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Chemistry

D-Index
63
Citations
8858
World Ranking
8674
National Ranking
305

Overview

Eric Dufour is affiliated with INRAE (Institut national de recherche pour l'agriculture, l'alimentation et l'environnement) in France. Their research is primarily situated within the field of Medicine, with specific contributions to Surgery, General Health Professions, Radiology, Nuclear Medicine and Imaging, as well as Safety, Risk, Reliability and Quality.

Their scholarly work covers several main topics including Anesthesia and Pain Management, Orthopedic Surgery and Rehabilitation, Peripheral Nerve Disorders, Nuclear and radioactivity studies, International Environmental Law and Policies, Recycling and Waste Management Techniques, and French Historical and Cultural Studies.

Eric Dufour has published articles in several academic journals, with notable frequent venues including:

  • Études Germaniques
  • Scientific Reports
  • Cambridge Prisms Plastics
  • Mise au point

Recent papers authored by Eric Dufour include:

  • A randomized trial to determine the minimum effective lidocaine volume for median nerve block using hydrodissection, 2022, Scientific Reports
  • La question sociale dans Stella Dallas (K. Vidor, 1937), 2022, Mise au point
  • La nation chez Bruno Bauer entre social et politique. Particulier, universel et singulier, 2023, Études Germaniques
  • Présentation, 2023, Études Germaniques

Their research extends through collaborations with various frequent co-authors such as Souhail Jaziri, Marie Alice Novillo, L Aubert, A. Chambon, and Rainer Kutz.

Their work integrates multidisciplinary approaches touching both medical sciences and environmental policy, reflecting in publications addressing areas like international environmental law and policies, as well as nuclear and radioactivity studies alongside clinical subjects such as peripheral nerve disorders and anesthesia.

Best Publications

  • Potency and selectivity of the cathepsin L propeptide as an inhibitor of cysteine proteases.

    Euridice Carmona;Éric Dufour;Céline Plouffe;Sachiko Takebe

  • Localization of Usher 1 proteins to the photoreceptor calyceal processes, which are absent from mice.

    Iman Sahly;Iman Sahly;Iman Sahly;Eric Dufour;Eric Dufour;Eric Dufour;Cataldo Schietroma;Cataldo Schietroma;Cataldo Schietroma;Vincent Michel;Vincent Michel;Vincent Michel

  • Probing the fatty acid binding site of β-lactoglobulins

    Danielle Frapin;Eric Dufour;Tomasz Haertle

  • Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks

    E. Dufour;A. Riaublanc

  • Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

    Salim Ammor;Eric Dufour;Monique Zagorec;Stéphane Chaillou

  • Autocatalytic Processing of Recombinant Human Procathepsin L CONTRIBUTION OF BOTH INTERMOLECULAR AND UNIMOLECULAR EVENTS IN THE PROCESSING OF PROCATHEPSIN L IN VITRO

    Robert Ménard;Euridice Carmona;Sachiko Takebe;Éric Dufour

  • Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins.

    Asylbek A. Kulmyrzaev;Didier Levieux;Eric Dufour

  • Monitoring the identity of bacteria using their intrinsic fluorescence

    Ludovic Leblanc;Éric Dufour

  • β-lactoglobulin binding properties during its folding changes studied by fluorescence spectroscopy

    Eric Dufour;Claude Genot;Tomasz Haertlé

  • Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

    Gérard Mazerolles;Marie-Françoise Devaux;Gabriel Duboz;Marie-Hélène Duployer

  • Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness

    Éric Dufour;Jean Pierre Frencia;Elhousseynou Kane

  • High-pressure effects on β-lactoglobulin interactions with ligands studied by fluorescence

    Eric Dufour;Gaston Hui Bon Hoa;Tomasz Haertlé

  • The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

    Romdhane Karoui;Éric Dufour;Laurent Pillonel;Emmanuelle Schaller

  • Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy

    Asylbek Kulmyrzaev;Éric Dufour

  • The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

    R. Karoui;E. Dufour;J.-O. Bosset;J. De Baerdemaeker

  • Phase transition of triglycerides during semi-hard cheese ripening

    E Dufour;G Mazerolles;M.F Devaux;G Duboz

  • Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk

    S. Herbert;A. Riaublanc;B. Bouchet;D.J. Gallant

  • Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

    Romdhane Karoui;Gérard Mazerolles;Éric Dufour

  • Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets

    Romdhane Karoui;Emilie Thomas;Eric Dufour

  • β-Lactoglobulin binds retinol and protoporphyrin IX at two different binding sites

    Eric Dufour;Michael C. Marden;Tomasz Haertlé

Frequent Co-Authors

Jean-Marc Chobert
Jean-Marc Chobert INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Abdul Mounem Mouazen
Abdul Mounem Mouazen Ghent University
Thomas Haertlé
Thomas Haertlé INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Dominique Weil
Dominique Weil Institut Pasteur
Howard T. Jacobs
Howard T. Jacobs Tampere University
Monique Zagorec
Monique Zagorec INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
John S. Mort
John S. Mort McGill University
Massimo Zeviani
Massimo Zeviani University of Padua
Bruno Martin
Bruno Martin INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

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