Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Cécile M D Bonnefont"'
Autor:
Mehdi Toufeer, Cécile M D Bonnefont, Eliane Foulon, Cécile Caubet, Christian Tasca, Marie-Rose Aurel, Christèle Robert-Granié, Rachel Rupp, Gilles Foucras
Publikováno v:
PLoS ONE, Vol 6, Iss 8, p e22147 (2011)
BACKGROUND: Staphylococcus aureus is a major pathogen of humans and animals and emerging antibiotic-resistant strains have further increased the concern of this health issue. Host genetics influence susceptibility to S. aureus infections, and the gen
Externí odkaz:
https://doaj.org/article/979eb2b87ddd4471bb4d6814cd827e42
Autor:
Aurélie Sécula, Lisa E. Bluy, Hervé Chapuis, Agnès Bonnet, Anne Collin, Laure Gress, Alexis Cornuez, Xavier Martin, Loys Bodin, Cécile M. D. Bonnefont, Mireille Morisson
Publikováno v:
BMC Genomics, Vol 23, Iss 1, Pp 1-17 (2022)
Abstract Background Embryonic and fetal development is very susceptible to the availability of nutrients that can interfere with the setting of epigenomes, thus modifying the main metabolic pathways and impacting the health and phenotypes of the futu
Externí odkaz:
https://doaj.org/article/afb39a7aee43494f9a8d15f0e3ae1d25
Autor:
Aurélie Sécula, Hervé Chapuis, Anne Collin, Lisa E. Bluy, Agnès Bonnet, Loys Bodin, Laure Gress, Alexis Cornuez, Xavier Martin, Cécile M. D. Bonnefont, Mireille Morisson
Publikováno v:
BMC Genomics, Vol 23, Iss 1, Pp 1-15 (2022)
Abstract Background In mammals, the nutritional status experienced during embryonic development shapes key metabolic pathways and influences the health and phenotype of the future individual, a phenomenon known as nutritional programming. In farmed b
Externí odkaz:
https://doaj.org/article/51be0ef9a74849dcbd91fb55a31c8925
Autor:
Zohre Mozduri, Bara Lo, Nathalie Marty-Gasset, Ali Akbar Masoudi, Julien Arroyo, Mireille Morisson, Cécile Canlet, Agnès Bonnet, Cécile M. D. Bonnefont
Publikováno v:
Frontiers in Physiology, Vol 12 (2021)
Foie gras is a traditional dish in France that contains 50 to 60% of lipids. The high-fat content of the liver improves the organoleptic qualities of foie gras and reduces its technological yield at cooking (TY). As the valorization of the liver as f
Externí odkaz:
https://doaj.org/article/8390ad793820490a872b1c8843973431
Autor:
Zohre Mozduri, Nathalie Marty-Gasset, Bara Lo, Ali Akbar Masoudi, Mireille Morisson, Cécile Canlet, Julien Arroyo, Agnès Bonnet, Cécile M. D. Bonnefont
Publikováno v:
Frontiers in Physiology, Vol 12 (2021)
The foie gras is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of th
Externí odkaz:
https://doaj.org/article/38d9d35829624465b41bf0e146cbbe58
Autor:
Zohre, Mozduri, Nathalie, Marty-Gasset, Bara, Lo, Ali Akbar, Masoudi, Mireille, Morisson, Cécile, Canlet, Julien, Arroyo, Agnès, Bonnet, Cécile M D, Bonnefont
Publikováno v:
Frontiers in Physiology
The foie gras is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::07b9058cb24a8f0e84ba98ad44667afb
https://pubmed.ncbi.nlm.nih.gov/33643071
https://pubmed.ncbi.nlm.nih.gov/33643071