E-LIB Suche - Ergebnisse für: Besse Bardot, I.

1

Intérêt de la seringue Ineurope® devant une intoxication pa..:

Rousseau, J.-M. ; Besse Bardot, I. ; Franck, L....
Annales Françaises d'Anesthésie et de Réanimation. 28 (2009) 5 - p. 482-488 , 2009

Link: https://doi.org/10.1016/..

2

Tuning Crystallinity and Stacking of Two-Dimensional Covale..:

Pelkowski, Chloe E. ; Natraj, Anusree ; Malliakas, Christos D....
Journal of the American Chemical Society. 145 (2023) 40 - p. 21798-21806 , 2023

Link: https://doi.org/10.1021/..

3

Divergent Nanotube Synthesis through Reversible Macrocycle ..:

Strauss, Michael J. ; Evans, Austin M. ; Roesner, Emily K....
Accounts of Materials Research. 3 (2022) 9 - p. 935-947 , 2022

Link: https://doi.org/10.1021/..

4

Pharmacokinetic analysis of pralidoxime after its intramusc..:

Abbara, C ; Rousseau, JM ; Lelièvre, B...
British Journal of Pharmacology. 161 (2010) 8 - p. 1857-1867 , 2010

Link: https://doi.org/10.1111/..

5

Bioavailability of diazepam after intramuscular injection o..:

Abbara, C ; Rousseau, JM ; Turcant, A...
British Journal of Pharmacology. 157 (2009) 8 - p. 1390-1397 , 2009

Link: https://doi.org/10.1111/..

6

High-performance liquid chromatography coupled with electro..:

ABBARA, C ; BARDOT, I ; CAILLEUX, A...
Journal of Chromatography B. 874 (2008) 1-2 - p. 42-50 , 2008

Link: https://doi.org/10.1016/..

7

Automated formulation of a beverage based on the optimizati..:

Heyd, B. ; Bardot, I. ; Trystram, G..
Food Quality and Preference. 6 (1995) 1 - p. 1-6 , 1995

Link: https://doi.org/10.1016/..

8

A New Approach for the Formulation of Beverages, II: Intera..:

Bardot, I. ; Martin, N. ; Trystram, G....
LWT - Food Science and Technology. 27 (1994) 6 - p. 513-521 , 1994

Link: https://doi.org/10.1006/..

9

Sensory-instrumental correlations by combining data analysi..:

Bardot, I. ; Bochereau, L. ; Martin, N..
Food Quality and Preference. 5 (1994) 1-2 - p. 159-166 , 1994

Link: https://doi.org/10.1016/..

10

A New Approach for the Formulation of Beverages, I: Sensory..:

Martin, N. ; Bardot, I. ; Hossenlopp, J....
LWT - Food Science and Technology. 27 (1994) 6 - p. 503-512 , 1994

Link: https://doi.org/10.1006/..

11

Sensory-instrumental correlations by combining data analysi..:

Bardot, I. ; Bochereau, L. ; Martin, N..
Food Quality and Preference. 4 (1993) 1-2 - p. 85-86 , 1993

Link: https://doi.org/10.1016/..

12

Automated formulation of beverage based on the optimisation..:

Bardot, I. ; Heyd, B. ; Hossenlopp, J..
Food Quality and Preference. 4 (1993) 1-2 - p. 108 , 1993

Link: https://doi.org/10.1016/..

13

I-28. Consumer interactive method for the formulation of be..:

Martin, N. ; Bardot-Cayeux, I. ; Trystram, G...
Food Quality and Preference. 7 (1996) 3-4 - p. 332-333 , 1996

Link: https://doi.org/10.1016/..

14

List of Contributors:

, In: Engineering in Medicine,

Albott, Cristina S. ; Aravalli, Rajagopal N. ; Bardot, Dawn... - p. xiii-xvii , 2019

Link: https://doi.org/10.1016/..

15

How the edaphic Bacillus megaterium strain Mes11 adapts its..:

Bardot, Corinne ; Besse-Hoggan, Pascale ; Carles, Louis...
Environmental Pollution. 199 (2015) - p. 198-208 , 2015

Link: https://doi.org/10.1016/..