J.P. Compoint

Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties

Laurence Dubreil, J.P. Compoint, Didier Marion · Journal of Agricultural and Food Chemistry · 1997 · 153 citations

Food Chemistry, Lipid Analysis, Proteinlipid Interaction +14

Large scale purification of rapeseed proteins (Brassica napus L.)

Serge Bérot, J.P. Compoint, Colette Larré et al. · Journal of Chromatography B · 2004 · 145 citations

Botany, Biotechnology, Microbiology +2

Effect of high‐pressure processing on myofibrillar protein structure

N. Chapleau, Cécile Mangavel, J.P. Compoint et al. · Journal of the Science of Food and Agriculture · 2003 · 120 citations

Mechanobiology, Protein Chemistry, Muscle Physiology +13

Effect of Puroindolines on the Breadmaking Properties of Wheat Flour

Laurence Dubreil, Sabine Méliande, Hubert Chiron et al. · Cereal Chemistry · 1998 · 103 citations

Food Chemistry, Wheat Flour, Food Analysis +7

Isoenzymatic variations in populations of Chenopodium album L. resistant and susceptible to triazines

Jacques Gasquez, J.P. Compoint · Agro-Ecosystems · 1981 · 37 citations

Biology, Botany, Natural Sciences +6