Authors:
Nkam, I
Thibaut, F
Denise, P
Van Der Elst, A
Segard, L
Brazo, P
Menard, JF
Thery, S
Halbeck, I
Delamilleure, P
Vasse, T
Etard, O
Dollfus, S
Champion, D
Levillain, D
Petit, M
Citation: I. Nkam et al., Saccadic and smooth-pursuit eye movements in deficit and non-deficit schizophrenia, SCHIZOPHR R, 48(1), 2001, pp. 145-153
Authors:
Spence, SH
Sharpe, L
Newton-John, T
Champion, D
Citation: Sh. Spence et al., An investigation of symptom-specific muscle hyperreactivity in upper extremity cumulative trauma disorder, CLIN J PAIN, 17(2), 2001, pp. 119-128
Citation: D. Champion et Fa. Stowell, PEArL: a systems approach to demonstrating authenticity in information systems design, J INF TECHN, 16(1), 2001, pp. 3-12
Citation: D. Champion et al., Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range, TRENDS FOOD, 11(2), 2000, pp. 41-55
Authors:
Chambin, O
Bellone, C
Champion, D
Rochat-Gonthier, MH
Pourcelot, Y
Citation: O. Chambin et al., Dry adsorbed emulsion: 1. Characterization of an intricate physicochemicalstructure, J PHARM SCI, 89(8), 2000, pp. 991-999
Authors:
Contreras-Lopez, E
Champion, D
Hervet, H
Blond, G
Le Meste, M
Citation: E. Contreras-lopez et al., Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions, J AGR FOOD, 48(4), 2000, pp. 1009-1015
Citation: D. Champion et F. Stowell, An interpretivist approach to modeling client requirements for informationsystems, SYSTEMS MODELING FOR BUSINESS PROCESS IMPROVEMENT, 2000, pp. 187-197
Citation: Fa. Stowell et D. Champion, Interpretivist modelling for information system definition, SYSTEMS ENGINEERING FOR BUSINESS PROCESS CHANGE, 2000, pp. 106-116
Authors:
Torreggiani, D
Forni, E
Guercilena, I
Maestrelli, A
Bertolo, G
Archer, GP
Kennedy, CJ
Bone, S
Blond, G
Contreras-Lopez, E
Champion, D
Citation: D. Torreggiani et al., Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices, FOOD RES IN, 32(6), 1999, pp. 441-446