Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism von Michalski, M.C., Genot, C., Gayet, C., Lopez, C., Fine, F., Joffre, F., Vendeuvre, J.L., Bouvier, J., Chardigny, J.M., Raynal-Ljutovac, K.

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Emerging research approaches benefit to the study of cooked cured ham flavour von Guillard, Anne-Sophie, Le Quere, Jean-Luc, Vendeuvre, Jean-Luc

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Listeria monocytogenes in pork slaughtering and cutting plants : use of RAPD, PFGE and PCR–REA for tracing and molecular epidemiology von Giovannacci, I, Ragimbeau, C, Queguiner, S, Salvat, G, Vendeuvre, J.-L, Carlier, V, Ermel, G

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Physicochemical surface properties of five Listeria monocytogenes strains from a pork‐processing environment in relation to serotypes, genotypes and growth temperature von Giovannacci, I., Ermel, G., Salvat, G., Vendeuvre, J.L., Bellon‐Fontaine, M.N.

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Effects of animal and muscle characteristics on collagen and consequences for ham production von Boutten, B, Brazier, M, Morche, N, Morel, A, Vendeuvre, J.L

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Sausage Structure Analysis von Ripoche, A., LE Guern, L., Martin, J.L., Taylor, R.G., Vendeuvre, J.L.

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Surface properties and adhesion of Bacillus cereus and Bacillus subtilis to polyurethane - Influence of growth temperature von Garry, P., Vendeuvre, J.L., Bellon-Fontaine, M.N.

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Techniques for preventing the development of botulic bacillae and their toxin in meat-based products: a review [Clostridium botulinum. [French von Vendeuvre J.L

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Un effet négatif sur les qualités sensorielles von Fernandez, Xavier, Gilbert, Sophie, Vendeuvre, J.L.

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Nitrite and nitrate salts content of cooked French meat products [sausage; food additive] von Durand P, Vendeuvre J.L

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TENEURS RÉSIDUAIRES EN NITRITES ET NITRATES DES PRODUITS CUITS FRANÇAIS von Durand, Paule, Vendeuvre, J.L.

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Halothane sensitivity: a negative effect on sensory qualities von Fernandez, X. ((Institut National de la Recherche Agronomique, Saint Genès Champanelle (France). Centre de Clermont Ferrand Theix Lyon, Station de Recherches sur la Viande)), Gilbert, S, Vendeuvre, J.L

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teneurs residuaires en nitrites et nitrates des jambons et epaules cuits francais von Durand, P, Vendeuvre, J.L, Hamelin, M

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Etudes sur l'etat du nitrite dans les produits de viandes von Frouin, A, Thenot, M, Jondeau, D, Barraud, C, Grimault, M.L, Durand, P, Vendeuvre, J.L

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Study of nitrite state in meat products von Frouin, A, Thenot, M, Jondeau, D, Barraud, C, Grimault, M.L, Durand, P, Vendeuvre, J.L. (Societe Olida-Caby, 92 - Levallois-Perret (France))

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Nitrite and nitrate salts contents in French cooked hams and shoulders of pork von Durand, P, Vendeuvre, J.L. (Centre Technique de la Salaison de la Charcuterie et des Conserves de Viandes, 94 - Maison-Alfort (France)), Hamelin, M

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Medial closing-wedge distal femoral varus osteotomy: Symptoms and functional impact in cases of associated patellofemoral osteoarthritis. A two-year follow-up prospective pilot stu... von Barnavon, T., Odri, G.A., Vendeuvre, T., Labrada-Blanco, O., Bordes, M., Renard, G., Rouvillain, J.L., Severyns, M.

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