Authors: Croguennec, T Nau, F Pezennec, S Piot, M Brule, G

Citation: T. Croguennec et al., Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin, EUR FOOD RE, 212(3), 2001, pp. 296-301

Authors: Croguennec, T Nau, F Brule, G

Citation: T. Croguennec et al., Lysozyme effect on ion transmission through an ultrafiltration membrane, EUR FOOD RE, 211(5), 2000, pp. 349-351

Authors: Goupry, S Croguennec, T Gentil, E Robins, RJ

Citation: S. Goupry et al., Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis, FEMS MICROB, 182(2), 2000, pp. 207-211

Authors: Croguennec, T Nau, F Molle, D Le Graet, Y Brule, G

Citation: T. Croguennec et al., Iron and citrate interactions with hen egg white lysozyme, FOOD CHEM, 68(1), 2000, pp. 29-35

Authors: Pezennec, S Gauthier, F Alonso, C Graner, F Croguennec, T Brule, G Renault, A

Citation: S. Pezennec et al., The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface, FOOD HYDROC, 14(5), 2000, pp. 463-472

Authors: Croguennec, T Nau, F Pezennec, S Brule, G

Citation: T. Croguennec et al., Simple rapid procedure for preparation of large quantities of ovalbumin, J AGR FOOD, 48(10), 2000, pp. 4883-4889