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Geneviève Blond
Geneviève Blond
University of Burgundy
Chemistry
Chromatography
Sucrose
Viscosity
Inorganic chemistry
5
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583
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Diffusion of flavour compounds in aqueous sucrose solutions: concentration and temperature effects.
2003
Marco Covarrubias-Cervantes
Dominique Champion
Frédéric Debeaufort
Geneviève Blond
A. Voilley
J. L. Le Quéré
P. X. Étiévant
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Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review
2002
Critical Reviews in Food Science and Nutrition
Valérie Morillon
Frédéric Debeaufort
Geneviève Blond
Martine Capelle
Andrée Voilley
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Citations (383)
Water vapour pressure above saturated salt solutions at low temperatures
1999
Fluid Phase Equilibria
V. Morillon
Frédéric Debeaufort
Jacques Jose
J.F Tharrault
M. Capelle
Geneviève Blond
Andrée Voilley
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Citations (36)
Mechanical properties of frozen model solutions
1994
Journal of Food Engineering
Geneviève Blond
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Citations (48)
EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS
1991
Journal of Texture Studies
François Sauvageot
Geneviève Blond
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Citations (116)
1