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Procédés Alimentaires et Microbiologiques - UMR 02102
Dernières publications
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Pierre Lapaquette, Sébastien Terrat, Lil Proukhnitzky, Lucy Martine, Stéphane Grégoire, et al.. Long-term intake of Lactobacillus helveticus enhances bioavailability of omega-3 fatty acids in the mouse retina. npj Biofilms and Microbiomes, 2024, 10 (1), pp.Number 4. ⟨10.1038/s41522-023-00474-5⟩. ⟨hal-04438430⟩
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Sophie Verstraeten, Séverine Layec, Sandrine Auger, Catherine Juste, Céline Henry, et al.. Faecalibacterium duncaniae A2-165 regulates the expression of butyrate synthesis, ferrous iron uptake, and stress-response genes based on acetate consumption. Scientific Reports, 2023, 987, pp.1-12. ⟨10.1038/s41598-023-51059-3⟩. ⟨hal-04386368⟩
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Tiffany Bellanger, David da Silva Barreira, Frank Wien, Patrice Delarue, Patrick Senet, et al.. Significant influence of four highly conserved amino-acids in lipochaperon-active sHsps on the structure and functions of the Lo18 protein. Scientific Reports, 2023, 13 (1), pp.19036. ⟨10.1038/s41598-023-46306-6⟩. ⟨hal-04287798⟩
Collaborations
Contacts :
- Prénom, NOM, fonction : courriel
- Support HAL pour l'uB :
archives-ouvertes@u-bourgogne.fr
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Notices663 |
Dépôts335 |
Open Access
53 %
Mots clés
Behavior
Yeast
Antioxidant activity
Encapsulation
Rehydration
Alcoholic fermentation
Germination
Complexes
Curcumin
Oenococcus oeni
Microbiology
Interaction
Pea protein
Cronobacter sakazakii
Polysaccharides
Horse
Beta-lactoglobulin
Chitosan
Metabolomics
Microbiota
Norovirus
Sorption
Stability
Biofilm
Machine learning
Acetic acid bacteria
Chardonnay
Food safety
Air-seeder
Diet
Vin
PLA
Mechanical-properties
Malolactic fermentation
Interactions
Yarrowia lipolytica
Protein
Coatings
Lipid oxidation
Flow cytometry
Cork
Sulfur-dioxide
Wine
Oxidation
Glutathione
Probiotics
Yeasts
Freezing
Stress
Cheval
Solubility
Dehydration
Hindgut
Food packaging
Proteins
Diffusion
Identification
Inactivation
Polyphenols
Kombucha
Diversity
Aroma production
Oxidative stress
Growth
Edible films
Aroma compounds
Solid state fermentation
Metabolism
Escherichia-coli
Autophagy
Chardonnay wine
Mechanical properties
Volatile compounds
Spores
Saccharomyces-cerevisiae
Extraction
Resistance
S cerevisiae
Fermentation
Pea globulin
Membrane
Viability
Structure
Permeability
Aroma
Antioxidant
Water
White wine
Water activity
Bacillus subtilis
Freeze-drying
Peptides
Microencapsulation
FT-ICR-MS
Starch
Saccharomyces cerevisiae
Trehalose
Probiotic
Bacteria
Lactic acid bacteria