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See detailGardez votre carte d'identité en poche
Bouhon, Frédéric ULg

in Revue de la Faculté de Droit de l'Université de Liège (in press), 2017/1

Dans cette brève contribution, nous abordons la question de l'utilisation de la carte d'identité en Begique et les problèmes que cela soulève en matière de gestion des données à caractère personnel. À ... [more ▼]

Dans cette brève contribution, nous abordons la question de l'utilisation de la carte d'identité en Begique et les problèmes que cela soulève en matière de gestion des données à caractère personnel. À cette fin, nous revenons d’abord sur l’obligation de porter une carte d’identité et sur les raisons d’être de ce document. Nous essayons ensuite de mesurer l’ampleur des risques qu’implique le traitement des données liées à la carte, avant de nous focaliser sur certains usages particuliers de cette dernière. [less ▲]

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See detailGare aux cercles vicieux…
Durand, Pascal ULg

Article for general public (1997)

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See detailGaribaldi 1870 : Clelia o il governo dei preti (e dintorni)
Curreri, Luciano ULg

in Gigante, Claudio; Vanden Berghe, Dirk (Eds.) Il romanzo del Risorgimento (2011)

Detailed reference viewed: 36 (4 ULg)
See detailGarrett et la treizième note pt 1 + pt 2
Sacré, Robert ULg

Article for general public (1990)

interview de Garrett List , professeur de jazz et d' improvisation au Conservatoire Royal de Liège

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See detailGarrett et la 13è note ( pt 2)
Sacré, Robert ULg

Article for general public (1990)

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See detailGarrett et la 13è note - pt 1
Sacré, Robert ULg

Article for general public (1990)

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See detailGarric (Henri), dir., L’Engendrement des images en bande dessinée
Crucifix, Benoît ULg

in Textyles : Revue des Lettres Belges de Langue Française (2016), (48), 172-174

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See detailGarrouste et al. reply
Garrouste, Romain; Clément, Gaël; Nel, Patricia et al

in Nature (2013), 488

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See detailGarth St Omer, Prisnms
Mascoli, Giulia ULg; Willie, Malica S.

Article for general public (2016)

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See detailA gas chromatographic separation for the H and C stable isotope ratio determination of coal compounds
Antenucci, Diano; Bouquegneau, Jean-Marie ULg; Brasseur, Alain et al

in Analytical Chemistry (1997), 69(11), 2030-2034

A new, completely automated gas chromatography technique has been developed to separate the different gaseous compounds produced during underground coal gasification for their C-13/C-12 and D/H isotope ... [more ▼]

A new, completely automated gas chromatography technique has been developed to separate the different gaseous compounds produced during underground coal gasification for their C-13/C-12 and D/H isotope ratio measurements, ?he technique was designed for separation and collection of Hz, CO, CO2, H2O, H2S, CH4, and heavier hydrocarbons. These gaseous compounds are perfectly separated by the gas-phase chromatograph and quantitatively sent to seven combustion and collection lines. H-2, CO, CH4, and heavier hydrocarbons are quantitatively oxidized to CO2 and/or H2O. The isotopic analyses are performed by the sealed-tube method, The zinc method is used for reduction of both water and H2S to hydrogen for D/H analysis, Including all preparation steps, the reproducibility of isotope abundance values, for a quantity higher than or equal to 0.1 mt of individual components in a mixture (5 mt of gases being initially injected in the gas chromatograph), is +/-0.1 parts per thousand for delta(13)C(PDB) and +/-6 parts per thousand for delta(13)C(PDB) and +/-6 parts per thousand for delta(SMOW). [less ▲]

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See detailGas chromatographic-mass spectrometric characterisation of tri- and tetrasaccharides in honey
Ruiz-Matute, A. I.; Brokl, Michal ULg; Soria, A. C. et al

in Food Chemistry (2010), 120(2), 637-642

A GC-MS method has been used to characterize tri- and tetrasaccharides in honey after their derivatization into trimethylsilyloxime derivatives. Based on retention data and mass spectra, a total of 25 ... [more ▼]

A GC-MS method has been used to characterize tri- and tetrasaccharides in honey after their derivatization into trimethylsilyloxime derivatives. Based on retention data and mass spectra, a total of 25 trisaccharides were characterized; 12 being unequivocally identified using standards and two of them detected for the first time in honey. Erlose and panose were the major trisaccharides in the 12 honeys under analysis, their concentrations ranging 30-1214 mg 100 g-1 of honey and 17-863 mg 100 g-1 of honey, respectively. The GC-MS method also allowed the analysis of tetrasaccharides. Besides nystose, another nine tetrasaccharides were characterized; six of them were sucrose derivatives. Tetrasaccharides were present in concentrations lower than 230 mg 100 g-1 of honey. [less ▲]

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See detailGas chromatography-mass spectrometry study of terpenoids produced by shoot cultures of Artemisia annua L.
Marlier, M.; Fauconnier, Marie-Laure ULg; Jaziri, M. et al

Poster (1994, June 12)

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See detailGas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls
Machiels, D.; Istasse, Louis ULg; van Ruth, S. M.

in Food Chemistry (2004), 86(3), 377-383

The volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls were isolated in a model mouth apparatus. Their odour activity was determined by gas ... [more ▼]

The volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls were isolated in a model mouth apparatus. Their odour activity was determined by gas chromatography-olfactometry based on a detection frequency method. A total of thirty compounds possessed an odour activity in cooked beef meat. Significant influences of breed and diet on the development of the odour-active compounds of cooked beef meat were observed. The meat of Belgian Blue seemed to generate more odour-active compounds and to be more influenced by the feeding diet than the other breeds. This could be the consequence, at least in part, of its double-muscle condition. However, no obvious justifications could be given to explain the influence of the diet. Different chemical compositions are factors of importance for explaining the different aroma profiles between breeds, but some other parameters should also play an important role. (C) 2003 Elsevier Ltd. All rights reserved. [less ▲]

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See detailGas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats
Machiels, D.; van Ruth, S. M.; Posthumus, M. A. et al

in Talanta (2003), 60(4), 755-764

The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass ... [more ▼]

The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was performed by a group of eight assessors using the detection frequency methodology. The odours of the detected compounds were described as well. Eighty-one volatile compounds were identified, 11 compounds of which possessed odour activity in the first beef sample and 14 of which in the second meat sample. Ten volatile flavour compounds were common to both: methanethiol, dimethyl sulphide, 2-butanone, ethyl acetate, 2- and 3-methylbutanal, an unknown compound, 2-octanone, decanal and benzothiazole. Two unknown compounds were only detected in the first sample while 2,3-pentanedione, 4-methyl-3-penten-2-one, 2-heptanone, dimethyl trisulphide and nonanal were only perceived in the second beef. Significant differences in terms of detection frequency, odour characteristics and in nature of the volatile flavour compounds were emphasised between the two samples. (C) 2003 Elsevier Science B.V. All rights reserved. [less ▲]

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See detailGas concentrations in Barrow landfast sea ice: the winter/spring contrasts
Zhou, Jiayun ULg; Tison, Jean-Louis; Brabant, Frédéric et al

in Solas News (2011), 13(Summer), 22-23

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See detailGas dissolution in antibubble dynamics
Scheid, Benoit; Zawala, Jan; Dorbolo, Stéphane ULg

Conference (2014)

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See detailGas dissolution in antibubble dynamics
Scheid, Benoit; Zawala, Jan; Dorbolo, Stéphane ULg

in Soft Matter (2014), 10

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See detailGas exchange during storage and incubation of Avian eggs: Effects on embryogenesis, hatchability, chick quality and post-hatch growth
Onagbesan, O.; Bruggeman, V.; Smit, L. D. et al

in World's Poultry Science Journal (2007), 63(4), 557-573

Embryonic development is a dynamic process that requires a fine balance between several factors in order to achieve an optimum hatchability and chick quality. These factors include the background of the ... [more ▼]

Embryonic development is a dynamic process that requires a fine balance between several factors in order to achieve an optimum hatchability and chick quality. These factors include the background of the embryo, such as genetic line of the breeders, the age of the breeder, egg weight, and factors related to the environment in which the egg is stored and incubated, such as temperature, humidity, gas levels and altitude. Gas exchanges are of fundamental importance for embryonic development during incubation and may affect the livability of the embryo. This paper reviews the roles of the gaseous environment (i.e. O 2 and CO2) around hatching eggs during storage and during incubation and the effect it might have on the survival of the developing embryos and the chicks that hatch. The state of the art on the different attempts to establish the optimum requirements of different gases that promote the optimal developmental trajectories at different periods during incubation is presented. The roles and consequences of different levels of O2 and CO2 during storage and incubation on hatchability, incubation duration, hatching process, embryo growth, embryo mortality, organ development and morphology, metabolism, blood acid-base balance, chick quality and chick post-hatch growth are reviewed. © 2007 World's Poultry Science Association. [less ▲]

Detailed reference viewed: 33 (1 ULg)