Zobrazeno 1 - 10
of 136
pro vyhledávání: '"Christophe, Chassard"'
Autor:
Mathieu Lepoivre, Claire Laurent, Bruno Martin, Paul-Marie Grollemund, Raphaëlle Botreau, Françoise Monsallier, Sophie Hulin, Pauline Gerber, Christophe Chassard, Mauro Coppa
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 1220-1232 (2024)
This study aimed to study the relationship between milk quality for cheese manufacturing and farm’s environmental impacts in grass-based mountain systems. Beforehand, the multi-criteria evaluation methodology proposed by Botreau et al. and Rey-Cadi
Externí odkaz:
https://doaj.org/article/299998be89e045fc83277dbb4ed5e04b
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
Chloé Gapp, Alexis Dijamentiuk, Cécile Mangavel, Cécile Callon, Sébastien Theil, Anne-Marie Revol-Junelles, Christophe Chassard, Frédéric Borges
Publikováno v:
mSystems, Vol 9, Iss 8 (2024)
ABSTRACT Microbial communities offer considerable potential for tackling environmental challenges by improving the functioning of ecosystems. Top-down community engineering is a promising strategy that could be used to obtain communities of desired f
Externí odkaz:
https://doaj.org/article/8ed2a7558c4642db82874bbe56bf0bc8
Autor:
Anna Grizon, Sebastien Theil, Cecile Callon, Pauline Gerber, Sandra Helinck, Eric Dugat-Bony, Pascal Bonnarme, Christophe Chassard
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Streptococcus thermophilus is of major importance for cheese manufacturing to ensure rapid acidification; however, studies indicate that intensive use of commercial strains leads to the loss of typical characteristics of the products. To strengthen t
Externí odkaz:
https://doaj.org/article/8cde8d6e9a8149e08218070cf186ed33
Autor:
Anna Grizon, Sébastien Theil, Sandra Helinck, Pauline Gerber, Pascal Bonnarme, Christophe Chassard
Publikováno v:
Microorganisms, Vol 12, Iss 3, p 512 (2024)
Investigating the diversity of a given species could give clues for the development of autochthonous starter cultures. However, few studies have focused on the intraspecies diversity of Lactobacillus delbrueckii strains, a technologically important l
Externí odkaz:
https://doaj.org/article/fa408ebadc7e42f1959a4449fbf09449
Autor:
Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud
Publikováno v:
Data in Brief, Vol 48, Iss , Pp 109263- (2023)
In recent years, the food industry has expended considerable effort to design novel products that replace animal proteins with legumes; however, the actual environmental benefits of such products are often not quantified. Here, we performed Life Cycl
Externí odkaz:
https://doaj.org/article/7c0e6197900840cfb71f835f572d10a7
Autor:
Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud
Publikováno v:
Cleaner Environmental Systems, Vol 9, Iss , Pp 100115- (2023)
In the food industry, there is currently a great deal of interest in the development of plant-based alternatives to dairy products. However, little is known about the ways in which differences in formulation and/or processing affect the potential env
Externí odkaz:
https://doaj.org/article/014b9bda09004fa2b377a0453751fa62
Autor:
Muriel Giron, Muriel Thomas, Dominique Dardevet, Christophe Chassard, Isabelle Savary‐Auzeloux
Publikováno v:
Journal of Cachexia, Sarcopenia and Muscle, Vol 13, Iss 3, Pp 1460-1476 (2022)
Abstract Evidence suggests that gut microbiota composition and diversity can be a determinant of skeletal muscle metabolism and functionality. This is true in catabolic (sarcopenia and cachexia) or anabolic (exercise or in athletes) situations. As gu
Externí odkaz:
https://doaj.org/article/fb4c2f0d58964792ba29dfe64a5da9b5
Autor:
Isabelle Verdier-Metz, Céline Delbès, Matthieu Bouchon, Philippe Pradel, Sébastien Theil, Etienne Rifa, Agnès Corbin, Christophe Chassard
Publikováno v:
Dairy, Vol 3, Iss 2, Pp 262-276 (2022)
In dairy cattle, teat disinfection at the end of milking is commonly applied to limit colonization of the milk by pathogenic microorganisms via the teat canal. The post-milking products used can irritate the teat skin and unbalance its microbial popu
Externí odkaz:
https://doaj.org/article/c92cf825d041442c907897838b3c219b
Autor:
Muriel Giron, Muriel Thomas, Marianne Jarzaguet, Camille Mayeur, Gladys Ferrere, Marie-Louise Noordine, Stéphanie Bornes, Dominique Dardevet, Christophe Chassard, Isabelle Savary-Auzeloux
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Externí odkaz:
https://doaj.org/article/3069d48ab5624f41af64ccadc228411e