2
2
2
|
|
Exploring the factors contributing to texture loss in lentil cv. Anicia during cookingFood Chemistry, 2025, 495, pp.146422. ⟨10.1016/j.foodchem.2025.146422⟩
Article dans une revue
hal-05358079
v1
|
|
|
Atosan, a new exopolysaccharide secreted by a Vibrio alginolyticus strain isolated from a deep-sea hydrothermal vent environmentCarbohydrate Research, 2025, 556, pp.109609. ⟨10.1016/j.carres.2025.109609⟩
Article dans une revue
hal-05206165
v1
|
|
|
Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative stateFood Research International, 2025, 217, pp.116884. ⟨10.1016/j.foodres.2025.116884⟩
Article dans une revue
hal-05358075
v1
|
Analytical challenges related to the measurement of chlorothalonil in serum in the perspective of human biomonitoring studiesTalanta, 2024, 277, pp.126408. ⟨10.1016/j.talanta.2024.126408⟩
Article dans une revue
hal-05140890
v1
|
The role of wheat flour minor components in water absorption17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France
Communication dans un congrès
hal-04826735
v1
|
|
Facteurs influençant la qualité de cuisson des lentilles vertes françaisesGraines 2023, Nov 2023, Versailles, France
Communication dans un congrès
hal-04787683
v1
|