Handbook of Food Science and Technology 3: Food Biochemistry and Technology von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brule, Gérard

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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brulé, Gérard

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Handbook of food science and technology.: (Food process engineering and packaging) von Romain Jeantet, Jeantet, Thomas Croguennec, Croguennec, Pierre Schuck, Schuck, G rard Brule, Brule

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Handbook of food science and technology 1: food alteration and food quality von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brulé, Gérard

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Extracellular Signal-Regulated Kinases 1 and 2 and TRPC1 Channels are Required for Calcium-Sensing Receptor-Stimulated MCF-7 Breast Cancer Cell Proliferation von El Hiani, Yassine, Ahidouch, Ahmed, Lehen’kyi, V’yacheslav, Hague, Frédéric, Gouilleux, Fabrice, Mentaverri, Romuald, Kamel, Said, Lassoued, Kaiss, Brûlé, Gérard, Ouadid-Ahidouch, Halima

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Calcium-Sensing Receptor Stimulation Induces Nonselective Cation Channel Activation in Breast Cancer Cells von El Hiani, Yassine, Ahidouch, Ahmed, Roudbaraki, Morad, Guenin, Stéphanie, Brûlé, Gérard, Ouadid-Ahidouch, Halima

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The rebodying of stirred yoghurt: interactions between proteins von Renan, Marie, Guyomarc'h, Fanny, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard, Famelart, Marie H

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High intensity pulsed electric fields applied to egg white : Effect on Salmonella Enteritidis inactivation and protein denaturation von JEANTET, R, BARON, F, NAU, F, ROIGNANT, M, BRULE, G

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Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure von Renan, Marie, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard, Famelart, Marie-Hélène

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Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white von Baron, F. (Ecole Nationale Superieure Agronomique, Rennes, France.), Gautier, M, Brule, G

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Acid gelation of colloidal calcium phosphate-depleted preheated milk von Famelart, Marie-Hélène, Gauvin, Géraldine, Pâquet, Denis, Brulé, Gérard

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Positive Regulation by Protein Kinase C of Slow Na Current in Xenopus Oocytes von Charpentier, Gilles, Fournier, Franck, Behue, Nathalie, Marlot, Daniel, Brule, Gérard

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Rapid growth of Salmonella enteritidis in egg white reconstituted from industrial egg white powder von Baron, F, Gautier, M, Brule, G

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Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin von CROGUENNEC, Thomas, NAU, Francoise, PEZENNEC, Stéphane, PIOT, Michel, BRULE, Gérard

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Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin von Croguennec, Thomas, Nau, Françoise, Pezennec, Stéphane, Brule, Gérard

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Iron and citrate interactions with hen egg white lysozyme von Croguennec, Thomas, Nau, Françoise, Molle, Daniel, Le Graet, Yvon, Brule, Gérard

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pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2 von Renan, Marie, Mekmene, Omar, Famelart, Marie-Hélène, Guyomarc'h, Fanny, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard

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Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring von Renan, M., Guyomarc'h, F., Arnoult-Delest, V., Pâquet, D., Brulé, G., Famelart, M.-H.

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Evaluation of the Physical‐Chemical Properties and Quality of Food von Baron, Florence, Brulé, Gérard, Gautier, Michel

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Food Safety Control von Baron, Florence, Brulé, Gérard

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