Zobrazeno 1 - 10
of 157
pro vyhledávání: '"WATHELET, Bernard"'
Autor:
Leclére, Valérie, Béchet, Max, Adam, Akram, Guez, Jean-Sebastien, Wathelet, Bernard, Ongena, Marc, Thonart, Philippe, Gancel, Frédérique, Chollet-Imbert, Marléne, Jacques, Philippe
Publikováno v:
Applied and Environmental Microbiology, American Society for Microbiology, 2005, 71, pp.4577 - 4584
A Bacillus subtilis derivative was obtained from strain ATCC 6633 by replacement of the native promoter of the mycosubtilin operon by a constitutive promoter originating from the replication gene repU of the Staphylococcus aureus plasmid pUB110. The
Externí odkaz:
http://arxiv.org/abs/2009.10378
Publikováno v:
In Comptes rendus - Chimie July 2016 19(7):827-831
Autor:
Rabetafika, Holy Nadia, Bchir, Brahim, Blecker, Christophe, Paquot, Michel, Wathelet, Bernard
Publikováno v:
In Biomass and Bioenergy February 2014 61:254-264
Autor:
Béchet, Max, Castéra-Guy, Joany, Guez, Jean-Sébastien, Chihib, Nour-Eddine, Coucheney, Françoise, Coutte, François, Fickers, Patrick, Leclère, Valérie, Wathelet, Bernard, Jacques, Philippe
Publikováno v:
In Bioresource Technology October 2013 145:264-270
Autor:
Combo, Agnan Marie Michel, Aguedo, Mario, Goffin, Dorothée, Wathelet, Bernard, Paquot, Michel
Publikováno v:
In Food and Bioproducts Processing July 2012 90(3):588-596
Publikováno v:
Acta Scientifica Naturalis, Vol 7, Iss 1, Pp 71-85 (2020)
Certain phenolics have been recognized to possessing antibacterial and antifungal activities and high levels of flavonoids and tannins have been reported in several varieties of Sorghum bicolor (L.) Moench. Antimicrobial activity and phenolics conten
Publikováno v:
In Catalysis Today 10 June 2011 167(1):141-147
Publikováno v:
In Comptes rendus - Chimie 2011 14(2):224-234
Autor:
Happi Emaga, Thomas, Robert, Christelle, Ronkart, Sébastien N., Wathelet, Bernard, Paquot, Michel
Publikováno v:
In Bioresource Technology 2008 99(10):4346-4354
Autor:
Dakia, Patrick Aubin, Blecker, Christophe, Robert, Christelle, Wathelet, Bernard, Paquot, Michel
Publikováno v:
In Food Hydrocolloids 2008 22(5):807-818