Zobrazeno 1 - 10
of 504
pro vyhledávání: '"Acide aminé"'
Autor:
MULAMREDDY, RAMAKOTAIAH
Heterocyclic amino acids can serve as tools in structure-activity relationship (SAR) studies. They can also act as peptide secondary structure initiators. Incorporation of heterocyclic amino acid units into peptides can limit flexibility, improve rec
Autor:
Wu, Zhaoguan
La sensibilité et la profondeur de l'analyse protéomique sont limitées par les ions isobares et les interférences qui entravent l'identification des peptides de faible abondance. Lorsque nous analysons des échantillons de grande complexité, une
Akademický článek
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Autor:
Maria Alejandra Ospina, Jorge Luna, Hernán Ceballos, Luis Augusto Becerra Lopez-Lavalle, Thierry Tran, Sandra Salazar, Julien Ricci, Luis Fernando Londoño, John Belalcazar, Dominique Dufour, Monica Pizarro
Publikováno v:
International Journal of Food Science and Technology
The objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field‐based collection, represents the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b6ac225d5508b49a761f18229c83eba
https://doi.org/10.1111/ijfs.14888
https://doi.org/10.1111/ijfs.14888
Publikováno v:
Cahiers de Nutrition et de Diététique
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (5), pp.223-232. ⟨10.1016/j.cnd.2020.08.001⟩
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (5), pp.223-232. ⟨10.1016/j.cnd.2020.08.001⟩
International audience; The protein requirement is generally defined as the amount necessary to maintain the body's protein pool. However, under free choice conditions, animal models often ingest more protein than required for nitrogen balance (10 %
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::575559968463ddcc9a8c37ac56dba66a
https://doi.org/10.1016/j.cnd.2020.08.001
https://doi.org/10.1016/j.cnd.2020.08.001
Autor:
Canon, Fanny, Maillard, Marie-Bernadette, Gwenaëlle, Henry, Jardin, Julien, Briard-Bion, Valérie, Thierry, Anne, Gagnaire, Valérie
Les interactions impliquant les bactéries lactiques (BL), responsables des propriétés sanitaires, organoleptiques et santé des produits fermentés, sont souvent étudiées en association avec des levures ou des bactéries propioniques dans divers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::4e466b9e7fecdfa3550a47e58b9a8b0c
https://hal.inrae.fr/hal-03697570
https://hal.inrae.fr/hal-03697570
Autor:
Daumas, Gérard, Aubry, Alexia
Economic assessment of feed restriction or amino-acid deficiency during the pig fattening period The profitability of pig farms is influenced greatly by feed efficiency and carcass grading. The aim of this study was to assess the economic impact of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::869b3f923cc6cc9f6bd41b23d407a071
https://hal.inrae.fr/hal-03747494
https://hal.inrae.fr/hal-03747494
Autor:
Lucie Lorieau, Juliane Floury, Didier Dupont, E. Hazart, Yann Le Gouar, Gwenaëlle Henry, A. Ligneul, Ting Ting Mao
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 277, pp.63-69. ⟨10.1016/j.foodchem.2018.10.097⟩
Food Chemistry, Elsevier, 2019, 277, pp.63-69. ⟨10.1016/j.foodchem.2018.10.097⟩
With a long-term nutrition goal for healthy aging, the aim of this study was to compare the bioavailability of amino acids, in particular the leucine, after the ingestion of two solid and isocaloric dairy products (cheese) based either on whey or on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73c20cc891ab7f1c9d8bd8b221b76d41
https://doi.org/10.1016/j.foodchem.2018.10.097
https://doi.org/10.1016/j.foodchem.2018.10.097
Autor:
Abadian, Hagop
Publikováno v:
Material chemistry. Sorbonne Université, 2021. English. ⟨NNT : 2021SORUS035⟩
This thesis reports on the adsorption of two amino acids (AA) with different properties, Leucine and Glutamic acid, on the amorphous silica surface. It exemplifies a general approach to hybrid systems that combines experimental information and molecu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d9e95f831966e3ebc1674660092e8a5d
https://tel.archives-ouvertes.fr/tel-03419620/file/ABADIAN_Hagop_these_2021.pdf
https://tel.archives-ouvertes.fr/tel-03419620/file/ABADIAN_Hagop_these_2021.pdf
Publikováno v:
Cahiers de Nutrition et de Diététique
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55, pp.e1-e8. ⟨10.1016/j.cnd.2020.10.001⟩
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (5), pp.223-232. ⟨10.1016/j.cnd.2020.08.001⟩
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55, pp.e1-e8. ⟨10.1016/j.cnd.2020.10.001⟩
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (5), pp.223-232. ⟨10.1016/j.cnd.2020.08.001⟩
International audience; The protein requirement is generally defined as the amount necessary to maintain the body's protein pool. However, under free choice conditions, animal models often ingest more protein than required for nitrogen balance (10 %
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7bd0d9a92d3cfd578827663b880e872
https://hal.archives-ouvertes.fr/hal-03493346
https://hal.archives-ouvertes.fr/hal-03493346