Results 41 to 50 of about 3,566 (205)
Frontiers in Microbiology, 2019 The pathogenic yeast Candida albicans is both a powerful commensal and a pathogen of humans that can infect wide range of organs and body sites. Metabolic flexibility promotes infection and commensal colonization by this opportunistic pathogen.
Romain Laurian +6 more
doaj +1 more source
Morphologie inframicroscopique de Vitis vinifera L., son incidence sur la répartition des levures
OENO One, 1977 Des travaux réalisés en microscopie électronique à balayage rendent compte de la morphologie inframicroscopique et de l'aspect des cires des diverses parties du cep de vigne : tige (tronc, baguette, rameaux aoûtés, rameaux herbacés), feuilles jeunes et ...
J.-M. Belin
doaj +1 more source
Applied Organometallic Chemistry, Volume 33, Issue 11, November 2019., 2019 Copper(II), cobalt(II), palladium(II), platinum(II), zinc(II), cadmium(II) and iron(III) complexes with Schiff base were synthesized and characterized. At 10 μM concentration a significant cytotoxic effect of the Co(II), Pd(II) and Cd(II) complexes was observed against B16 4A5 murine melanoma cells.
Elena Pahonțu +12 more
wiley +1 more source
EFSA Journal, Volume 17, Issue 3, March 2019., 2019 Abstract Levucell® SC is the trade name for a feed additive based on viable cells of a strain Saccharomyces cerevisiae. The product is currently authorised for use in feed for horses, lambs, dairy sheep and dairy goats, dairy cows and cattle for fattening. This opinion concerns the renewal of the authorisation of Levucell® SC as a zootechnical additive
EFSA Panel on Additives and Products or Substances used in Animal Feed (EFSA FEEDAP Panel) +18 more
wiley +1 more source
Diversité des espèces de levures dans les levains naturels français
, 2016 International audienceBien que le pain soit un aliment d’importance historique, culturelle et nutritive en France, la diversité microbienne utilisée par la filière boulangerie française est mal connue.
Michel, Elisa +3 more
core +2 more sources
Brettanomyces bruxellensis : où en sommes-nous ?
IVES Technical Reviews, 2019 Dès les années 1950, B. bruxellensis apparait dans les inventaires de levures de moûts et de vins, et rapidement, on lui attribue des altérations du vin.
Aline Lonvaud-Funel
doaj +1 more source
L’impact de la COVID‐19 sur l’expérience client en magasin
Canadian Journal of Administrative Sciences / Revue Canadienne des Sciences de l'Administration, Volume 43, Issue 1, March 2026.ABSTRACT Customer experience, a key concept in marketing, consists of five dimensions (sensory, emotional, cognitive, behavioural and social) that can allow consumers to have a unique and pleasant experience. However, the COVID‐19 pandemic has significantly altered these dimensions and thus transformed the consumer's in‐store experience.
Samantha Langis, Isabelle Brun
wiley +1 more source
Scientific opinion on the safety of monacolins in red yeast rice
EFSA Journal, Volume 16, Issue 8, August 2018., 2018 Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of monacolins in red yeast rice (RYR) and to provide advice on a dietary intake of monacolins that does not give rise to concerns about harmful effects to health.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +27 more
wiley +1 more source
Détermination du nombre des levures vivantes par le chlorure de triphenyl-tetrazolium
OENO One, 1969 La production du vin mousseux a augmenté au cours des vingt dernières années, d'abord par !e progrès de l'élaboration du vin mousseux en cuve close.
M. EDELÉNYI
doaj +1 more source
Quelques levures camerounaises
, 1963 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
Boidin, Jacques +3 more
openaire +1 more source