학술논문

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발행년	- (예 : 2010-2015)

Situations de vulnérabilités familiales et pandémie COVID-19

Academic Journal

Basson, J.-C.; Bouilhac, C.; Claudet, I.; Collomb, N.; Delpierre, C.; Dupuy, A.; Gaborit, E.; Glorieux, I.; Katkoff, V.; Kelly-Irving, M.; Larrosa, V.; Marchand, P.; Mennesson, C.; Moscaritolo, A.; Pinel-Jacquemin, S.; Ratinaud, P.; Renard, J.; Willig, T.-N.; Zaouche Gaudron, C.; Boulaghaf, L.

In Pratiques psychologiques June 2022 28(2):93-121

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

Situations of family vulnerability and the COVID-19 pandemic

Academic Journal

Zaouche Gaudron, C.; Pinel-Jacquemin, S.; Boulaghaf, L.; Moscaritolo, A.; Basson, J.-C.; Bouilhac, C.; Claudet, I.; Collomb, N.; Delpierre, C.; Dupuy, A.; Gaborit, E.; Glorieux, I.; Katkoff, V.; Kelly-Irving, M.; Larrosa, V.; Marchand, P.; Mennesson, C.; Ratinaud, P.; Renard, J.; Willig, T.-N.

In: Pratiques Psychologiques. (Pratiques Psychologiques, June 2022, 28(2):93-121)

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

Situations of family vulnerability and the COVID-19 pandemic

Academic Journal

Gaudron, C. Zaouche; Boulaghaf, L.; Moscaritolo, A.; Pinel-Jacquemin, S.; Basson, J. -C; Bouilhac, C.; Claudet, I.; Collomb, N.; Delpierre, C.; Dupuy, A.; Gaborit, E.; Glorieux, I.; Katkoff, V.; Kelly-Irving, M.; Larrosa, V.; Marchand, P.; Mennesson, C.; Ratinaud, P.; Renard, J.; Willig, T. -N.

PRATIQUES PSYCHOLOGIQUES; JUN 2022, 28 2, p93-p121, 29p.

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

Improvement of the texture and quality of cooked gluten-free pasta

Academic Journal

Larrosa, V.; Lorenzo, G.; Zaritzky, N.; Califano, A.

In: LWT. (LWT, July 01, 2016, 70:96-103)

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

Academic Journal

Larrosa, V.; Lorenzo, G.; Zaritzky, N.; Califano, A.

In: Journal of Food Engineering. (Journal of Food Engineering, 1 September 2015, 160:11-18)

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

Optimization of rheological properties of gluten-free pasta dough using mixture design

Academic Journal

Larrosa, V.; Lorenzo, G.; Zaritzky, N.; Califano, A.

In: Journal of Cereal Science. (Journal of Cereal Science, May 2013, 57(3):520-526)

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

Cheese breads with sour cassava starch: Quality and staling analyses of a gluten- free alternative product

Book

Lorenzo, G.; Zaritzky, N.; Califano, A.; Tenorio, J.L.; Moreno, M.M.; Sandoval, E.R.S.; Larrosa, V.

In: Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits. (Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits, October 01, 2014, :198-221)

Scopus Find it@PNU

Gluten free pasta rheology: Influence of cooking time on structural features

Book

Larrosa, V.; Lorenzo, G.; Zaritzky, N.; Califano, A.

In: Rheology: Theory, Properties and Practical Applications. (Rheology: Theory, Properties and Practical Applications, January 01, 2013, :247-267)

Scopus Find it@PNU

Linear viscoelasticity of non-fermented dough: Effect of gluten absence

Book

Larrosa, V.; Lorenzo, G.; Zaritzky, N.; Califano, A.N.

In: Viscoelasticity: Theories, Types and Models. (Viscoelasticity: Theories, Types and Models, March 2011, :93-113)

Scopus Find it@PNU

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