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Registros recuperados: 8
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Développement, optimisation et utilisation d'un simulateur de mastication "bouche artificielle" Inra
Mielle, P.; Salles, C.; Maratray, J.; Gorria, P.; Liodenot, J.J.; Liaboeuf, J.; Seulin, R.; Guichard, E..
Tipo: Journal Article Palavras-chave: SIMULATEUR DE MASTICATION; AROME; SAVEUR; ALIMENTS; RECEPTEURS DU GOUT; LANGUE; PERCEPTION SENSORIELLE.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200924e7681&uri=/notices/prodinra1/2010/04/
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Evaluation of the solid phase microextraction (SPME) technique for the analysis of human breath during eating Inra
Pionnier, E.; Sémon, E.; Chabanet, C.; Salles, C..
Une méthode de couplage microextraction sur phase solide/chromatographie en phase gazeuse/spectrométrie de masse (SPME-GC-MS) a été utilisée comme alternative à l'analyse par API-MS des effluves nasales pour suivre la libération de composés d'arômes présents dans l'air expiré pendant la dégustation d'un fromage modèle aromatisé avec du diacétyle, de l'heptan-2-one, de l'hexanoate d'éthyle, de l'heptan-2-ol, de l'acide propanoïque et de l'acide butanoïque. Cinq types de fibres possédant un greffage différent ont été évalués pour leur sélectivité, sensibilité, stabilité et les phénomènes de compétition. Parmi ceux-ci, la fibre greffée avec un polymère de type polydiméthylsiloxane (PDMS) était la plus appropriée. Une méthode basée sur un temps...
Tipo: Journal Article Palavras-chave: SPME; PDMS; NOSESPACE; FLAVOR; API-MS; MODEL CHEESE.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200874abac5c&uri=/notices/prodinra1/2008/11/
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First flush effect of hazardous substances during a flash autumn flood in an intermittent Mediterranean river ArchiMer
Tournoud, M.g.; Salles, C.; Bancon-montigny, C.; Munaron, Dominique; Rodier, C.; Joux, Fabien.
Tipo: Text
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00030/14093/11304.pdf
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Impact of a river flash flood on microbial carbon and nitrogen production in a Mediterranean Lagoon (Thau Lagoon, France) ArchiMer
Fouilland, E.; Trottet, A.; Bancon-montigny, C.; Bouvy, M.; Le Floc'H, E.; Gonzalez, Jean-louis; Hatey, E.; Mas, S.; Mostajir, B.; Nouguier, J.; Pecqueur, D.; Rochelle-newall, E.; Rodier, C.; Roques, C.; Salles, C.; Tournoud, M. -g.; Vidussi, F..
Over half of the total nitrogen, phosphorus, silicate and dissolved organic carbon (DOC) loading was discharged from the Wile River into the Thau Lagoon waters within the first five days of what was considered to be the autumn flash flood period. Such loads represented about 8% and 3% of the yearly averaged total nitrogen and phosphorus load in Thau Lagoon, respectively. Although this event affected >20% of the total lagoon volume, river trace metal loads contributed apparently only weakly to the increase in labile trace metal concentrations in the lagoon surface waters. Differences between theoretical dilution values and observed values were also noticed for phosphate, silicate and dissolved organic carbon (DOC) concentrations. DOC losses (10-50%)...
Tipo: Text Palavras-chave: River discharge; Phytoplankton and bacteria production; DIN uptake rates; Metal contaminants; Mediterranean coastal waters.
Ano: 2012 URL: http://archimer.ifremer.fr/doc/00130/24165/22492.pdf
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Inter-individual variability of protein patterns in saliva of healthy adults Inra
Quintana, M.; Palicki, O.; Lucchi, G.; Ducoroy, P.; Chambon, C.; Salles, C.; Morzel, M..
In order to document inter-individual variability in salivary protein patterns, unstimulated whole saliva was obtained from 12 subjects at 10 am and 3 pm of the same day. Saliva proteins were separated using two-dimensional gel electrophoresis, and semi-quantified using image analysis. One-way ANOVA was used to test the effects “time of sampling” and “subject”. Data were further explored by multivariate analyses (PCA, hierarchical clustering). Spots of interest were identified by mass spectrometry (MALDI-TOF MS/MS and nanoLC ESI-IT MS/MS). A dataset of 509 spots matched in all gels was obtained. There was no diurnal statistical effect on salivary patterns while inter-individual variability was high with 47 spots differentially expressed between subjects (p...
Tipo: Journal Article Palavras-chave: SALIVA; PROTEOME; SALIVARY PATTERNS; INTER-INDIVIDUAL VARIABILITY.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20105df48b07&uri=/notices/prodinra1/2010/07/
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Paramétrisation du fonctionnement d'un karst dans un modèle global : exemple de la Vène (Hérault, France) IRD
Tournoud, M.G.; Dezetter, Alain; Salles, C..
Tipo: Text Palavras-chave: KARST; BASSIN VERSANT; MODELE HYDROLOGIQUE; PLUIE; DEBIT; SIMULATION; CALAGE; VALIDATION.
Ano: 2001 URL: http://www.documentation.ird.fr/hor/fdi:010028440
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Salt and aroma compound release in model cheeses in relation to their mobility Inra
Lauverjat, C.; Délérist, I.; Tréléa, I.C.; Salles, C.; Souchon, I..
Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these interactions were not modified by the product composition or structure. On the contrary, model cheese composition and structure influenced NaCl diffusion and both partition and diffusion for aroma compounds. Analysis of in-nose measurements of aroma release during eating, with regard to physicochemical properties, showed that product and aroma properties partly contributed to flavor release. Depending on the model cheese composition, structure and firmness,...
Tipo: Journal Article Palavras-chave: NACL; VOLATILE COMPOUNDS; PARTITION COEFFICIENT; DIFFUSION COEFFICIENT; NOSE-SPACE ANALYSIS; PTR-MS; LIPOPROTEIC MARTIX.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010afe30059&uri=/notices/prodinra1/2010/07/
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Short-term modification of human salivary proteome induced by two bitter tastants, urea and quinine Inra
Quintana, M.; Palicki, O.; Lucchi, G.; Ducoroy, P.; Chambon, C.; Salles, C.; Morzel, M..
Salivary proteome patterns of healthy volunteers (n = 12) were compared before and after they tasted bitter solutions made of either urea (0.36M) or quinine-hydrochloride (40 µM). Relative abundance of 22 and 18 spots was modified 15 min after stimulation by urea and quinine, respectively. Only two spots were common to both tastants, indicating a molecule-specific response. Proteins, relative quantity of which was altered, were agents of the oral cavity defense (e.g., thioredoxin, cystatin, parotid secretory proteins, etc.) and markers of inflammation (transthyretin and transferrin) or enzymes. In particular, the relative abundance of carbonic anhydrase VI, a protein previously described as crucial to taste function, declined after tasting the urea solution.
Tipo: Journal Article Palavras-chave: BITTERNESS; SALIVA PROTEOME; TASTE; UREA; QUININE.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201091e7504f&uri=/notices/prodinra1/2010/07/
Registros recuperados: 8
Primeira ... 1 ... Última
 

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