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	1.	1H nuclear magnetic resonance relaxometry study of water state in milk protein mixtures. [electronic resource] by Le Dean, Anne Mariette, François Marin, Michèle Producer: 20041007 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Collapse temperature of bacterial suspensions: the effect of cell type and concentration. [electronic resource] by Fonseca, Fernanda Passot, Stéphanie Lieben, Pascale Marin, Michèle Producer: 20050316 In: Cryo letters vol. 25 Availability: No items available. Save to lists Add to cart (remove)
	3.	Collapse temperature of freeze-dried Lactobacillus bulgaricus suspensions and protective media. [electronic resource] by Fonseca, Fernanda Passot, Stéphanie Cunin, Olivier Marin, Michèle Producer: 20041008 In: Biotechnology progress vol. 20 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Model for heat and mass transfer in freeze-drying of pellets. [electronic resource] by Trelea, Ioan Cristian Passot, Stéphanie Marin, Michèle Fonseca, Fernanda Producer: 20091015 In: Journal of biomechanical engineering vol. 131 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Physical characterisation of formulations for the development of two stable freeze-dried proteins during both dried and liquid storage. [electronic resource] by Passot, Stéphanie Fonseca, Fernanda Alarcon-Lorca, Muriel Rolland, Dominique Marin, Michèle Producer: 20051108 In: European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of sucrose and maltodextrin on the physical properties and survival of air-dried Lactobacillus bulgaricus: an in situ fourier transform infrared spectroscopy study. [electronic resource] by Oldenhof, Harriëtte Wolkers, Willem F Fonseca, Fernanda Passot, Stéphanie Marin, Michèle Producer: 20050921 In: Biotechnology progress vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt. [electronic resource] by Kora, Enkelejda Paçi Souchon, Isabelle Latrille, Eric Martin, Nathalie Marin, Michele Producer: 20040707 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer. [electronic resource] by Passot, Stéphanie Tréléa, Ioan Cristian Marin, Michèle Galan, Miquel Morris, G John Fonseca, Fernanda Producer: 20091015 In: Journal of biomechanical engineering vol. 131 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods. [electronic resource] by Trelea, Ioan Cristian Atlan, Samuel Déléris, Isabelle Saint-Eve, Anne Marin, Michèle Souchon, Isabelle Producer: 20080501 In: Chemical senses vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of product temperature during primary drying on the long-term stability of lyophilized proteins. [electronic resource] by Passot, Stéphanie Fonseca, Fernanda Barbouche, Naziha Marin, Michèle Alarcon-Lorca, Muriel Rolland, Dominique Rapaud, Michel Producer: 20080214 In: Pharmaceutical development and technology vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of ethanol, temperature, and gas flow rate on volatile release from aqueous solutions under dynamic headspace dilution conditions. [electronic resource] by Tsachaki, Maroussa Gady, Anne-Laure Kalopesas, Michalis Linforth, Robert S T Athès, Violaine Marin, Michele Taylor, Andrew J Producer: 20080902 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)