Xuân-Mi Meyer

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains

A critical review on textile wastewater treatments: Possible approaches

Bioleaching review part A:

In vitro enzymatic degradation kinetics of polymeric blends of crosslinked starch and carboxymethyl cellulose

Enzymatic degradation of some nanocomposites of poly(vinyl alcohol) with starch

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

The bioleaching of sulphide minerals with emphasis on copper sulphides — A review

Properties and Applications of Polyvinyl Alcohol, Halloysite Nanotubes and Their Nanocomposites

Reaction kinetics study of α-amylase in the hydrolysis of starch size on cotton fabrics

Effect of particle size and shape of solids on the viability of acidophilic bacteria during mixing in stirred tank reactors

Effect of solids on viability of acidophilic bacteria

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Leaching of Zinc Sulfide by Thiobacillus ferrooxidans : Experiments with a Controlled Redox Potential Indicate No Direct Bacterial Mechanism

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Hydrogels in drug delivery: Progress and challenges

Thermal inactivation of two yeast strains heated in a strawberry product: Experimental data and kinetic model

Bioleaching of a cobaltiferous pyrite: A continuous laboratory-scale study at high solids concentration

An original kinetic model for the enzymatic hydrolysis of starch during mashing