| 1 |
Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy
Sahar A, Rahman UU, Kondjoyan A, Portanguen S, Dufour E
Journal of Food Engineering, 168, 160, 2016 |
| 2 |
Fluorescence Spectroscopy as a Promising Tool for a Polyphasic Approach to Pseudomonad Taxonomy
Tourkya B, Boubellouta T, Dufour E, Leriche F
Current Microbiology, 58(1), 39, 2009 |
| 3 |
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy - Relation with density, color and texture
Allais I, Edoura-Gaena RB, Dufour E
Journal of Food Engineering, 77(4), 896, 2006 |
| 4 |
The composition of the milk fat globule surface alters the structural characteristics of the coagulum
Lopez C, Dufour E
Journal of Colloid and Interface Science, 233(2), 241, 2001 |
| 5 |
Oil/alkanethiol layers for the study of emulsified protein conformation by surface plasmon resonance using monoclonal antibodies
Venien A, Levieux D, Dufour E
Journal of Colloid and Interface Science, 223(2), 215, 2000 |
| 6 |
Conformation of beta-lactoglobulin at an oil/water interface as determined from proteolysis and spectroscopic methods
Dufour E, Dalgalarrondo M, Adam L
Journal of Colloid and Interface Science, 207(2), 264, 1998 |
