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Atrophy and muscle recovery in the immobilized rat : the role of nutrition
Sarcopenia, the age-related muscle mass loss, might be partially explained by an impairedmuscle mass recovery of skeletal muscle mass after a catabolic state. Thus,... -
Salivary protein profiles and sensitivity to the bitter taste of caffeine.
WOS: 000298381900008 -
Cellular prion and its catabolites in the brain: production and function.
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Proteolysis of cystatin C by cathepsin D in the breast cancer microenvironment.
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Phaseolin type and heat treatment influence the biochemistry of protein diges...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012.... -
Involvement of ceramides in muscle atrophy
Skeletal muscle demonstrated a remarkable plasticity in response to physiological changes, such as physical activity, and pathological situations. He suffered such... -
Characterization of enterococci isolated from homemade Bulgarian cheeses and ...
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Dynamics of post-translational modifications and protein stability in the str...
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Towards an in-depth analysis of proteomes : characterization of protein n-ter...
In this manuscript, we describe the development and the optimization of an original strategy for the characterization of protein N-termini and protease cleavage sites.... -
Regulatory effects of atrazine differentially override sucrose repression of ...
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Up date on IGFBP-4: regulation of IGFBP-4 levels and functions, in vitro and ...
Of the six known high affinity insulin-like growth factor binding-proteins (IGFBPs), IGFBP-4 appears to be unique in that it is the only IGFBP that functions mostly... -
Proteolysis and related enzymatic activities in ten Greek cheese varieties
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Antibody proteases: induction of a catalytic response
Most of the data accumulated throughout the years on investigation of catalytic antibodies indicate that their production increases on the background of autoimmune... -
Influence of starter and adjunct lactobacilli culture on ripening of miniatur...
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Melt and rheological properties of Mozzarella cheese as affected by starter c...
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Relationships between flavour and chemical composition of Abondance cheese de...
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Contribution of starter lactococci and adjunct lactobacilli to proteolysis, v...
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Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese du...
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Plasmin activity and proteolysis in high pressure-treated bovine milk
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Interactions between microorganisms in a simple ecosystem: yogurt bacteria as...
12th Meeting of the " Club des Bactéries Lactiques ".
