Zobrazeno 1 - 10
of 64
pro vyhledávání: '"M. Pidoux"'
Autor:
R Hansen, S Milling, Richard K Russell, K Gerasimidis, Michael Logan, M Pidoux, Umer Zeeshan Ijaz
Publikováno v:
Journal of Crohn's and Colitis. 15:S100-S101
Background Exclusive enteral nutrition (EEN) is the recommended first line treatment for active paediatric Crohn’s disease (CD). The mechanism of action and immunological effects of EEN remain unclear. This study compared circulating inflammatory p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad66fa6a8d4a9b8068ffa7376010fcfe
https://doi.org/10.1093/ecco-jcc/jjab073.105
https://doi.org/10.1093/ecco-jcc/jjab073.105
Autor:
I. Raharisoa, S. Ravaoarinirina, N. Rakotoariniaina, R. Iharilanto, M. Pidoux, R. Rakotondramanana, M. Rabenoavy, H. Harilalarisoa
Publikováno v:
Phytothérapie. 13:214-222
The 1st part of this publication presented the essential oils of Niaouli (Melaleuca quinquenervia Cav. cineolifera, Myrtaceae), Saro (Cinnamosma fragrans, Canellaceae), and Geranium (Pelargonium x asperum Bourbon type, Geraniaceae) used with equal pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22f12f660888507290aab191828bf19f
https://doi.org/10.1007/s10298-015-0930-6
https://doi.org/10.1007/s10298-015-0930-6
Autor:
M. Rabenoavy, I. Raharisoa, R. Rakotondramanana, H. Harilalarisoa, R. Iharilanto, M. Pidoux, S. Ravaoarinirina, N. Rakotoariniaina
Publikováno v:
Phytothérapie. 13:152-155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::860253e2fc1bf7a27746ae2daef32149
https://doi.org/10.1007/s10298-015-0929-z
https://doi.org/10.1007/s10298-015-0929-z
Autor:
R. Rakotondramanana, M. Pidoux, S. Ravaoarinirina, H. Harilalarisoa, M. Rabenoavy, R. Iharilanto, D. Andriambolona-Voahangy
Publikováno v:
Phytothérapie. 10:143-147
Un melange d’huile essentielle (HE) de Saro et d’huile vegetale (HV) de Calophyllum inophyllum (10/90) a ete applique apres circoncision par un groupe de medecins a Madagascar en vue de reduire le nombre important d’infections postoperatoires e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7832a0e7dfe5c7b483ab5429243bf986
https://doi.org/10.1007/s10298-012-0700-7
https://doi.org/10.1007/s10298-012-0700-7
Autor:
M. Pidoux, Françoise Leroi
Publikováno v:
Journal of Applied Bacteriology. 74:54-60
Stimulation of the growth of Lactobacillus hilgardii and production of lactic acid in the presence of Saccharomyces florentinus have already been observed in a poor glucose medium. In this study we showed that CO2, pyruvate, propionate, acetate and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a17085441b4a333c70861d16a4949f76
https://doi.org/10.1111/j.1365-2672.1993.tb02996.x
https://doi.org/10.1111/j.1365-2672.1993.tb02996.x
Autor:
Françoise Leroi, M. Pidoux
Publikováno v:
Journal of Applied Bacteriology. 74:48-53
Different techniques were tested for studying the synergism between the micro-organisms of sugary kefir grains. Agar cultures in Petri dishes did not give reproducible results. In sequential cultures, i.e. growing one organism, sterile filtering and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cb11aa14f94ac45aa2319379c110423
https://doi.org/10.1111/j.1365-2672.1993.tb02995.x
https://doi.org/10.1111/j.1365-2672.1993.tb02995.x
Publikováno v:
World journal of microbiologybiotechnology. 8(4)
A variant ofLactobacillus hilgardii was immobilized by its own production of dextran gel, forming grains. The best rate of weight increase of the gel in continuous fermentation was 16.3±3.3%/h, at pH 4.8±0.1 and with a dilution rate of 0.22 to 0.26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0142311a769916683e4dca316a25a297
https://pubmed.ncbi.nlm.nih.gov/24425510
https://pubmed.ncbi.nlm.nih.gov/24425510
Publikováno v:
The Journal of applied bacteriology. 69(3)
Homo- and heterofermentative species of Lactobacillus have been isolated from sugary kefir grains. Most of the homofermentative strains fermented tagatose and aldonitol and presented 48-54% of homology with Lactobacillus paracasei ssp. paracasei NCDO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e34aac09d9c4370d9140db471baab8be
https://pubmed.ncbi.nlm.nih.gov/2246138
https://pubmed.ncbi.nlm.nih.gov/2246138
Publikováno v:
Carbohydrate Polymers 13 (1990)
Carbohydrate Polymers, 13, 351-362
Carbohydrate Polymers, 13, 351-362
The bacterium Lactobacillus hilgardii (previously named L. brevis ), isolated from sugary kefir grains, has been found to produce a gelling extracellular polysaccharide. Methylation analysis and 1 H- and 13 C-NMR analysis revealed a dextran-like stru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f49b831bc8b45202088b24bf069692e3
https://research.wur.nl/en/publications/microscopic-and-chemical-studies-of-a-gelling-polysaccharide-from
https://research.wur.nl/en/publications/microscopic-and-chemical-studies-of-a-gelling-polysaccharide-from
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.