1. This H: La gastronomie moléculaire. Sciences des aliments. 2003, 23 (2): 187-198. 10.3166/sda.23.187-198.
2. This H: La gastronomie moléculaire et physique. PhD thesis. 1995, Paris: VI University
3. Trésor de la langue française: 2006, electronic version [
http://atilf.atilf.fr/tlf.htm
], access 01/10/2006
4. This H: Solutions are solutions, and gels are almost solutions. Pure Appl Chem. ASAP article.
http://dx.doi.org/10.1351/PAC-CON-12-01-01
, Published online 2012-09-10
5. Zawistowski J, Biliarderis CG, Eskin NAM: Polyphenoloxidase. Oxidative Enzymes in Food. Edited by: Robinson DS, Eskin NAM. 1991, London: Elsevier Applied Science, 217-273.