يعرض 1 - 10 نتائج من 92 نتيجة بحث عن '"Brossard, Chantal"', وقت الاستعلام: 2.51s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis

    المؤلفون: Mameri, HamzaAff1, Aff8, IDs41598022158115_cor1, Gaudin, Jean-CharlesAff1, Aff9, Lollier, VirginieAff1, Aff2, Aff3, Tranquet, OlivierAff1, Aff10, Brossard, Chantal, Pietri, ManonAff1, Aff11, Marion, Didier, Codreanu-Morel, Fanny, Beaudouin, Etienne, Wien, Frank, Gohon, Yann, Briozzo, Pierre, Denery-Papini, SandraAff1, IDs41598022158115_cor13

    المصدر: Scientific Reports. 12(1)

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  2. 2
    دورية أكاديمية
    Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis

    المؤلفون: Huet, Anne-CatherineAff1, IDs0021602203912z_cor1, Paulus, Melody, Henrottin, Jean, Brossard, Chantal, Tranquet, OlivierAff2, Aff3, Bernard, Hervé, Pilolli, Rosa, Nitride, Chiara, Larré, Colette, Adel-Patient, Karine, Monaci, Linda, Mills, E. N. Clare, De Loose, Marc, Gillard, Nathalie, Van Poucke, Christof

    المصدر: Analytical and Bioanalytical Chemistry. 414(8):2553-2570

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  3. 3
    دورية أكاديمية
    High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity

    المؤلفون: Cherkaoui, Mehdi, Tessier, Dominique, Lollier, Virginie, Larré, Colette, Brossard, Chantal, Dijk, Wieneke, Rogniaux, Hélène

    المصدر: In Food Chemistry 30 November 2022 395

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  4. 4
    دورية أكاديمية
    Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

    Alternate Title: Design of foods made from durum wheat and legume: How their components contribute to their nutritional and organoleptic properties (English)

    المؤلفون: Micard, Valérie, Brossard, Chantal, Champ, Martine, Crenon, Isabelle, Jourdheuil-Rahmani, Dominique, Minier, Chantal, Petitot, Maud

    المصدر: In Cahiers de Nutrition et de Dietetique 2010 45(5):237-245

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  5. 5
    Involvement of raw and heated egg yolk in children food allergy to egg

    المؤلفون: Brossard, Chantal, Rancé, Fabienne, Juchet, Anne, Drouet, M., Paty, Evelyne, Legoué-Morilllon, S., Pasco, Maryvonne, Beaumal, Valerie, Legoux, Marie-Anne, CHABAUTY-CHARTIER, JULIE, Anton, Marc, Denery, Sandra, Nau, Francoise

    المساهمون: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Pédiatrie - Pneumologie, Allergologie, CHU Toulouse, Pédiatrie - Pneumologie, Allergologie, Toulouse, CHU d'Angers - Département Pneumologie - Unité Allergologie Générale, Centre Hospitalier Universitaire d'Angers (CHU Angers), PRES Université Nantes Angers Le Mans (UNAM)-PRES Université Nantes Angers Le Mans (UNAM), Centre de Recherche et d'Education en Allergie Alimentaire, CHU de Nantes, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, CHU Toulouse [Toulouse], Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

    المصدر: International Egg Symposium
    International Egg Symposium, Oct 2018, Kyoto, Japan. 2018

    مصطلحات موضوعية: jaune d'oeuf, lipovitelline, allergie, food sensitivity, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, children, oeuf, [SDV.IDA]Life Sciences [q-bio]/Food engineering, phosvitine, egg, anticorps ige, allergie alimentaire, enfant, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, phosvitin, livetine

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bb6e96ae635f16d3cee705f07ff0ff44
    https://hal.archives-ouvertes.fr/hal-01901470

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  6. 6
    دورية أكاديمية
    The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin.: A front-surface fluorescence study

    المؤلفون: Rampon, Vincent *, Brossard, Chantal, Mouhous-Riou, Nadine, Bousseau, Benoı̂t, Llamas, Geneviève, Genot, Claude

    المصدر: In Advances in Colloid and Interface Science 2004 108:87-94

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  7. 7
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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  8. 8
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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  9. 9
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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  10. 10
    Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin

    المؤلفون: Brossard, Chantal, Claude, Mathilde, Picariello, Gianluca, Lupi, Roberta, Larre, Colette, Denery, Sandra

    المساهمون: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), CNR, Istituto di Scienze dell’Alimentazione, ProdInra, Archive Ouverte

    المصدر: 5th International Conference on Food Digestion
    5th International Conference on Food Digestion, Apr 2017, Rennes, France. 1p

    مصطلحات موضوعية: [SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], education, digestive, oral, and skin physiology, respiratory system

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2367edaeff6a13f26aec4f91314a57bb
    https://hal.archives-ouvertes.fr/hal-01605340

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