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Food Chemistry|November 10, 2018
Self-aggregation of oxidized procyanidins contributes to the formation of heat-reversible haze in apple-based liqueur wineMelanie Millet, Pascal Poupard, Sophie Guilois-Dubois, et al.
Journal of Chromatography. A|February 11, 2019
Preparative fractionation of 5'-O-caffeoylquinic acid oxidation products using centrifugal partition chromatography and their investigation by mass spectrometryClaudia Mariana Castillo-Fraire, Pascal Poupard, Sophie Guilois-Dubois, et al.
Journal of Agricultural and Food Chemistry|April 11, 2024
Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric DigestionMüzeyyen Berkel Kasikci, Sophie Guilois-Dubois, Kevin Billet, et al.
Food Chemistry|November 13, 2019
Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juiceMelanie Millet, Pascal Poupard, Sophie Guilois-Dubois, et al.
Carbohydrate Polymers|January 1, 2020
Influence of ionic plasticizers on the processing and viscosity of starch meltsPaul Decaen, Agnès Rolland-Sabaté, Gaël Colomines, et al.
The Laryngoscope|October 10, 2013
A resorbable shape-memory starch-based stent for the treatment of salivary ducts under sialendoscopic surgeryAnne Beilvert, Frédéric Faure, Anne Meddahi-Pellé, et al.
Carbohydrate Polymers|October 1, 2017
Choline chloride vs choline ionic liquids for starch thermoplasticizationPaul Decaen, Agnès Rolland-Sabaté, Sophie Guilois, et al.
Carbohydrate Polymers|August 13, 2016
Plant-crafted starches for bioplastics productionDomenico Sagnelli, Kim H Hebelstrup, Eric Leroy, et al.
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