Transthyretin amyloid polyneuropathy in France: A cross-sectional study with 413 patients and real-world tafamidis meglumine use (2009–2019) by Adams, D., Cintas, P., Solé, G., Tard, C., Labeyrie, C., Echaniz-Laguna, A., Cauquil, C., Pereon, Y., Magy, L., Morales, R. Juntas, Antoine, J.C., Lagrange, E., Petiot, P., Mallaret, M., Francou, B., Guiochon-Mantel, A., Coste, A., Demarcq, O., Geffroy, C., Famelart, V., Rudant, J, Bartoli, M, Donal, E., Lairez, O., Eicher, J.C., Kharoubi, M., Oghina, S., Trochu, J.N., Inamo, J., Habib, G., Roubille, F., Hagège, A., Morio, F., Cariou, E., Adda, J., Slama, M.S., Charron, P., Algalarrondo, V., Damy, T., Attarian, S.

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HPR161 A Long-Term Forecast of the Economic Impact of Gene Therapies in France by Lilliu, H, Duole, S, Lee, MK, Rex, M, Waeckel, A, Famelart, V

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PRO62 SYSTEMATIC LITERATURE REVIEW OF DISEASE BURDEN, COSTS AND MODELS IN TRANSTHYRETIN AMYLOID CARDIOMYOPATHY (ATTR-CM) by Granghaud, A., Famelart, V., Waeckel, A., Geffroy, C., Demarcq, O., Fievez, S., Diamand, F., Myjak, I., Millier, A.

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PCV5 Clinical Characteristics of Patients with Transthyretin Amyloid Cardiomyopathy (ATTR-CM) in France: EPACT, a Study Based on the French Nationwide Claims Database Snds by Slama, M., Charron, P., Algalarrondo, V., Lairez, O., Pelcot, F., Durand-Zaleski, I., Lilliu, H., Bartoli, M., Famelart, V., Fievez, S., Geffroy, C., de Neuville, B., Rault, C., Bourel, G., Damy, T.

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Reversible inhibition of the glycine transporter GlyT2 circumvents acute toxicity while preserving efficacy in the treatment of pain by Mingorance‐Le Meur, A, Ghisdal, P, Mullier, B, De Ron, P, Downey, P, Van Der Perren, C, Declercq, V, Cornelis, S, Famelart, M, Van Asperen, J, Jnoff, E, Courade, J P

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Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring by Renan, M., Guyomarc'h, F., Arnoult-Delest, V., Pâquet, D., Brulé, G., Famelart, M.-H.

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Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/κ-Casein Aggregates by Renan, Marie, Guyomarc'h, Fanny, Chatriot, Marc, Gamerre, Valérie, Famelart, Marie-Hélène

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Anxiety, concerns and COVID-19: Cross-country perspectives from families and individuals with neurodevelopmental conditions by Sideropoulos, Vassilis, Van Herwegen, Jo, Meuleman, Ben, Alessandri, Michael, Alnemary, Faisal M, Rad, Jamal Amani, Lavenex, Pamela A Banta, Bolshakov, Nikita, Bölte, Sven, Buffle, Paulina, Cai, Ru Y, Campos, Ruth, Chirita-Emandi, Adela, Costa, Andreia P, Costanzo, Floriana, Des Portes, Vincent, Dukes, Daniel, Faivre, Laurence, Famelart, Nawelle, Fisher, Marisa H, Gamaiunova, Liudmilla, Giannadou, Aikaterini, Gupta, Rashmi, Hardan, Antonio Y, Houdayer-Robert, Françoise, Hrncirova, Lenka, Iaochite, Roberto Tadeu, Jariabkova, Katarina, Klein-Tasman, Bonita P, Lavenex, Pierre, Malik, Supriya, Mari, Francesca, Martinez-Castilla, Pastora, Menghini, Deny, Nuske, Heather J, Palikara, Olympia, Papon, Anouk, Pegg, Robin S, Pouretemad, Hamidreza, Poustka, Luise, Prosetzky, Ingolf, Renieri, Alessandra, Rhodes, Sinead M, Riby, Deborah M, Rossi, Massimiliano, Sadeghi, Saeid, Su, Xueyen, Tai, Claire, Tran, Michel, Tynan, Fionnuala, Uljarević, Mirko, Van Hecke, Amy V, Veiga, Guida, Verloes, Alain, Vicari, Stefano, Werneck-Rohrer, Sonja G, Zander, Eric, Samson, Andrea C

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Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies by Michalski, Marie-Caroline, Camier, Bénédicte, Gassi, Jean-Yves, Briard-Bion, Valérie, Leconte, Nadine, Famelart, Marie-Hélène, Lopez, Christelle

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Role of the Heat-Induced Whey Protein/K-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy by Guyomarc'H, Fanny, Jemin, M., Le Tilly, V., Madec, M.N., Famelart, Marie-Hélène

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Dehydration by desorption and by spray drying of dairy proteins: influence of the mineral environment by Schuck, P, Briard, V, Mejean, S, Piot, M, Famelart, M.H, Maubois, J.L

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pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2 by Renan, Marie, Mekmene, Omar, Famelart, Marie-Hélène, Guyomarc'h, Fanny, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard

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