Relationship between Color and Redox Potential (E_h) in Beef Meat Juice. Validation on Beef Meat by Paolo Cucci, Aimeric C. K. N’Gatta, Supakakul Sanguansuk, André Lebert, Fabrice Audonnet

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Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods by Alain Kondjoyan, Jason Sicard, Paolo Cucci, Fabrice Audonnet, Hiba Elhayel, André Lebert, Valérie Scislowski

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Towards a Better Understanding of the Removal of Carbamazepine by <i>Ankistrodesmus braunii</i>: Investigation of Some Key Parameters by Tania Yehya, Lidia Favier, Fabrice Audonnet, Nidal Fayad, Hajar Bahry, Gabriela Elena Bahrim, Christophe Vial

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Copper and Nickel Nanoparticles Prepared by Thermal Treatment of Their Respective Cations Confined in Nanopores through High-Pressure Synthesis by Nancy Brodie-Linder, Johnny Deschamps, Marianne Bombled, Nicolas Pasternak, Fabrice Audonnet, Patricia Beaunier, Christiane Alba-Simionesco

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Optimization of energy recovery efficiency from sweet sorghum stems by ethanol and methane fermentation processes coupling by Bakari Hamadou, Djomdi Djomdi, Ruben Zieba Falama, Roger Djouldé Darnan, Fabrice Audonnet, Pierre Fontanille, Cedric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Gwendoline Christophe

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Modification of a Marine Pine Kraft Lignin Sample by Enzymatic Treatment with a <i>Pycnoporus cinnabarinus</i> Laccase by Sona Malric-Garajova, Florian Fortuna, Florian Pion, Elise Martin, Adithya Raveendran Thottathil, Audrey Guillemain, Annick Doan, Anne Lomascolo, Craig B. Faulds, Stéphanie Baumberger, Laurence Foulon, Brigitte Chabbert, Hélène de Baynast, Pascal Dubessay, Fabrice Audonnet, Emmanuel Bertrand, Giuliano Sciara, Sandra Tapin-Lingua, Paul-Henri Ducrot, Philippe Michaud, Véronique Aguié-Béghin, Eric Record

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