By Professor Johannes le Coutre

Book Chapters

Bharatgiri Goswami A; Charlesworth J; Biazik JM; Rybchyn MS; le Coutre J, 2023, 'Cultured meat technology: an overview', in Advances in cultured meat technology, Burleigh Dodds Science Publishing, pp. 3 - 26, http://dx.doi.org/10.19103/as.2023.0130.01

Toepel U; Knebel J-F; Hudry J; le Coutre J; Murray MM, 2010, 'Advantageous Object Recognition for High-Fat Food Images', in Montmayeur J-P; le Coutre J (ed.), Fat Detection : Taste, Texture, and Post Ingestive Effects, CRC Press/Taylor & Francis, Boca Raton, Florida, https://www.ncbi.nlm.nih.gov/books/NBK53534/

le Coutre J; Scharer-Zublin E, 2009, 'La saveur, le veritable goût', in Recherche et alimentation en dialogue, Wiley-Blackwell, Vevey, pp. 59 - 62

Whitelegge JP; Kaback HR; le Coutre J, 2002, 'Mass spectrometry of membrane transport proteins', in Transmembrane Transporters, Wiley-Liss, pp. 179 - 189, http://dx.doi.org/10.1002/0471434043

Whitelegge JP; Kaback HR; le Coutre J, 2002, 'Mass Spectrometry of Membrane Transport Proteins', in , Wiley, pp. 179 - 189, http://dx.doi.org/10.1002/0471434043.ch11

le Coutre J; Gerwert K, 1994, 'How Catalizes Azide Proton-Pumping in D96N Mutated Bacteriorhodopsin?', in Springer Proceedings in Physics, Springer Berlin Heidelberg, pp. 256 - 257, http://dx.doi.org/10.1007/978-3-642-85060-8_62

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