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1. Les fibres alimentaires modifient l’impact de la suralimentationsur le métabolisme hépathique

2. Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food

3. Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

4. Subproteomic signature comparison of in vitro selected fluoroquinolone resistance and ciprofloxacin stress in Salmonella Typhimurium DT104B

5. Exposure assessment for dioxin-like PCBs intake from organic and conventional meat integrating cooking and digestion effects

6. Evolution du métabolisme hépatique au cours du gavage et impact sur la fonte lipidique

7. Wheat glutenin: the 'tail' of the 1By protein subunits

8. Comparative subproteomic analysis of clinically acquired fluoroquinolone resistance and ciprofloxacin stress in Salmonella Typhimurium DT104B

9. Functional MRI and Sensory Perception of Food

10. Mapping of the brain hemodynamic responses to sensorimotor stimulation in a rodent model: A BOLD fMRI study

11. Measuring tree water content with a portable, unilateral magnet

12. MEASURING TREE WATER CONTENT AND LOCATING CONDUCTIVE TISSUES WITH PORTABLE MRI

13. Measuring tree water content in-situ with a portable, unilateral magnet

14. TOWARDS A DIAGNOSIS OF NON-CELIAC GLUTEN SENSITIVITY: the contribution of metabolomics for monitoring metabolites produced by in vitro digestates of bread

15. A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation

16. How muscle structure and composition influence meat and flesh quality

17. Quantification of 4-hydroxy-2-nonenal-protein adducts in in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation

18. Evaluer la réponse thérapeutique tumorale : intérêt d'une approche bimodale en IRM CEST et imagerie nucléaire

19. A primer on predictive techniques for food and bioresources transformation processes

20. Cells shrinkage and phosphatidylserine externalization in post mortem muscle by fluorescence microscopy

21. Effet du type de maïs en gavage et de la durée de jeûne avant abattage sur les caractéristiques biochimiques et génomiques fonctionnelles du foie gras chez le canard mulard

22. Proteome evolution of wheat (Triticum aestivum L.) aleurone layer at fifteen stages of grain development

23. Comment la structure et la composition du muscle déterminent la qualité des viandes ou chairs ?

24. Comment doser les marqueurs de la peroxydation des omégas 3 et 6 par CPG-SM/SM dans différentes matrices ? Intérêt du profil d'exactitude dans cette démarche

25. L'inactivation de la protéine hsp27 pour comprendre les mécanismes de tendreté de la viande bovine

26. Impact of Tannin Supplementation on Proteolysis during Post-Ruminal Digestion in Wethers Using a Dynamic In Vitro System: A Plant (Medicago sativa) Digestomic Approach

27. Anti-TNF Agents Restrict Adherent-invasive Escherichia coli Replication Within Macrophages Through Modulation of Chitinase 3-like 1 in Patients with Crohn’s Disease

28. Analyse bénéfices-risques fondée sur une mesure d'opinion et son application à l'évaluation du potentiel de scénarios d'entomoconversion

29. A GABA Receptor Modulator and Semiochemical Compounds Evidenced Using Volatolomics as Candidate Markers of Chronic Exposure to Fipronil in Apis mellifera

30. Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

31. Une analyse systémique et interdisciplinaire de scénarios de développement durable basés sur l'entomoconversion

32. Good practices and ethical issues in food safety related research

33. Use of sensors and in silico models for the prediction of meat colour: Tools to reduce meat wastage

34. Genetic correlations between carcass and meat quality traits of adult cows and similar traits of young Bulls in French Charolais beef cattle

35. How is salt taste intensity encoded within the human brain? The responses of BOLD fMRI using food models

36. Colonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coli

37. A portable and unilateral nmr device to measure tree water and locate conductive tissues

38. A portable and unilateral NMR device to measure tree water content and locate conductive tissues

39. Exposure to polyethylene microplastics alters immature gut microbiome in an infant in vitro gut model

40. Sample preparation for shotgun proteomics: comparison of stacking gel, tube-gel, FASP, S-TRAP, SPE and liquid methods

41. Phénotypage des animaux modèles : L'invalidation du gène hspb1 pour comprendre les mécanismes de tendreté de la viande bovine

42. Effect of steam and lactic acid treatments on the survival of #Salmonella# Enteritidis and #Campylobacter jejuni# inoculated on chicken skin

43. Stress oxydant et qualités nutritionnelles des produits animaux

44. Biological markers for meat tenderness of the three main French beef breeds using 2-DE and MS approach

45. Le stress oxydant chez les animaux de rente: principes généraux

46. Oxidative stress in farm animals: general aspects

47. Will meat be produced in vitro in the future ?

48. Mécanismes et régulations du stress oxydant chez les animaux de rente - principes généraux

49. Stress oxydant et santé animale

50. Reducing #campylobacter jejuni# on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17

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