日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Impact of Bioinformatics Search Parameters for Peptides' Identification and Their Post-Translational Modifications: A Case Study of Proteolysed Gelatines from Beef, Pork, and Fish

生物信息学搜索参数对肽段鉴定及其翻译后修饰的影响：以牛肉、猪肉和鱼肉蛋白水解明胶为例

期刊:Foods
影响因子:5.1
doi:10.3390/foods12132524
Ambli, Mouna; Deracinois, Barbara; Jenequin, Anne-Sophie; Ravallec, Rozenn; Cudennec, Benoit; Flahaut, Christophe
Fish
发表日期：2023
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Comparison of the Bioactive Properties of Human and Bovine Hemoglobin Hydrolysates Obtained by Enzymatic Hydrolysis: Antimicrobial and Antioxidant Potential of the Active Peptide α137-141

酶水解获得的人类和牛血红蛋白水解物的生物活性特性比较：活性肽 α137-141 的抗菌和抗氧化潜力

期刊:International Journal of Molecular Sciences
影响因子:0.7
doi:10.3390/ijms241713055
Ahlam Outman, Barbara Deracinois, Christophe Flahaut, Mira Abou Diab, Jihen Dhaouefi, Bernard Gressier, Bruno Eto, Naïma Nedjar
Human
Bovine
发表日期：2023
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Potential of Human Hemoglobin as a Source of Bioactive Peptides: Comparative Study of Enzymatic Hydrolysis with Bovine Hemoglobin and the Production of Active Peptide α137-141

人血红蛋白作为生物活性肽来源的潜力：与牛血红蛋白酶水解及活性肽α137-141生产的比较研究

期刊:International Journal of Molecular Sciences
影响因子:0.7
doi:10.3390/ijms241511921
Ahlam Outman, Barbara Deracinois, Christophe Flahaut, Mira Abou Diab, Bernard Gressier, Bruno Eto, Naïma Nedjar
Human
Bovine
发表日期：2023
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Structure of Lacticaseicin 30 and Its Engineered Variants Revealed an Interplay between the N-Terminal and C-Terminal Regions in the Activity against Gram-Negative Bacteria

乳酸菌素 30 及其工程变体的结构揭示了 N 端和 C 端区域在抗革兰氏阴性细菌活性中的相互作用

期刊:Pharmaceutics
影响因子:4.9
doi:10.3390/pharmaceutics14091921
Désiré Madi-Moussa, Barbara Deracinois, Radja Teiar, Yanyan Li, Marius Mihasan, Christophe Flahaut, Sylvie Rebuffat, Françoise Coucheney, Djamel Drider
微生物学
发表日期：2022
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Coculture of Trichoderma harzianum and Bacillus velezensis Based on Metabolic Cross-Feeding Modulates Lipopeptide Production

基于代谢交叉喂养的哈茨木霉和贝莱斯芽孢杆菌共培养可调节脂肽的产生

期刊:Microorganisms
影响因子:4.2
doi:10.3390/microorganisms10051059
Fifani, Barbara; Steels, Sebastien; Helmus, Catherine; Delacuvellerie, Alice; Deracinois, Barbara; Phalip, Vincent; Delvigne, Frank; Jacques, Philippe
代谢
发表日期：2022
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Assessment of Lipopeptide Mixtures Produced by Bacillus subtilis as Biocontrol Products against Apple Scab (Venturia inaequalis)

枯草芽孢杆菌产生的脂肽混合物作为苹果黑星病（Venturia inaequalis）生物防治产品的评估

期刊:Microorganisms
影响因子:4.1
doi:10.3390/microorganisms10091810
Aline Leconte, Ludovic Tournant, Jérôme Muchembled, Jonathan Paucellier, Arnaud Héquet, Barbara Deracinois, Caroline Deweer, François Krier, Magali Deleu, Sandrine Oste, Philippe Jacques, François Coutte
免疫
发表日期：2022
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In Vivo and In Vitro Comparison of the DPP-IV Inhibitory Potential of Food Proteins from Different Origins after Gastrointestinal Digestion

不同来源食物蛋白质经胃肠道消化后体内和体外抑制 DPP-IV 潜力的比较

期刊:International Journal of Molecular Sciences
影响因子:0.7
doi:10.3390/ijms23158365
Léa Fleury, Barbara Deracinois, Camille Dugardin, Alice B Nongonierma, Richard J FitzGerald, Christophe Flahaut, Benoit Cudennec, Rozenn Ravallec
发表日期：2022
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Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

结合决策树和随机森林的肽组学动力学方法研究胶束酪蛋白酶解动力学过程中苦味的变化

期刊:Foods
影响因子:5.1
doi:10.3390/foods10061312
Daher, Dahlia; Deracinois, Barbara; Courcoux, Philippe; Baniel, Alain; Chollet, Sylvie; Froidevaux, Rénato; Flahaut, Christophe
发表日期：2021
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Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

结合质谱数据主成分分析和感官评价，可作为评价胶束酪蛋白酶水解产物苦味的合适方法

期刊:Foods
影响因子:5.1
doi:10.3390/foods9101354
Daher, Dahlia; Deracinois, Barbara; Baniel, Alain; Wattez, Elodie; Dantin, Justine; Froidevaux, Renato; Chollet, Sylvie; Flahaut, Christophe
发表日期：2020
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In Vitro Assessment of the Impact of Industrial Processes on the Gastrointestinal Digestion of Milk Protein Matrices Using the INFOGEST Protocol

使用 INFOGEST 方案体外评估工业过程对牛奶蛋白质基质胃肠道消化的影响

期刊:Foods
影响因子:4.7
doi:10.3390/foods9111580
Nathalie Atallah, Barbara Deracinois, Audrey Boulier, Alain Baniel, Delphine Jouan-Rimbaud Bouveresse, Rozenn Ravallec, Christophe Flahaut, Benoit Cudennec
发表日期：2020
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