Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Schanus, J."'
Autor:
Espitia, O., Schanus, J., Agard, C., Kraber-Boderé, F., Guédon, A.F., Bénichou, A., Serfaty, J.M., Jamet, B.
Publikováno v:
In La revue de médecine interne June 2023 44 Supplement 1:A109-A109
Autor:
Espitia O; Department of Internal and Vascular Medicine, CHU Nantes, Nantes Université, F-44000 Nantes, France., Schanus J; Department of Internal and Vascular Medicine, CHU Nantes, Nantes Université, F-44000 Nantes, France., Agard C; Department of Internal and Vascular Medicine, CHU Nantes, Nantes Université, F-44000 Nantes, France., Kraeber-Bodéré F; Department of Nuclear Medicine, CHU Nantes, Nantes Université, CNRS, INSERM, CRCINA, F-44000 Nantes, France., Guédon AF; Department of Internal and Vascular Medicine, CHU Nantes, Nantes Université, F-44000 Nantes, France., Bénichou A; Department of Internal and Vascular Medicine, CHU Nantes, Nantes Université, F-44000 Nantes, France., Serfaty JM; Department of Cardiovascular Imaging, CHU Nantes, Nantes Université, F-44000 Nantes, France., Coudol S; Pôle Hospitalo-Universitaire 11, Santé Publique, Clinique des Données, CHU Nantes, Nantes Université, INSERM, CIC 1413, F-44000 Nantes, France., Karakachoff M; Pôle Hospitalo-Universitaire 11, Santé Publique, Clinique des Données, CHU Nantes, Nantes Université, INSERM, CIC 1413, F-44000 Nantes, France., Jamet B; Department of Nuclear Medicine, CHU Nantes, Nantes Université, CNRS, INSERM, CRCINA, F-44000 Nantes, France.
Publikováno v:
International journal of molecular sciences [Int J Mol Sci] 2022 Dec 08; Vol. 23 (24). Date of Electronic Publication: 2022 Dec 08.
Autor:
Espitia O; Department of Internal and Vascular Medicine, CHU de Nantes, 1 place Alexis Ricordeau, 44093, Nantes, France. olivier.espitia@chu-nantes.fr.; Université de Nantes, Nantes, France. olivier.espitia@chu-nantes.fr., Schanus J; Department of Internal and Vascular Medicine, CHU de Nantes, 1 place Alexis Ricordeau, 44093, Nantes, France., Agard C; Department of Internal and Vascular Medicine, CHU de Nantes, 1 place Alexis Ricordeau, 44093, Nantes, France.; Université de Nantes, Nantes, France., Kraeber-Bodéré F; Université de Nantes, Nantes, France.; Department of Nuclear Medicine, CHU de Nantes, 44000, Nantes, France.; Université de Nantes, CHU de Nantes, CNRS, Inserm, CRCINA, 44000, Nantes, France., Hersant J; Department of Internal and Vascular Medicine, CHU de Nantes, 1 place Alexis Ricordeau, 44093, Nantes, France., Serfaty JM; Université de Nantes, Nantes, France.; Department of Cardiovascular Imaging, CHU de Nantes, 44000, Nantes, France., Jamet B; Department of Nuclear Medicine, CHU de Nantes, 44000, Nantes, France.
Publikováno v:
Scientific reports [Sci Rep] 2021 Aug 30; Vol. 11 (1), pp. 17389. Date of Electronic Publication: 2021 Aug 30.
Autor:
Duff, Lisa M.1,2 (AUTHOR) l.duff@beatson.gla.ac.uk, Scarsbrook, Andrew F.1,3 (AUTHOR), Ravikumar, Nishant1,4 (AUTHOR), Frood, Russell1,3 (AUTHOR), van Praagh, Gijs D.5 (AUTHOR), Mackie, Sarah L.1,6 (AUTHOR), Bailey, Marc A.1,7 (AUTHOR), Tarkin, Jason M.8 (AUTHOR), Mason, Justin C.9 (AUTHOR), van der Geest, Kornelis S. M.10 (AUTHOR), Slart, Riemer H. J. A.5,11 (AUTHOR), Morgan, Ann W.1,6 (AUTHOR), Tsoumpas, Charalampos1,5 (AUTHOR)
Publikováno v:
Biomolecules (2218-273X). Feb2023, Vol. 13 Issue 2, p343. 33p.
Publikováno v:
Rheumatology; Dec2022, Vol. 61 Issue 12, p4587-4589, 3p
Autor:
Angeli, Eurydice, Padrón González, Alexander Ariel, Hamdan, Diaddin, Pop, Gabriel, Falgarone, Géraldine, Bousquet, Guilhem
Publikováno v:
Annals of the Rheumatic Diseases; May2023, Vol. 82 Issue 5, p719-720, 2p
Publikováno v:
Food & Function; Apr2018, Vol. 9 Issue 4, p2201-2212, 12p
Publikováno v:
Food Biophysics; Mar2016, Vol. 11 Issue 1, p81-90, 10p
Publikováno v:
Applied Physics Letters; 12/11/2006, Vol. 89 Issue 24, p241107, 3p, 1 Diagram, 2 Graphs
Autor:
Anilkumar G. Gaonkar
This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and