Persistent contamination of a hospital hot water network by Legionella pneumophila

Autor: Audrey Jeanvoine, Marion Richard, Alexandre Meunier, Sophie Chassagne, Pascal Cholley, Houssein Gbaguidi-Haore, Marlène Sauget, Xavier Bertrand, Didier Hocquet

Publikováno v: International Journal of Hygiene and Environmental Health. 250:114143

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e894be47f1614057789f5f4b58419ce
https://doi.org/10.1016/j.ijheh.2023.114143

Accuracy of calprotectin using the Quantum Blue Reader for the diagnosis of spontaneous bacterial peritonitis in liver cirrhosis

Autor: Vincent Di Martino, Thomas Féron, Jean-Pierre Bronowicki, Karine Bardonnet, Céline Grandvallet, Sophie Chassagne, Elisabeth Monnet, Delphine Weil, Gérard Thiéfin, Alexandra Heurgué-Berlot, Jean-Paul Cervoni, Emilie Muel, Thierry Thevenot

Publikováno v: Hepatology Research. 49:72-81

AIM We aimed to evaluate the accuracy of the dosage of calprotectin in ascitic fluid (AF) using the Quantum Blue assay, for the prompt diagnosis of spontaneous bacterial peritonitis (SBP). METHODS We prospectively collected 236 AF samples from 119 ci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bce6541a5ebea8f186611d1377fc65d1
https://doi.org/10.1111/hepr.13239

MRI texture analysis as means for addressing rehydration and milk diffusion in cereals

Autor: Angela Melado, Leonor Rodríguez-Sinobas, Hélène Chanvrier, María Encarnación Fernández-Valle, Pilar Barreiro, Jesús Ruiz-Cabello, Sophie Chassagne-Berces

Publikováno v: Procedia Food Science, ISSN 2211-601X, 2011, Vol. 1
Archivo Digital UPM
Universidad Politécnica de Madrid
Procedia Food Science. Proceedings of ICEF 2011, International Congress of Engineering and Food | ICEF 2011, International Congress of Engineering and Food | 22/05/2011-26/05/2011 | Atenas, Grecia
instname

Cereals microstructure is one of the primary quality attributes of cereals. Cereals rehydration and milk diffusion depends on such microstructure and thus, the crispiness and the texture, which will make it more palatable for the final consumer. Magn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bbfda56ed42889be265bbd97a15b28b
https://doi.org/10.1016/j.profoo.2011.09.094

Effect of fibers and whole grain content on quality attributes of extruded cereals

Autor: Jean-Claude Gumy, Pilar Barreiro, Michael Leitner, Sophie Chassagne-Berces, Eva Cristina Correa, Hélène Chanvrier, Angela Melado, Imre Blank

Publikováno v: Procedia Food Science. Proceedings of ICEF 2011, International Congress of Engineering and Food | ICEF 2011, International Congress of Engineering and Food | 22/05/2011-26/05/2011 | Atenas, Grecia
Archivo Digital UPM
instname

Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals. The objective of this study was to bett

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f31551fd842a4d938a4dcf43fbf7df7
https://oa.upm.es/7287/

Characterization of water mobility and ice crystallisation in plant tissue during freezing

Autor: Sophie Chassagne-Berces, Fabienne Guillon, Marie Francoise Devaux, Amidou Sissou TRAORE, Giuseppe Pigorini, Sebastien Gaucel, Michele Marin, Fernanda Fonseca

Publikováno v: Cryo Letters
Proceedings SLTB Annual Scientific Meeting, AGM and Symposium "Application of Cryobiology from Human Tissue Engineering to Plant Genebank Integration"
SLTB Annual Scientific Meeting, AGM and Symposium"Application of Cryobiology from Human Tissue Engineering to Plant Genebank Integration"
SLTB Annual Scientific Meeting, AGM and Symposium"Application of Cryobiology from Human Tissue Engineering to Plant Genebank Integration", Sep 2009, Hannovre, Germany
HAL

O.20; To improve the freezing process applied to vegetable and fruit, a better understanding of degradation mechanisms, strongly linked to the texture of the tissue during freezing is needed.Several studies described global texture modifications afte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a9760072d68bf6776c77abc684b8b0ec
https://hal.archives-ouvertes.fr/hal-01195438