Dernière mise à jour : 23/01/2026
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Micsonai, A., Wien, F., Bulyáki, E., Kun, J., Moussong, E., Lee, Y.H., Goto, Y., Réfrégiers, M., Kardos, J. "BeStSel: a web server for accurate protein secondary structure prediction and fold recognition from the circular dichroism spectra" Nucleic Acids Research., 46(W1): W315–W322. (2018).
Haitjema, J., Wu, L., Giuliani, A., Nahon, L., Castellanos, S., Brouwer, A.M. "Photo-induced Fragmentation of a Tin-oxo Cage Compound" Journal of Photopolymer Science and Technology., 31(2): 243-247. (2018).
Gobeaux, F., Wien, F. "Reversible assembly of a drug peptide into amyloid fibrils: a dynamic circular dichroism study" Langmuir., 34(24): 7180–7191. (2018).
Giuliani, A., Williams, J.P., Green, M.R. "Extreme ultraviolet (XUV) radiation: a means of ion activation for tandem mass spectrometry" Analytical Chemistry., 90(12): 7176–7180. (2018).
Goupy, P., Carail, M., Giuliani, A., Duflot, D., Dangles, O., Caris-Veyrat, C. "Carotenoids: Experimental Ionization Energies and Capacity at Inhibiting Lipid Peroxidation in a Chemical Model of Dietary Oxidative Stress" Journal of physical Chemistry B., 122(22): 5860–5869. (2018).
Audoin, C., Zampalégré, A., Blanchet, N., Giuliani, A., Roulland, E., Laprévote, O., Genta-Jouve, G. "MS/MS-Guided Isolation of Clarinoside, a New Anti-Inflammatory Pentalogin Derivative" Molecules., 23(5): art.n° 1237. (2018).
Mlewski, E.C., Pisapia, C., Gomez, F., Lecourt, L., Soto Rueda, E., Benzerara, K., Ménez, B., Borensztajn, S., Jamme, F., Réfrégiers, M., Gérard, E. "Characterization of Pustular Mats and Related Rivularia-Rich Laminations in Oncoids From the Laguna Negra Lake (Argentina)" Frontiers in Microbiology., 9: art.n° 996. (2018).
Deuscher, Z., Bonny, J.M., Boué, F., Cheynier, V., Clerjon, S., Devaux, M.F., Meneghel, J., Guillon, F., Jamme, F., Le Feunteun, S., Passot, S., Réfrégiers, M., Rogniaux, H., Ropartz, D., Thévenot, J., Vallverdu-Queralt, A., Canon, F. "Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food" Innovative Food Science & Emerging Technologies., 46: 29-40. (2018).