Zobrazeno 1 - 10
of 381
pro vyhledávání: '"Frédéric Leroy"'
Autor:
Ana Sosa-Fajardo, Cristian Díaz-Muñoz, David Van der Veken, Inés Pradal, Marko Verce, Stefan Weckx, Frédéric Leroy
Publikováno v:
BMC Genomics, Vol 25, Iss 1, Pp 1-22 (2024)
Abstract Background Staphylococcus shinii appears as an umbrella species encompassing several strains of Staphylococcus pseudoxylosus and Staphylococcus xylosus. Given its phylogenetic closeness to S. xylosus, S. shinii can be found in similar ecolog
Externí odkaz:
https://doaj.org/article/00e1f958bbf74e6783e7732d1ed9e888
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 885-897 (2023)
Contemporary views on meat reflect an ambiguous status of appreciation and rejection, especially in the urbanised West, and tend to come with strong moral overtones. The portrayal of (red) meat as an intrinsically harmful food choice by certain acade
Externí odkaz:
https://doaj.org/article/f8222c2261a246348de12c6a6ddec2e1
Autor:
Boris Croes, Iaroslav Gaponenko, Cédric Voulot, Olivier Grégut, Kokou D. Dorkenoo, Fabien Cheynis, Stefano Curiotto, Pierre Müller, Frédéric Leroy, Kumara Cordero‐Edwards, Patrycja Paruch, Salia Cherifi‐Hertel
Publikováno v:
Advanced Physics Research, Vol 2, Iss 3, Pp n/a-n/a (2023)
Abstract Second‐harmonic generation (SHG) is a nonlinear optical method allowing the study of the local structure, symmetry, and ferroic order in noncentrosymmetric materials such as ferroelectrics. The combination of SHG microscopy with local pola
Externí odkaz:
https://doaj.org/article/2584417ef92b4d2d89cd41522500a7bd
Autor:
Frédéric Leroy, Massimiliano Petracci
Publikováno v:
World Rabbit Science, Vol 29, Iss 4, Pp 239-246 (2021)
Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though i
Externí odkaz:
https://doaj.org/article/db52534403c94c4694aefb33061110e9
Autor:
Frédéric Leroy, Fabien Abraini, Ty Beal, Paula Dominguez-Salas, Pablo Gregorini, Pablo Manzano, Jason Rowntree, Stephan van Vliet
Publikováno v:
Animal, Vol 16, Iss 10, Pp 100644- (2022)
Externí odkaz:
https://doaj.org/article/ac4a08f53bcc47e68c553c09d645463b
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
For eight backslopping steps, eight series of water kefir fermentation processes differing in backslopping time and rinsing of the grains during each backslopping step and eight series of fermentation processes differing in incubation temperature and
Externí odkaz:
https://doaj.org/article/13f159d374204a879ef0684f33efecc4
Autor:
Frédéric Leroy, Fabien Abraini, Ty Beal, Paula Dominguez-Salas, Pablo Gregorini, Pablo Manzano, Jason Rowntree, Stephan van Vliet
Publikováno v:
Animal, Vol 16, Iss 3, Pp 100457- (2022)
Animal source foods are evolutionarily appropriate foods for humans. It is therefore remarkable that they are now presented by some as unhealthy, unsustainable, and unethical, particularly in the urban West. The benefits of consuming them are nonethe
Externí odkaz:
https://doaj.org/article/6a003469fb31400e9a5b262e36320800
Autor:
David Laureys, Frédéric Leroy, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme, Luc De Vuyst
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this p
Externí odkaz:
https://doaj.org/article/b313e0b2f5ab4ca7b05142874c0cac7a
Autor:
Adele H. Hite, Frédéric Leroy
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
The virtues of ‘plant-based’ eating are commonly extolled in public and academic discourse, in particular in post-industrial countries and exceedingly so on a global level. Animal source foods, on the other hand, are regularly stigmatized for the
Externí odkaz:
https://doaj.org/article/05ba2b060dad4a9a9cd6b515784f8f5b
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 4 (2020)
Humanity’s main societal and epistemic transitions also mirror changes in its approach to the food system. This particularly holds true for human–animal interactions and the consumption of animal source foods (red meat especially, and to a lesser
Externí odkaz:
https://doaj.org/article/558513e421814b69bddb8aede58719ef