Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Cécile Dury"'
Autor:
Cécile Dury
Publikováno v:
Soins Cadres. 25:55-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f887fb6de397a8d98566d17abf7a030c
https://doi.org/10.1016/j.scad.2016.02.012
https://doi.org/10.1016/j.scad.2016.02.012
Publikováno v:
Revue Française d'Allergologie. 55:23-30
Resume Les dispositifs de sante en France comme a l’etranger sont traverses par de fortes tensions. Les causes sont multiples : demographie des professionnels de sante tendue, pathologies non transmissibles et chroniques en recrudescence… La nece
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e98a5e30704eccafbc3253fd64cb3a2
https://doi.org/10.1016/j.reval.2014.09.003
https://doi.org/10.1016/j.reval.2014.09.003
Autor:
Carol Hall, Cécile Dury, C. Debout, M.A.M. Costa, J. Mondoux, M.C. Aguiar Barbieri-Figueiredo, J-L. Danan
Publikováno v:
International Nursing Review. 61:454-462
Background The concept of a ‘specialist nurse’ has existed for many years and related education programmes are proliferating. However, while literature clearly outlines the roles and practice of registered nurses and advanced practice nurses, tho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb16b0ffb2252c06994607fe67b23b1d
https://doi.org/10.1111/inr.12123
https://doi.org/10.1111/inr.12123
Publikováno v:
Food Chemistry. 132:1721-1727
Coupled transfers of aroma compounds and water vapour were investigated by varying the relative humidity gradient of storage (50% or 90%) of two paper packaging at 25 °C. These papers differed in their coating surface: both were identically impregna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d18dc01f0600f5739d3167e9bf7bd740
https://doi.org/10.1016/j.foodchem.2011.06.049
https://doi.org/10.1016/j.foodchem.2011.06.049
Publikováno v:
Journal of Food Engineering. 93:80-88
Food quality preservation requires that the initial properties of the food products be maintained by protecting them from the environment and by limiting the gain or loss of external matter. Barrier edible films can preserve food quality by controlli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25b4b70033119f69944658003be75757
https://doi.org/10.1016/j.jfoodeng.2009.01.001
https://doi.org/10.1016/j.jfoodeng.2009.01.001
Publikováno v:
Journal of Food Engineering. 88:114-125
The objective of this work was to compare and understand the aroma compound barrier property of two impregnated–supercalendered papers, with or without surface coating, and one plastic film (BOPP) in standard conditions of temperature (25 °C) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a628d0b4fb93086607276ed821726beb
https://doi.org/10.1016/j.jfoodeng.2008.01.020
https://doi.org/10.1016/j.jfoodeng.2008.01.020
Publikováno v:
Food Reviews International. 23:199-255
This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b997b140f1c2b35f2a6e46b3234a1b4
https://doi.org/10.1080/87559120701418319
https://doi.org/10.1080/87559120701418319
Publikováno v:
Flavour and Fragrance Journal
Flavour and Fragrance Journal, Wiley, 2007, 33 (2), pp.255-264. ⟨10.1002/ffj.1788⟩
Flavour and Fragrance Journal, Wiley, 2007, 33 (2), pp.255-264. ⟨10.1002/ffj.1788⟩
The objective of this study was to use D-GC–O to compare the global odour of a sponge cake flavoured with either a ‘viennoiserie’ aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4a75d82a5d36259312c307e11efb25b
https://doi.org/10.1002/ffj.1788
https://doi.org/10.1002/ffj.1788
Autor:
Valérie Guillard, Stéphane Desobry, Pascale Chalier, Cécile Dury-Brun, Andrée Voilley, V. Jury
Publikováno v:
Food Research International. 39:1002-1011
Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from a sponge cake during storage in standard conditions (25 °C and 50% relative humidity grad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b8374165d1340bbc7ad22a4fb149553
https://doi.org/10.1016/j.foodres.2006.07.003
https://doi.org/10.1016/j.foodres.2006.07.003