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Bienvenue dans la collection de PAM
Procédés Alimentaires et Microbiologiques - UMR 02102
Dernières publications
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Lorena Jiménez, José Perea, Javier Caballero-Villalobos, Elena Angón, Alessio Cecchinato, et al.. A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process. Foods, 2024, 13 (6), pp.873-887. ⟨10.3390/foods13060873⟩. ⟨hal-04519892⟩
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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⟩
Collaborations
Contacts :
- Prénom, NOM, fonction : courriel
- Support HAL pour l'uB :
archives-ouvertes@u-bourgogne.fr
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Notices664 |
Dépôts339 |
Open Access
53 %
Mots clés
Food packaging
S cerevisiae
Cheval
Microbiota
Fermentation
Membrane
Hindgut
FT-ICR-MS
Water activity
PLA
Flow cytometry
Diet
Rehydration
Air-seeder
Saccharomyces cerevisiae
White wine
Beta-lactoglobulin
Polysaccharides
Bacillus subtilis
Mechanical properties
Encapsulation
Identification
Diffusion
Resistance
Autophagy
Spores
Horse
Pea globulin
Chardonnay
Metabolism
Probiotic
Yeast
Water
Metabolomics
Chitosan
Bacteria
Saccharomyces-cerevisiae
Pea protein
Cork
Machine learning
Polyphenols
Oxidation
Coatings
Yeasts
Probiotics
Food safety
Cronobacter sakazakii
Malolactic fermentation
Stress
Oxidative stress
Oenococcus oeni
Behavior
Vin
Biofilm
Alcoholic fermentation
Microencapsulation
Germination
Protein
Interactions
Aroma compounds
Extraction
Lipid oxidation
Complexes
Kombucha
Viability
Inactivation
Structure
Sulfur-dioxide
Diversity
Dehydration
Proteins
Active packaging
Freeze-drying
Acetic acid bacteria
Solubility
Glutathione
Trehalose
Antioxidant
Lactic acid bacteria
Freezing
Norovirus
Volatile compounds
Solid state fermentation
Wine
Stability
Peptides
Mechanical-properties
Interaction
Microbiology
Yarrowia lipolytica
Edible films
Sorption
Aroma
Escherichia-coli
Permeability
Antioxidant activity
Chardonnay wine
Starch
Growth
Aroma production