E-LIB Suche - Ergebnisse für: Gélinas, P.

1

Director compensation and firm value: A research synthesis:

Magnan, M ; St-Onge, S ; Gélinas, P
International Journal of Disclosure and Governance. 7 (2009) 1 - p. 28-41 , 2009

Link: https://doi.org/10.1057/..

2

Protein enrichment of potato processing waste through yeast..:

Gélinas, P. ; Barrette, J.
Bioresource Technology. 98 (2007) 5 - p. 1138-1143 , 2007

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

3

Drying kinetics of whole durum wheat pasta according to tem..:

Villeneuve, S. ; Gélinas, P.
LWT - Food Science and Technology. 40 (2007) 3 - p. 465-471 , 2007

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

4

Effect of flour heating on dough rheology:

Gélinas, P. ; McKinnon, C.M.
LWT - Food Science and Technology. 37 (2004) 1 - p. 129-131 , 2004

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

5

Geochemical characterization of acid mine drainage from a w..:

Sracek, O ; Choquette, M ; Gélinas, P..
Journal of Contaminant Hydrology. 69 (2004) 1-2 - p. 45-71 , 2004

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

6

Effect of Yeast Extracts Containing Propionic Acid on Bread..:

Gardner, N. ; Champagne, C.P. ; Gélinas, P.
Journal of Food Science. 67 (2002) 5 - p. 1855-1858 , 2002

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

7

Optimization of sourdough fermentation with Lactobacillus b..:

Meignen, B. ; Onno, B. ; Gélinas, P....
Food Microbiology. 18 (2001) 3 - p. 239-245 , 2001

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

8

Heating Conditions and Bread‐Making Potential of Substandar..:

Gélinas, P. ; Mckinnon, C.M. ; Rodrigue, N..
Journal of Food Science. 66 (2001) 4 - p. 627-632 , 2001

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

9

Effect of Lipid Oxidation on Dough Bleaching:

Mercier, M. ; Gélinas, P.
Cereal Chemistry. 78 (2001) 1 - p. 36-38 , 2001

Link: https://doi.org/10.1094/..

10

Relative Effects of Ingredients on Cake Staling Based on an..:

Gélinas, P. ; Roy, G. ; Guillet, M.
Journal of Food Science. 64 (1999) 5 - p. 937-940 , 1999

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

11

Production of aroma compounds by Geotrichum candidum on was..:

Daigle, P ; Gélinas, P ; Leblanc, D.
Food Microbiology. 16 (1999) 5 - p. 517-522 , 1999

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

12

Sourdough-type bread from waste bread crumb:

Gélinas, P. ; McKinnon, C.M. ; Pelletier, M.
Food Microbiology. 16 (1999) 1 - p. 37-43 , 1999

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

13

Oxido‐Reductases and Lipases as Dough‐Bleaching Agents:

Gélinas, P. ; Poitras, E. ; McKinnon, C. M..
Cereal Chemistry. 75 (1998) 6 - p. 810-814 , 1998

Link: https://doi.org/10.1094/..

14

Combining Flour Heating and Chlorination to Improve Cake Te..:

Fustier, P. ; Gélinas, P.
Cereal Chemistry. 75 (1998) 4 - p. 568-570 , 1998

Link: https://doi.org/10.1094/..

15

Laboratory Study of Polymer Solutions Used for Mobility Con..:

Martel, K. E. ; Martel, R. ; Lefebvre, R..
Groundwater Monitoring & Remediation. 18 (1998) 3 - p. 103-113 , 1998

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