Lista de obras - Chantal Brossard - Dominio Público Uruguay

Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation

artículo científico publicado en 2012

Assessment of allergenicity of diploid and hexaploid wheat genotypes: identification of allergens in the albumin/globulin fraction.

artículo científico publicado en 2011

Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats

DETERMINATION OF SENSORY OIL-WATER PARTITION COEFFICIENTS OF SINGLE AROMA COMPOUNDS COMBINING PANELIST FREE INTENSITY RATING AND THEORETICAL MODELING OF ODOR INTENSITY

Evaluation of an in vitro mast cell degranulation test in the context of food allergy to wheat

artículo científico publicado en 2008

Flavor perception and aroma release from model dairy desserts

artículo científico publicado en 2004

How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions.

artículo científico publicado en 2017

Intestinal translocation capabilities of wheat allergens using the Caco-2 cell line

artículo científico publicado en 2007

Meta-analysis of IgE-binding allergen epitopes.

artículo científico publicado en 2014

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION

Oil–water partition coefficient of odorants: reliable index for smell but deceptive for odor rating!

Perceptual interactions between characteristic notes smelled above aqueous solutions of odorant mixtures.

artículo científico publicado en 2007

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

artículo científico publicado en 2019

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains.

artículo científico publicado en 2015

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study