Showing results (71-80 of 102) with videos related to

Sort By:
Pageof 11
Frontiers in Nutrition|January 23, 2023
Corrigendum: Lacticaseibacillus casei CNCM I-5663 supplementation maintained muscle mass in a model of frail rodentsMuriel Giron, Muriel Thomas, Marianne Jarzaguet, et al.
Microorganisms|February 25, 2022
Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese MicrobiotaMarie Frétin, Amaury Gérard, Anne Ferlay, et al.
Frontiers in Nutrition|August 29, 2022
Lacticaseibacillus casei CNCM I-5663 supplementation maintained muscle mass in a model of frail rodentsMuriel Giron, Muriel Thomas, Marianne Jarzaguet, et al.
The American Journal of Clinical Nutrition|October 22, 2010
The effects of iron fortification on the gut microbiota in African children: a randomized controlled trial in Cote d'IvoireMichael B Zimmermann, Christophe Chassard, Fabian Rohner, et al.
Plos One|November 9, 2013
Novel Polyfermentor intestinal model (PolyFermS) for controlled ecological studies: validation and effect of pHAnnina Zihler Berner, Susana Fuentes, Alexandra Dostal, et al.
Frontiers in Microbiology|March 3, 2020
Milk Microbiota: What Are We Exactly Talking About?Georgios Oikonomou, Maria Filippa Addis, Christophe Chassard, et al.
JMIR Research Protocols|December 29, 2025
Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)Emmanuella Magriplis, Sotiria Kotopoulou, Signe Adamberg, et al.
Proceedings of the National Academy of Sciences of the United States of America|August 4, 2010
Substrate-driven gene expression in Roseburia inulinivorans: importance of inducible enzymes in the utilization of inulin and starchKaren P Scott, Jenny C Martin, Christophe Chassard, et al.
JMIR Research Protocols|September 8, 2025
Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)Emmanuella Magriplis, Sotiria Kotopoulou, Signe Adamberg, et al.
International Journal of Food Microbiology|June 9, 2021
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheesesThibault Caron, Mélanie Le Piver, Anne-Claire Péron, et al.
Pageof 11