Authors: Cases, J Vacchina, V Napolitano, A Caporiccio, B Besancon, P Lobinski, R Rouanet, JM

Citation: J. Cases et al., Selenium from selenium-rich Spirulina is less bioavailable than selenium from sodium selenite and selenomethionine in selenium-deficient rats, J NUTR, 131(9), 2001, pp. 2343-2350

Authors: Puyfoulhoux, G Rouanet, JM Besancon, P Baroux, B Baccou, JC Caporiccio, B

Citation: G. Puyfoulhoux et al., Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model, J AGR FOOD, 49(3), 2001, pp. 1625-1629

Authors: Besancon, P

Citation: P. Besancon, An evaluation of the safety of foods produced from genetically modified crops: what is certain and what isn't, OCL-OL CORP, 7(4), 2000, pp. 310-313

Authors: Besancon, P

Citation: P. Besancon, Evaluation of the safety of new foods, OCL-OL CORP, 6(4), 1999, pp. 286-289

Authors: Issert, V Lazaro, R Lamaty, F Rolland, V Besancon, P Caporiccio, B Grenier, P Bellon-Maurel, V

Citation: V. Issert et al., Production of polyclonal antibodies towards the immunodetection of insecticide phosalone, AMINO ACIDS, 17(4), 1999, pp. 377-389

Authors: Cases, J Puig, M Caporiccio, B Baroux, B Baccou, JC Besancon, P Rouanet, JM

Citation: J. Cases et al., Glutathione-related enzymic activities in rats receiving high cholesterol or standard diets supplemented with two forms of selenium, FOOD CHEM, 65(2), 1999, pp. 207-211