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Soins. Psychiatrie|June 29, 2024
[A framework for the practice of peer support]Claude Finkelstein, Christophe SchmittAdvances in Colloid and Interface Science|November 9, 2010
Protein/polysaccharide complexes and coacervates in food systemsChristophe Schmitt, Sylvie L TurgeonJournal of Agricultural and Food Chemistry|November 10, 2005
Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of beta-lactoglobulin/acacia gum electrostatic complexesChristophe Schmitt, Claudine Bovay, Philippe FrossardArchives of Drug Information|April 22, 2009
Potential Hepatotoxicity of Efavirenz and Saquinavir/Ritonavir Coadministration in Healthy VolunteersCandice Jamois, Myriam Riek, Christophe SchmittEuropean Journal of Clinical Pharmacology|September 14, 2015
Lack of ethnic differences in the pharmacokinetics and pharmacodynamics of inclacumab in healthy Japanese and Caucasian subjectsMary Morrison, Guiseppe Palermo, Christophe SchmittJournal of Cardiovascular Pharmacology|January 21, 2015
Absence of pharmacodynamic interaction between inclacumab and heparin in healthy smokersChristophe Schmitt, Nadejda Mudie, Cornelia Ciorciaro, et al.Critical Reviews in Food Science and Nutrition|July 19, 2022
Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calciumTiffany Amat, Ali Assifaoui, Christophe Schmitt, et al.Advances in Colloid and Interface Science|July 21, 2019
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structuresJochen Weiss, Hanna Salminen, Pascal Moll, et al.Clinical Pharmacokinetics|June 7, 2020
Population Pharmacokinetic Analysis and Exploratory Exposure-Bleeding Rate Relationship of Emicizumab in Adult and Pediatric Persons with Hemophilia ASylvie Retout, Christophe Schmitt, Claire Petry, et al.Foods (Basel, Switzerland)|January 8, 2023
Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat AnaloguePascal Moll, Hanna Salminen, Lucie Stadtmueller, et al.Pageof 8