Zobrazeno 1 - 10
of 357
pro vyhledávání: '"Gatellier, P."'
Autor:
Rehm, Georg, Marheinecke, Katrin, Hegele, Stefanie, Piperidis, Stelios, Bontcheva, Kalina, Hajič, Jan, Choukri, Khalid, Vasiļjevs, Andrejs, Backfried, Gerhard, Prinz, Christoph, Pérez, José Manuel Gómez, Meertens, Luc, Lukowicz, Paul, van Genabith, Josef, Lösch, Andrea, Slusallek, Philipp, Irgens, Morten, Gatellier, Patrick, Köhler, Joachim, Bars, Laure Le, Anastasiou, Dimitra, Auksoriūtė, Albina, Bel, Núria, Branco, António, Budin, Gerhard, Daelemans, Walter, De Smedt, Koenraad, Garabík, Radovan, Gavriilidou, Maria, Gromann, Dagmar, Koeva, Svetla, Krek, Simon, Krstev, Cvetana, Lindén, Krister, Magnini, Bernardo, Odijk, Jan, Ogrodniczuk, Maciej, Rögnvaldsson, Eiríkur, Rosner, Mike, Pedersen, Bolette Sandford, Skadiņa, Inguna, Tadić, Marko, Tufiş, Dan, Váradi, Tamás, Vider, Kadri, Way, Andy, Yvon, François
Multilingualism is a cultural cornerstone of Europe and firmly anchored in the European treaties including full language equality. However, language barriers impacting business, cross-lingual and cross-cultural communication are still omnipresent. La
Externí odkaz:
http://arxiv.org/abs/2003.13833
Autor:
Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100474- (2022)
In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemi
Externí odkaz:
https://doaj.org/article/1ff8ac8cf4724dcc8a6e7227fb28bea0
Akademický článek
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Akademický článek
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Autor:
Aline Bonifacie, Laurent Aubry, Philippe Gatellier, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
MethodsX, Vol 8, Iss , Pp 101289- (2021)
Nitrite and nitrate are present in many foods. Nitrate can be converted into nitrite in human body. Nitrite can react with secondary amines to form secondary amines and with thiols to form nitrosothiols. Some nitrosamines are cancers suspect. Because
Externí odkaz:
https://doaj.org/article/7ee57ce5acfe41a2b5c343ea796f2086
Autor:
Benoit Besson, Justine Basset, Sandrine Gatellier, Hélène Chabrolles, Thibault Chaze, Véronique Hourdel, Mariette Matondo, Nathalie Pardigon, Valérie Choumet
Publikováno v:
PLoS ONE, Vol 15, Iss 5, p e0232585 (2020)
Neurotropic flavivirus Japanese encephalitis virus (JEV) and West Nile virus (WNV) are amongst the leading causes of encephalitis. Using label-free quantitative proteomics, we identified proteins differentially expressed upon JEV (gp-3, RP9) or WNV (
Externí odkaz:
https://doaj.org/article/2e44b971f28342039a77c27dfce7afeb
Autor:
Bertelsen, Neil, Dewulf, Lode, Ferrè, Silvia, Vermeulen, Rebecca, Schroeder, Karlin, Gatellier, Laureline, Sargeant, Ify, Luzuriaga, Daniela, Chapman, Hayley, Brooke, Nicholas
Publikováno v:
Therapeutic Innovation & Regulatory Science; Jan2024, Vol. 58 Issue 1, p63-78, 16p
Autor:
Diane de La Pomelie, Sabine Leroy, Régine Talon, Philippe Ruiz, Philippe Gatellier, Véronique Santé-Lhoutellier
Publikováno v:
Foods, Vol 10, Iss 10, p 2415 (2021)
Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during th
Externí odkaz:
https://doaj.org/article/802fd39008e645b7b16af6037a96d0b4
Autor:
Eléna Keuleyan, Aline Bonifacie, Philippe Gatellier, Claude Ferreira, Sylvie Blinet, Aurélie Promeyrat, Gilles Nassy, Véronique Santé-Lhoutellier, Laëtitia Théron
Publikováno v:
Foods, Vol 10, Iss 9, p 2230 (2021)
Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur dur
Externí odkaz:
https://doaj.org/article/e71b0233259943e5b146a88b1fb82495
Autor:
Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, Philippe Gatellier, Christine Ravel, Christophe Chambon, Thierry Astruc, Jacques Rouel, Véronique Santé-Lhoutellier, Matthieu Réfrégiers, Frank Wien
Publikováno v:
Foods, Vol 10, Iss 5, p 998 (2021)
Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion. Indeed, the physicoche
Externí odkaz:
https://doaj.org/article/d84e111d53a1410c844f077997d5dfcb