COMPARISON OF N. M. R. AND D. S. C. METHODS FOR DETERMINING SOLID CONTENT OF FATS. APPLICATION TO MILK FAT AND ITS FRACTIONS = COMPARAISON DE LA SPECTROMETRIE RMN ET DE LA CALORIMETRIE DIFFERENTIELLE A BALAYAGE POUR LE DOSAGE DE LA MATIERE SECHE DES CORPS GRAS. APPLICATION A LA MATIERE GRASSE DU LAIT ET A SES FRACTIONSLAMBELET P.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 2; PP. 90-95; BIBL. 33 REF.; 3 FIG./6 TABL.Article

DETERMINATION DE LA MATIERE GRASSE DANS LES PRODUITS ALIMENTAIRES PAR RESONANCE MAGNETIQUE NUCLEAIRE (RMN) PULSEELAMBELET P.1980; MITT. GEB. LEBENSMITTELUNTERS. HYG.; CHE; DA. 1980; VOL. 71; NO 1; PP. 119-123; ABS. GER/ENG; BIBL. 7 REF.Article

COMPARISON OF NMR AND DSC METHODS FOR DETERMINING SOLID CONTENT OF FATS = COMPARAISON DE LA RMN ET DE LA CALORIMETRIE DIFFERENTIELLE A BALAYAGE (DSC) POUR LA DETERMINATION DE LA TENEUR EN EXTRAIT SEC DES CORPS GRASLAMBELET P.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 200-202; BIBL. 17 REF.; 1 FIG./3 TABL.Article

A CALORIMETRIC STUDY OF SELF-HEATING IN COFFEE AND CHICORYRAEMY A; LAMBELET P.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 4; PP. 451-460; BIBL. 17 REF.Article

DETECTION OF PIG AND BUFFALO BODY FAT IN COW AND BUFFALO GHEES BY DIFFERENTIAL SCANNING CALORIMETRYLAMBELET P; GANGULI NC.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 5; PP. 1005-1008; BIBL. 15 REF.Article

THE RADICAL-ANION OF THIOXANTHEN SS-DIOXIDE AND ITS 9-SUBSTITUTED DERIVATIVES.LAMBELET P; LUCKEN EAC.1976; J. CHEM. SOC., PERKIN TRANS., 2; G.B.; DA. 1976; NO 2; PP. 164-167; BIBL. 18 REF.Article

DETECTION OF PIG AND BUFFALO BODY FAT IN COW AND BUFFALO GHEES BY DIFFERENTIAL SCANNING CALORIMETRY = DETECTION, PAR CALORIMETRIE DIFFERENTIELLE A BALAYAGE, DE LA GRAISSE CORPORELLE DE PORC ET DE BUFFLE DANS LE GHEE DE BUFFLE ET DE VACHELAMBELET P; GANGULI NC.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 5; PP. 1005-1008; BIBL. 15 REF.; 6 FIG./1 TABL.Article

RADICAL-ANIONS OF THE ISOMERIC 9-SUBSTITUTED THIOXANTHENLAMBELET P; LUCKEN EAC.1978; J. CHEM. SOC., PERKIN TRANS., 2; GBR; DA. 1978; NO 7; PP. 617-619; BIBL. 13 REF.Article

ISO-SOLID DIAGRAMS OF FAT BLENDS FROM THERMAL ANALYSIS DATALAMBELET P; RAEMY A.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 4; PP. 845-847; BIBL. 14 REF.Article

ISO-SOLID DIAGRAMS OF FAT BLENDS FROM THERMAL ANALYSIS DATA = DIAGRAMMES ISO-SOLIDES DE MELANGES GRAS A PARTIR DES DONNEES D'ANALYSE THERMIQUELAMBELET P; RAEMY A.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 4; PP. 845-847; BIBL. 14 REF.; 4 FIG.Article

ELECTRON SPIN RESONANCE SPECTRUM OF THE XANTHEN RADICAL ANION.LAMBELET P; LUCKEN EAC.1975; J. CHEM. SOC., PERKINS TRANS., 2; G.B.; DA. 1975; NO 14; PP. 1652-1656; BIBL. DISSEM.Article

DETECTION OF GOAT BODY FAT IN GHEE BY DIFFERENTIAL THERMAL ANALYSISLAMBELET P; SINGHAL OP; GANGULI NC et al.1980; J.A.O.C.S.; USA; DA. 1980; VOL. 57; NO 10; PP. 364-366Article

Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopySTEEN, C; LAMBELET, P.Journal of the science of food and agriculture. 1997, Vol 75, Num 2, pp 268-272, issn 0022-5142Article

The fate of antioxidant radicals during lipid autooxidation. I: The tocopheroxyl radicalsLAMBELET, P; LOLIGER, G.Chemistry and physics of lipids. 1984, Vol 35, Num 3, pp 185-198, issn 0009-3084Article

Thermal behaviour of foodsRAEMY, A; LAMBELET, P.Thermochimica acta. 1991, Vol 193, pp 417-439, issn 0040-6031Article

Role of hydroxyl radicals and singlet oxygen in the formation of primary radicals in unsaturated lipids : A solid state electron paramagnetic resonance studyGEOFFROY, M; LAMBELET, P; RICHERT, P et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 4, pp 974-978, issn 0021-8561Article

The fate of antioxidant radicals during lipid autoxidation. II, The influence of oxygen supply on lipid autoxidationSAUCY, F; DUCRET, F; LAMBELET, P et al.Chemistry and physics of lipids. 1990, Vol 55, Num 2, pp 215-221, issn 0009-3084, 7 p.Article

Comparaison of NMR and DSC methods for determining the solid content of fats III. Proton transverse relaxation times in cocoa butter and edible oils = Comparaison de la spectrométrie RMN et de la calorimétrie différentielle à balayage pour l'évaluation de la teneur en graisse solide des corps gras. III. Temps de relaxation transverse des protons dans le beurre de cacao et des huiles alimentairesLAMBELET, P; DESARZENS, C; RAEMY, A et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 1, pp 77-81, issn 0023-6438Article

Low resolution NMR spectroscopy : a tool to study protein denaturation. I. Application to diamagnetic whey proteins = La spectroscopie RMN à basse résolution : une méthode pour l'étude de la dénaturation des protéines. I. Application aux protéines diamagnétiques de lactosérumLAMBELET, P; BERROCAL, R; DUCRET, F et al.Journal of dairy research. 1989, Vol 56, Num 2, pp 211-222, issn 0022-0299Article

Low-field nuclear magnetic resonance relaxation study of stored or processed codLAMBELET, P; RENEVEY, F; KAABI, C et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 6, pp 1462-1466, issn 0021-8561Article

Effects of oxygen and antioxidants on the mitochondrial Ca-retention capacityGUIDOUX, R; LAMBELET, P; PHOENIX, J et al.Archives of biochemistry and biophysics (Print). 1993, Vol 306, Num 1, pp 139-147, issn 0003-9861Article

Antioxidant properties of coenzyme Q₁₀ in food systemsLAMBELET, P; LÖLIGER, J; SAUCY, F et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 4, pp 581-584, issn 0021-8561Article

Low-field nuclear magnetic resonance relaxation study of thermal effects on milk proteinsLAMBELET, P; BERROCAL, R; RENEVEY, F et al.Journal of dairy research. 1992, Vol 59, Num 4, pp 517-526, issn 0022-0299Article

Vanillin : more than a flavouring agent - a potent antioxidant = La vanilline : plus qu'un agent aromatisant, un antioxydant potentielBURRI, J; GRAF, M; LAMBELET, P et al.Journal of the science of food and agriculture. 1989, Vol 48, Num 1, pp 49-56, issn 0022-5142Article

An ESR study of thermal and photo-induced formation of radicals from anthralin and acylated derivativesLAMBELET, P; PRIOR, E; LÖGLILER, J et al.Perkin transactions. 2. 1990, Num 9, pp 1509-1513, issn 0300-9580, 5 p.Article