| Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 C or 20 C: effects on casein micelle size distribution S Regnault, M Thiebaud, E Dumay, JC Cheftel International Dairy Journal 14 (1), 55-68, 2004 | 100 | 2004 |
| Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters C Bernard, S Regnault, S Gendreau, S Charbonneau, P Relkin Food Hydrocolloids 25 (4), 758-763, 2011 | 83 | 2011 |
| High pressure–low temperature processing of food proteins E Dumay, L Picart, S Regnault, M Thiebaud Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1764 (3), 599-618, 2006 | 51 | 2006 |
| Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 C or 20 C: effects on the distribution of minerals and proteins between colloidal and soluble phases S Regnault, E Dumay, JC Cheftel Journal of dairy research 73 (1), 91-100, 2006 | 38 | 2006 |
| Effects of germination and fermentation on the emulsifying properties of cowpea (Vigna unguiculata L. Walp.) proteins S Imbart, S Régnault, C Bernard Journal of Food Measurement and Characterization 10, 119-126, 2016 | 14 | 2016 |
| Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread R Troadec, S Nestora, C Niquet-Léridon, D Marier, P Jacolot, E Sarron, ... Food Chemistry 393, 133387, 2022 | 9 | 2022 |
| Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread R Troadec, S Regnault, S Nestora, P Jacolot, C Niquet-Léridon, PM Anton, ... European Food Research and Technology 249 (11), 2749-2762, 2023 | 1 | 2023 |
| Pressurization of raw skim milk and of a dispersion of phosphocaseinate at 9° C or 20° C: effects on the distribution of minerals and proteins between colloidal and soluble phases. S Regnault, E Dumay, JC Cheftel | 1 | 2006 |
| Effect of fermentation time and temperature on the sensory and nutritional properties of French bread. R Troadec, C Niquet-Léridon, P Jacolot, S Nestora, S Regnault, PM Anton, ... EFFoST, 2022 | | 2022 |
| Effet d'agents de levée sur la réaction de Maillard et l'effet bifidogène du pain de tradition française R Troadec, S Nestora, C Niquet-Léridon, D Marier, P Jacolot, E Sarron, ... | | 2022 |
| Effect of leavening agents on Maillard reaction products in the crust of traditional French bread R Troadec, C Niquet-Léridon, S Nestora, S Regnault, PM Anton, ... IMARS14: Protein glycation in food, health and disease, 2021 | | 2021 |
| JDR 2210 S Regnault, E Dumay, JC Cheftel Journal of Dairy Research 73, 000-000, 2006 | | 2006 |
| JDR 2210 Proof to ECN S Regnault, E Dumay, JC Cheftel Journal of Dairy Research 73, 000-000, 2006 | | 2006 |
| Influence des hautes pressions à température basse ou modérée sur certaines caractéristiques physico-chimiques et biochimiques de systèmes protéiques laitiers: Taille des … S Regnault Montpellier 2, 2004 | | 2004 |
| Etude de l'effet inhibiteur de la vitamine E associée aux LDL sur la production d'anion superoxyde par des monocytes différenciés de la lignée THP-1 S Regnault | | 2000 |
