Antigenotoxic and antioxidant activities of Pituranthos chloranthus essential oils

Autor: Neffati, A., Bouhlel, I., Ben Sghaier, M., Boubaker, J., Limem, I., Kilani, S., Skandrani, I., Bhouri, W., Le Dauphin, J., Barillier, D., Mosrati, R., Chekir-Ghedira, L., Ghedira, K.

Publikováno v: In Environmental Toxicology and Pharmacology 2009 27(2):187-194

Enhancing Graphene Oxide Production and Its Efficacy in Adsorbing Crystal Violet: An In‐Depth Study of Thermodynamics, Kinetics, and DFT Analysis.

Autor: Bourachdi, Soukaina El¹ (AUTHOR), El Ouadrhiri, Faiçal¹ (AUTHOR) faical.elouadrhiri@usmba.ac.ma, Moussaoui, Fatima¹ (AUTHOR), Saleh, Ebraheem Abdu Musad² (AUTHOR), Amri, Abdelhay El³ (AUTHOR), Althomali, Raed H.² (AUTHOR), Kassem, Asmaa F.² (AUTHOR), Moharam, Marwa Mostafa² (AUTHOR), Ayub, Ali raza⁴ (AUTHOR), Husain, Kakul² (AUTHOR), Hassan, Ismail² (AUTHOR), Lahkimi, Amal¹ (AUTHOR), Roy, Kuldeep (AUTHOR)

Publikováno v: International Journal of Chemical Engineering (1687806X). 9/26/2024, Vol. 2024, p1-25. 25p.

Identification of the trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry

Autor: Ledauphin, J., Saint-Clair, J.F., Lablanquie, O., Guichard, Hugues, Fournier, N., Guichard, E., Barillier, D.

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.5124-5134

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f1aa2ef4ceccf7d9bc46938ceca31064
https://hal.inrae.fr/hal-02678473

Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits.

Autor: Bezerra M; Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal., Ribeiro M; Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.; Genetics and Biotechnology Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal., Cosme F; Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.; Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal., Nunes FM; Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.; Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 May; Vol. 23 (3), pp. e13354.

Mise au point d'une méthodologie visant à la caractérisation du dépôt calco-magnésien formé sur de l'acier au carbone immergé en eau de mer naturelle

Autor: Caplat, C., Lefèvre, Y., Braisaz, T., Leleyter, L., Baraud, F., Barillier, D., Caplat, C., Lefèvre, Y., Braisaz, T., Leleyter, L., Baraud, F., Barillier, D.

Publikováno v: Matériaux & Techniques; January 2004, Vol. 92 Issue: 7 p33-37, 5p