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Housing tenure, housing wealth and subjective wellbeing in Australia: The case of unemployment

Autor: André, S.C.H., Dewilde, Caroline, Muffels, Ruud, Brulé, G., Suter, C.

Publikováno v: Brulé, G.; Suter, C. (ed.), Wealth(s) and subjective well-being, 281-304. Cham : Springer International Publishing
STARTPAGE=281;ENDPAGE=304;TITLE=Brulé, G.; Suter, C. (ed.), Wealth(s) and subjective well-being
Brulé, G.; Suter, C. (ed.), Wealth(s) and subjective well-being, pp. 281-304
Wealth(s) and subjective well-being, 281-304
STARTPAGE=281;ENDPAGE=304;TITLE=Wealth(s) and subjective well-being
Social Indicators Research Series ISBN: 9783030055349

Item does not contain fulltext Like in many other western countries, the Australian welfare state is under pressure. The growing reliance on private insurance by means of accumulated wealth leads to a more prominent role for housing tenure and housin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72e088eeff07a1e7ed6eae1c8261c749
http://hdl.handle.net/2066/204746

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Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Autor: Renan, M., Guyomarc'h, F., Arnoult-Delest, V., Pâquet, D., Brulé, G., Famelart, M.-H.

Publikováno v: In International Dairy Journal 2009 19(3):142-148

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The Rolling 50s (and More): Cars and Life Satisfaction Among Seniors Across Europe.

Autor: Brulé G; University of Neuchâtel, 27 faubourg de l'hôpital, 2000 Neuchatel, Switzerland., Ravazzini L; University of Neuchâtel, 27 faubourg de l'hôpital, 2000 Neuchatel, Switzerland., Suter C; University of Neuchâtel, 27 faubourg de l'hôpital, 2000 Neuchatel, Switzerland.

Publikováno v: Applied research in quality of life [Appl Res Qual Life] 2022; Vol. 17 (1), pp. 185-204. Date of Electronic Publication: 2020 Nov 24.

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The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface

Autor: Pezennec, S, Gauthier, F, Alonso, C, Graner, F, Croguennec, T, Brulé, G, Renault, A ^*

Publikováno v: In Food Hydrocolloids 2000 14(5):463-472

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HYDROLYSE DU LACTOSE: CONTENU DANS L'ULTRAFILTRAT DE LAIT OU DE LACTOSÉRUM EN RÉACTEUR ENZYMATIQUE A MEMBRANE

Autor: Roger, L., Maubois, J. L., Thapon, J. L., Brule, G.

Publikováno v: Annales de la nutrition et de l'alimentation, 1978 Jan 01. 32(2/3), 657-669.

Externí odkaz: https://www.jstor.org/stable/45123475

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Measures of Happiness: Which to Choose?

Autor: Veenhoven, R, Brulé, G, Maggino, F

Publikováno v: Happiness Studies Book Series ISBN: 9783319618098
Metrics of Well-being, 65-84
STARTPAGE=65;ENDPAGE=84;TITLE=Metrics of Well-being

Happiness is defined as the subjective enjoyment of one’s life as a whole, also called ‘life-satisfaction.’ Two components of happiness are distinguished; an affective component (how well one feels most of the time) and a cognitive component (t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1690f9770ac3a88cfe1b4bfce87d6a7
https://doi.org/10.1007/978-3-319-61810-4_4

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Examining interindividual differences in unemployment-related changes in subjective well-being: The role of psychological well-being and re-employment expectations.

Autor: Lawes, Mario¹ (AUTHOR) mario.lawes@fu-berlin.de, Hetschko, Clemens^2,3,4 (AUTHOR), Schöb, Ronnie^3,4 (AUTHOR), Stephan, Gesine^5,6 (AUTHOR), Eid, Michael¹ (AUTHOR)

Publikováno v: European Journal of Personality. Jan/Feb2025, Vol. 39 Issue 1, p24-45. 22p.

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Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake - oatmeal and grape syrup powder.

Autor: Hashemi, Neda¹, Milani, Elnaz² e.milani@jdm.ac.ir

Publikováno v: Journal of Food Science & Technology (2008-8787). Nov2024, Vol. 21 Issue 153, p128-143. 16p.

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Génie des procédés appliqué à l'industrie laitière

Autor: Jeantet, Romain, Roignant, M., Brulé, G., Delaplace, G.

Publikováno v: Lavoisier TEC & DOC, 195 p., 2011, 9782743013592

Génie des procédés appliqué à l'industrie laitière

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::74b17871a1e9f3cf40f6a0fbeed9b01b
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729360

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The structure of casein in heated suspensions affects the acid gelification of milk

Autor: Famelart, Marie-Hélène, Laligant, A, Paquet, D, Lemènager, Y, Brulé, G

Publikováno v: FIL-IDF "Fermented milk"
FIL-IDF "Fermented milk", Jun 2002, Kolding, Denmark. 2002
2002; FIL-IDF "Fermented milk", Kolding, DNK, 2002-06-03-2002-06-05

The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk"

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::479a38dbaec89a4ab1ee481032e8549f
https://hal.archives-ouvertes.fr/hal-02215983

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