A5026361424- Wine Industry and Tourism
- Organic Food and Agriculture
- Consumer Behavior in Brand Consumption and Identification
- Culinary Culture and Tourism
- Microbial Community Ecology and Physiology
- Horticultural and Viticultural Research
- Aquatic Ecosystems and Phytoplankton Dynamics
- Bacteriophages and microbial interactions
- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Agriculture Sustainability and Environmental Impact
- Consumer Retail Behavior Studies
- Microbial bioremediation and biosurfactants
- Marine and coastal ecosystems
- Nutrition, Health and Food Behavior
- Biosensors and Analytical Detection
- Food Supply Chain Traceability
- Fish Ecology and Management Studies
- Anaerobic Digestion and Biogas Production
- Meat and Animal Product Quality
- Protist diversity and phylogeny
- Marine Biology and Ecology Research
- Fish Biology and Ecology Studies
- Agriculture and Rural Development Research
- Economic and Environmental Valuation
VetAgro Sup
2013-2023
Université Clermont Auvergne
1989-2023
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2023
Clermont Université
2003-2017
Institut d'Économie Rurale
2012
Clermont-Ferrand’s Superior National School of Chemistry
2008-2009
Institut National de la Recherche Agronomique du Niger
2008
Université du Québec à Montréal
2005
Université de Montréal
2005
Université Laval
2005
Journal Article Lipids in Acanthodiaptomus denticomis during starvation and fed on three different algae Get access G.G. Bourdier, Bourdier Laboratoire de Zoologie-Protistologie, UA CNRS 138, Université Blaise PascalBP 45, 63170 Aubière, France Search for other works by this author on: Oxford Academic Google Scholar C.A. Amblard of Plankton Research, Volume 11, Issue 6, 1989, Pages 1201–1212, https://doi.org/10.1093/plankt/11.6.1201 Published: 01 November 1989 history Received: 29 1988...
Western Balkan countries (WBCs) have a long-standing culinary tradition. The promotion of traditional foods may be tool for coping with modernisation trends in such transition economies. This paper explores consumer preferences toward food this region, focusing on fresh cow cheese locally called 'Mladi Sir'. product was quoted all the preliminary focus groups as common present six WBCs studied: Bosnia-Herzegovina, Croatia, Macedonia, Montenegro, Serbia and Slovenia.After literature review...
Dans cette note, nous décrivons une méthode simple, permettant l'ultracentrifugation de particules virales planctoniques et leur observation en microscopie électronique à transmission. Une description différents morphotypes assimilables des virus est faite partir d'échantillons prélevés dans la couche euphotique d'un lac eutrophe (Aydat), au cours périodes printanière estivale. Ces présentent chacune capside icosaédrique régulière 6 faces queue, dont les dimensions sont similaires celles...
The proliferation of quality labels for the same food product questions relevance labeling schemes. Based on theory legitimacy and research food-related consumer behavior, this study aims to examine influence perceived a label (PDO) consumers' perceptions purchase intentions labeled product. A conceptual model was, therefore, developed estimate four dimensions intention PDO-labeled cheese, French cheeses being products whose is traditionally linked their regional origin. Our was tested...
Les variations spatio-temporelles à court terme des compartiments planctoniques ont été étudiées simultanément du 30 juillet au 5 août 1986 dans un lac humique Bouclier canadien. L'abondance bactérioplancton fluctue de 1,4 1,7.10 6 cell. ml. -1 (coloration DAPI) ou 2,7 7,7.10 ml ; Acridine Orange). La production estimée par incorporation 3 H méthyl thimidine, varie 4 24.10 l h . valeurs d'activité hétérotrophe potentielle bactérienne assimilation 14 C glucose, s'échelonnent 0,007 0,065 µg...
Les consommateurs réguliers de fromage AOC sont-ils des connaisseurs fromages ? Un échantillon a été recruté dans deux régions où la densité production fromagère est respectivement forte et faible. ont consigné leurs achats pendant trois mois sur un registre. Ils ensuite testés types connaissances fromagères : techniques, sémantiques ou spatiales. résultats, issus d'une segmentation en nuées dynamiques, montrent qu'il existe formes indépendantes proximité parmi les AOC, l'une géographique...
Although viruses are now widely recognized to infect aquatic bacteria as well prokaryotic and eukaryotic phytoplankton, our understanding of how they fit into foodwebs remains still deficient. The present study examined the potential nutritional food source that viral particles represent for natural assemblages heterotrophic nanoflagellates (HNF). We determined seasonal depth‐related variability in grazing activity HNF on virus‐ bacteria‐sized oligomesotrophic Lake Pavin eutrophic Aydat....
The paradigm of knowledge-based economy states that information asymmetry between consumers and producers will be reduced thanks to availability dissemination through the Internet or other media channels. Conversely this statement, some published articles shown reinforces experts novices among (Hogg et al., 2007; Gregan-Paxton & Roedder-John, 1997; Alba Hutchinson, 1987). Accordingly, we consider non homogeneity try identify qualify differences several groups respondents regarding two food...