Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Marie Georgette Nicolas"'
Autor:
Florent Murat, Hervé Houtin, Vincent Savois, Jean Potier, Grégoire Aubert, Judith Burstin, Marie Georgette Nicolas, Amandine Bordat, Michael Bourgeois, Aurélie Chauveau, Céline Rond, Pascal Marget, Jérôme Salse
Publikováno v:
G3
G3, Genetics Society of America, 2011, 1 (juillet), pp.93-103. ⟨10.1534/g3.111.000349⟩
G3, 2011, 1 (juillet), pp.93-103. ⟨10.1534/g3.111.000349⟩
G3: Genes|Genomes|Genetics
G3, Genetics Society of America, 2011, 1 (juillet), pp.93-103. ⟨10.1534/g3.111.000349⟩
G3, 2011, 1 (juillet), pp.93-103. ⟨10.1534/g3.111.000349⟩
G3: Genes|Genomes|Genetics
To identify genes involved in phenotypic traits, translational genomics from highly characterized model plants to poorly characterized crop plants provides a valuable source of markers to saturate a zone of interest as well as functionally characteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3213084c2dfe3f1febfea8ba64b349e6
https://hal.archives-ouvertes.fr/hal-00964213
https://hal.archives-ouvertes.fr/hal-00964213
Autor:
Jonathan Clarke, Vincent Savois, Françoise Moussy, Grégoire Aubert, Richard D. Thompson, Marie Georgette Nicolas, Gaëlle Pagny, Dave Baker, Christine Le Signor, Myriam Sanchez, Jerome Verdier
Publikováno v:
Plant Biotechnology Journal
Plant Biotechnology Journal, Wiley, 2009, 7 (5), pp.430-441. ⟨10.1111/j.1467-7652.2009.00410.x⟩
Plant Biotechnology Journal, Wiley, 2009, 7 (5), pp.430-441. ⟨10.1111/j.1467-7652.2009.00410.x⟩
International audience; Medicago truncatula has been widely adopted as a model plant for crop legume species of the Vicieae. Despite the availability of transformation and regeneration protocols, there are currently limited tools available in this sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::201abdc828e9c454d1f08a02df369a4d
https://pubmed.ncbi.nlm.nih.gov/19490506
https://pubmed.ncbi.nlm.nih.gov/19490506
Autor:
Marie-Georgette Nicolas, A. Touati, Tomasz Haertlé, Michèle Dalgalarrondo, Catherine Bertrand-Harb, Jean-Marc Chobert
Publikováno v:
Journal of Dairy Research. 58:285-298
Summaryβ-Casein amino groups were modified with aldehydes and dialdehydes via reductive alkylation at pH 8·0. The degree of alkylation was controlled by the amount of the alkylating reagent applied. The initial rates of α-chymotrypsin-catalysed hy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47e1ff533e09a6fe37b6b1038fe54f09
https://doi.org/10.1017/s0022029900029861
https://doi.org/10.1017/s0022029900029861
Autor:
A. Touati, Jean Marc Chobert, Marie Georgette Nicolas, Tomasz Haertlé, Michèle Dalgalarrondo, Catherine Bertrand-Harb
Publikováno v:
Journal of Agricultural and Food Chemistry. 38:1321-1326
Etude de l'influence du degre d'esterification ou d'alkylation de la β-caseine sur les proprietes physicochimiques et fonctionnelles, en particulier sur la solubilite et l'activite emulsifiante des derives obtenus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e10f433665f62d13d9251a62911e5961
https://doi.org/10.1021/jf00096a006
https://doi.org/10.1021/jf00096a006
Autor:
Marie Georgette Nicolas, Hubert Gaertner, Jean Marc Chobert, Antoine Puigserver, Catherine Bertrand-Harb
Publikováno v:
Journal of Agricultural and Food Chemistry. 35:638-644
Les polyvalylcaseines sont plus solubles et presentent de meilleures aptitudes a l'emulsification que les polymethionylcaseines a pH acide. A pH alcalin on observe des phenomenes inverses. On en conclut que l'equilibre hydrophile-lipophile joue un ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f52625b62439a11462ae17d06e478511
https://doi.org/10.1021/jf00077a002
https://doi.org/10.1021/jf00077a002
Publikováno v:
Journal of Food Biochemistry. 13:335-352
Beta A1-casein was treated with TPCK-trypsin to give 3.2, 5.0, 5.8 and 7.4% hydrolysis of the peptide bonds. By sodium dodecyl sulfate-polyacrylamide gel electrophoresis the resulting peptides had apparent molecular weights in the range 8,000–4,000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1edf39ee62b7aaba8bacc521937b9880
https://doi.org/10.1111/j.1745-4514.1989.tb00403.x
https://doi.org/10.1111/j.1745-4514.1989.tb00403.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 36:883-892
Structure et poids moleculaire des peptides issus de l'hydrolyse enzymatique moderee des proteines. Proprietes fonctionnelles des ces hydrolysats
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bccfd76e20b49e236446f35c0ec65f6
https://doi.org/10.1021/jf00083a002
https://doi.org/10.1021/jf00083a002
Autor:
Michèle Dalgalarrondo, Catherine Bertrand-Harb, Jean-Marc Chobert, Marie-Georgette Nicolas, A. Touati
Publikováno v:
Journal of Food Biochemistry
Journal of Food Biochemistry, Wiley, 1989, 13 (6), pp.457-473
Journal of Food Biochemistry 6 (13), 457-473. (1989)
Journal of Food Biochemistry, Wiley, 1989, 13 (6), pp.457-473
Journal of Food Biochemistry 6 (13), 457-473. (1989)
Kappa-casein A was treated with chymosin in order to isolate the caseino-macropeptide corresponding to the C-terminal 106–169 residues of K-casein. Whole casein, K-casein and the caseinomacropeptide (CMP) were studied for their water solubility and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bec508bcba824972674fa3989a1907a
https://hal.inrae.fr/hal-02722039
https://hal.inrae.fr/hal-02722039