References of "Fauconnier, Marie-Laure"
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See detailOil content, triglycerides profiles and fatty acid composition of almond kernels of some varieties cultivated in eastern Morocco
Houmy, Nadia ULg; Elamrani, Ahmed; Sindic, Marianne ULg et al

Poster (2015, March 03)

Almond tree "Prunus dulcis" is a fruit tree that belongs to the Rosaceae family. It’s a drought tolerant crop, thanks to ability of these trees to endure high water deficits. This physiological propriety ... [more ▼]

Almond tree "Prunus dulcis" is a fruit tree that belongs to the Rosaceae family. It’s a drought tolerant crop, thanks to ability of these trees to endure high water deficits. This physiological propriety of almond trees is a characteristic that prove its efficiency for valorization of semi-arid areas which are widespread in Morocco. According to Agriculture ministry reports, most of almond plantations are located in mountain areas in the Rif and foothills the high Atlas and in the southern areas in arid or semi-arid climate, but Semi-intensive plantations, conducted using modern techniques exist in regions of Fez, Meknes and Marrakech. The commercial production of Morocco is about 97000 tons in kernels and it’s marketed only locally. In the oriental region, the almond growing area is estimated to 9% of total area of almond cultivation in Morocco. Furthermore, an important new plantation program is implemented by DRA1-Oriental with collaboration of CTB2. The objective of this study is a contribution to strengthen competitiveness of the almond sector in the easthern region of Morocco, and focuses on the physico-chemical characterization of almond oils of some local varieties. Simples of 5 almond varieties (Marcona, Ferragnes-Ferraduel, Fournat and Beldi) were analysed. Results showed that yield of oil from almonds crushed mechanically vary between 46 (Fournat) and 60 % (Marcona) of kernels fresh mass. The fatty acid profile was carried out using GC-FID chromatography analysis, that shows a dominance of oleic acid (C18:1) for all analyzed almond oils; C18:1 contents range between a minimum of 63.54 % for Fournat and a maximum of 72.87 % for Ferragnes-Ferraduel. The O/L ratios range between 2.50 (Fournat) and 4.085 (Ferragnes-Ferraduel) and iodine values varied between 98,42 g I2/100g (Ferragnes-Ferraduel) and 103,89 g I2/100g (Fournat). Chromatographic analysis of triglycerides was carried out by HPLC,and results show tha the analyzed almond oils are characterized by dominance of trioleylglycerol (OOO) that contents range between a minimum of 31.48 % for Fournat’s oil and 43.82% for Ferragnes-Ferraduel’s oil. [less ▲]

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See detailElicitation of the defence mechanisms at plant case of Cucumis melo
Ydjedd, Siham; Kati, D.E.; Fauconnier, Marie-Laure ULg

Poster (2015, January 30)

The judicious use of elicitors could reduce the amount of pesticide necessary to protect crops and preservation of the environment. This strategy frequently called "stimulation of natural defenses ... [more ▼]

The judicious use of elicitors could reduce the amount of pesticide necessary to protect crops and preservation of the environment. This strategy frequently called "stimulation of natural defenses" arouses more and more interest in the phytosanitary field. [less ▲]

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See detailInteractions of natural rhamnolpids produced by Pseudomonas aeruginosa with plant model membranes
Polo Lozano, Damien ULg; Nasir, Mehmet Nail ULg; Deleu, Magali ULg et al

Poster (2015, January 30)

It is well known that chemical pesticides have harmful effects on human health and environment. In this context, the interest for alternative products such as biopesticides is increasing. Among them ... [more ▼]

It is well known that chemical pesticides have harmful effects on human health and environment. In this context, the interest for alternative products such as biopesticides is increasing. Among them, elicitors act on the plants by inducing systemic resistance against diseases caused by fungal, viral, bacterial agents and insects. Rhamnolipids are surface active molecules produced mainly by various strains of the bacterium Pseudomonas aeruginosa. These secondary metabolites are composed of one to three fatty acids with various chain lengths linked through a glycosidic bond to one or two rhamnose moieties. The fatty acids are linked together through an ester bond. These molecules have shown several biological activities including plant defense stimulation. It has been suggested that this elicitor activity could be related to an interaction of rhamnolipids with the lipid bilayer of the plant plasma membrane (PPM) and lead to its destabilization, which can activate the plant defense signaling pathways. In this context, interactions of two rhamnolipids (Rha-C10-C10 and Rha-Rha-C10-C10) with biomimetic membranes of PPM such as Langmuir monolayers and multilayers were investigated using biophysical and in silico approaches. [less ▲]

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See detailInvestigating the Effects of Plant Root Exudates on PAHs Bioavailability to Soil Microorganisms in Contaminated Brownfields : Research Methodology.
Davin, Marie ULg; Lognay, Georges ULg; Fauconnier, Marie-Laure ULg et al

Poster (2015, January 30)

As a result of heavy industrial past activities, an estimated 6,000 brownfields require remediation in Wallonia. This number rises to over 3.5 million in Europe. Polycyclic Aromatic Hydrocarbons (PAHs ... [more ▼]

As a result of heavy industrial past activities, an estimated 6,000 brownfields require remediation in Wallonia. This number rises to over 3.5 million in Europe. Polycyclic Aromatic Hydrocarbons (PAHs) represent 17% of treated pollutants in Wallonia (Aldric et al., 2011). Current remediation techniques are rather expensive and technically demanding (Megharaj et al., 2011). Based on the observation that PAHs soil content decreases in the presence of plants (Cheema et al., 2010), the PhD aims at developing alternative PAHs remediation techniques in brownfields. It is articulated around three research axes. The first axis focusses on plant exudates and how they may improve PAHs bioavailability to soil microorganisms and enhance their degradation. This will be investigated by (i) characterizing several contaminated soils (physico-chemical parameters) and PAH content and factors of bioavailability, (ii) selecting a plant model and collecting root exudates, and (iii) evaluating the effects of exudates on PAHs bioavailability. The objective of the second axis is to evaluate the effects of plant exudates on PAHs degrading microorganisms by (i) comparing PAHs biodegradation in the presence/absence of exudates and (ii) assessing the potential toxic effects of exudate compounds on the microbial communities. The aim of the third axis is to study plant-pollutants interactions by (i) establishing the plant tolerance to several contamination levels and (ii) following PAHs bioavailability when facing real exudation rates, on the field. [less ▲]

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See detailEvaluation et gamification - Transformer un quiz de chimie en un mini-jeu
le Maire, Nathalie ULg; Fauconnier, Marie-Laure ULg; Colaux, Catherine ULg et al

Conference (2015, January 30)

Le recours à des questionnaires à choix multiples pour l’évaluation des étudiants est une pratique courante à l’université. Cette communication décrit et analyse une expérimentation contrôlée visant à ... [more ▼]

Le recours à des questionnaires à choix multiples pour l’évaluation des étudiants est une pratique courante à l’université. Cette communication décrit et analyse une expérimentation contrôlée visant à explorer les effets de la présentation d’un QCM formatif sous la forme d’un jeu. L’étude s’inscrit ainsi dans les recherches actuelles sur les avantages et les limites pédagogiques de la « gamification », à savoir la transposition des principes issus de l’univers du jeu au domaine de l’éducation (Johnson, Adams Becker, Estrada, & Freeman, 2014). La présente recherche est effectuée dans le cadre d’un doctorat dédié spécifiquement à la gamification d’évaluations formatives. L’étude repose sur la mise à disposition de plusieurs versions d’un quiz portant sur un chapitre d’un cours de chimie générale en première année d’université. Le dispositif expérimental prévoit un enrichissement graduel de la gamification selon quatre prototypes conçus après identification et extraction de schèmes visant à stimuler et maintenir la motivation et la performance dans des jeux actuels et populaires tels que Candy Crush, Angry Birds ou Hay Day. Située à l’entrée du doctorat, cette étude vise, outre la collecte de données quant à l’utilisabilité du mini-jeu proposé, à mettre en lumière ses effets sur l’état de flow dans le contexte des edugames et contribuera à la validation de la traduction française de l’échelle d’EGameFlow (Fu, Su, & Yu, 2009). [less ▲]

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See detailManufacturing of Kivuguto milk and stability in storage under refrigeration
Karenzi, Eugène; Fauconnier, Marie-Laure ULg; Destain, Jacqueline ULg et al

in European Scientific Journal (2015), 11(3), 1-16

The kivugutomilk was processed in a 20 liters bioreactor with three bacteria previously selected in kivuguto traditional milk. The work aimed to study the association of three bacteria previously selected ... [more ▼]

The kivugutomilk was processed in a 20 liters bioreactor with three bacteria previously selected in kivuguto traditional milk. The work aimed to study the association of three bacteria previously selected in traditional kivuguto in order to reproduce it in a controlled fermentation, and thereafter to understand its stability during storage under refrigeration. Postacidification, viability, proteolysis, flavor compounds as well as rheological characteristics were monitored for 36 days. The ph decreases from 4.54 to 4.45 and the titratable acidity grew from 73°d to 79°d. The final biomass after storage was 0.60 108 cfu.g-1 which is far higher than the recommended 106 cells.g-1before consumption. The proteolysis was at a range of 3.0 to 7.0 mg.l-1of lysine equivalent, which is too low so that it can’t produce bitter peptides. The evolution of flavor compounds in storage showed that no change found with 3-methylbutan-1-ol, acetic acid and furan-2(5h)-one, whilst pentan-1-ol and furanmethan-2-ol increased slightly upon 24 days’ storage. The complex viscosity decreased from 4 - 5.3 pas before storage to 2.9 - 4.0 pas corresponding respectively to the ratio g''/g' of about 0.3-0.4 with a very low variation. These data allowed the production and the good preservation of kivuguto milk at 4°c on 36 days. [less ▲]

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See detailBiochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco
Ben Moumen, Abdessamad; Mansouri, Farid; Richard, Gaetan ULg et al

in International Journal of Food Science & Technology (2015)

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi ... [more ▼]

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi-arid region of eastern Morocco) was evaluated through analysis of their phenolic and carotenoid contents. The composition of the phenolic compounds of safflower oil has not yet been documented. Therefore, in this preliminary study, Thirty different phenolic compounds were identified, and significant differences between the oil varieties were observed (P < 0.05). In the seed oil from the Rancho and Sharda safflower varieties, the main phenolic compound was trans-chalcone, representing 13.45% and 11.8%, respectively, of the total phenolics, whereas in Cartamar and Cartafri oils, naringin accounted for 26.82% and 16.5%, respectively, of the total phenolics. The total carotenoid contents ranged from 1.13 mg/kg (Rancho) to 1.34 mg/kg (Cartamar and Cartafri).We observed that b-cryptoxanthin (0.31–0.37 mg/kg) and b-carotene (0.3–0.35 mg/kg) were the predominant carotenoids in all of the safflower oils that were studied. [less ▲]

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See detailTechnological Features of Selected Kivuguto Strains during Milk Fermentation
Karenzi, Eugène; Fauconnier, Marie-Laure ULg; Destain, Jacqueline ULg et al

in Bioengineering and Bioscience (2015), 3(2), 13-22

Kivuguto milk is a traditional fermented milk of Rwanda. A previous study allowed for the selection of three bacteria involved in the fermentation process. The aim of the present work is the technological ... [more ▼]

Kivuguto milk is a traditional fermented milk of Rwanda. A previous study allowed for the selection of three bacteria involved in the fermentation process. The aim of the present work is the technological characterization of kivuguto strains for its production in the dairy industry. Acidification, proteolysis, the flavor compound profile, rheology and sensory analyses of fermented milks were assessed as important indicators of the starter culture formulation. Acidification showed that kivuguto milk ferments in 14 hours at 19°C with a titratable acidity of 73°D. The samples of CWBI-B1466 Lactococcus lactis and CWBI-B1470 Leuconostoc pseudomesenteroides had fermentation times of 14 h and 20 h, respectively. All samples were viscoelastic fluids, and the most important flavor compounds found were two alcohols, one ester and two furan derivative compounds. Proteolysis revealed low values ranging to 3.04-5.45 mg.L-1, which is very interesting in terms of taste acceptability. The three strains showed positive technological properties for kivuguto starter culture development and the data are fully in agreement with the preliminary results of the technological analyses. The findings revealed similarities between the formulated kivuguto and the traditional kivuguto as recognized by a tasting panel in a discrimination test. Ultimately, this study allowed for the formulation of kivuguto milk using three bacteria, prior to studying the stability of these properties during storage under refrigeration, which is the last stage before industrial production of kivuguto milk can begin. [less ▲]

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See detailPhytosterols composition of virgin olive oils from cultivars introduced in eastern Morocco in comparison to Picholine Marocaine
Mansouri, F.; Ben Moumen, A.; Richard, Gaetan ULg et al

in Journal of Materials and Environmental Science (2015), 6(8), 2322-2329

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cultivars (Arbequina, Arbosana and Koroneiki), grown under high-density plantation system in eastern ... [more ▼]

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cultivars (Arbequina, Arbosana and Koroneiki), grown under high-density plantation system in eastern Morocco, by comparison of their phytosterols profiles. First, physicochemical properties of these monovarietal VOOs as well as their contents of pigments and phenols were analyzed. Then, VOOs phytosterols profiles were determined by GC-FID, and show that b-sitosterol is the most abundant sterol which represent 75 to 79 % of total phytosterols in analyzed olive oils. On the basis of these results, a comparison between these monovarietal VOOs and olive oil of Picholine marocaine (autochthonous olive tree) has been carried out, and shows that majority of analytical parameters presented statistically significant differences (p < 0.05). The examined olive varieties produce excellent oils with a chemical composition within the regulatory limits and an appreciable amount of phytosterols. In addition, results showed that, total phytosterols content of olive oil from Picholine marocaine is significantly higher (2348.78 mg kg-1) than values observed for VOOs of European cultivars, which range from 1595 to 1971mg kg-1 but, Koroneiki’s VOO has the highest phenols content (493.66 mg kg-1) and the highest pigments content (3.94 and 2.17 mg kg-1 respectively for chlorophylls for carotenoids). Lastly, according to VOOs' content of minor components (phenols, pigments and phytosterols), the hierarchical cluster analysis shows a good discrimination between olive tree varieties. [less ▲]

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See detailChemical Composition and Antioxidant Activity of seeds oils and fruit juice of Opuntia Ficus Indica and Opuntia Dillenii from Morocco
Ghazi, Z.; Ramdani, M.; Tahri, M. et al

in Journal of Materials and Environmental Science (2015), 6(8), 2338-2345

This study provides basic information on the mineral composition of the seeds and antioxidant activity in seeds oils and fruit juices of cactus belonging to two species Opuntia ficus indica and Opuntia ... [more ▼]

This study provides basic information on the mineral composition of the seeds and antioxidant activity in seeds oils and fruit juices of cactus belonging to two species Opuntia ficus indica and Opuntia dillenii, from Morocco (Oujda), in order to evaluate the nutritional value of the Opuntia extracts. Minerals determined from dry seeds of Opuntia ficus indica and Opuntia dillenii were: calcium 480.93 and 408.28; phosphorus 1417.59 and 970.15; potassium 304.51 and 201.96; magnesium: 316.59 and 240.30; sodium: 48.33 and 18.18; zinc: 70.77 and 78.26 mg/100g respectively. The main fatty acids of Opuntia ficus indica and Opuntia dillenii seed oil were respectively: linoleic acid: 58.79 and 79.83%, Palmitic acid: 11.18 and 13.52%. The antioxidant activity of Opuntia ficus indica and Opuntia dillenii seed oils and fruit juices were assessed by means of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay and ascorbic acid test. The results showed that the antioxidant activities of Opuntia ficus indica and Opuntia dillenii seed oil (IC50 = 19.79 ± 0.023 and 27.21 ± 0.075 μL/mL) are higher than that of the reference ascorbic acid (IC50 = 16.56 ± 0.019 μg/mL). However, the Opuntia dillenii juice presents antioxidant activity more important than this of Opuntia seed oil and ascorbic acid. It possessed strong antioxidant activity (IC50 = 8.18 μL/mL). The antioxidant activity of the seed oil and juice were also found to be concentration-dependent. [less ▲]

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See detailVariations in the phytosterol and tocopherol compositions and the oxidative stability in seed oils from four safflower (Carthamus tinctorius L) varieties grown in north-eastern Morocco
Ben Moumen, Abdessamad; Mansouri, Farid; Richard, Gaetan ULg et al

in International Journal of Food Science and Technology (2015), 50(10), 22642270

Phytosterol and tocopherol contents and oxidative stability were evaluated from seeds oils of four safflower (Carthamus tinctorius L) varieties originating from Spain (Rancho), India (Sharda) and Morocco ... [more ▼]

Phytosterol and tocopherol contents and oxidative stability were evaluated from seeds oils of four safflower (Carthamus tinctorius L) varieties originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi-arid region of eastern Morocco). Total phytosterols ranged from 3640 to 4140 mg kg -1. GC analysis allowed the identification of nine compounds, of which b-sitosterol was the major component. Total tocopherols ranged from 461.56 to 499.68 mg kg -1. HPLC analysis allowed the identification of three compounds,a-tocopherol (99.45%–98.84%), b-tocopherol (0.94%–0.5%) and c-tocopherol (0.21%–0.01%). Oxidative stability study showed that Sharda had the lowest induction period of 2.3 h compared with 7.18, 7 and 6.67 h for Cartafri, Rancho and Cartamar, respectively. Likewise, we established a positive correlation between the oxidative stability and c-tocopherol; however, this difference was not significant. [less ▲]

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See detailReview on the potential technologies for aromas recovery from food industry flue gas
Wylock, Christophe; Elloundou Mballa, Pierre Patrick; Heilporn, C. et al

in Trends in Food Science & Technology (2015), 46(1), 68-74

Background: Food-processing gaseous effluents are rich in flavoured volatile organic compounds (FVOCs). The discharge of these FVOCs is unwanted as they can contribute to the environmental olfactive ... [more ▼]

Background: Food-processing gaseous effluents are rich in flavoured volatile organic compounds (FVOCs). The discharge of these FVOCs is unwanted as they can contribute to the environmental olfactive pollution. Scope and approach: Their recovery would then enable their valuation through the strengthening of the organoleptic properties of the finished products or their use in other products, as well as reducing the pollution linked to their discharge. However, there are only a few documents in the literature concerning food aromas recovery from gaseous effluents. This paper reviews the used or potential technologies for the recovery of aromas from gaseous effluents in the food-processing industry. Key findings and conclusions: The technologies that are already applied in the food processing industry for aroma recovery from gaseous effluents are the vapour permeation and the condensation. The adsorption and the absorption are technologies used for scrubbing volatile organic compounds, which can be potentially used for gaseous aroma recovery. [less ▲]

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See detailVolatile organic compounds emitted by Cavendish and Plantain banana plants
De Clerck, Caroline ULg; Kherkhofs, Celine; Berhal, Chadi et al

Poster (2015)

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See detailChemical composition and antibacterial activitiy of the essential oils of Algerian Myrtus communis L.
Hennia, Aïcha; Brada, Moussa; Nemmiche, Saïd et al

in Journal of Essential Oil Research (2015)

Myrtus communis L. leaf essential oils from Algeria were analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). A total of thirty-four components were identified accounting ... [more ▼]

Myrtus communis L. leaf essential oils from Algeria were analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). A total of thirty-four components were identified accounting for 95% of the oil. The main compounds were limonene (23.4%), linalool (15.4%), geranyl acetate (10.9%), α-pinene (10.7%), linalyl acetate (8.2%) and 1,8-cineole (6.6%).The antimicrobial evaluation showed that myrtle oil exhibited good antibacterial activity against Staphylococcus aureus, Proteus mirabilis and Kleibsiella pneumonia, but differed according to the strains. Conversely, it was not active against Pseudomonas aeruginosa. [less ▲]

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See detailThe Chemical compositions and the Antioxidant and Antimicrobial Activities of the Essential Oil of Rosemary Leaves from Eastern Morocco
Tahri, Mustapha; Imelouane, Bouchra; Amhamdi, Hassan et al

in Journal of Materials and Environmental Science (2015), 6(3), 666-672

The essential oils compositions of Rosmarinus. tournefortii wild plant, Rosmarinus. tournefortii domesticated plant, and Rosmarinus officinalis.L wild plant growing in different bio climates from eastern ... [more ▼]

The essential oils compositions of Rosmarinus. tournefortii wild plant, Rosmarinus. tournefortii domesticated plant, and Rosmarinus officinalis.L wild plant growing in different bio climates from eastern Morocco, was determined by GC-FID and GC–MS. Oils were assessed for their antimicrobial and antioxidant activities. A variation of chemical compositions attributed to varieties rather than to bio climates was revealed. α-Pinene (0.637% ; 44.22% ; 5.74%), Camphene (11.62% ; 6.52% ; 2.21%), ß-Pinene (14.72% ; 1.14% ; 3.71%), 1,8-Cineole (10.1% ; not identifying ; 56.51%) and Camphor (39.27% ; 7.64% ; 13.56%) were identified as the main constituents of R. tournefortii wild plant, R. tournefortii domesticated plant, and R. officinalis. L wild plant respectively. This study is based on the determination of the diameter of inhibition to moderate antimicrobial and antioxidant activities of oils revealed to be against eight bacteria tested. This was determined by 1,1-diphenyl-1-picrylhydrazyl (DPPH) assay. The highest antimicrobial and antioxidant activities were found in oils from Rosmarinus. tournefortii domesticated plant. [less ▲]

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See detailRecherches de lignées aromatiques d’Abies par hybridation somatique
Fauconnier, Marie-Laure ULg; Druart, Philippe

Report (2015)

L’objectif du projet de recherche est d’associer les caractéristiques de croissance d’A. nordmanniana aux propriétés aromatiques d’autres espèces d’Abies en suivant la voie de la fusion somatique. Les ... [more ▼]

L’objectif du projet de recherche est d’associer les caractéristiques de croissance d’A. nordmanniana aux propriétés aromatiques d’autres espèces d’Abies en suivant la voie de la fusion somatique. Les travaux de recherche en culture "in vitro" sont menés au laboratoire de l’Unité de Génie biologique du Département "Science du Vivant" du CRAW (section 1) tandis que les analyses relatives à la détermination des profils aromatiques sont réalisées dans le laboratoire de l'Unité chimie générale et organique de l'Université de Liège-Gembloux Agro- Bio-Tech (section 2). Les deux Unités de recherche ont poursuivi leurs activités en parfaite collaboration. La première a tenté de restituer ou garder les propriétés embryogènes au travers de protoplastes provenant de lignées embryogènes d’A. nordmanniana, d’induire l’embryogenèse somatique sur des tissus d’embryons zygotiques d’autres Abies aromatiques et de réaliser des fusions somatiques en associant des protoplastes à des cellules de têtes d’embryons. La seconde s’occupait de caractériser les composés aromatiques, de suivre leur évolution selon période de végétation, de distinguer les espèces entre elles selon le profil aromatique de leurs graines tandis qu’en parallèle, elle mettait au point les techniques d’analyses en conditions aseptiques sur des lignées embryogènes d’A. nordmanniana d’origines génétiques différentes et sur les masses issues de fusions potentielles intra ou interspécifiques avec A. balsamea. [less ▲]

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