An international network for improving health properties of food by sharing our knowledge on the digestive process

Food Digestion

Volumn 2, Issue 1-3, 2011, Pages 23-25

  Dupont, Didier ^a   Bordoni, Alessandra ^b   Brodkorb, Andre ^c   Capozzi, Francesco ^b   Cirkovic Velickovic, Tanja ^d   Corredig, Milena ^e   Cotter, Paul D ^c   De Noni, Ivano ^f   Gaudichon, Claire ^g   Golding, Matt ^h   Lea, Tor ⁱ   Le Huërou Luron, Isabelle ^j   MacKie, Alan ^k   Madsen, Charlotte ^l   De Meulenaer, Bruno ^m   Nys, Yves ⁿ   Pihlanto, Anne ^o   Recio, Isidra ^p   Rémond, Didier ^q   Requena, Teresa ^p   Souchon, Isabelle ^r   Swiatecka, Dominika ^s   Turgeon, Sylvie ^t   Vegarud, Gerd ⁱ   Vreeburg, Robert ^u   Weitschies, Werner ^v   Wickham, Martin ^w   more..

^a UMR1253   (France)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^d UNIVERSITY OF BELGRADE   (Serbia)

^e UNIVERSITY OF GUELPH   (Canada)

^f UNIVERSITY OF MILAN   (Italy)

^g CENTRE MAURICE HALBWACHS   (France)

^h MASSEY UNIVERSITY   (New Zealand)

ⁱ NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^j CEMAGREF   (France)

^k INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^l TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^m GHENT UNIVERSITY   (Belgium)

ⁿ STATION DE RECHERCHES AVICOLES   (France)

^o FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^p INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^q INRA and University of Auvergne   (France)

^r Université Paris Saclay   (France)

^s INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^t UNIVERSITÉ LAVAL   (Canada)

^u WAGENINGEN UNIVERSITY   (Netherlands)

^v UNIVERSITY OF GREIFSWALD   (Germany)

^w LEATHERHEAD FOOD RESEARCH   (United Kingdom)

more..

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84856246399     PISSN: 18691978     EISSN: 18691986     Source Type: Journal    
DOI: 10.1007/s13228-011-0011-8     Document Type: Article

References (0)