustainable Animal Production

Journal of animal science, 2021-10, Vol.99 (Supplement_3), p.73-74

Leroy, Frédéric

2021

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What Is the Contact Angle of Water on Graphene?

Langmuir, 2013-02, Vol.29 (5), p.1457-1465

2013

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Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

International journal of food microbiology, 2011-09, Vol.149 (1), p.73-80

2011

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Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut

Frontiers in microbiology, 2016-06, Vol.7, p.979-979

2016

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Yeast diversity of sourdoughs and associated metabolic properties and functionalities

International journal of food microbiology, 2016-12, Vol.239, p.26-34

2016

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Dry-Surface Simulation Method for the Determination of the Work of Adhesion of Solid–Liquid Interfaces

Langmuir, 2015-08, Vol.31 (30), p.8335-8345

2015

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Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health

Journal of dairy science, 2016-04, Vol.99 (4), p.3229-3238

2016

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Pinning of the Contact Line during Evaporation on Heterogeneous Surfaces: Slowdown or Temporary Immobilization? Insights from a Nanoscale Study

Langmuir, 2015-07, Vol.31 (27), p.7544-7552

2015

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Probing surface and interface morphology with Grazing Incidence Small Angle X-Ray Scattering

Surface science reports, 2009-08, Vol.64 (8), p.255-380

2009

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Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans

Trends in food science & technology, 2024-05, Vol.147, Article 104461

2024

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Thermodynamics of atomistic and coarse-grained models of water on nonpolar surfaces

The Journal of chemical physics, 2017-08, Vol.147 (7), p.074702-074702

2017

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Microbial Ecology and Process Technology of Sourdough Fermentation

Advances in applied microbiology, 2017, Vol.100, p.49

2017

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Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Meat science, 2018-12, Vol.146, p.93-100

2018

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Convenient meat and meat products. Societal and technological issues

Appetite, 2015-11, Vol.94, p.40-46

2015

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Atomistic and Coarse-Grained Modeling of the Adsorption of Graphene Nanoflakes at the Oil–Water Interface

The journal of physical chemistry. B, 2018-03, Vol.122 (8), p.2396-2407

2018

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Interphase Structure in Silica–Polystyrene Nanocomposites: A Coarse-Grained Molecular Dynamics Study

Macromolecules, 2012-01, Vol.45 (1), p.572-584

2012

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Molecular dynamics analysis of the influence of Coulomb and van der Waals interactions on the work of adhesion at the solid-liquid interface

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

Should dietary guidelines recommend low red meat intake?

Rabbit meat: valuable nutrition or too-cute-to-eat?

The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Revisiting the droplet simulation approach to derive force-field parameters for water on molybdenum disulfide from wetting angle measurements

Meat traditions. The co-evolution of humans and meat

Parametrizing Nonbonded Interactions from Wetting Experiments via the Work of Adhesion: Example of Water on Graphene Surfaces

535 Rethinking Grand Challenges within Sustainable Animal Production

What Is the Contact Angle of Water on Graphene?

Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

Dry-Surface Simulation Method for the Determination of the Work of Adhesion of Solid–Liquid Interfaces

Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health

Pinning of the Contact Line during Evaporation on Heterogeneous Surfaces: Slowdown or Temporary Immobilization? Insights from a Nanoscale Study

Probing surface and interface morphology with Grazing Incidence Small Angle X-Ray Scattering

Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans

Thermodynamics of atomistic and coarse-grained models of water on nonpolar surfaces

Microbial Ecology and Process Technology of Sourdough Fermentation

Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Convenient meat and meat products. Societal and technological issues

Atomistic and Coarse-Grained Modeling of the Adsorption of Graphene Nanoflakes at the Oil–Water Interface

Interphase Structure in Silica–Polystyrene Nanocomposites: A Coarse-Grained Molecular Dynamics Study

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