1. Polarography compounds;Adler;Methods in Enzymology,1992
2. Combined effect of pH and temperature during electroreduction of whey proteins;Bazinet;Journal of Agricultural and Food Chemistry,1997
3. Belitz, H. D., & Grosch, W. (1999) Reaction involved in food processing. In Food chemistry (2nd ed.) (pp. 53). Berlin: Springer, Ed.
4. Blondel, H. D. (1992). Influence de la structure conformationnelle de la β-lactoglobuline sur les propriétés de surface. Diplôme d'étude approfondie, Université de Bourgogne.
5. The amino acid sequence of egg white lysozyme;Canfield;Journal of Biological Chemistry,1963