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15. Dietary (n-3) polyunsaturated fatty acids affect the kinetics of pro- and antiinflammatory responses in mice with Pseudomonas aeruginosa lung infection

16. Impact and consequences of intensive chemotherapy on intestinal barrier and microbiota in acute myeloid leukemia: the role of mucosal strengthening

17. Omega-3 polyunsaturated fatty acids improve host response in chronic Pseudomonas aeruginosa lung infection in mice

23. [Gel-forming mucins structure governs mucus gels viscoelasticity]

24. Long-term dietary (n-3) polyunsaturated fatty acids show benefits to the lungs of Cftr F508del mice

25. Muc5b-deficient mice develop early histological lung abnormalities

27. Dietary n-3 fatty acids have suppressive effects on mucin upregulation in mice infected with Pseudomonas aeruginosa

28. Impact and consequences of intensive chemotherapy on intestinal barrier and microbiota in acute myeloid leukemia: the role of mucosal strengthening.

29. Assembly of the Respiratory Mucin MUC5B: A new model for a gel-forming mucin

33. Systematic gene overexpression inCandida albicansidentifies a regulator of early adaptation to the mammalian gut

37. Delivery of a mucin domain enriched in cysteine residues strengthens the intestinal mucous barrier

42. A highly parallel conditional overexpression screen, in vivo, identifies a new regulator of Candida albicans commensalism

44. A novel lipoxygenase in olives (Olea europaea L.), with dual positional specificity, expressed late during fruit development

45. Architecture of the gel-forming mucins

46. Dietary Pectin–Derived Acidic Oligosaccharides Improve the Pulmonary Bacterial Clearance ofPseudomonas aeruginosaLung Infection in Mice by Modulating Intestinal Microbiota and Immunity

47. Characterization of mouse muc6 and evidence of conservation of the gel-forming mucin gene cluster between human and mouse

48. Organisation du gène de mucine humaine MUC5B et bases moléculaires d’une nouvelle classification des gènes de mucines

49. A lipoxygenase with dual positional specificity is expressed in olives (Olea europaea L.) during ripening

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