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Republication : Aliments ultra-transformés : le système NOVA est-il robuste ?
(Cahiers de Nutrition et de Diététique. vol. 57, n° 3, pp. 210-221, 2022-06-01)Article de revue -
Evolution of Sensory Properties of Beef during Long Dry Ageing
(Foods. vol. 11, n° 18, 2022-09-13)Article de revueOpen access -
Unraveling Membrane Perturbations Caused by the Bacterial Riboregulator Hfq
(International Journal of Molecular Sciences. vol. 23, n° 15, 2022-08-05)Article de revueOpen access -
Lennard-Jones interaction parameters of Mo and W in He and N2 from collision cross-sections of Lindqvist and Keggin polyoxometalate anions
(Physical Chemistry Chemical Physics. vol. 24, n° 26, pp. 16156-16166, 2022-07-06)Article de revueOpen access -
Oxidative Transformation of Dihydroflavonols and Flavan-3-ols by Anthocyanidin Synthase from Vitis vinifera
(Molecules. vol. 27, n° 3, pp. 1047, 2022-02-03)Article de revueOpen access -
Extracellular Vesicles from Ocular Melanoma Have Pro-Fibrotic and Pro-Angiogenic Properties on the Tumor Microenvironment
(Cells. vol. 11, n° 23, 2022-01)Article de revueOpen access -
[3]Foldarotaxane-mediated synthesis of an improbable [2]rotaxane
(Chemical Communications. vol. 58, n° 62, pp. 8618-8621, 2022-08-11)Article de revueOpen access -
Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study
(Food Chemistry. vol. 373, 2022-03-30)Article de revueOpen access -
DéacOL -Désacidification de l'huile de noix par extraction liquide-liquide avec de l'éthanol aqueux dans un processus à flux croisé à un et plusieurs étages
(Innovations Agronomiques. vol. 85, 2022-02-01)Article de revueOpen access