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29篇 您的检索式：作者名="Guillard V"

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	题名	作者	年代	出处	被引量
1	Anti- microbial Effectiveness of Relative Humidity-controlled Car- vacrol Release from Wheat Gluten/Montmorillonite Coated Papers 显示文摘	MASCHERONI E GUILLARD V GASTALDI E	2011	Food Control2011，22，10：	1
2	Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content显示文摘	GUILLARD V BROYART B BONAZZI C	2003	Journal of Food Science2003，68，2：	1
3	Photocatalytic Degradation of Dyes in Water:Case Study of Indigo and of Indigo Ocarmine显示文摘	Manon V Guillard C Jean M H	2001	J Catal2001，201，1：	1
4	Dog bite wound infection by Pasteurella dagmatis misidentified as Pasteurella pneumotropica by automated system Vitek 2显示文摘	Guillard T Duval V Jobart R	2009	Diagn Microbiol Infect Dis2009，65，3：	1
5	Activation of the mitogen-activated protein kinase ERK1/2 by erythro poietin receptor via a gi protein beta gamma-subunlt-initiated pathway显示文摘	Duprez V Guillard (2 Chretien S	2003	Er J Bioch2003，270，1：	1
6	Ethylene permeability of wheat gluten film as a function of temperature and relative humidity 显示文摘	Paz H M Guillard V Reynes M	2005	Journal of Membrane Science2005，256，12：	1
7	Rapid detection of aac (6') - Ib - cr quinolone resistance gene by pyrosequencing 显示文摘	Guillard T Duval V Moret H	2010	J Clin Microbiol2010，48，1：	1
8	Synthesis of substituted bis (heteroaryl) maleimides 显示文摘	Dubemet M Caubert V Guillard J	2005	Tetrahedron2005，61，：	1
9	Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content显示文摘	Guillard V Broyart B Bonazzi C	2003	Journal of Food Science2003，68，2：	1
10	Moisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content 显示文摘	E Roca V Guillard	2006	Journal of Cereal Science2006，43，：	1
11	Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content显示文摘	Guillard V Broyart B Bonazzi C	2003	Journal of Food Science2003，68，2：	1
12	Moisture diffusivity and transfer modeling in dry biscuit显示文摘	Guillard V Broyart B Guilbert S	2004	Journal of Food Engineering2004，64，1：	1
13	Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters显示文摘	Roca E Broyart B Guillard V	2007	Food Research International2007，40，4：	1
14	Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study 显示文摘	V Guillard B Broyart	2003	Journal of Food Science2003，68，：	1
15	Modelling of moisture transfer in a composite food:dynamic water properties in an intermediate a(w)porous product in contact with high a(w)filling显示文摘	Guillard V Broyart B Bonazzi C	2003	Chemical Engineering Research and Design2003，81，9：	1
16	Moisture diffusivity and transfer modeling in dry biscuit 显示文摘	V Guillard B Bertrand	2004	Journal of Food Engineering2004，64，：	1
17	Evolution of Moisture Distribution During Storage in a Composite Food: Modeling and Simulation 显示文摘	V Guillard B Broyart	2003	Journal of Food Science2003，68，3：	1
18	Moisture migration in a cereal composite food at high water activity:effects of initial porosity and fat content显示文摘	Roca E Guillard V Guilbert S	2006	Journal of Cereal Science2006，43，2：	1
19	Effective moisture diffusivity modelling versus food structure and hygroscopicity显示文摘	Roca E Guillard V Guilbert S	2008	Food Chemistry2008，106，4：	1
20	Moisture and tem- perature triggered release of a volatile active agent from soy protein coatexl paper: effect of glass transition phenomena on carvacrol diffusion coefficient显示文摘	CHALIER P BEN ARFA A GUILLARD V	2009	Journal of Agricultural and Food Chemistry2009，57，2：	1

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