Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Francoise Saucy"'
Publikováno v:
Physiology & Behavior. 165:136-145
Eating behaviour is significantly modified with the consumption of soft or hard textures. However, it is of interest to describe how adaptive is mastication to a narrow range of texture. ElectroMyoGraphy (EMG) and Kinematics of Jaw Movements (KJM) te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d075ba3a385bfaf1b2bf1a47e0dd6e61
https://doi.org/10.1016/j.physbeh.2016.07.010
https://doi.org/10.1016/j.physbeh.2016.07.010
Autor:
Philippe Pollien, Isabelle Bauwens, Fabien Robert, Francoise Saucy, Gilles Vuataz, Imre Blank, Maria-Isabelle Alonso
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:6837-6842
The formation of acrylamide in crystalline model systems based on asparagine and reducing sugars was investigated under low-moisture reaction conditions. The acrylamide amounts were correlated with physical changes occurring during the reaction. Mole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8be8bf83a9bc76c6ae67af30bdbfbc92
https://doi.org/10.1021/jf0492464
https://doi.org/10.1021/jf0492464
Publikováno v:
Free Radical Research. 20:1-10
Antioxidant reactions of mixtures of vitamin E, vitamin C and phospholipids in autoxidizing lipids at 90 degrees C have been studied by ESR spectroscopy. When the phospholipid contained a tertiary amine (e.g. phosphatidylcholine), the vitamin C and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19e47c12eb58478b636bab491c47c658
https://doi.org/10.3109/10715769409145621
https://doi.org/10.3109/10715769409145621
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:581-584
Antioxidant properties of coenzyme Q 10 and its reduced form, ubiquinol 10 (CoQ 10 H 2 ), were determined in foods and the results discussed on the basis of radical exchange reactions occurring between these compounds and lipid radicals. CoQ 10 does
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e59ab84d6ad90284d6518acab988604b
https://doi.org/10.1021/jf00016a010
https://doi.org/10.1021/jf00016a010
Autor:
Imre Blank, Isabelle Bauwens, Fabien Robert, Gilles Vuataz, Francoise Saucy, Maria-Isabelle Alonso, Philippe Pollien
Publikováno v:
Journal of agricultural and food chemistry. 53(11)
The formation of acrylamide was investigated in model systems based on asparagine and glucose under low moisture Maillard reaction conditions as a function of reaction temperature, time, physical state, water activity, and glass transition temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef4cb73b962da57c671ac158efe8cbf1
https://pubmed.ncbi.nlm.nih.gov/15913336
https://pubmed.ncbi.nlm.nih.gov/15913336
Autor:
Till Goldmann, Tuong Huynh-Ba, Stéphanie Devaud, Philippe Pollien, Natalia Varga, Imre Blank, Fabien Robert, Francoise Saucy, Richard H. Stadler
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 9780387239200
The formation of acrylamide (AA) from L-asparagine was studied in Maillard model systems under pyrolysis conditions. While the early Maillard intermediate N-glucosylasparagine generated ∼2.4 mmol/mol AA, the Amadori compound was a less efficient pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b1e474fac7615831da43ddca5c8a44d
https://doi.org/10.1007/0-387-24980-x_14
https://doi.org/10.1007/0-387-24980-x_14
Publikováno v:
Experientia. 41:1384-1388
Experimental proof is provided for interactions between radicals of vitamin E/vitamin C as generated by air-oxidized lipids (liquid fraction of subcutaneous chicken fat). Using ESR spectroscopy, hydrogen atom exchange is shown to take place between v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30a1a432dc595f69a75b98ea37081350
https://doi.org/10.1007/bf01949998
https://doi.org/10.1007/bf01949998
Autor:
Jurg Loliger, Francoise Saucy
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 170:413-416
An electrochemical method for determining tocopherols in oils, fats, and fat-containing foods is presented. The use of an electrochemical detector brings the detection limit down to 10−8 mole/1 tocopherol.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23858b85bbc7a1aa25abeafd6c6db3dd
https://doi.org/10.1007/bf01045870
https://doi.org/10.1007/bf01045870
Autor:
Francoise Saucy, Jürg Loeliger
Publikováno v:
International Conference on Luminescence - 1984.
The deterioration of dietary lipids by oxidation reactions is an important topic of food science and nutrition. A large number of scientific approaches have been chosen to deal with this problem. The analytical assessment of the state of oxidation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c34e09ef449a003241589b1e5112edde
https://doi.org/10.1364/icol.1984.md9
https://doi.org/10.1364/icol.1984.md9
Publikováno v:
Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases. 83:141
A method for the formation of radicals from antioxidant-type compounds which makes use of the radicals generated during the autoxidation of polyunsaturated lipids is described. This simple system allows observation of radicals by e.s.r. spectroscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5a0d012940f123d5589ade9918b1135
https://doi.org/10.1039/f19878300141
https://doi.org/10.1039/f19878300141