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See detailOSI 95 Enhanced Transport Facilities and Functions
Baguette, Yves; Léonard, Luc; Leduc, Guy ULg et al

Report (1992)

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See detailThe OSI95 Connection-Mode Transport Service
Baguette, Yves; Léonard, Luc; Leduc, Guy ULg et al

in The OSI95 Transport Service with Multimedia Support (1994)

We present the main features of the connection-mode service developed as a part of the entire OSI95 Enhanced Transport Service. This connection-mode service results from modifications and enhancements to ... [more ▼]

We present the main features of the connection-mode service developed as a part of the entire OSI95 Enhanced Transport Service. This connection-mode service results from modifications and enhancements to the standard ISO/IEC Connection-Mode Transport Service. Some of the enhancements are just mentioned in this paper for they are addressed in detail in companion papers. [less ▲]

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See detailOSI95 Contributions to ISO/IEC and ETSI
Leduc, Guy ULg; Danthine, André ULg

in The OSI95 Transport Service with Multimedia Support (1994)

This paper summarizes the activities that were carried out within the standardization bodies ISO/IEC and ETSI during the two-year period of the OSI95 project. However it focuses mainly on the OSI95 ... [more ▼]

This paper summarizes the activities that were carried out within the standardization bodies ISO/IEC and ETSI during the two-year period of the OSI95 project. However it focuses mainly on the OSI95 contributions. [less ▲]

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See detailThe OSI95 Enhanced Transport Services
Baguette; Léonard, Luc; Leduc, Guy ULg et al

Report (1993)

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See detailThe OSIRIS Project (Optical Systems for Interferometric-Photogrammetric Relief Investigation and Scanning). Development of a device for 3D numerical recording of archaeological and epigraphic documents by optoelectronic processes
Laboury, Dimitri ULg; Renotte, Yvon ULg; Tilkens, Bernard et al

in Boehler, Wolfgang (Ed.) PROCEEDINGS OF THE CIPA WG 6 INTERNATIONAL WORKSHOP ON SCANNING FOR CULTURAL HERITAGE RECORDING (2002, September)

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See detailOsmium (VI) – selenoxyde : A Perfect Couple of Reagents
Colaux, Catherine ULg; Krief, Alain

Poster (2001, July)

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See detailOsmium (VI) – selenoxyde : A Perfect Couple of Reagents
Colaux, Catherine ULg; krief, Alain

Poster (2001, September)

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See detailOsmium (VI) – Sélénoxyde : Un couple parfait de réactifs
Colaux, Catherine ULg

Conference (2001, September)

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See detailOsmium (VI) – selenoxyde and selenide – osmium (VIII) : A Perfect Couple of Reagents
Colaux, Catherine ULg; krief, Alain

Poster (2001, December)

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See detailOsmotic behaviour of in vitro produced bovine blastocysts in cryoprotectant solutions as a potential predictive test of survival
Kaidi, Safia; Donnay, I.; Lambert, Philippe ULg et al

in Cryobiology (2000), 41

The osmotic behavior of bovine blastocysts produced in vitro was filmed during exposure to and dilution of cryoprotectant solutions used for vitrification. The relationship between the changes in the ... [more ▼]

The osmotic behavior of bovine blastocysts produced in vitro was filmed during exposure to and dilution of cryoprotectant solutions used for vitrification. The relationship between the changes in the diameter of embryos and their subsequent survival was assessed. Embryos collected on Day 6 and Day 7 postinsemination were exposed to 10% glycerol (GLY) for 5 min, 10% GLY + 20% ethylene glycol (EG) for 5 min, and 25% Gly + 25% EG for 30 s, before dilution in 0.85 M galactose and finally in embryo transfer freezing medium (ETF). Embryos that had a higher probability of survival behaved as perfect osmometers, shrinking, reexpanding, or swelling according to an identical pattern, whereas embryos that deviated from this standard usually did not survive. The initial embryo diameter, duration of shrinkage and expansion in 10% glycerol, duration of reexpansion in ETF, and final embryo diameter were clearly predictive of the ability to hatch after culture in vitro. On a given day postinsemination, larger blastocysts were more likely than smaller blastocysts to survive and hatch after exposure to cryoprotectants with or without vitrification. [less ▲]

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See detailOsmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base
Bchir, Brahim ULg; Besbes, Souhail; Karoui, Romdhane et al

in Food and Bioprocess Technology (2010)

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass ... [more ▼]

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice <br />varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching <br />of natural solutes from seeds into the solution, which is <br />quantitatively not negligible, and might have an important <br />impact on the sensorial and nutritional value of seeds and date <br />juices. Both scanning electron microscopy and texture <br />(compression) analysis revealed that osmotic dehydration <br />process induced modifications of seed texture and cell <br />structure. Sucrose was found to be the essential element which <br />influences the texture of seed and the viscosity of date juice. <br />Additionally, natural sugar present in date juice permits <br />substituting 35% of the total quantity of sucrose added to the <br />osmotic solution. [less ▲]

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See detailOsmotic dehydration of pomegranate seeds (PUNICA GRANATUM L.)
Bchir, Brahim ULg; Besbes, Souhail; Attia, Hamadi et al

Poster (2013, May 30)

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most ... [more ▼]

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose/sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar. [less ▲]

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See detailOSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT
Bchir, Brahim ULg; Souhail, Besbes; Attia, Hamadi et al

in Journal of Food Process Engineering (2010)

The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. The process was carried out at 50C in a 55°Brix solution of sucrose. Freezing pomegranate seeds before osmotic ... [more ▼]

The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. The process was carried out at 50C in a 55°Brix solution of sucrose. Freezing pomegranate seeds before osmotic dehydration involved an increase of effective diffusivity and a reduction in dehydration time. The most significant changes of water loss (WL) (46 g/100 g of fresh seeds [FS]) and solids gain (SG) (7 g/100 g of FS) took place during the first 20 min for frozen seeds. After this period, seeds WL and SG ranged on average close to 43 and 8 g/100 g of FS, respectively. Osmotic dehydration was slower starting from fresh fruits but led to a higher rate of WL (62 g/100 g of FS) at the end of the process. Both scanning electron microscopy and texture analysis showed a destruction of cell structure and seed texture during the pretreatment (freezing). The same techniques also revealed a texture/structure modification induced by the osmotic dehydration process [less ▲]

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See detailOsmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization
Bchir, Brahim ULg; Souhail, Besbes; Attia, Hamadi et al

in International Journal of Food Science & Technology (2009), 44

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most ... [more ▼]

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose ⁄ sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar [less ▲]

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See detailOsmotic environment of Phaseolus polyanthus Greenm. and P. vulgaris L. embryos during early development
Geerts, P.; Baudoin, Jean-Pierre ULg; Mergeai, Guy ULg

in Bean Improvement Cooperative (1999), (42), 83-84

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See detailOsmotic pretreatment promotes axillary shooting from cauliflower curd pieces by acting through internal cytokinin level modifications
Vandemoortele, Jean-Luc; Kevers, Claire ULg; Billard, Jean-Pierre et al

in Journal of Plant Physiology (2001), 158(2), 221-225

In vitro propagation of cauliflower has generally been achieved through axillary shoot proliferation of curd explants on Murashige and Skoog (MS) medium supplemented with an auxin and a cytokinin ... [more ▼]

In vitro propagation of cauliflower has generally been achieved through axillary shoot proliferation of curd explants on Murashige and Skoog (MS) medium supplemented with an auxin and a cytokinin. Recently, it has been shown (Vandemoortele 1999) that a soaking in sucrose (-2 MPa for 24 h) of cauliflower curd explants, before culture without any growth regulator, also induced axillary branching. The later procedure avoids the phenomenon of hyperhydricity in the shoots formed. Axillary shooting obtained by the two methods appears to be mediated by modifications of internal cytokinin levels. The osmotic pretreatment did not influence auxin levels, but induced a zeatin and a zeatin riboside levels increase. Curd explants cultured with the usual procedure (on MS medium supplemented with 5 mu mol/L BA and 0.5 mu mol/L NAA) showed a zeatin and zeatin riboside levels increase of the same magnitude and a higher one for isopentenyl adenine and isopentenyl adenosine. The modification of the cytokinin status in the curd explants subjected to a short osmotic pretreatment thus should be less favourable for hyperhydricity. [less ▲]

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See detailOSS 117. Le monde comme terrain de jeu
Dozo, Björn-Olav ULg

Conference given outside the academic context (2012)

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See detailLes ossements animaux du lieu-dit "Les Saudrillons"
Gabriel, Annick ULg

in De Braekeleer, R. (Ed.) Quevaucamps, Etude des ossements humains découverts en 1969 au lieu-dit "Les Saudrillons" (1997)

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