How is atrial fibrillation detected in everyday healthcare?: Results of a Dutch cohort study

Autor: Verbiest-van Gurp, N., Uittenbogaart, S. B., van de Moosdijk, S. C. M., van Sprang, U. F., Knottnerus, J. A., Stoffers, H. E. J. H., Lucassen, W. A. M.

Publikováno v: Netherlands Heart Journal, 31(2), 76-82. Bohn Stafleu van Loghum
Netherlands heart journal. Bohn Stafleu van Loghum

Background Atrial fibrillation (AF) is a common arrhythmia with serious potential consequences when left untreated. For timely treatment, early detection is imperative. We explored how new AF is detected in patients aged ≥ 65 years in Dutch healthc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e751e8138250f28a6e26cd96912bc66
https://cris.maastrichtuniversity.nl/en/publications/d408ee90-aa69-40f3-b6c1-0a540d20f9da

Leitfaden Zuckerreduktion in Joghurt: Technologische Machbarkeit und sensorische Wahrnehmung

Autor: Stoffers, H., Chollet, M., Luchetti, M., Guggenbühl, B.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b2d4eff241a856277b63b7850fd91f7

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Réponses postprandiales à l’ingestion de produits laitiers chez l’homme : effet du type de produit et de l’âge

Autor: Vergères, G., Kim, Jinyoung, Dardevet, Dominique, David, Jérémie, Stoffers, H., Blot, A., Pidou, V, Marmonier, C., Fabien-Soulé, V, Bütikofer, U., Vergeres, G., Polakof, Sergio

Publikováno v: Journées Francophones de Nutrition
Journées Francophones de Nutrition, Nov 2019, Rennes, France. 2019, JFN 2019 Livre des résumés
Journées Francophones de Nutrition, Nov 2019, Rennes, France. 2019

Introduction et but de l’étude : De nombreuses études montrent que la consommation de produits laitiers (PL) est associée à des bénéfices pour la santé, mais ceux-ci peuvent différer en fonction du type de PL, notamment en raison de la ferm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c69d6aa2f31a840026fa08bf1e572209
https://hal.science/hal-02383598

Influence of raw milk microflora and starter cultures in cheese on protein hydrolysis and bioactive peptide generation during digestion

Autor: Egger, L., Ménard, Olivia, Abbuehl, L., Duerr, D., Badertscher, R., Stoffers, H., Berthoud, H., Meola, M., Vergères, G., Portmann, R., Dupont, Didier

Publikováno v: Cheese symposium-The 2nd Symposium in Future Dairy Manufacturing
Cheese symposium-The 2nd Symposium in Future Dairy Manufacturing, Nov 2018, Beijing, China
2018; Cheese symposium-The 2nd Symposium in Future Dairy Manufacturing, Beijing, CHN, 2018-11-17-2018-11-19

Do bacterial strains in cheese have an impact on the protein hydrolysis during human digestion, and if so, does a higher microbial diversity lead to the generation of a higher number of different peptides after digestion? Cheese bacteria are responsi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28c39a6e9311200ac840df4419892459
https://hal.archives-ouvertes.fr/hal-01913027