Adaptation of mastication mechanics and eating behaviour to small differences in food texture
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Published in Physiology & behavior (15.10.2016)
Published in Physiology & behavior (15.10.2016)
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Acrylamide Formation from Asparagine under Low-Moisture Maillard Reaction Conditions. 1. Physical and Chemical Aspects in Crystalline Model Systems
Robert, Fabien, Vuataz, Gilles, Pollien, Philippe, Saucy, Françoise, Alonso, Maria-Isabelle, Bauwens, Isabelle, Blank, Imre
Published in Journal of agricultural and food chemistry (03.11.2004)
Published in Journal of agricultural and food chemistry (03.11.2004)
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Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems
Robert, Fabien, Vuataz, Gilles, Pollien, Philippe, Saucy, Françoise, Alonso, Maria-Isabelle, Bauwens, Isabelle, Blank, Imre
Published in Journal of agricultural and food chemistry (01.06.2005)
Published in Journal of agricultural and food chemistry (01.06.2005)
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Treatment of femoropopliteal atherosclerotic lesions using the ranger paclitaxel-coated balloon catheter: 12-month results from an all-comers registry
Lichtenberg, Michael, von Bilderling, Peter, Ranft, Jürgen, Niemöller, Kathrin, Grell, Holger, Briner, Lucas, Saucy, Françoise, Rassaf, Tienush, Breuckmann, Frank
Published in Journal of cardiovascular surgery (01.02.2018)
Published in Journal of cardiovascular surgery (01.02.2018)
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COMPOSITIONS CONTAINING CIS-ISOMERS OF CAROTENOIDS AND CORRESPONDING METHOD
RICHELLE, MYRIAM, LAMBELET, PIERRE, SAUCY, FRANCOISE, BORTLIK, KARLHEINZ
Year of Publication 05.10.2016
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Year of Publication 05.10.2016
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COMPOSITIONS CONTAINING CIS-ISOMERS OF A CAROTENOID COMPOUND AND PROCESS
RICHELLE, MYRIAM, LAMBELET, PIERRE, SAUCY, FRANCOISE, BORTLIK, KARLHEINZ
Year of Publication 09.12.2014
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Year of Publication 09.12.2014
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ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS
DEVAUD GOUMOENS STEPHANIE, SAUCY FRANCOISE, BARBIER CATHERINE, MATTHEY- DORET WALTER, VITON FLORIAN, HUYNH-BA TUONG
Year of Publication 06.11.2014
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Year of Publication 06.11.2014
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Procedimiento para preparar concentrado de sabor de carne que comprende poner en contacto una composicion de lipido animal con lipasa, inactivar lipasa por calor, y calentar mezcla con solucion acuosa que contiene azucar reductor y aminoacido; concentrado de aroma; y producto alimenticio
DEVAUD GOUMOENS STEPHANIE, SAUCY FRANCOISE, BARBIER CATHERINE, HUYNH BA TUONG, MATTHEY DORET WALTER, VITON FLORIAN
Year of Publication 17.10.2014
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Year of Publication 17.10.2014
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Composiciones que contienen isómeros cis de carotenoides y método correspondiente
Richelle, Myriam, SAUCY, Francoise, BORTLIK, Karlheinz, LAMBELET, Pierre
Year of Publication 27.03.2017
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Year of Publication 27.03.2017
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Primary composition comprising a lipophilic bioactive compound
SAUCY FRANCOISE, PFEIFER ANDREA, DURUZ ELIANE, RICHELLE MYRIAM, BAUR MARKUS, BORTLIK KARLHEINZ, LAMBELET PIERRE
Year of Publication 04.06.2013
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Year of Publication 04.06.2013
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ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS
MATTHEY-DORET, WALTER, BARBIER, CATHERINE, VITON, FLORIAN, DEVAUD GOUMOENS, STEPHANIE, SAUCY, FRANCOISE, HUYNH-BA, TUONG
Year of Publication 20.02.2014
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Year of Publication 20.02.2014
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ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS
MATTHEY-DORET, WALTER, BARBIER, CATHERINE, VITON, FLORIAN, DEVAUD GOUMOENS, STEPHANIE, SAUCY, FRANCOISE, HUYNH-BA, TUONG
Year of Publication 20.06.2013
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Year of Publication 20.06.2013
Patent
ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS
MATTHEY-DORET, WALTER, BARBIER, CATHERINE, VITON, FLORIAN, DEVAUD GOUMOENS, STEPHANIE, SAUCY, FRANCOISE, HUYNH-BA, TUONG
Year of Publication 20.06.2013
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Year of Publication 20.06.2013
Patent
COMPOSITIONS CONTAINING CIS-ISOMERS OF A CAROTENOID COMPOUND AND PROCESS
RICHELLE, MYRIAM, LAMBELET, PIERRE, SAUCY, FRANCOISE, BORTLIK, KARLHEINZ
Year of Publication 30.04.2009
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Year of Publication 30.04.2009
Patent