Pasco M - Search Results

1

Antimicrobial activity of lysozyme isoforms: Key molecular features.

Derde M, Vié V, Walrant A, Sagan S, Lechevalier V, Guérin-Dubiard C, Pezennec S, Cochet MF, Paboeuf G, Pasco M, Baron F, Gautier M, Jan S, Nau F. Derde M, et al. Among authors: pasco m. Biopolymers. 2017 Dec;107(12). doi: 10.1002/bip.23040. Epub 2017 Sep 25. Biopolymers. 2017. PMID: 28944959

2

Ovotransferrin plays a major role in the strong bactericidal effect of egg white against the Bacillus cereus group.

Baron F, Jan S, Gonnet F, Pasco M, Jardin J, Giudici B, Gautier M, Guérin-Dubiard C, Nau F. Baron F, et al. Among authors: pasco m. J Food Prot. 2014 Jun;77(6):955-62. doi: 10.4315/0362-028X.JFP-13-473. J Food Prot. 2014. PMID: 24853518 Free article.

3

Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface.

Le Floch-Fouéré C, Pezennec S, Pasco M, Paboeuf G, Renault A, Beaufils S. Le Floch-Fouéré C, et al. Among authors: pasco m. J Colloid Interface Sci. 2015 Jan 1;437:219-226. doi: 10.1016/j.jcis.2014.09.035. Epub 2014 Sep 28. J Colloid Interface Sci. 2015. PMID: 25313487 Free article.

4

Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface.

Lechevalier V, Croguennec T, Pezennec S, Guérin-Dubiard C, Pasco M, Nau F. Lechevalier V, et al. Among authors: pasco m. J Agric Food Chem. 2003 Oct 8;51(21):6354-61. doi: 10.1021/jf034184n. J Agric Food Chem. 2003. PMID: 14518967

5

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis.

Lechevalier V, Musikaphun N, Gillard A, Pasco M, Guérin-Dubiard C, Husson F, Nau F. Lechevalier V, et al. Among authors: pasco m. Food Funct. 2015 May;6(5):1578-90. doi: 10.1039/c4fo01156b. Food Funct. 2015. PMID: 25848649

6

Osmotic pressures of lysozyme solutions from gas-like to crystal states.

Pasquier C, Beaufils S, Bouchoux A, Rigault S, Cabane B, Lund M, Lechevalier V, Le Floch-Fouéré C, Pasco M, Pabœuf G, Pérez J, Pezennec S. Pasquier C, et al. Among authors: pasco m. Phys Chem Chem Phys. 2016 Oct 19;18(41):28458-28465. doi: 10.1039/c6cp03867k. Phys Chem Chem Phys. 2016. PMID: 27722380

7

Protein Transport upon Advection at the Air/Water Interface: When Charge Matters.

Pasquier C, Pezennec S, Bouchoux A, Cabane B, Lechevalier V, Le Floch-Fouéré C, Paboeuf G, Pasco M, Dollet B, Lee LT, Beaufils S. Pasquier C, et al. Among authors: pasco m. Langmuir. 2021 Oct 26;37(42):12278-12289. doi: 10.1021/acs.langmuir.1c01591. Epub 2021 Oct 12. Langmuir. 2021. PMID: 34636247

8

Proteomic analysis of hen egg white.

Guérin-Dubiard C, Pasco M, Mollé D, Désert C, Croguennec T, Nau F. Guérin-Dubiard C, et al. Among authors: pasco m. J Agric Food Chem. 2006 May 31;54(11):3901-10. doi: 10.1021/jf0529969. J Agric Food Chem. 2006. PMID: 16719513

9

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance.

Brossard C, Rancé F, Drouet M, Paty E, Juchet A, Guérin-Dubiard C, Pasco M, Tranquet O, Nau F, Denery-Papini S. Brossard C, et al. Among authors: pasco m. Pediatr Allergy Immunol. 2019 Mar;30(2):225-233. doi: 10.1111/pai.13009. Epub 2019 Jan 27. Pediatr Allergy Immunol. 2019. PMID: 30475427

10

Identification and characterization of ovalbumin gene Y in hen egg white.

Nau F, Pasco M, Désert C, Mollé D, Croguennec T, Guérin-Dubiard C. Nau F, et al. Among authors: pasco m. J Agric Food Chem. 2005 Mar 23;53(6):2158-63. doi: 10.1021/jf048369l. J Agric Food Chem. 2005. PMID: 15769150

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