Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Thomas Dubrowski"'
Autor:
Philippe Massonnet, Elodie Grifnée, Jordi Farré-Segura, Justine Demeuse, Loreen Huyghebaert, Thomas Dubrowski, Patrice Dufour, Matthieu Schoumacher, Stéphanie Peeters, Caroline Le Goff, Etienne Cavalier
Publikováno v:
Clinical Chemistry and Laboratory Medicine (CCLM).
Immunocapture is now a well-established method for sample preparation prior to quantitation of peptides and proteins in complex matrices. This short review will give an overview of some clinical applications of immunocapture methods, as well as proto
Autor:
Thomas Dubrowski, Francois Nicks, Christophe Blecker, Aurore Richel, Jean-Paul Wathelet, Michel Paquot, Bernard Wathelet
Publikováno v:
Journal of the Science of Food and Agriculture. 93:2415-2420
Background Ferulic acid esterified with poly(ethylene glycol) with three different average molecular weights (200, 400 and 1000 g mol−1) was studied in bread-making. The effects of these antioxidants on the properties of wheat flour dough and bread
Autor:
Thomas Dubrowski, Aude Dupuy, Claire Vigor, Thierry Durand, Joël Pincemail, Anne-Françoise Donneau, Jean-Olivier Defraigne, Jean Claude Van Heugen, Justine Bertrand-Michel, Patrice Chiap, Corinne Charlier
Publikováno v:
Free Radical Biology and Medicine. 108:S42
Background Isoprostanes are considered as being "gold standard" markers of lipid peroxidation although large differences have been observed in normal plasma reference values. Material and Methods After blood collection on EDTA, plasma samples were pu
Autor:
François, Nicks, Aurore, Richel, Thomas, Dubrowski, Bernard, Wathelet, Jean-Paul, Wathelet, Christophe, Blecker, Michel, Paquot
Publikováno v:
Journal of the science of food and agriculture. 93(10)
Ferulic acid esterified with poly(ethylene glycol) with three different average molecular weights (200, 400 and 1000 g mol(-1)) was studied in bread-making. The effects of these antioxidants on the properties of wheat flour dough and bread were analy