المؤلفون: Besançon, Pierre

الاتاحة: http://catalogue.bnf.fr/ark:/12148/cb35911597n

المؤلفون: Besançon Pierre

المصدر: Oléagineux, Corps gras, Lipides, Vol 7, Iss 4, Pp 310-313 (2000)

مصطلحات موضوعية: GMO foods, risk assessment, toxicity, nutritional value, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1258-8210; https://doaj.org/toc/1950-697X

URL الوصول: https://doaj.org/article/a183103c0afb4059b5462404c432057e

المؤلفون: Lestienne, Isabelle, Besançon, Pierre, Caporiccio, Bertrand, Lullien-Péllerin, Valérie, Tréche, Serge

المصدر: Journal of Agricultural and Food Chemistry ; volume 53, issue 8, page 3240-3247 ; ISSN 0021-8561 1520-5118

الاتاحة: https://doi.org/10.1021/jf0480593
https://pubs.acs.org/doi/pdf/10.1021/jf0480593

المؤلفون: Roques, Sylvie Cambon, Landrault, Nicolas, Teissèdre, Pierre-Louis, Laurent, Caroline, BesanÇon, Pierre, Rouanet, Jean-Max, Caporiccio, Bertrand

المصدر: Free Radical Research ; volume 36, issue 5, page 593-599 ; ISSN 1071-5762 1029-2470

الاتاحة: http://dx.doi.org/10.1080/10715760290025979
http://www.tandfonline.com/doi/pdf/10.1080/10715760290025979

المؤلفون: Auger, Cyril, Caporiccio, Bertrand, Landrault, Nicolas, Teissedre, Pierre Louis, Laurent, Caroline, Cros, Gérard, Besançon, Pierre, Rouanet, Jean-Max

المصدر: The Journal of Nutrition ; volume 132, issue 6, page 1207-1213 ; ISSN 0022-3166

الاتاحة: http://dx.doi.org/10.1093/jn/132.6.1207
https://api.elsevier.com/content/article/PII:S0022316622151291?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0022316622151291?httpAccept=text/plain
http://academic.oup.com/jn/article-pdf/132/6/1207/24020587/4w0602001207.pdf

المؤلفون: Cases, Julien, Wysocka, Irena Agnieszka, Caporiccio, Bertrand, Jouy, Nicolas, Besançon, Pierre, Szpunar, Joanna, Rouanet, Jean-Max

المصدر: Journal of Agricultural and Food Chemistry ; volume 50, issue 13, page 3867-3873 ; ISSN 0021-8561 1520-5118

الاتاحة: https://doi.org/10.1021/jf011646t
https://pubs.acs.org/doi/pdf/10.1021/jf011646t

المؤلفون: Cases, Julien, Napolitano, Anthony, Caporiccio, Bertrand, Besançon, Pierre, Rouanet, Jean-Max, Vacchina, Véronique, Lobinski, Ryszard

المصدر: The Journal of Nutrition ; volume 131, issue 9, page 2343-2350 ; ISSN 0022-3166

الاتاحة: http://dx.doi.org/10.1093/jn/131.9.2343
https://api.elsevier.com/content/article/PII:S0022316622145670?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0022316622145670?httpAccept=text/plain
http://academic.oup.com/jn/article-pdf/131/9/2343/24013893/4w090102343.pdf

المؤلفون: Besançon, Pierre, Vallet, Jocelyne, Rouanet, Jean-Max

المصدر: Cahiers Agricultures; Vol. 1 No. 1 (1992); 40-46 (1) ; Cahiers Agricultures; Vol. 1 Núm. 1 (1992); 40-46 (1) ; Cahiers Agricultures; Vol. 1 No 1 (1992); 40-46 (1) ; 1777-5949 ; 1166-7699

وصف الملف: application/pdf

Relation: https://revues.cirad.fr/index.php/cahiers-agricultures/article/view/29732/29492; https://revues.cirad.fr/index.php/cahiers-agricultures/article/view/29732

الاتاحة: https://revues.cirad.fr/index.php/cahiers-agricultures/article/view/29732

المؤلفون: Vallet, Jocelyne, Rouanet, Jean-Max, Besançon, Pierre

المصدر: Annals of Nutrition & Metabolism, 1994 Mar 01. 38(2), 75-84.

URL الوصول: https://www.jstor.org/stable/45100197

المؤلفون: Gestel, Gilles, Besançon, Pierre, Rouanet, Jean-Max

المصدر: Annals of Nutrition & Metabolism, 1994 Sep 01. 38(5), 249-256.

URL الوصول: https://www.jstor.org/stable/45099976

المؤلفون: Dhuique-Mayer, Claudie, Reboul, Emmanuelle, Caporiccio, Bertrand, Besançon, Pierre, Amiot, Marie Josèphe, Borel, Patrick

المصدر: Pigments in food: A challenge to life sciences, 4th International Congress on Pigments in Food, Oct 9-12, 2006

مصطلحات موضوعية: Q04 - Composition des produits alimentaires, 000 - Autres thèmes, jus de fruits, caroténoïde, absorption digestive, biodisponibilité, mandarine, citron, orange douce, digestion, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_1333, http://aims.fao.org/aos/agrovoc/c_2272, http://aims.fao.org/aos/agrovoc/c_32390, http://aims.fao.org/aos/agrovoc/c_4568, http://aims.fao.org/aos/agrovoc/c_4259, http://aims.fao.org/aos/agrovoc/c_7550, http://aims.fao.org/aos/agrovoc/c_2271

Relation: http://agritrop.cirad.fr/542596/; Bêta-cryptoxanthin from citrus juices : Assessment of bioaccessibility using an in vitro digestion/Caco-2 cell culture model. Dhuique-Mayer Claudie, Reboul Emmanuelle, Caporiccio Bertrand, Besançon Pierre, Amiot Marie Josèphe, Borel Patrick. 2006. In : Pigments in food: A challenge to life sciences, 4th International Congress on Pigments in Food, Oct 9-12, 2006. by Reinhold Carle, Andreas Schieber and Florian C. Stintzing (eds.). Stuttgart-Hohenheim : Hohenheim University, 149-151. International Congress on Pigments in Food. 4, Suttgart-Hohenheim, Allemagne, 9 Octobre 2006/12 Octobre 2006.

الاتاحة: http://agritrop.cirad.fr/542596/
http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=198744

المؤلفون: Besançon, Pierre.

المصدر: Bibliogr. k. 91-92.

مصطلحات موضوعية: Metale ziem rzadkich -- rozprawy akademickie

URL الوصول: http://katalog.nukat.edu.pl/lib/item?id=chamo:2908615&theme=nukat

Degree: Th. Université de Paris, 1971.

المؤلفون: Dhuique-Mayer, Claudie, Borel, Patrick, Reboul, Emmanuelle, Caporiccio, Bertrand, Besancon, Pierre, Amiot, Marie Josephe

المساهمون: Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Nutrition humaine et lipides : Biodisponibilité, métabolisme et régulation, Université de la Méditerranée - Aix-Marseille 2-Institut National de la Recherche Agronomique (INRA)-Université de Provence - Aix-Marseille 1-IFR125-Institut National de la Santé et de la Recherche Médicale (INSERM), Université Montpellier 2 - Sciences et Techniques (UM2)

المصدر: ISSN: 0007-1145.

مصطلحات موضوعية: BIOAVAILABILITY, BIOACCESSIBILITY, CITRUS JUICE, BETA-CRYPTOXANTHIN, CACO-2 CELLS, CITRONNIER, ABSORPTION INTESTINALE, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

Relation: hal-02661261; https://hal.inrae.fr/hal-02661261; PRODINRA: 11304

الاتاحة: https://hal.inrae.fr/hal-02661261
https://doi.org/10.1017/S007114507670822

المؤلفون: Laurent, Caroline, Besançon, Pierre, Caporiccio, Bertrand

المصدر: Food Chemistry ; volume 100, issue 4, page 1704-1712 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2005.10.016
https://api.elsevier.com/content/article/PII:S0308814605009143?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814605009143?httpAccept=text/plain

المؤلفون: Dhuique-Mayer, Claudie, Borel, Patrick, Reboul, Emmanuelle, Caporiccio, Bertrand, Besancon, Pierre, Amiot, Marie-Josèphe

المصدر: British Journal of Nutrition ; volume 97, issue 5, page 883-890 ; ISSN 0007-1145 1475-2662

الاتاحة: http://dx.doi.org/10.1017/s0007114507670822
https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0007114507670822

المؤلفون: Auger, Cyril, Teissedre, Pierre-Louis, Gérain, Peggy, Lequeux, Nadine, Bornet, Aurélie, Serisier, Samuel, Besançon, Pierre, Caporiccio, Bertrand, Cristol, Jean-Paul, Rouanet, Jean-Max

المصدر: Journal of Agricultural and Food Chemistry ; volume 53, issue 6, page 2015-2021 ; ISSN 0021-8561 1520-5118

الاتاحة: http://dx.doi.org/10.1021/jf048177q
https://pubs.acs.org/doi/pdf/10.1021/jf048177q

المؤلفون: Lestienne, Isabelle, Caporiccio, Bertrand, Besançon, Pierre, Rochette, Isabelle, Trèche, Serge

المصدر: Journal of Agricultural and Food Chemistry ; volume 53, issue 21, page 8342-8348 ; ISSN 0021-8561 1520-5118

الاتاحة: http://dx.doi.org/10.1021/jf050741p
https://pubs.acs.org/doi/pdf/10.1021/jf050741p

المؤلفون: Laurent, Caroline, Besançon, Pierre, Caporiccio, Bertrand

المصدر: Journal of Agricultural and Food Chemistry ; volume 53, issue 14, page 5541-5548 ; ISSN 0021-8561 1520-5118

الاتاحة: http://dx.doi.org/10.1021/jf0500379
https://pubs.acs.org/doi/pdf/10.1021/jf0500379

المؤلفون: Auger, Cyril, Laurent, Nathalie, Laurent, Caroline, Besançon, Pierre, Caporiccio, Bertrand, Teissédre, Pierre Louis, Rouanet, Jean-Max

المصدر: Life Sciences ; volume 74, issue 19, page 2365-2377 ; ISSN 0024-3205

الاتاحة: http://dx.doi.org/10.1016/j.lfs.2003.09.062
https://api.elsevier.com/content/article/PII:S0024320503011901?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0024320503011901?httpAccept=text/plain

المؤلفون: Laurent, Caroline, Besançon, Pierre, Auger, Cyril, Rouanet, Jean-Max, Caporiccio, Bertrand

المصدر: Journal of Agricultural and Food Chemistry ; volume 52, issue 11, page 3301-3308 ; ISSN 0021-8561 1520-5118

الاتاحة: http://dx.doi.org/10.1021/jf035231e
https://pubs.acs.org/doi/pdf/10.1021/jf035231e