Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Laetitia Théron"'
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:
Laurent Aubry, Thierry Sayd, Claude Ferreira, Christophe Chambon, Annie Vénien, Sylvie Blinet, Marie Bourin, Angélique Travel, Maeva Halgrain, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
Molecules, Vol 26, Iss 12, p 3508 (2021)
The marketing of poultry livers is only authorized as fresh, frozen, or deep-frozen. The higher consumer demand for these products for a short period of time may lead to the marketing of frozen–thawed poultry livers: this constitutes fraud. The aim
Externí odkaz:
https://doaj.org/article/1ed5a5d5b9bb4ec1a2123e6e6d1b9bf9
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
Autor:
Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
Foods, Vol 10, Iss 4, p 852 (2021)
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros
Externí odkaz:
https://doaj.org/article/ef21e8e66f3f40cf95f750fec2cf1cf5
Autor:
Carolina Sabença, Telma de Sousa, Soraia Oliveira, Didier Viala, Laetitia Théron, Christophe Chambon, Michel Hébraud, Racha Beyrouthy, Richard Bonnet, Manuela Caniça, Patrícia Poeta, Gilberto Igrejas
Publikováno v:
Biology, Vol 9, Iss 5, p 89 (2020)
Vancomycin-resistant enterococci (VRE), due to their intrinsic resistance to various commonly used antibiotics and their malleable genome, make the treatment of infections caused by these bacteria less effective. The aims of this work were to charact
Externí odkaz:
https://doaj.org/article/d6046ddb08874c83a5cbec75e6e7cd16
Autor:
Telma de Sousa, Didier Viala, Laetitia Théron, Christophe Chambon, Michel Hébraud, Patricia Poeta, Gilberto Igrejas
Publikováno v:
Biology, Vol 9, Iss 3, p 56 (2020)
The commensal bacteria Escherichia coli causes several intestinal and extra-intestinal diseases, since it has virulence factors that interfere in important cellular processes. These bacteria also have a great capacity to spread the resistance genes,
Externí odkaz:
https://doaj.org/article/300dbf5e8ad04f25ae85e3e79104627d
Autor:
Eléna Keuleyan, Philippe Gatellier, Aurélie Promeyrat, Laetitia Théron, Aline Bonifacie, Véronique Santé-Lhoutellier, Gilles Nassy, Sylvie Blinet, Claude Ferreira
Publikováno v:
Foods, Vol 10, Iss 2230, p 2230 (2021)
Foods
Foods, MDPI, 2021, 10 (9), pp.2230. ⟨10.3390/foods10092230⟩
Volume 10
Issue 9
Foods
Foods, MDPI, 2021, 10 (9), pp.2230. ⟨10.3390/foods10092230⟩
Volume 10
Issue 9
International audience; 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.
Autor:
Frank Wien, Laetitia Théron, Christophe Chambon, Matthieu Réfrégiers, Thierry Sayd, Christine Ravel, Jacques Rouel, Aline Bonifacie, Jérémy Delabre, Véronique Santé-Lhoutellier, Philippe Gatellier, Laurent Aubry, Thierry Astruc
Publikováno v:
Foods
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
International audience; 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
Autor:
Laurent Picgirard, Laetitia Théron, Aurélie Promeyrat, Véronique Santé-Lhoutellier, Valérie Scislowski, Philippe Gatellier, Aline Bonifacie, Gilles Nassy
Publikováno v:
Foods, Vol 10, Iss 852, p 852 (2021)
Foods
Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Volume 10
Issue 4
Foods
Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Volume 10
Issue 4
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros
Autor:
Gilberto Igrejas, Richard Bonnet, Christophe Chambon, Michel Hébraud, Patrícia Poeta, Racha Beyrouthy, Laetitia Théron, Didier Viala, Telma de Sousa, Soraia Oliveira, Manuela Caniça, Carolina Sabença
Publikováno v:
Biology
Volume 9
Issue 5
Biology, 2020, 9 (5), pp.89. ⟨10.3390/biology9050089⟩
Biology, Vol 9, Iss 89, p 89 (2020)
Biology, MDPI 2020, 9 (5), pp.89. ⟨10.3390/biology9050089⟩
Volume 9
Issue 5
Biology, 2020, 9 (5), pp.89. ⟨10.3390/biology9050089⟩
Biology, Vol 9, Iss 89, p 89 (2020)
Biology, MDPI 2020, 9 (5), pp.89. ⟨10.3390/biology9050089⟩
Vancomycin-resistant enterococci (VRE), due to their intrinsic resistance to various commonly used antibiotics and their malleable genome, make the treatment of infections caused by these bacteria less effective. The aims of this work were to charact