Difference between revisions of "Team:Paris Bettencourt/Notebook/Bibliography"

Line 82: Line 82:
 
</div>
 
</div>
 
<div id="ancre">
 
<div id="ancre">
 +
<ul>
 +
<li>Kanekar, P. P., Sarnaik, S. S., & Kelkar, A. S. (1998). Bioremediation of phenol by alkaliphilic bacteria isolated from alkaline lake of Lonar, India. <i>Journal of applied microbiology</i>, 85(S1).</li>
 +
<li>Dantas, G., Sommer, M. O., Oluwasegun, R. D., & Church, G. M. (2008). Bacteria subsisting on antibiotics. <i>Science</i>, 320(5872), 100-103.</li>
  
 +
<li>Curry, J. C., & Borovian, G. E. (1976). Selective medium for distinguishing micrococci from staphylococci in the clinical laboratory. <i>Journal of clinical microbiology</i>, 4(5), 455.</li>
 +
<li>Kocur, M., Kloos, W. E., & SCHLEIFER, K. H. (2006). The genus Micrococcus. In <i>The Prokaryotes</i> (pp. 961-971). Springer New York.</li>
 +
<li>Koch, C., Schumann, P., & Stackebrandt, E. (1995). Reclassification of Micrococcus agilis (Ali-Cohen 1889) to the genus Arthrobacter as Arthrobacter agilis comb. nov. and emendation of the genus Arthrobacter. <i>International Journal of Systematic and Evolutionary Microbiology</i>, 45(4), 837-839.</li>
 +
<li>Mossel, D. A. A., Koopman, M. J., & Jongerius, E. (1967). Enumeration of Bacillus cereus in foods. <i>Applied microbiology</i>, 15(3), 650-653.</li>
 +
<li>Pillai, B. V., & Swarup, S. (2002). Elucidation of the flavonoid catabolism pathway in Pseudomonas putida PML2 by comparative metabolic profiling. <i>Applied and environmental microbiology</i>, 68(1), 143-151.</li>
 +
<li>Herrmann, H., Janke, D., Krejsa, S., & Kunze, I. (1987). Involvement of the plasmid pPGH1 in the phenol degradation of Pseudomonas putida strain H. <i>FEMS microbiology letters</i>, 43(2), 133-137.</li>
 +
<li>Cheynier, V., Dueñas-Paton, M., Salas, E., Maury, C., Souquet, J. M., Sarni-Manchado, P., & Fulcrand, H. (2006). Structure and properties of wine pigments and tannins. <i>American Journal of Enology and Viticulture</i>, 57(3), 298-305. </li>
 +
<li>Lee, J., Durst, R. W., & Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. <i>Journal of AOAC international</i>, 88(5), 1269-1278. </li>
 +
<li>Hua, Z., Yuesheng, D., Ge, X., Menglu, L., Liya, D., LiJia, A., & Zhilong, X. (2013). Extraction and purification of anthocyanins from the fruit residues of Vaccinium uliginosum Linn. <i>Journal of Chromatography & Separation Techniques</i>, 2013. </li>
 +
<li>Dimitrovska, M., Bocevska, M., Dimitrovski, D., & Murkovic, M. (2011). Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation. <i>European Food Research and Technology</i>, 232(4), 591-600. </li>
 +
<li>Saucier, C. (2010). How do wine polyphenols evolve during wine ageing?. <i> Cerevisia</i>, 35(1), 11-15. </li>
 +
<li>Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. <i>Analytical chemistry</i>, 31(3), 426-428. </li>
 +
<li>Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. <i>Analytical biochemistry</i>, 72(1-2), 248-254. </li>
 +
<li>Welch, C. R., Wu, Q., & Simon, J. E. (2008). Recent advances in anthocyanin analysis and characterization. <i>Current analytical chemistry</i>, 4(2), 75-101. </li>
 +
<li>Wrolstad, R. E. (1993). Color and pigment analyses in fruit products. Corvallis, Or.: <i>Agricultural Experiment Station</i>. Oregon State University.. </li>
 +
<li>Lopes, P., Richard, T., Saucier, C., Teissedre, P. L., Monti, J. P., & Glories, Y. (2007). Anthocyanone A: A quinone methide derivative resulting from malvidin 3-O-glucoside degradation. <i>Journal of agricultural and food chemistry</i>, 55(7), 2698-2704. </li>
 +
<li>Walle, T. (2004). Absorption and metabolism of flavonoids. <i>Free Radical Biology and Medicine</i>, 36(7), 829-837. </li>
 +
<li>Griffiths, L. A., & Barrow, A. (1972). Metabolism of flavonoid compounds in germ-free rats. <i>Biochemical Journal</i>, 130(4), 1161. </li>
 +
<li>Gall, M., Thomsen, M., Peters, C., Pavlidis, I. V., Jonczyk, P., Grünert, P. P., ... & Geißler, T. (2014). Enzymatic conversion of flavonoids using bacterial chalcone isomerase and enoate reductase. <i>Angewandte Chemie International Edition</i>, 53(5), 1439-1442. </li>
 +
<li>Simons, A. L. (2005). Structure-degradation relationships of flavonoids and their correlation to human bioavailability. </li>
 +
</ul>
  
 
</div>
 
</div>

Revision as of 21:10, 19 October 2016


  • Kanekar, P. P., Sarnaik, S. S., & Kelkar, A. S. (1998). Bioremediation of phenol by alkaliphilic bacteria isolated from alkaline lake of Lonar, India. Journal of applied microbiology, 85(S1).
  • Dantas, G., Sommer, M. O., Oluwasegun, R. D., & Church, G. M. (2008). Bacteria subsisting on antibiotics. Science, 320(5872), 100-103.
  • Curry, J. C., & Borovian, G. E. (1976). Selective medium for distinguishing micrococci from staphylococci in the clinical laboratory. Journal of clinical microbiology, 4(5), 455.
  • Kocur, M., Kloos, W. E., & SCHLEIFER, K. H. (2006). The genus Micrococcus. In The Prokaryotes (pp. 961-971). Springer New York.
  • Koch, C., Schumann, P., & Stackebrandt, E. (1995). Reclassification of Micrococcus agilis (Ali-Cohen 1889) to the genus Arthrobacter as Arthrobacter agilis comb. nov. and emendation of the genus Arthrobacter. International Journal of Systematic and Evolutionary Microbiology, 45(4), 837-839.
  • Mossel, D. A. A., Koopman, M. J., & Jongerius, E. (1967). Enumeration of Bacillus cereus in foods. Applied microbiology, 15(3), 650-653.
  • Pillai, B. V., & Swarup, S. (2002). Elucidation of the flavonoid catabolism pathway in Pseudomonas putida PML2 by comparative metabolic profiling. Applied and environmental microbiology, 68(1), 143-151.
  • Herrmann, H., Janke, D., Krejsa, S., & Kunze, I. (1987). Involvement of the plasmid pPGH1 in the phenol degradation of Pseudomonas putida strain H. FEMS microbiology letters, 43(2), 133-137.
  • Cheynier, V., Dueñas-Paton, M., Salas, E., Maury, C., Souquet, J. M., Sarni-Manchado, P., & Fulcrand, H. (2006). Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture, 57(3), 298-305.
  • Lee, J., Durst, R. W., & Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC international, 88(5), 1269-1278.
  • Hua, Z., Yuesheng, D., Ge, X., Menglu, L., Liya, D., LiJia, A., & Zhilong, X. (2013). Extraction and purification of anthocyanins from the fruit residues of Vaccinium uliginosum Linn. Journal of Chromatography & Separation Techniques, 2013.
  • Dimitrovska, M., Bocevska, M., Dimitrovski, D., & Murkovic, M. (2011). Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation. European Food Research and Technology, 232(4), 591-600.
  • Saucier, C. (2010). How do wine polyphenols evolve during wine ageing?. Cerevisia, 35(1), 11-15.
  • Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical chemistry, 31(3), 426-428.
  • Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical biochemistry, 72(1-2), 248-254.
  • Welch, C. R., Wu, Q., & Simon, J. E. (2008). Recent advances in anthocyanin analysis and characterization. Current analytical chemistry, 4(2), 75-101.
  • Wrolstad, R. E. (1993). Color and pigment analyses in fruit products. Corvallis, Or.: Agricultural Experiment Station. Oregon State University..
  • Lopes, P., Richard, T., Saucier, C., Teissedre, P. L., Monti, J. P., & Glories, Y. (2007). Anthocyanone A: A quinone methide derivative resulting from malvidin 3-O-glucoside degradation. Journal of agricultural and food chemistry, 55(7), 2698-2704.
  • Walle, T. (2004). Absorption and metabolism of flavonoids. Free Radical Biology and Medicine, 36(7), 829-837.
  • Griffiths, L. A., & Barrow, A. (1972). Metabolism of flavonoid compounds in germ-free rats. Biochemical Journal, 130(4), 1161.
  • Gall, M., Thomsen, M., Peters, C., Pavlidis, I. V., Jonczyk, P., Grünert, P. P., ... & Geißler, T. (2014). Enzymatic conversion of flavonoids using bacterial chalcone isomerase and enoate reductase. Angewandte Chemie International Edition, 53(5), 1439-1442.
  • Simons, A. L. (2005). Structure-degradation relationships of flavonoids and their correlation to human bioavailability.


Centre for Research and Interdisciplinarity (CRI)
Faculty of Medicine Cochin Port-Royal, South wing, 2nd floor
Paris Descartes University
24, rue du Faubourg Saint Jacques
75014 Paris, France
+33 1 44 41 25 22/25
igem2016parisbettencourt@gmail.com
2016.igem.org