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Food Chemistry|September 27, 2017
Application of the QUENCHER methodology to the food industryMuriel Henrion, Mathieu Servaes, Frank Thielecke, et al.
Nutrients|July 31, 2019
Cereal B-Glucans: The Impact of Processing and How It Affects Physiological ResponsesMuriel Henrion, Célia Francey, Kim-Anne Lê, et al.
Foods (Basel, Switzerland)|March 6, 2021
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative StudyChiara Roye, Muriel Henrion, Hélène Chanvrier, et al.
Foods (Basel, Switzerland)|June 10, 2020
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat BranChiara Roye, Muriel Henrion, Hélène Chanvrier, et al.
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