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Gaillard, Jean-Luc
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1

How can aroma–related cross–modal interactions be analysed?..:

Poinot, Pauline ; Arvisenet, Gaëlle ; Ledauphin, Jérôme..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2012.10.007.  , 2013
Link: https://hal.science/hal-..
 
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2

How can aroma–related cross–modal interactions be analysed?..:

Poinot, Pauline ; Arvisenet, Gaëlle ; Ledauphin, Jérôme..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2012.10.007.  , 2013
Link: https://hal.science/hal-..
 
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3

Proteolysis of ultra high temperature-treated casein micell..:

Baglinière, François ; Matéos, Aurélie ; Tanguy-Sai, Gaëlle...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2013.02.011.  , 2013
Link: https://hal.science/hal-..
 
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4

How can aroma–related cross–modal interactions be analysed?..:

Poinot, Pauline ; Arvisenet, Gaëlle ; Ledauphin, Jérôme..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2012.10.007.  , 2013
Link: https://hal.archives-ouv..
 
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5

Proteolysis of ultra high temperature-treated casein micell..:

Baglinière, François ; Matéos, Aurélie ; Tanguy-Sai, Gaëlle...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2013.02.011.  , 2013
Link: https://hal.archives-ouv..
 
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6

How can aroma–related cross–modal interactions be analysed?..:

Poinot, Pauline ; Arvisenet, Gaëlle ; Ledauphin, Jérôme..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2012.10.007.  , 2013
Link: https://hal.science/hal-..
 
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7

Proteolysis of ultra high temperature-treated casein micell..:

Baglinière, François ; Matéos, Aurélie ; Tanguy-Sai, Gaëlle...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2013.02.011.  , 2013
Link: https://hal.science/hal-..
 
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8

How can aroma–related cross–modal interactions be analysed?..:

Poinot, Pauline ; Arvisenet, Gaëlle ; Ledauphin, Jérôme..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2012.10.007.  , 2013
Link: https://hal.science/hal-..
 
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9

How can aroma–related cross–modal interactions be analysed?..:

Poinot, Pauline ; Arvisenet, Gaëlle ; Ledauphin, Jérôme..
Food Quality and Preference 1 (28), 304-316. (2013).  , 2013
Link: http://prodinra.inra.fr/..
 
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10

Proteolysis of ultra high temperature-treated casein micell..:

Baglinière, François ; Matéos, Aurélie ; Tanguy-Sai, Gaelle...
International Dairy Journal (31), 55-61. (2013).  , 2013
Link: http://prodinra.inra.fr/..
 
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11

Characterization of isoforms of equine alpha-s1 casein: pos..:

Matéos, Aurélie ; Miclo, Laurent ; Mollé, Daniel..
hal-01454123.  , 2008
Link: https://hal.science/hal-..
 
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12

Phosphorylation variants of equine beta-casein: purificatio..:

Matéos, Aurélie ; Miclo, Laurent ; Mollé, Daniel..
hal-01454131.  , 2008
Link: https://hal.archives-ouv..
 
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13

Characterization of isoforms of equine alpha-s1 casein: pos..:

Matéos, Aurélie ; Miclo, Laurent ; Mollé, Daniel..
1. International Symposium on Minerals and Dairy Products, Saint-Malo, FRA, 2008-10-01-2008-10-03.  , 2008
Link: http://prodinra.inra.fr/..
 
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14

Phosphorylation variants of equine beta-casein: purificatio..:

Matéos, Aurélie ; Miclo, Laurent ; Mollé, Daniel..
hal-01454131.  , 2008
Link: https://hal.science/hal-..
 
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15

Characterization of isoforms of equine alpha-s1 casein: pos..:

Matéos, Aurélie ; Miclo, Laurent ; Mollé, Daniel..
hal-01454123.  , 2008
Link: https://hal.science/hal-..
 
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