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La qualité des aliments d'origine animale selon les conditions de production et de transformation. Synthèse de l'Expertise scientifique collective
Sophie Prache
,
Veronique Sante-Lhoutellier
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Camille Adamiec
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Thierry Astruc
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Elisabeth Baéza
et al.
[0] INRAE. 2020, 112 p
Reports
hal-02934505v2
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Analysis of bacterial and archaeal communities associated with Fogo volcanic soils of different ages
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et al.
Journal articles
hal-02996360v1
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Futures sources de protéines et de composés bioactifs : insectes, algues et micro-organismes
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Dominique Grizeau
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Aliments fonctionnels dans un système alimentaire sain et durable, Lavoisier Tec&Doc, 2019
Book sections
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Coupling the TEB and Surfatm models for heat flux modelling in urban area: comparison with flux measurements in Strasbourg (France)
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Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food
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Journal articles
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La qualité des aliments d'origine animale selon les conditions de production et de transformation. Rapport de l'Expertise scientifique collective
Sophie Prache
,
Veronique Sante-Lhoutellier
,
Camille Adamiec
,
Thierry Astruc
,
Elisabeth Baéza
et al.
[0] INRAE. 2020, 1023 p
Reports
hal-02986866v1
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ChemHouse: A research and development centre for chemometrics
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Journal articles
hal-03641629v1
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Research and Innovation 2022. TRANSFORM - Division of Science for Food, Bioproducts and Waste TRANSFORM
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Jean-Philippe Steyer
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Laurence Fournaison
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Rachel Boutrou
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[Research Report] INRAE; INRAE TRANSFORM. 2022
Reports
hal-03690422v1
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Deep impact of the inactivation of the SecA2-only protein export pathway on the proteosurfaceome of Listeria monocytogenes
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Journal articles
hal-03413889v1
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Rapport Recherches et Innovations TRANSFORM 2022 Département Aliments, produits biosourcés et déchets
Michael O'Donohue
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Jean-Philippe Steyer
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Laurence Fournaison
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[Rapport de recherche] INRAE; INRAE TRANSFORM. 2022
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hal-03690287v2
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Abundance, perceptions and utilizations of termite mounds in Cambodia
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Chenda Lai
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Vincent Hervé
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Journal articles
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True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods
Yohan Reynaud
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Caroline Buffière
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Benoît Cohade
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Mélissa Vauris
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Kevin Liebermann
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Journal articles
hal-02946774v1
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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
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Journal articles
hal-03202918v1
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Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
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Anne-Flore Monnet
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Stéphane Walrand
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Journal articles
hal-03319278v1
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Spatial organisation of Listeria monocytogenes and Escherichia coli O157:H7 cultivated in gel matrices
Cédric Saint Martin
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Maud Darsonval
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Journal articles
hal-03480607v1
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Qualité des aliments d'origine animale : production et transformation
Sophie Prache
,
Veronique Sante-Lhoutellier
,
Catherine Donnars
,
Camille Adamiec
,
Thierry Astruc
et al.
Editions Quae, 170 p., 2021, Matière à débattre et décider, 978-2-7592-3277-2
Books
hal-03174821v1
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