41 |
Catalytic activity of anionic iron(III) porphyrins immobilized on grafted disordered silica obtained from acidic leached chrysotile Halma M, Bail A, Wypych F, Nakagaki S Journal of Molecular Catalysis A-Chemical, 243(1), 44, 2006 |
42 |
Immobilization of iron(III) porphyrins on exfoliated Mg-Al layered double hydroxide, grafted with (3-aminopropyl)triethoxysilane Wypych F, Bail A, Halma M, Nakagaki S Journal of Catalysis, 234(2), 431, 2005 |
43 |
First insight into catalytic activity of anionic iron porphyrins immobilized on exfoliated layered double hydroxides Nakagaki S, Halma M, Bail A, Arizaga GGC, Wypych F Journal of Colloid and Interface Science, 281(2), 417, 2005 |
44 |
Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing Zhu SM, Ramaswamy HS, Le Bail A Journal of Food Engineering, 66(1), 69, 2005 |
45 |
Impact of selected process parameters on crust flaking of frozen partly baked bread Le Bail A, Monteau JY, Margerie F, Lucas T, Chargelegue A, Reverdy Y Journal of Food Engineering, 69(4), 503, 2005 |
46 |
Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse Lucas T, Quellec S, Le Bail A, Davenel A Journal of Food Engineering, 70(2), 151, 2005 |
47 |
MRI quantification of ice gradients in dough during freezing or thawing processes Lucas T, Grenier A, Quellec S, Le Bail A, Davenel A Journal of Food Engineering, 71(1), 98, 2005 |
48 |
Stresses and cracking in freezing spherical foods: a numerical model Pham QT, Le Bail A, Hayert M, Tremeac B Journal of Food Engineering, 71(4), 408, 2005 |
49 |
Pressure shift freezing of pork muscle: Effect on color, drip loss, texture, and protein stability Zhu SM, Le Bail A, Chapleau N, Ramaswamy HS, de Lamballerie-Anton M Biotechnology Progress, 20(3), 939, 2004 |
50 |
Characterization and structure determination of ammonium bismuth oxalate hydrate, Bi(NH4)(C2O4)(2)center dot xH(2)O Vanhoyland G, Le Bail A, Mullens J, Van Poucke LC Inorganic Chemistry, 43(2), 785, 2004 |