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	Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties Juliane Floury , Noel Grosset , Nadine Leconte , Maryvonne Pasco , Marie-Noelle Madec Lait, 2006, 86, pp.43-57. ⟨10.1051/lait:2005039⟩ Article dans une revue hal-01453943v1
	Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties Juliane Floury , Noël Grosset , Nadine Leconte , Maryvonne Pasco , Marie-Noëlle Madec Le Lait, 2006, 86 (1), pp.43-57 Article dans une revue hal-00895562v1
	Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist? Juliane Floury , Noël Grosset , Elodie Lesne , Romain Jeantet Le Lait, 2006, 86 (3), pp.203-211 Article dans une revue hal-00895576v1
	Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist? Juliane Floury , Noel Grosset , Elodie Lesne , Romain Jeantet Lait, 2006, 86, pp.203-211. ⟨10.1051/lait:2006002⟩ Article dans une revue hal-01453911v1

	Stability of Complex foods and dispersed systems Romain Jeantet , Juliane Floury Handbook of Food Science and Technology 2, 2, ISTE Ltd, 329 p., 2016, Food Science and Technology, 978-1-84821-934-2 Chapitre d'ouvrage hal-01349174v1
	Inhibition of food modifying agents Romain Jeantet , Juliane Floury Handbook of Food Science and Technology 2, 2, ISTE Ltd, 329 p., 2016, Food Science and Technology, 978-1-84821-934-2 Chapitre d'ouvrage hal-01349183v1

Juliane FLOURY