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Journal of the Science of Food and Agriculture|January 22, 2020
Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus musclesAnne Listrat, Mohammed Gagaoua, Jérome Normand, et al.Nutrients|October 23, 2021
Beneficial Effects of High Intensity Interval Training and/or Linseed Oil Supplementation to Limit Obesity-Induced Oxidative Stress in High Fat Diet-Fed RatsCarole Groussard, Claire Plissonneau, Laurie Josset, et al.International Journal of Molecular Sciences|June 10, 2022
Beneficial Effects of Linseed Supplementation on Gut Mucosa-Associated Microbiota in a Physically Active Mouse Model of Crohn's DiseaseClaire Plissonneau, Adeline Sivignon, Benoit Chassaing, et al.Nutrients|March 6, 2021
High-Intensity Interval Training and α-Linolenic Acid Supplementation Improve DHA Conversion and Increase the Abundance of Gut Mucosa-Associated Oscillospira BacteriaClaire Plissonneau, Frederic Capel, Benoit Chassaing, et al.Food Research International (Ottawa, Ont.)|January 15, 2024
Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestionSusana Ribes, Laurent Aubry, Magdalena Kristiawan, et al.Nature Communications|May 28, 2024
Physiochemical interaction between osmotic stress and a bacterial exometabolite promotes plant diseaseFelix Getzke, Lei Wang, Guillaume Chesneau, et al.The ISME Journal|January 16, 2026
Lactuchelins represent lipopeptide siderophores produced by Pseudomonas lactucae that inhibit Xanthomonas campestrisGuillaume Chesneau, Alba Noel, Dimitri Bréard, et al.Pageof 2