C. Sánchez

发表

Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves.

D. L. García-González, R. Aparicio, J. Salas, 2005, Journal of agricultural and food chemistry.

Uniaxial compression of thermal gels based on microfluidized blends of WPI and heat-denatured WPI.

P. Paquin, D. Renard, M. Pouliot, 1999, Journal of agricultural and food chemistry.

Note. Non-destructive appraisal of the ripeness in Cantaloupe melons / Nota. Evaluación no destructiva de la madurez en melones Cantaloupe

J. Fernández-López, L. Almela, F. Romojaro, 2000 .

Non-destructive appraisal of the ripeness in Cantaloupe melons: Note

J. Fernández-López, L. Almela, C. Sánchez, 2000 .

PHYSICO‐CHEMICAL AND RHEOLOGICAL PROPERTIES OF LOW‐FAT, HIGH‐ADDED WATER BEEF SAUSAGE EXTENDED WITH COMMON BEAN FLOUR

J. Scher, J. Hardy, T. Dzudie, 2000 .

Flow properties, firmness and stability of double cream cheese containing whey protein concentrate

J. Bimbenet, J. Hardy, Jennifer L. Beauregard, 1996 .

Effects of processing on rheology and structure of double cream cheese

J. Bimbenet, J. Hardy, M. Chassagne, 1995 .

Rheological and textural behaviour of double cream cheese. Part I: Effect of curd homogenization

J. Bimbenet, J. Hardy, M. Chassagne, 1994 .

Rheological and textural behaviour of double cream cheese. Part II: Effect of curd cooling rate

A. Duquenoy, J. Hardy, M. Chassagne, 1994 .

Rheological and microstructural characterization of double cream cheese

J. Hardy, W. Buchheim, Jennifer L. Beauregard, 1996 .

Beta-lactoglobulin/polysaccharide interactions during in vitro gastric and pancreatic hydrolysis assessed in dialysis bags of different molecular weight cut-offs.

C. Sánchez, L. Méjean, J. Mouécoucou, 2004, Biochimica et biophysica acta.