Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by M. Fouchereau-Peron
Mild Processing Techniques and Development of Functional Marine Protein and Peptide Ingredients
Related publications
Development of the Masking and Stabilization Technology of the Functional Ingredients
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Current Trends in Extrusion: Development of Functional Foods and Novel Ingredients
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Mutations in Nicastrin Protein Differentially Affect Amyloid Β-Peptide Production and Notch Protein Processing
Journal of Biological Chemistry
Biochemistry
Cell Biology
Molecular Biology
Bioactive Peptides and Protein Hydrolysates: Research Trends and Challenges for Application as Nutraceuticals and Functional Food Ingredients
Current Opinion in Food Science
Applied Microbiology
Biotechnology
Food Science
Functional Ingredients and Cardiovascular Protective Effect of Pumpkin Seed Oils
Grasas y Aceites
Organic Chemistry
Food Science
Functional Characterisation of Novel Peptide Hormones in Legume Nodulation and Plant Development
The Role of Corpus Callosum Development in Functional Connectivity and Cognitive Processing
PLoS ONE
Multidisciplinary
COPS5 (Jab1) Protein Increases Β Site Processing of Amyloid Precursor Protein and Amyloid Β Peptide Generation by Stabilizing RanBP9 Protein Levels
Journal of Biological Chemistry
Biochemistry
Cell Biology
Molecular Biology
Corin in Natriuretic Peptide Processing and Hypertension
Current Hypertension Reports
Internal Medicine
