Hasil Pencarian - Stéphane Georgé

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  1. 1
    Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

    Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method oleh Marielle Margier, Stéphane Georgé, Noureddine Hafnaoui, Didier Remond, Marion Nowicki, Laure Du Chaffaut, Marie-Josèphe Amiot, Emmanuelle Reboul

    Diterbitkan 2018-11-01
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  2. 2
    Olive oil and vitamin D synergistically prevent bone loss in mice.

    Olive oil and vitamin D synergistically prevent bone loss in mice. oleh Camille Tagliaferri, Marie-Jeanne Davicco, Patrice Lebecque, Stéphane Georgé, Marie-Jo Amiot, Sylvie Mercier, Amélie Dhaussy, Alain Huertas, Stéphane Walrand, Yohann Wittrant, Véronique Coxam

    Diterbitkan 2014-01-01
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  3. 3
    Botanic Origin of Propolis Extract Powder Drives Contrasted Impact on Diabesity in High-Fat-Fed Mice

    Botanic Origin of Propolis Extract Powder Drives Contrasted Impact on Diabesity in High-Fat-Fed Mice oleh Nicolas Cardinault, Franck Tourniaire, Julien Astier, Charlene Couturier, Lauriane Bonnet, Eva Seipelt, Esma Karkeni, Claire Letullier, Naima Dlalah, Stephane Georgé, Lourdes Mounien, Jean-Francois Landrier

    Diterbitkan 2021-03-01
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  4. 4
    Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility

    Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility oleh Katherine Alvarado-Ramos, Ángela Bravo-Nunez, Charlotte Halimi, Matthieu Maillot, Christèle Icard-Vernière, Chiara Forti, Chiara Preite, Luisa Ferrari, Tea Sala, Alessia Losa, Eleonora Cominelli, Francesca Sparvoli, Emanuela Camilli, Silvia Lisciani, Stefania Marconi, Stephane Georgé, Claire Mouquet-Rivier, Karl Kunert, Emmanuelle Reboul

    Diterbitkan 2024-05-01
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