Effect of static electric field on ice crystal size reduction during freezing of pork meat von Xanthakis, E., Havet, M., Chevallier, S., Abadie, J., Le-Bail, A.

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Review of Riemannian Distances and Divergences, Applied to SSVEP-based BCI von Chevallier, S., Kalunga, E. K., Barthélemy, Q., Monacelli, E.

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Metabolic Reprogramming in Amyotrophic Lateral Sclerosis von Szelechowski, M., Amoedo, N., Obre, E., Léger, C., Allard, L., Bonneu, M., Claverol, S., Lacombe, D., Oliet, S., Chevallier, S., Le Masson, G., Rossignol, R.

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Three new co-crystals of hydroquinone: crystal structures and Hirshfeld surface analysis of intermolecular interactions von Clausen, Henrik F., Chevallier, Marie S., Spackman, Mark A., Iversen, Bo B.

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Optimization of Gluten-Free Formulations for French-Style Breads von Mezaize, S, Chevallier, S, Le Bail, A, de Lamballerie, M

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Monitoring the crystallization of starch and lipid components of the cake crumb during staling von Hesso, N., Le-Bail, A., Loisel, C., Chevallier, S., Pontoire, B., Queveau, D., Le-Bail, P.

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Solvothermal synthesis of new metal organic framework structures in the zinc–terephthalic acid–dimethyl formamide system von Clausen, Henrik Fanø, Poulsen, Rasmus Damgaard, Bond, Andrew D., Chevallier, Marie-Agnes S., Iversen, Bo Brummerstedt

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Effect of the amount of steam during baking on bread crust features and water diffusion von Altamirano-Fortoul, R., Le-Bail, A., Chevallier, S., Rosell, C.M.

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Beta-amyloid fibrils activate the C1 complex of complement under physiological conditions: evidence for a binding site for A beta on the C1q globular regions von Tacnet-Delorme, P, Chevallier, S, Arlaud, G J

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Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality von Mezaize, S., Chevallier, S., Le-Bail, A., de Lamballerie, M.

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Long-term humoral and cell-mediated immunity after acellular pertussis vaccination compares favourably with whole-cell vaccines 6 years after booster vaccination in the second year... von Guiso, N, Njamkepo, E, Vié le Sage, F, Zepp, F, Meyer, C.U, Abitbol, V, Clyti, N, Chevallier, S

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A 2D non-linear “grey-box” model dedicated to microwave thawing: Theoretical and experimental investigation von Akkari, E., Chevallier, S., Boillereaux, L.

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Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes von Jha, Piyush Kumar, Chevallier, Sylvie, Xanthakis, Epameinondas, Jury, Vanessa, Le-Bail, Alain

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Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit von Chevallier, S, Colonna, P, Buléon, A, Della Valle, G

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Effect of supplementation of wheat bran on dough aeration and final bread volume von Packkia-Doss, Paulin Patricia, Chevallier, Sylvie, Pare, Akash, Le-Bail, Alain

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Structural and Chemical Modifications of Short Dough During Baking von Chevallier, S., Della Valle, G., Colonna, P., Broyart, B., Trystram, G.

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Contribution of Major Ingredients during Baking of Biscuit Dough Systems von Chevallier, S., Colonna, P., Della Valle, G., Lourdin, D.

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Non-invasive vagus nerve stimulation therapy for severe pharmacoresistant restless legs syndrome: efficacy and tolerance at 6 months von Hartley, S., Bao, G., Russo, A., Zagdoun, M., Chevallier, S., Lofaso, F., Leotard, A., Azabou, E.

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Real-time estimation of food defrosting by software sensors von Akkari, E., Chevallier, S., Boillereaux, L.

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Conformational changes of polymers in model batter systems von Hesso, Nesrin, Marti, Alessandra, Le-Bail, Patricia, Loisel, Catherine, Chevallier, Sylvie, Le-Bail, Alain, Seetharaman, Koushik

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