François Chevalier

Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

François Chevalier, Jean‐Marc Chobert, Yves Popineau et al. · International Dairy Journal · 2001 · 256 citations

Protein Glycosylation, Functional Properties, Engineering +9

Highlights on the capacities of "Gel-based" proteomics

François Chevalier · Proteome Science · 2010 · 168 citations · Full text

Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars

François Chevalier, Jean‐Marc Chobert, Claude Génot et al. · Journal of Agricultural and Food Chemistry · 2001 · 129 citations

Food Analysis, Glycobiology, Escherichia Coli +19

Effects of phosphate availability on the root system architecture: large‐scale analysis of the natural variation between <i>Arabidopsis</i> accessions

François Chevalier, Muslim K. Pata, Philippe Nacry et al. · Plant Cell & Environment · 2003 · 124 citations · Full text

Engineering, Botany, Natural Variation +17

Maillard glycation of β-lactoglobulin induces conformation changes

François Chevalier, Jean‐Marc Chobert, Michèle Dalgalarrondo et al. · Food / Nahrung · 2002 · 100 citations