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hal-02809240v1  Conference papers
Chantal C. BrossardFabienne RanceMartine DrouetSandrine Legoué-MorillonEvelyne Paty et al.  Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance
6. Congrès Francophone d'Allergologie, Société Française d’Allergologie (SFA). Paris, FRA. Association Nationale de Formation Médicale Continue en Allergologie (ANAFORCAL)., Apr 2011, Paris, France
hal-01349152v1  Book sections
Catherine Guérin-Dubiard. From muscle to meat and meat products
Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
hal-01454200v1  Book sections
I. Seuss-BaumFrancoise NauCatherine Guérin-Dubiard. The nutritional quality of eggs
Improving the safety and quality of eggs and egg products. Volume 2: Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0
hal-02748493v1  Conference poster
Claire GaudichonGilles G. FromentinJulien PiedcoqDaniel D. ToméDidier Dupont et al.  Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats
International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011
hal-01349139v1  Books
Francoise NauCatherine Guérin-DubiardFlorence BaronJean-Louis Thapon. Science et technologie de l'oeuf
Lavoisier TEC et DOC Editions, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 2743012242
hal-01349148v1  Book sections
Francoise NauCatherine Guérin-DubiardThomas Croguennec. Avidine
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
hal-01349149v1  Book sections
Francoise NauCatherine Guérin-DubiardThomas Croguennec. Avidin-Biotin Technology
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
hal-00729518v1  Book sections
Catherine Guérin-DubiardM. Anton. Fractionnement de l'œuf et utilisation des fractions
Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.471-512, 2010
hal-02673125v1  Journal articles
Colette DésertCatherine Guérin-DubiardF. NauGwénaël JanFlorence Val et al.  Comparison of different electrophoretic separations of hen egg white proteins
Journal of Agricultural and Food Chemistry, 2001, 49, pp.4553-4561
hal-02417277v1  Conference papers
V. ViéMélanie DerdeFrancoise NauCatherine Guérin-DubiardStéphane Pezennec et al.  Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèles
Journée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France
hal-02822901v1  Book sections
Catherine Guérin-DubiardMarc AntonJoël GautronYves Y. NysFrancoise Nau. Composition de l'oeuf
Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
hal-01515005v1  Books
Florence BaronCatherine Guérin-DubiardFrancoise Nau. Les Oeufs ? 60 clés pour comprendre
Editions Quae, 128 p., 2017, Clés pour Comprendre (Quae), 978-2-7592-2657-3