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Publications by Gérard Cuvelier

Relations Between the Sensory Properties and Fat Ingredients of Lipsticks

OCL - Oilseeds and fats, Crops and Lipids

English

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Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”

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Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise

Journal of Microbiology, Biotechnology and Food Sciences

Molecular Biology

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Physicochemical and Sensory Properties of Celta Dry-Ripened “Salchichón” as Affected by Fat Content

Grasas y Aceites

Organic Chemistry

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Relationships Between Sensory Traits Influencing Overall Judgment in Sensory Evaluation and Fat Content of Beef From Japanese Black Cattle

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Relations Between Temperament, Sensory Processing, and Motor Coordination in 3-Year-Old Children

Frontiers in Psychology

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Effect of Fat Volume Fraction, Sodium Caseinate, and Starch on the Optimization of the Sensory Properties of Frankfurter Sausages

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Relations Between Synthesis and Microstructural Properties of Copper/Zinc Hydroxycarbonates

Chemistry - A European Journal

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The Linkage Relations of Yellow Fat in Rabbits

Proceedings of the National Academy of Sciences of the United States of America

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The Anticancer Properties of Tanshinones and the Pharmacological Effects of Their Active Ingredients

Frontiers in Pharmacology

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