Výsledky vyhledávání - "Chromatographie HPLC"

L’effet d’une contamination de cellules avec des nanoparticules

Autor: Ravanat, Jean-Luc

Publikováno v: Les cahiers de la Recherche. Santé, Environnement, Travail
Les cahiers de la Recherche. Santé, Environnement, Travail, ANSES, 2021, Microplastiques et nanomatériaux, pp.22-23
Les cahiers de la Recherche : Santé, Environnement, Travail
Les cahiers de la Recherche : Santé, Environnement, Travail, 2021, Microplastiques et nanomatériaux, 17, pp.22-23

National audience; Les nucléotides sont des molécules constitutives des acides nucléiques comme l’ADN et l’ARN - leur liaison déterminant la succession des bases impliquées, par exemple, dans la formation de la double hélice de l’ADN. Dan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f64878fd0f54a6ebf7c7d2323a1bedf3
https://hal-anses.archives-ouvertes.fr/anses-03349948/file/2021_CDLR_ravanat_effet_contamination_cellules_avec_nanoparticules.pdf

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Characterization and Application of Mixed Mode Stationary Phases in Pharmaceutical and Biochemical Analysis using One- and Two-Dimensional Liquid Chromatography

Autor: Bäurer, Stefanie

Nowadays, the use of High-Performance Liquid Chromatography (HPLC) is indispensable in many analytical application fields. Thereby, Reversed Phase Liquid Chromatography (RP LC) is the most frequently used chromatographic mode as it is suitable for th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______707::a89562983bfa0801ad55dd0799eb1158
https://hdl.handle.net/10900/108832

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Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

Autor: Christian Mertz, Kevin Vidot, Hélène Fulcrand, Nawel Achir, Manuel Dornier, André Mundombe Sinela, Nadirah Rawat

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 235, pp.67-75. ⟨10.1016/j.foodchem.2017.05.027⟩

Effect of oxygen, polyphenols and metals was studied on degradation of delphinidin and cyanidin 3-O-sambubioside of Hibiscus sabdariffa L. Experiments were conducted on aqueous extracts degassed or not, an isolated polyphenolic fraction and extract-l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a42bebfb6b6fc35ff86e002b80b99d5
https://doi.org/10.1016/j.foodchem.2017.05.027

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Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-carotene

Autor: Paula Mapelli-Brahm, Marion Nowicki, Patrick Borel, Charlotte Halimi, Marielle Margier, Emmanuelle Reboul, Antonio J. Meléndez-Martínez, Charles Desmarchelier

Publikováno v: Food Chemistry
Food Chemistry, 2019, 300, 6 p. ⟨10.1016/j.foodchem.2019.125232⟩
Food Chemistry, Elsevier, 2019, 300, 6 p. ⟨10.1016/j.foodchem.2019.125232⟩

The mechanisms of main tomato carotenes (phytoene, phytofluene, lycopene and β-carotene) intestinal absorption are still only partly understood. We thus compared carotene bioavailability in mice after gavage with carotene-rich oil-in-water emulsions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c8f05de9d01d2a7c22c74501d646cc4

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Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin

Autor: Catherine M.G.C. Renard, Aude A. Watrelot, Carine Le Bourvellec

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, 2015, 63, pp.376-382. ⟨10.1016/j.lwt.2015.03.064⟩
LWT-Food Science and Technology, Elsevier, 2015, 63, pp.376-382. ⟨10.1016/j.lwt.2015.03.064⟩
LWT-Food Science and Technology (63), 376-382. (2015)

International audience; Though many different methods have been applied to protein-tannin interactions, divergent results are often reported. To better understand the origin of these differences, we compare here haze/aggregates formation and thermody

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e3c03317103dabc4a3651669a187fe3
https://doi.org/10.1016/j.lwt.2015.03.064

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A simple method to quantify lactoferrin in milk by Micro-Batch Resin Extraction (MBRE) before RP-HPLC

Autor: Pochet, Sylvie, Arnould, Céline, Debournoux-Poton, Perrine, Guinard-Flament, Jocelyne, Beuvier, Eric

Publikováno v: 13. International Conference on Lactoferrin Structure, Function & Applications
13. International Conference on Lactoferrin Structure, Function & Applications, Nov 2017, Rome, Italy. 72 p., 2017
13. International Conference on Lactoferrin Structure, Function & Applications, Nov 2017, Rome, Italy. 72 p., 2017, XIII International Conference on Lactoferrin Structure, Function & Applications

The quantification of lactoferrin in dairy products is mainly performed using immunological methods (ELISA, radio-immunodiffusion and optical biosensing). These methods are species-specific and considered to be sensitive (ng on a diluted sample basis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f96075dae1ad4dcf7f89b0dd09009aaa
https://hal.archives-ouvertes.fr/hal-01653789

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Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Autor: Hélène Fulcrand, Nadirah Rawat, Christian Mertz, André Mundombe Sinela, Manuel Dornier, Nawel Achir

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 214, pp.234-241. ⟨10.1016/j.foodchem.2016.07.071⟩

Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4-37 degrees C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::222a58d051ad4be284c7dc7f9300c5f8
https://hal.archives-ouvertes.fr/hal-01506520

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Feasibility of using liquefied gas HFO-1234ze (trans-1,3,3,3-tetrafluoroprop-1-ene) as an alternative to conventional solvents for solid–liquid extraction of food ingredients and natural products

Autor: Vincent Rapinel, Caroline Makerri, Njara Rakotomanomana, Cassandra Breil, Magali Jacotet-Navarro, Farid Chemat, Alain Vallageas

Publikováno v: LWT-Food Science and Technology (83), 225-234. (2017)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 83, pp.225-234. ⟨10.1016/j.lwt.2017.05.027⟩

This study was designed to evaluate the applicability of a new liquefied gas, HFO-1234ze, as a safe alternative for the substitution of usual solvents such as n-hexane, acetone or ethanol, for the extraction of natural products. The performance of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa13614c1f9a3ddf010937f50b634b16
http://prodinra.inra.fr/record/397670

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An original approach for lipophilic natural products extraction: Use of liquefied n-butane as alternative solvent to n-hexane

Autor: Farid Chemat, Natacha Rombaut, Giancarlo Cravotto, Vincent Rapinel, Njara Rakotomanomana, Alain Vallageas

Publikováno v: LWT-Food Science and Technology Part B (85), 524-533. (2017)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 85 (Part B), pp.524-533. ⟨10.1016/j.lwt.2016.10.003⟩

International audience; Recent trends in food extraction techniques have largely focused on finding solutions that minimize the use of toxic solvents or to find alternatives for n-hexane. As an original solution, a new process for extraction of natur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c417178afc4b8c8c99287ad42f8814f
http://prodinra.inra.fr/record/378584

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