Zobrazeno 1 - 10
of 1 161
pro vyhledávání: '"M. Riquet"'
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2015, 168, pp.311-320. ⟨10.1016/j.foodchem.2014.07.034⟩
Food Chemistry, Elsevier, 2015, 168, pp.311-320. ⟨10.1016/j.foodchem.2014.07.034⟩
The measurement of the 4-hydroxy-2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPOL) consumption by using ESR allows to follow the anaerobic reaction between linoleic acid (LH) and its 13-hydroperoxide (LOOH) catalysed by lipoxygenase. During this reaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f51a903b989ac87ce30a65fe76e1bff
https://doi.org/10.1016/j.foodchem.2014.07.034
https://doi.org/10.1016/j.foodchem.2014.07.034
Autor:
I, Bouassida, C, Pricopi, G, Mangiameli, A, Arame, J B, Auliac, B, Gorbatai, M, Riquet, F, Le Pimpec Barthes
Publikováno v:
Revue de pneumologie clinique. 74(4)
Cardiac hydatid disease is uncommon and occurs in 0.5 to 2% of patients with hydatidosis. Isolated intrapericardial hydatid cystic disease is extremely rare.We report the case of a young woman with cardiac compression due to multiple primary intraper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2f904e247d2284709491d0c1fe73a980
https://pubmed.ncbi.nlm.nih.gov/29779892
https://pubmed.ncbi.nlm.nih.gov/29779892
Publikováno v:
Polymer Degradation and Stability. 99:262-273
The performance of comprehensive two-dimensional gas chromatography (GC × GC) was investigated for the analysis of compounds of potential regulatory concern in polypropylene (PP) films before and after treatment by electron beams. The detection limi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52996d2f74622f4c8e8c27b376c7ab71
https://doi.org/10.1016/j.polymdegradstab.2013.10.021
https://doi.org/10.1016/j.polymdegradstab.2013.10.021
Autor:
M, Riquet, A, Legras, C, Pricopi, A, Badia, A, Arame, A, Dujon, C, Foucault, F, Le Pimpec Barthes, E, Fabre
Publikováno v:
Revue de pneumologie clinique. 72(4)
Management of non-small cell lung cancer (NSCLC) is getting better and results on long-term survival have improved. We reviewed the modifications observed in surgery over a 32-year time period.Data of 6105 patients who underwent surgery from 1979 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::68a1882e9bb757989b574acc858a7661
https://pubmed.ncbi.nlm.nih.gov/27421142
https://pubmed.ncbi.nlm.nih.gov/27421142
Autor:
C. Loriot, Marie-Christine Chagnon, Laurence Dahbi, C. Breysse, Isabelle Severin, A. M. Riquet
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2016, pp.59-69. ⟨10.1016/j.foodchem.2015.09.034⟩
Food Chemistry 199, 59-69. (2016)
Food Chemistry, Elsevier, 2016, pp.59-69. ⟨10.1016/j.foodchem.2015.09.034⟩
Food Chemistry 199, 59-69. (2016)
IF 4.052; The safety of microwave and electron-beam treatments has been demonstrated, in regards to the formation of reaction products that could endanger human health. An integrated approach was used combining the potential toxicity of all the subst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07abec05808cf4c750fbc98e927f272e
https://hal.archives-ouvertes.fr/hal-01243319/document
https://hal.archives-ouvertes.fr/hal-01243319/document
Publikováno v:
EMC - Pneumologie. 9:1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8353f22372ec7c1f9108b9e275bde753
https://doi.org/10.1016/s1155-195x(12)70001-4
https://doi.org/10.1016/s1155-195x(12)70001-4
Publikováno v:
Cahiers de Nutrition et de Diététique. 46:59-66
Resume Les materiaux d’emballage a contact alimentaire jouent un role incontournable en matiere de conservation et de protection des denrees. Ils se caracterisent aussi par une innovation constante comme le developpement des materiaux actifs et int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb6fa6d0aea588eef699e64fabf807d5
https://doi.org/10.1016/j.cnd.2010.11.003
https://doi.org/10.1016/j.cnd.2010.11.003
Publikováno v:
Lipid Technology. 22:87-90
Oxidative reactions that involve lipids are among the most important causes of deterioration of foods and affect both their shelf life and their organoleptic and nutritional properties. Radicals are intermediate key-constituents in these reactions. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79b440acd3b1033915c74d36fc6a4429
https://doi.org/10.1002/lite.201000009
https://doi.org/10.1002/lite.201000009
Publikováno v:
EMC - Tecniche Chirurgiche Torace. 11:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54570e102de660ad05118b93813b34d5
https://doi.org/10.1016/s1288-3336(07)70434-x
https://doi.org/10.1016/s1288-3336(07)70434-x
Publikováno v:
EMC - Techniques chirurgicales - Thorax. 2:1-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e5aaadcb1c875a164ea90f1a3c2d9a9
https://doi.org/10.1016/s1241-8226(07)45730-9
https://doi.org/10.1016/s1241-8226(07)45730-9