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Addinsoft inc xlstat software (version 2015.1
Xlstat Software (Version 2015.1, supplied by Addinsoft inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/xlstat+2015%2E1+software/xlstat+software/pmc10775906-110-7-11
Average 90 stars, based on 1 article reviews
xlstat software (version 2015.1 - by Bioz Stars, 2026-09
90/100 stars

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Article Title: Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties
Article Snippet: Statistical analysis 165 Statistical analyses were performed using XLSTAT 2015.1 software (Addinsoft, Paris, France).

Article Title: Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture
Article Snippet: 224 The images were processed using the program and the method of interpretation developed for cakes 225 by Dewaest et al. (2017) using MatLab software (The MathWorks, France) and XLSTAT 2015.1 226 software (Addinsoft, Paris, France).

Article Title: Adhesion of Bread Dough to Solid Surfaces Under Controlled Heating: Balance Between the Rheological and Interfacial Properties of Dough.
Article Snippet: The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process.. In this work, an original method was developed to study the effect of temperature on the adhesive properties of bread dough in contact with a solid surface during heating.. Using this approach, it will be possible to understand the factors that affect adhesion between dough and a baking surface, which will aid in developing methods to prevent dough from sticking.

Article Title: Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion
Article Snippet: Accepted Manuscript Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion Marine Moussier, Véronique Bosc, Camille Michon, Violaine Pistre, Cyril Chaudemanche, Delphine Huc-Mathis PII: S0268-005X(18)31132-9 DOI: 10.1016/j.foodhyd.2018.08.052 Reference: FOOHYD 4633 To appear in: Food Hydrocolloids Received Date: 21 June 2018 Accepted Date: 30 August 2018 Please cite this article as: Marine Moussier, Véronique Bosc, Camille Michon, Violaine Pistre, Cyril Chaudemanche, Delphine Huc-Mathis, Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion, Food Hydrocolloids (2018), doi: 10.1016/j.foodhyd.2018.08.052 This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript.. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form.

Article Title: Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture
Article Snippet: Statistical analysis 269 270 Statistical analysis was performed using XLSTAT 2015.1 software (Addinsoft, Paris, 271 France).

Article Title: Consumer acceptance and sensory drivers of liking for high plant protein snacks.
Article Snippet: Background.. Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system.. Solutions could include developing a food offer rich in plant protein.

Article Title: Peptides of neuron specific enolase as potential ASD biomarkers: From discovery to epitope mapping
Article Snippet: T-test was performed using XLSTAT 2015.1 software (Addinsoft, Paris, France), and SAM analysis was run using an R statistical computing environment.



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