Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Catherine Garnier"'
Autor:
Estelle Bonnin, Camille Alvarado, Marie-Jeanne Crépeau, Brigitte Bouchet, Catherine Garnier, Frédéric Jamme, Marie-Françoise Devaux
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-10 (2019)
Abstract The pectin methylesterase action is usually studied in a homogeneous aqueous medium in the presence of a large excess of soluble substrate and water. However in the cell wall, the water content is much lower, the substrate is cross-linked wi
Externí odkaz:
https://doaj.org/article/f3235ae88af14d1caea39ad1936801df
Autor:
Hugues Guyot, Johann Detilleux, Pascal Lebreton, Catherine Garnier, Marie Bonvoisin, Frederic Rollin, Charlotte Sandersen
Publikováno v:
PLoS ONE, Vol 12, Iss 1, p e0169716 (2017)
Downer cow syndrome (DCS) is often diagnosed in dairy cattle during the early post-partum period. The etiology of this condition is not completely understood, as it can be related to the energetic or electrolyte metabolism, as well as to infectious d
Externí odkaz:
https://doaj.org/article/7ee074ace4d8405eb06974c80c05346e
Autor:
Agata Zykwinska, Mélanie Marquis, Mathilde Godin, Laëtitia Marchand, Corinne Sinquin, Catherine Garnier, Camille Jonchère, Claire Chédeville, Catherine Le Visage, Jérôme Guicheux, Sylvia Colliec-Jouault, Stéphane Cuenot
Publikováno v:
Marine Drugs, Vol 17, Iss 1, p 65 (2019)
Articular cartilage is an avascular, non-innervated connective tissue with limited ability to regenerate. Articular degenerative processes arising from trauma, inflammation or due to aging are thus irreversible and may induce the loss of the joint fu
Externí odkaz:
https://doaj.org/article/108874a2374c49d794aa76f93c539f1d
Autor:
Catherine Garnier
Publikováno v:
Revista Educação e Cultura Contemporânea, Vol 12, Iss 27 (2015)
A vitalidade da Teoria das Representações Sociais se exprime tanto nas controvérsias e ambiguidades que alimentam seu contexto de existência quanto em sua base geográfica, em plena expansão em diferentes continentes. Ela toma impulso como antro
Externí odkaz:
https://doaj.org/article/09ef93c5ac3341fbbf05560908ccd363
Autor:
Mario Richard, Catherine Garnier
Publikováno v:
VertigO, Vol 1, Iss 1
Externí odkaz:
https://doaj.org/article/bd52c292a4cc4c73a71dbc6418e403b8
Publikováno v:
VertigO, Vol 14, Iss 1
The last decades have seen a growing trend for environmental conservation and natural and cultural patrimony preservation with the implementation of protected areas, notably through land-use planning and regulations. These zones can lead to conflicts
Externí odkaz:
https://doaj.org/article/2a154ea63c16455db300b8fc6b3a39f7
Autor:
Perrine Gélébart, Marie-Hélène Famelart, Valérie Beaumal, Catherine Garnier, Alain Riaublanc, Camille Jonchère, Marc Anton
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩
Acid milk gels with fat (3.5 or 10%) or without fat containing 0.2–1% of whey proteins (WP) or 0.2–1.5% of protein aggregates (fractal aggregates, microgels and mixed casein/WP aggregates with an 80/20 ratio) were investigated. The fat-containing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0f1627b7bbba67bc195c328d0382d0
https://doi.org/10.1016/j.foodhyd.2019.02.007
https://doi.org/10.1016/j.foodhyd.2019.02.007
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 101, pp.105553. ⟨10.1016/j.foodhyd.2019.105553⟩
Food Hydrocolloids, Elsevier, 2020, 101, pp.105553. ⟨10.1016/j.foodhyd.2019.105553⟩
International audience; The effect of pea protein fortification on the rheological properties of sponge-cake batters and their continuous phases, as well as their relationship with the final product properties were studied. Foams made out of whole eg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f5e87fb78d8e968356c3ca513a77bb9
https://hal.inrae.fr/hal-03212402
https://hal.inrae.fr/hal-03212402
Autor:
Thibaud Coradin, Sarah Christoph, Catherine Garnier, Ahmed Hamraoui, Francisco M. Fernandes, Estelle Bonnin
Publikováno v:
Chemical Engineering Journal
Chemical Engineering Journal, Elsevier, 2018, 350, pp.20-28. ⟨10.1016/j.cej.2018.05.160⟩
Chemical Engineering Journal, Elsevier, 2018, 350, pp.20-28. ⟨10.1016/j.cej.2018.05.160⟩
Sugar beet pectin is a byproduct of the sugar industry with a particularly low gelling power which hinders its application as gelling agent and thickener. Here we consider the use of freeze casting to shape sugar beet pectin into lightweight foams. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::073fc026436ec8016bd53bbfd4c4c170
https://hal.sorbonne-universite.fr/hal-02124304/document
https://hal.sorbonne-universite.fr/hal-02124304/document
Autor:
Catherine Garnier, Alberto Tecante, M.C. Ortiz-Tafoya, Agnès Rolland-Sabaté, Josefina Valadez-García
Publikováno v:
Carbohydrate Polymers (193), 289-297. (2018)
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2018, 193, pp.289-297. ⟨10.1016/j.carbpol.2018.04.002⟩
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2018, 193, pp.289-297. ⟨10.1016/j.carbpol.2018.04.002⟩
International audience; Polysaccharide-surfactant blends are widely used in foods. However, their possible mutual interactions have not been extensively studied. The purpose of this work was to examine how the anionic surfactant sodium stearoyl lacty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::971bd8e70de7b0bc5a360d053a2ff393
http://prodinra.inra.fr/record/427609
http://prodinra.inra.fr/record/427609