Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Thierry Aussenac"'
Autor:
Erika Samain, Jérôme Duclercq, Essaïd Ait Barka, Michael Eickermann, Cédric Ernenwein, Candice Mazoyon, Vivien Sarazin, Frédéric Dubois, Thierry Aussenac, Sameh Selim
Publikováno v:
Biology, Vol 12, Iss 11, p 1416 (2023)
The efficiency of plant-growth-promoting rhizobacteria (PGPR) may not be consistently maintained under field conditions due to the influence of soil microbial communities. The present study aims to investigate their impact on three PGPR-based biofert
Externí odkaz:
https://doaj.org/article/be404df532bc48e1904df45fa408bd3f
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8846 (2023)
Among the most studied natural polymers, alginate, a natural polysaccharide extracted from algae is well known due to its applications related to remarkable properties such as biocompatibility, biodegradability and low toxicity. In order to optimize
Externí odkaz:
https://doaj.org/article/480eb13828324bf1885db02caa899116
Publikováno v:
Foods, Vol 12, Iss 14, p 2693 (2023)
Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres h
Externí odkaz:
https://doaj.org/article/9e052c7842304d808befcf4be20cdbdf
Autor:
Rachid Sabbahi, Khalil Azzaoui, Larbi Rhazi, Alicia Ayerdi-Gotor, Thierry Aussenac, Flore Depeint, Mustapha Taleb, Belkheir Hammouti
Publikováno v:
Foods, Vol 12, Iss 11, p 2219 (2023)
Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid comp
Externí odkaz:
https://doaj.org/article/5bf2636651534a50bce46cc44d3314f7
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 4, Pp 235-242 (2021)
In the general framework of a program to improve the local production of common wheat by the Lebanese State, we have characterized the rheology of different bread wheat cultivars selected for their adaptation to semi-arid weather conditions. After a
Externí odkaz:
https://doaj.org/article/001a58f0980847518de062cc35db2a5e
Publikováno v:
Foods, Vol 11, Iss 22, p 3552 (2022)
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the al
Externí odkaz:
https://doaj.org/article/7fe20fbe4ae0480c8cf6b02eab355346
Publikováno v:
Foods, Vol 10, Iss 3, p 605 (2021)
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors
Externí odkaz:
https://doaj.org/article/67f5aa8bf6f74d9a8108e84ec0d46f80
Publikováno v:
Agriculture, Vol 11, Iss 4, p 289 (2021)
To support the introduction of local soft wheat varieties, the Lebanese state has implemented, during recent years, an improvement program to select plant material with good productivity in semi-arid conditions that can lead to national production th
Externí odkaz:
https://doaj.org/article/c0ed71dc94864e3296566b02b64d8e21
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
Plant-growth-promoting rhizobacteria are known as potential biofertilizers and plant-resistance inducers. The current work aims to study the durability of the resistance induced as a response to the inoculation of wheat grains with Paenibacillus sp.
Externí odkaz:
https://doaj.org/article/85f8453ce6d6423282755be47cd86be6
Autor:
Larbi Rhazi, Benoît Méléard, Olfa Daaloul, Guénolé Grignon, Gérard Branlard, Thierry Aussenac
Publikováno v:
Foods, Vol 10, Iss 2, p 205 (2021)
This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain a
Externí odkaz:
https://doaj.org/article/d1c677ff065442eea948b7bac5a4295b