BetterScholar BetterScholar
10
Role
Title
Level Year L/R
🐜 A Dynamic Artificial Gastrointestinal System for Studying the Behavior of Orally Administered Drug Dosage Forms Under Various Physiological Conditions
7 auth. S. Blanquet, E. Zeijdner, E. Beyssac, J. Meunier, S. Denis, R. Havenaar, ... M. Alric
8 2004
8
🐜
🐬 A level A in vitro/in vivo correlation in fasted and fed states using different methods: applied to solid immediate release oral dosage form.
S. Souliman, S. Blanquet, E. Beyssac, J. Cardot
7 2006
7
🐬
🐬 In Vitro–In Vivo Correlation: Importance of Dissolution in IVIVC
J. Cardot, E. Beyssac, M. Alric
6 2007
6
🐬
🐬 Iron availability from whey protein hydrogels: an in vitro study.
G. Remondetto, E. Beyssac, M. Subirade
6 2004
6
🐬
🐬 Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast
G. Hébrard, V. Hoffart, E. Beyssac, J. Cardot, M. Alric, M. Subirade
6 2010
6
🐬
🐬 Combining the dynamic TNO-gastrointestinal tract system with a Caco-2 cell culture model: application to the assessment of lycopene and alpha-tocopherol bioavailability from a whole food.
Emmanuelle Déat, S. Blanquet-Diot, J. Jarrige, S. Denis, E. Beyssac, M. Alric
6 2009
6
🐬
🐬 The 'biodrug' concept: an innovative approach to therapy.
S. Blanquet, S. Marol-Bonnin, E. Beyssac, D. Pompon, M. Renaud, M. Alric
6 2001
6
🐬
🐢 Efficacy of Mucoadhesive Hydrogel Microparticles of Whey Protein and Alginate for Oral Insulin Delivery
7 auth. Emmanuelle Déat-Lainé, V. Hoffart, G. Garrait, J. Jarrige, J. Cardot, M. Subirade, ... E. Beyssac
6 2012
6
🐢
🐬 Retrograded starch/pectin coated gellan gum‐microparticles for oral administration of insulin: A technological platform for protection against enzymatic degradation and improvement of intestinal permeability
A. Meneguin, E. Beyssac, G. Garrait, Hassana Hsein, B. Cury
5 2018
5
🐬
🐬 Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals.
Fatoumata Diarrassouba, G. Remondetto, G. Garrait, P. Alvarez, E. Beyssac, M. Subirade
5 2015
5
🐬