His primary areas of study are Biochemistry, Food science, Microbiology, Maillard reaction and Glycation. His Biochemistry research incorporates themes from Amyloid and Camel milk. His biological study spans a wide range of topics, including Probiotic, Lactobacillus plantarum, Antioxidant, Hypoallergenic and Hydrolysate.
His Microbiology study integrates concerns from other disciplines, such as Lactobacillaceae and Streptomyces, Bacteria. The study incorporates disciplines such as Fermentation, Food preservation and Allergen in addition to Bacteria. His studies examine the connections between Maillard reaction and genetics, as well as such issues in Lysine, with regards to Histidine, Polymer chemistry, Milk allergy and Globular protein.
Thomas Haertlé mainly investigates Biochemistry, Microbiology, Food science, Bacteria and Chromatography. Biochemistry is a component of his Enzyme, Hydrolysis, Whey protein, Hydrolysate and Casein studies. His Microbiology research incorporates elements of Enterococcus faecalis, Lactobacillus paracasei and Strain.
His biological study deals with issues like Lactic acid, which deal with fields such as Fermentation. His Bacteria study integrates concerns from other disciplines, such as Proteolytic enzymes and Virulence. His study in Chromatography is interdisciplinary in nature, drawing from both Ethanol, Gel electrophoresis, Aqueous solution and Solubility.
His main research concerns Food science, Fermentation, Lactic acid, Antibiotics and Bacteria. His Food science research is multidisciplinary, incorporating elements of Bacteriocin, Antimicrobial and Pathogenic bacteria. His Lactic acid research integrates issues from DPPH and ABTS.
He combines subjects such as Inhibitory postsynaptic potential and Identification with his study of Bacteria. His Inoculation research incorporates themes from Strain and Microbiology. His work carried out in the field of Proteolysis brings together such families of science as Hydrolysis, Enzymatic hydrolysis, Hydrolysate and Whey protein.
His scientific interests lie mostly in Antibiotic resistance, Antibiotics, Helicobacter pylori, Antibiotic therapy and Standard protocol. The concepts of his Antibiotic resistance study are interwoven with issues in Medical prescription, Meat packing industry, Public health and Hygiene. Antibiotics and Intensive care medicine are commonly linked in his work.
Many of his studies involve connections with topics such as Immunology and Helicobacter pylori.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application
Mansoore Esmaili;S. Mahmood Ghaffari;Zeinab Moosavi-Movahedi;Malihe Sadat Atri.
Lwt - Food Science and Technology (2011)
Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
François Chevalier;Jean-Marc Chobert;Yves Popineau;Marie Georgette Nicolas.
International Dairy Journal (2001)
Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag
B. Batdorj;M. Dalgalarrondo;Y. Choiset;J. Pedroche.
Journal of Applied Microbiology (2006)
Degradation of keratin and collagen containing wastes by newly isolated thermoactinomycetes or by alkaline hydrolysis
A. Gousterova;D. Braikova;I. Goshev;P. Christov.
Letters in Applied Microbiology (2005)
High yield purification and physico-chemical properties of full-length recombinant allelic variants of sheep prion protein linked to scrapie susceptibility.
Human Rezaei;Daniel Marc;Yvan Choiset;Masayuki Takahashi.
FEBS Journal (2000)
Effects of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients.
Asghar Taheri-Kafrani;Jean-Charles Gaudin;Hanitra Rabesona;Claudia Nioi.
Journal of Agricultural and Food Chemistry (2009)
Isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3.
M Atanassova;Y Choiset;M Dalgalarrondo;J.-M Chobert.
International Journal of Food Microbiology (2003)
Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars
François Chevalier;Jean-Marc Chobert;Claude Genot;Thomas Haertlé.
Journal of Agricultural and Food Chemistry (2001)
Improvement of the Antimicrobial and Antioxidant Activities of Camel and Bovine Whey Proteins by Limited Proteolysis
Maryam Salami;Ali Akbar Moosavi-Movahedi;Mohammad Reza Ehsani;Reza Yousefi;Reza Yousefi.
Journal of Agricultural and Food Chemistry (2010)
Maillard glycation of β‐lactoglobulin induces conformation changes
F. Chevalier;J.-M. Chobert;M. Dalgalarrondo;Y. Choiset.
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