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Field
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macronutrients, proteins, fatty acids and polysaccharides, micronutrients and other specific bioactive compounds), and analysis of complex biological samples, generated in vitro as well as in human intervention
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or bioactive compounds with biomedical potential Quantitative Systems Ecology We seek a researcher who will focus on the quantitative study of population, community, and landscape/seascape ecology. The ideal
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French National Research Institute for Agriculture, Food, and the Environment (INRAE) | Saint Genes Champanelle, Auvergne | France | 3 months ago
that affect interindividual variability in the metabolism of these plant bioactives. You will develop methods of metabotype stratification to study, in collaboration with other scientists from the UNH
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. The position is embedded within a multidisciplinary team focused on understanding the relationships between food structure, bioactive and technological function, and transformation processes, from
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can be used to tailor surface chemistry, surface morphology, introduce bioactive functionalities, and create innovative scaffolds that support cell adhesion, proliferation, and differentiation
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' of the bioactive form of protein therapeutics, as well as detect variants, at atomic resolution. The research will focus on a variety of targets, including carbohydrates, recombinant proteins, glycoproteins, and
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of bioavailability/bioactivity, and ultimately reduce public health risks that could potentially be associated with the use of these products. key words Cannabis; Pesticides; Gas chromatography; Liquid Chromatography
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-food industry waste through the extraction of bioactive compounds and starch, intended for incorporation as functional ingredients in pet food, promoting the development of innovative, healthier products
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knowledge of the significance of diet, dietary patterns, foods, nutrients or bioactive food compounds in promoting cardiometabolic health. Mechanistic insights into the role of nutrition in promoting
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characterization of the influence of food matrix on the interaction between bioactive wheat phenolics and polysaccharides. Study of the interactions between taste-active compounds from wheat and different components