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http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_3/101021jf062749k/authorship/9
http://hub.abes.fr/acs/periodical/jafcau/1994/volume_42/issue_12/101021jf00048a010/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_5/101021jf0257704/authorship/4
http://hub.abes.fr/oup/periodical/bioinformatics/2004/volume_20/issue_16/101093bioinformaticsbth332/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_2/101021jf0009899/authorship/3
http://hub.abes.fr/acs/periodical/langd5/2007/volume_23/issue_26/101021la702037k/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_19/101021jf0307954/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_1/101021jf001015j/authorship/1
http://hub.abes.fr/springer/periodical/11746/1996/volume_73/issue_1/B9244DA64A153EB2E053120B220AF950/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/1995/volume_43/issue_5/101021jf00053a010/authorship/2
http://hub.abes.fr/springer/periodical/10930/1994/volume_13/issue_5/B9677EDB2C1937B5E053120B220AD652/authorship/75
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Electron Spin Resonance Studies of Wheat Protein Fractions
Evolution of Wheat Gliadins Conformation during Film Formation: A Fourier Transform Infrared Study
Data mining techniques to study the disulfide-bonding state in proteins: signal peptide is a strong descriptor
Structure and Orientation Changes of ω- and γ-Gliadins at theAir−Water Interface: A PM−IRRAS Spectroscopy and BrewsterAngle Microscopy Study
Influence of the Allelic Variants Encoded at the Gli-B1 Locus,Responsible for a Major Allergen of Wheat, on IgE Reactivityfor Patients Suffering from Food Allergy to Wheat
Molecular Determinants of the Influence of HydrophilicPlasticizers on the Mechanical Properties of Cast Wheat GlutenFilms
Prolamin Aggregation, Gluten Viscoelasticity, and MixingProperties of Transgenic Wheat Lines Expressing 1Ax and 1Dx HighMolecular Weight Glutenin Subunit Transgenes
Detailed Physicochemical Characterization of the 2S StorageProtein from Rape (Brassica napus L.)
MPSA abstracts
Gluten Viscoelasticity Is Not Lipid-Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non-Prolamin Protein Depleted Glutens
Foaming properties of surfactin, a lipopeptide biosurfactant fromBacillus subtilis
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