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au.\*:("MABILLE, Frédéric")

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Influence of Instrument Rigidity and Specimen Geometry on Calculations of Compressive Strength Properties of Wheat EndospermDELWICHE, Stephen R; MORRIS, Craig F; MABILLE, Frédéric et al.Cereal chemistry. 2012, Vol 89, Num 1, pp 24-29, issn 0009-0352, 6 p.Article

Contribution of specific flour components to water vapor adsorption properties of wheat floursROMAN-GUTIERREZ, Alma Delia; MABILLE, Frédéric; GUILBERT, Stéphane et al.Cereal chemistry. 2003, Vol 80, Num 5, pp 558-563, issn 0009-0352, 6 p.Article

Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layersHEMERY, Youna M; MABILLE, Frederic; MARTELLI, Milena R et al.Journal of food engineering. 2010, Vol 98, Num 3, pp 360-369, issn 0260-8774, 10 p.Article

A Study of Puroindoline b Gene Involvement in the Milling Behavior of Hard-Type Common WheatsLASME, Privat; OURY, François-Xavier; MICHELET, Christophe et al.Cereal chemistry. 2012, Vol 89, Num 1, pp 44-51, issn 0009-0352, 8 p.Article

Wheat endosperm as a cohesive granular materialTOPIN, Vincent; RADJAÏ, Farhang; DELENNE, Jean-Yves et al.Journal of cereal science (Print). 2008, Vol 47, Num 2, pp 347-356, issn 0733-5210, 10 p.Article

Effet des procédés de fractionnement sur la composition et quelques propriétés nutritionnelles des produits céréaliers = Effect of fractionation processes on composition and some nutritional properties of cereal productsROUAU, Xavier; MATEO-ANSON, Nuria; BARRON, Cécile et al.Cahiers de nutrition et de diététique. 2010, Vol 45, Num 5, pp 230-236, issn 0007-9960, 7 p.Article

Mechanical modeling of wheat hardness and fragmentationTOPIN, Vincent; RADJAÏ, Farhang; DELENNE, Jean-Yves et al.Powder technology. 2009, Vol 190, Num 1-2, pp 215-220, issn 0032-5910, 6 p.Conference Paper

Collaborative Analysis of Wheat Endosperm Compressive Material PropertiesMORRIS, Craig F; DELWICHE, Stephen R; BETTGE, Arthur D et al.Cereal chemistry. 2011, Vol 88, Num 4, pp 391-396, issn 0009-0352, 6 p.Article

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