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Lesme, H.
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1

Difference in astringency of the main pea protein fractions:

Lesme, H. ; Kew, B. ; Bonnet, L...
Food Hydrocolloids.  149 (2024)  - p. 109489 , 2024
Link: https://doi.org/10.1016/..
 
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2

Difference in astringency of the main pea protein fractions:

Lesme, H ; Kew, B ; Bonnet, L..
https://eprints.whiterose.ac.uk/205624/7/1-s2.0-S0268005X23010354-main.pdf.  , 2024
Link: https://eprints.whiteros..
 
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3

A multisensory approach to study texture and flavour percep..:

Lesme, H ; Rannou, A ; Alleaume, C...
2018; 32. EFFoST International Conference, Nantes, FRA, 2018-11-06-2018-11-08.  , 2018
Link: http://prodinra.inra.fr/..
 
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4

A multisensory approach to study texture and flavour percep..:

Lesme, H ; Rannou, Cécile ; Alleaume, C...
hal-01887278.  , 2018
Link: https://hal.archives-ouv..
 
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5

Impact of whey protein aggregates on texture perception of ..:

Lesme, H ; Rannou, C ; Loisel, Catherine...
2018; 17. Food Colloids Conference - Food Colloids 2018, Leeds, GBR, 2018-04-08-2018-04-11.  , 2018
Link: http://prodinra.inra.fr/..
 
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6

Higher Pericyte Content and Secretory Activity of Microfrag..:

Vezzani B ; Shaw I ; Lesme H...
info:eu-repo/semantics/altIdentifier/pmid/30255987.  , 2018
Link: https://hdl.handle.net/1..
 
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7

Ship movements' analysis in a scale model:

Simão, J ; Pinheiro, L ; Lesme, H...
978-972-49-2287-4.  , 2016
Link: http://repositorio.lnec...
 
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