검색결과 : 9건
| No. | Article |
|---|---|
| 1 |
Aqueous Synthesis for Highly Emissive 3-Mercaptopropionic Acid-Capped AIZS Quantum Dots Mrad M, Ben Chaabane T, Rinnert H, Lavinia B, Jasniewski J, Medjahdi G, Schneider R Inorganic Chemistry, 59(9), 6220, 2020 |
| 2 |
Functionalization of pectin with laccase-mediated oxidation products of ferulic acid Karaki N, Aljawish A, Muniglia L, Bouguet-Bonnet S, Leclerc S, Paris C, Jasniewski J, Humeau-Virot C Enzyme and Microbial Technology, 104, 1, 2017 |
| 3 |
Enzymatic modification of polysaccharides: Mechanisins, properties, and potential applications: A review Karaki N, Aljawish A, Humeau C, Muniglia L, Jasniewski J Enzyme and Microbial Technology, 90, 1, 2016 |
| 4 |
Adhesion and growth of HUVEC endothelial cells on films of enzymatically functionalized chitosan with phenolic compounds Aljawish A, Muniglia L, Jasniewski J, Klouj A, Scher J, Chevalot I Process Biochemistry, 49(5), 863, 2014 |
| 5 |
Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough Meziani S, Jasniewski J, Ribotta P, Arab-Tehrany E, Muller JM, Ghoul M, Desobry S Journal of Food Engineering, 109(3), 538, 2012 |
| 6 |
Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products Meziani S, Kaci M, Jacquot M, Jasniewski J, Ribotta P, Muller JM, Ghoul M, Desobry S Journal of Food Engineering, 111(2), 336, 2012 |
| 7 |
Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough Meziani S, Jasniewski J, Gaiani C, Ioannou I, Muller JM, Ghoul M, Desobry S Journal of Food Engineering, 107(3-4), 358, 2011 |
| 8 |
Thermodynamic Characterization of Acacia Gum-beta-Lactoglobulin Complex Coacervation Aberkane L, Jasniewski J, Gaiani C, Scher J, Sanchez C Langmuir, 26(15), 12523, 2010 |
| 9 |
Fluorescence anisotropy analysis of the mechanism of action of mesenterocin 52A: speculations on antimicrobial mechanism Jasniewski J, Cailliez-Grimal C, Younsi M, Milliere JB, Revol-Junelles AM Applied Microbiology and Biotechnology, 81(2), 339, 2008 |