WorldCat Identities

Bailly, Jean-Denis (19..-....).

Overview
Works: 34 works in 39 publications in 2 languages and 42 library holdings
Roles: Thesis advisor, Author, Opponent, Other
Publication Timeline
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Most widely held works by Jean-Denis Bailly
Développement d'un outil pédagogique d'apprentissage de la technique d'inspection post-mortem des viandes & abats d'ongules domestiques : bases théoriques et attentes des étudiants by Karen Pauletto( )

2 editions published in 2018 in French and held by 3 WorldCat member libraries worldwide

L'objectif de cette thèse est de proposer un cahier des charges pour la création d'un module d'e-learning sur la technique d'inspection des viandes d'ongulés domestiques. Cet enseignement est actuellement dispensé lors de la formation initiale des étudiants au cours de séances théoriques en salle et pratiques en abattoir. Afin de pallier les difficultés logistique, l'e-learning peut être un outil intéressant pour compléter cet enseignement. En effet il permet à l'étudiant de travailler de chez lui à son rythme. Pour définir les contours théoriques d'un tel module, la bibliographie disponible sur les modalités pédagogiques associées à l'e-learning a été analysée et la demande des étudiants a été étudiée par le biais de trois questionnaires diffusés à deux promotions. Les étudiants sont favorables à la mise en place de l'e-learning en complément de l'enseignement actuel, sous forme de vidéo ou de diapositives. Les modules doivent durer moins de 20 minutes, être interactif et proposer une auto-évaluation. Une séance retour avec l'enseignant semble néanmoins indispensable
Flore fongique de différents substrats et conditions optimales de production des mycotoxines by Cristina Tabuc( Book )

2 editions published in 2007 in French and held by 3 WorldCat member libraries worldwide

Les moisissures sont des contaminants fréquents de nombreux substrats végétaux et de certains produits d'origine animale. Leur présence peut améliorer les qualités organoleptiques du produit ou, au contraire, l'altérer et conduire à l'accumulation de métabolites secondaires toxiques : les mycotoxines. L'objectif de ce travail a été de caractériser la flore fongique de différents substrats (céréales et produits de salaison) et d'étudier le potentiel toxinogène des souches isolées afin d'évaluer le risque mycotoxicologique associé à la consommation de ces aliments. Nous avons aussi caractérisé les conditions optimales de production de certaines mycotoxines. L'objectif était double : les comparer avec les conditions naturelles et déterminer les paramètres nécessaires à la production de grandes quantités de toxines partiellement purifiées. Ce dernier point est un préalable nécessaire à l'étude de l'impact de ces contaminants sur la santé animale et la qualité des produits d'origine animale
Implication de la P-glycoprotéine dans la résistance aux agents antitumoraux des cellules myéloïdes leucémiques : tentative de réversion du phénotype MDR by Jean-Denis Olivier Bailly( Book )

3 editions published in 1995 in French and held by 3 WorldCat member libraries worldwide

New insights into the organ-specific adverse effects of fumonisin B1: comparison between lung and liver by Nicolas Loiseau( )

1 edition published in 2014 in English and held by 2 WorldCat member libraries worldwide

Caractérisation des mécanismes de résistance à la daunorubicine et à la mitoxantrone dans des cellules de leucémie aigue myéloïde de phénotype précoce by Jean-Denis Bailly( Book )

2 editions published in 1995 in French and held by 2 WorldCat member libraries worldwide

LES LEUCEMIES AIGUES MYELOIDES REPRESENTENT L'EXPANSION CLONALE DE CELLULES LEUCEMIQUES BLOQUEES A UN STADE DONNE DE LA DIFFERENCIATION GRANULO-MONOCYTAIRE. MALGRE SON UNIFORMITE APPARENTE, LE CLONE LEUCEMIQUE EST ORGANISE SUR UN MODE SIMILAIRE A CELUI DE L'HEMATOPOIESE NORMALE AVEC UN COMPARTIMENT DE CELLULES SOUCHES (DE PHENOTYPE PRECOCE) ALIMENTANT LE COMPARTIMENT PLUS MATURE DES BLASTES EN DIVISION TERMINALE, QUI CONSTITUENT LA VASTE MAJORITE DES CELLULES LEUCEMIQUES OBSERVEES DANS LE SANG ET LA MOELLE DES PATIENTS. LES PROTOCOLES ACTUELS DE CHIMIOTHERAPIE FONT COURAMMENT APPEL A LA DAUNORUBICINE ET A LA MITOXANTRONE. SI CES PROTOCOLES SONT RELATIVEMENT CYTOTOXIQUES SUR LE COMPARTIMENT DES BLASTES EN DIVISION TERMINALE, COMME EN ATTESTE LE TAUX ELEVE DE REPONSE, ILS SONT GLOBALEMENT INEFFICACES POUR ERADIQUER LE COMPARTIMENT DES CELLULES SOUCHES, COMME EN ATTESTE LE FORT TAUX DE RECHUTES. CETTE OBSERVATION CLINIQUE SUGGERE L'EXISTENCE, DANS LES CELLULES LEUCEMIQUES DE PHENOTYPE PRECOCE, DE MECANISMES DE RESISTANCE NATURELLE A CES AGENTS CYTOTOXIQUES. CE TRAVAIL, BASE SUR L'UTILISATION DE LIGNEES CELLULAIRES DERIVEES DE STADES DIVERS DE LA DIFFERENCIATION GRANULO-MONOCYTAIRE, S'ATTACHERA A CARACTERISER LES MECANISMES DE RESISTANCE NATURELLE A LA DAUNORUBICINE ET A LA MITOXANTRONE DANS DES CELLULES LEUCEMIQUES DE PHENOTYPE PRECOCE. AU TRAVERS DE QUATRE TRAVAUX EXPERIMENTAUX, NOUS MONTRERONS QUE: L'EXPRESSION D'UNE P-GLYCOPROTEINE HYPERFONCTIONNELLE JOUE UN ROLE IMPORTANT DANS LA PROTECTION DE CES CELLULES VIS A VIS DE LA DAUNORUBICINE. LA P-GLYCOPROTEINE EST UNE PROTEINE TRANSMEMBRANAIRE JOUANT UN ROLE DE POMPE ET ASSURANT L'EFFLUX ACTIF DES AGENTS TOXIQUES HORS DE LA CELLULE. DES CYTOKINES INTERVENANT DANS LA DIFFERENCIATION GRANULO-MONOCYTAIRE PEUVENT MODIFIER L'EXPRESSION ET/OU LA FONCTION DE CETTE PROTEINE. LA DISTRIBUTION INTRACELLULAIRE DE LA DAUNORUBICINE ET DE LA MITOXANTRONE EST MODIFIEE DANS LES CELLULES DE PHENOTYPE PRECOCE, QU'IL S'AGISSE DE LIGNEES CELLULAIRES OU DE CELLULES FRAICHES DE PATIENTS. L'APOPTOSE INDUITE PAR CES DEUX AGENTS EST REGULEE NEGATIVEMENT DANS LES CELLULES MYELOIDES LEUCEMIQUES DE PHENOTYPE PRECOCE
Micro-organismes et parasites des viandes : les connaître pour les maîtriser, de l'éleveur au consommateur by Jean-Denis Bailly( Book )

1 edition published in 2012 in French and held by 2 WorldCat member libraries worldwide

Caractérisation de la biodiversité des souches d'Aspergillus de la section Flavi isolées d'aliments commercialisés au Liban : approche moléculaire, métabolique et morphologique by Joya Makhlouf( )

1 edition published in 2019 in French and held by 1 WorldCat member library worldwide

Spices can be contaminated with various hazards , among which toxigenic fungi are probably the most important. Indeed, some fungal species produce toxic secondary metabolites namedmycotoxins as they develop on human food and animal feed . Among the hundreds of known mycotoxins, aflatoxins are the major ones for public health because they are the most potent of the known natural carcinogens, and the International Agency for Research on Cancer classified aflatoxin B1 (AFB1) in the group of molecules that are carcinogenic for both humans and animals (group 1). Chronic exposure to AFB1 is a major cause of hepatocarcinoma and this food contaminant has been associated with the highest number of DALYs (deaths and disability adjusted life years). Aflatoxins may contaminate many foods including cereals, dry fruits, and groundnuts. They are also frequent contaminants of spices. Indeed, spices are mainly produced in areas where both temperature and humidity favour fungal development and subsequent toxinogenesis. Methods of post-harvest processing (sun drying, handling, storage) can also allow secondary contamination and the development of moulds. Previous studies have demonstrated that spices can be contaminated by mycotoxins and thus represent a direct source of exposure for consumers, as recapitulated in a recent review. That is why spices are specifically concerned by regulations on aflatoxins. For instance, the E.U. regulation restricts contamination to 10 µg/kg for total aflatoxins and 5 µg/kg for AFB1. However, contamination of spices may exceed regulations and justify the withdrawal of contaminated products. As an illustration, in 2016, the European Rapid Alert System for Food and Feed recorded 79 notifications of mycotoxin contamination of spices and herbs, most of which corresponded to the presence of aflatoxin B1 at levels exceeding European limits. Aflatoxins are produced by different fungal species that belong to the genus Aspergillus and more specifically to the Flavi section. For years, three main aflatoxigenic species were commonly considered in the section Flavi: A. flavus, A. parasiticus and A. nomius. In the last decade, the use of molecular tools enabled the identification of new species belonging to the section Flavi, comprising 33 different species, of which 16 are aflatoxigenic. These species can be distinguished by subtle morphological specificities, molecular changes in some gene sequences, and, most importantly, through their ability to produce different mycotoxins. Indeed, some species, including A. flavus, A. pseudotamarii and A. togoensis, produce aflatoxins of B type, produce both B and G type aflatoxins. Some species may also produce other toxic secondary metabolites such as cyclopiazonic acid. So the aim of this study was to finely characterize the Aspergillus section Flavi that can contaminate spices marketed in Lebanon and to determine the toxigenic potential of the isolated strains. Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating foodmarketed in Lebanon. Most fungal genera and species were identified as belonging to Aspergillus section Flavi. Aspergillus flavus was the most frequent species, representing almost 80% of the isolates. Although identified as A. flavus by molecular analysis, some strains displayed atypical morphological features. Seven strains of Aspergillus tamarii and one Aspergillus minisclerotigenes were also isolated. Analyses of toxigenic potential demonstrated that almost 80% of strains were able to produce mycotoxins,47% produced aflatoxins and 72% produced cyclopiazonic acid,alone or in combination with aflatoxin
États des lieux des abattages de bovins accidentés en Midi-Pyrénées (Janvier 2011 à septembre 2013) by Aurélie Croizille( Book )

1 edition published in 2014 in French and held by 1 WorldCat member library worldwide

Slaughters of injured cattle are inherent in cattle and therefore significant in the Midi-Pyrénées due to a high density of such farms. The history of these slaughters is complex because many successive regulatory changes took place. A study of cases of slaughters of slaughter cattle casualties listed in Midi-Pyrénées from January 2011 to September 2013 allows to highlight the characteristics of animals that are slaughtered so. Consultation with veterinary information certificates and various documents available in veterinary services have identified the causes of the slaughter and give an overview of the economic consequences
A la découverte d'un fromage fermier : l'Ecir en Aubrac by Sophie de Buzon( Book )

1 edition published in 2007 in French and held by 1 WorldCat member library worldwide

The “Ecir en Aubrac” is a small french cheese made with cow raw milk, white and circle shaped, with soft dough and flowery crust. Ripening period lasts one to four weeks. This cheese is produced by Mr Cayla, in the south of the Central Massif, on the trays of Aubrac. The making of “Ecir en Aubrac” can be disrupted by various incidents or defects that downgrade cheeses. To avoid it, a quite particular attention is devoted to hygiene of the dairy productions and the cheese makers. The new regulation in force, called “law food” brings concrete tools for the control of the sanitary quality of products, through the good practices of hygiene guide and the HACCP method. The producer is henceforth responsible for the safety of his products. The market of cheeses in France is a very competitive sector, in particular that of the soft dough and flowery crust. Since the beginning of 1980s, the direct marketing shows a development, from which benefits the “Ecir en Aubrac”
Acquisition des qualités organoleptiques de la viande bovine : adaptation à la demande du consommateur by Ludovic Coibion( Book )

1 edition published in 2008 in French and held by 1 WorldCat member library worldwide

The meat quality can be defined according to four major organoleptic qualities: colour, juiciness, flavour and tenderness. The actual knowledge of transformation muscle to meat currently allows to evaluate these quality criteria by instrumental methods but also and above all by sensory methods. Each of these qualities can be modified, improved or deteriorated from the animal birth till its death, by the way of genetics, nutrition, zootechnics, and slaughtering methods or finally by the product cooking. However these parameters interact and make more complex the existing close relations between these four predominating organoleptic qualities. The techniques of getting of meats drive to quality appellations where real signification and picture are not always obvious to identify
Le fromage de chèvre : spécificités technologiques et économiques by Bruno Zeller( Book )

1 edition published in 2005 in French and held by 1 WorldCat member library worldwide

Goat milk contains less useful matters than cow milk. As a consequence, the cheese yield of goat milk is less. Its specific fats composition gives to goat cheese its characteristic taste. There are two ways of making goat cheese. The spreadest one involves lactic bacterium in clotting milk. This is a slow natural process which gives a crumbly and permeable curd. The other technique consists in adding rennet to obtain a firm and impermeable curd pretty quickly. France is the European leader concerning milk and cheese production. The milk collection is still increasing. Because of some new measures of the common agricultural policy, we can expect an uncertain future. These ones plan a purchase price decrease of cow milk, which will cause indirectly a price decrease of goat milk
A la découverte d'un fromage fermier l'Ecir en Aubrac by Sophie de Buzon( )

1 edition published in 2007 in French and held by 1 WorldCat member library worldwide

The “Ecir en Aubrac” is a small french cheese made with cow raw milk, white and circle shaped, with soft dough and flowery crust. Ripening period lasts one to four weeks. This cheese is produced by Mr Cayla, in the south of the Central Massif, on the trays of Aubrac. The making of “Ecir en Aubrac” can be disrupted by various incidents or defects that downgrade cheeses. To avoid it, a quite particular attention is devoted to hygiene of the dairy productions and the cheese makers. The new regulation in force, called “law food” brings concrete tools for the control of the sanitary quality of products, through the good practices of hygiene guide and the HACCP method. The producer is henceforth responsible for the safety of his products. The market of cheeses in France is a very competitive sector, in particular that of the soft dough and flowery crust. Since the beginning of 1980s, the direct marketing shows a development, from which benefits the “Ecir en Aubrac”
Mise en place d'un nouveau système d'obtention de viande d'impala au Zimbabwe : comparaison avec les systèmes existants : amélioration des conditions de production by Laurent Fabre( Book )

1 edition published in 2003 in French and held by 1 WorldCat member library worldwide

Zimbabwe is suffering from malnutrition and particularly from a lack of animal proteins. With the aim of contributing to resolve this problem, the CIRAD has developed two projects in association with the local communities, using the wildlife and mainly the impala (Aepyceros melampus) to supply the population with bush meat of a good sanitary quality, sold for a low price. Impala meal is obtained, either by hunting wild herds (plentiful in some areas), or by their extensive breeding within a communal ranch. The analysis of the hunting results in the ranch showed that night hunting was for the moment the best technique but it couldn't fully satisfy the objectives
Le Vieux-Lille by Benjamin Léger( )

1 edition published in 2009 in French and held by 1 WorldCat member library worldwide

With its characteristic smell, its shape of paving and its strong taste, anyone who has ever met the cheese The Vieux-Lille cannot forget it. Called “puant macéré” or “gris de Lille”, this cheese was sold to miners of the country near Lens. Cheese with soft and salted dough and washed crust, the Vieux-Lille is made in Thierache, unique contry with its atmospheric conditions. Opened to westerly winds, the Thiérache is very wet with its impermeable ground. That explains thoses wonderful pastures and this milk of quality which gives to the Vieux-Lille such an exceptional taste. Even if it is produced industrially today, the same manufacturing process has been conserved.This is the developmentof a specific flora in old cellars with such unusual conditions which gives this strong taste. However its making of is sometimes affected by some accidents which can downgrade the cheese. Too little known, with the obtention of a regional quality label in 1986, this cheese is very pleased by experts and its production has been stabilised instead of the replacement of generations. The Vieux-Lille is more and more frequent far from its origin of production for the pleasure of all amateurs
Stachybotrys chartarum et les satratoxines impact sur la santé animale et humaine by Charlotte Catti( )

1 edition published in 2012 in French and held by 1 WorldCat member library worldwide

Stachybotrys chartarum is a mold which can develop on wet cellulose-rich substrata. It can be found in the fodder and colonize certain materials in the housing. Numerous strains of Stachybotrys chartarum are toxigenic. They produce macrocyclic trichothecenes found in fungal spores. In the case of animal, ingestion of contaminated fodder can cause disorders dominated by ulceration and bleeding. In humans, exposure to this contaminant is essentially caused by inhalation of the spores. Stachybotrys chartarum appears responsible for disorders dominated by respiratory symptoms which can go up to pulmonary hemorrhage in children. Stachybotrys chartarum is suspected to be in part responsible for the sick building syndrome. Nevertheless, today, the direct causal link between exposure to this contaminant and human pathology remains to be proved
A la découverte d'un grand fromage du Nord : le maroilles by Anne-Audrey Delesalle( Book )

1 edition published in 2003 in French and held by 1 WorldCat member library worldwide

Maroilles (Marolles) is a french cheese with soft dough and washed crust. Stemming from a tradition long more than 11 centuries, it possesses an Apellation of Controlled Origin. The zone of production, called Thiérache, situated in the north of the country, is on horseback on the departments of the Nord, of the Aisne and of the Ardennes. The methods of fabrication, immortalized for several centuries, adapted themselves to the new exigencies concerning the quality and the food security while trying to respect at most the art of the transformation cheese maker. And so, the industrial production got the upper hand over the manufacture farmer. The manufacture of Maroilles can be disrupted by various accidents at the origin of abnormalities wich can sometimes met on the finished product and wich are at the origin of a dispacement of cheeses.These accidents explain also the importance of the quality contro ; and the healthiness during all the stages of the transformation cheese maker of the collection of milk in the conditioning of cheese.These can be realized by sanitary autocontrols implemented during the application of the H.a.c.c.p. method. The production of Maroilles remains modest in spite of it's A.O.C. and that's why promotionnelles campaigns were thrown
Etude de la caractérisation de matières collagéniques pour spectroscopie Infrarouge. : Mise au point et développement d'un système d'analyse en mode dynamique par l'industrie de la Gélatine. by Simon Duthen( )

1 edition published in 2018 in French and held by 1 WorldCat member library worldwide

La gélatine est un biopolymère naturel obtenu après dénaturation et hydrolyse partielle de fibres de collagène, une protéine fibrillaire présente dans les tissus conjonctifs de toutes les espèces du règne animal. Elle est utilisée dans différentes industries, parmi lesquelles l'industrie agroalimentaire, pharmaceutique, photographique et cosmétique. Ses propriétés fonctionnelles dépendent du procédé de fabrication, mais également de l'origine des matières collagéniques. L'objectif de ce travail de thèse est la caractérisation de la matière première (couennes de porc), mais également de la gélatine obtenue lors du processus, par une méthode rapide et non destructive. L'utilisation de la spectroscopie proche infrarouge couplée à des méthodes chimiométriques, a permis de travailler à l'échelle du laboratoire, mais également sur la chaîne de production industrielle. Le premier chapitre porte sur l'étude de l'hétérogénéité des couennes de porc au laboratoire, en termes de teneur en protéines, matières grasses, matières sèches et collagène. Plusieurs modèles ont pu être développés pour prédire ces teneurs, à partir de spectres proche infrarouge collectés sur des couennes en mouvement. Les meilleurs modèles présentent des performances compatibles avec une utilisation dans l'usine. Le second chapitre adapte cette méthode à l'échelle industrielle, c'est-à-dire à partir du rendement en gélatine fabriquée pour un lot de 75t de couennes. L'approche prédictive ne s'est pas avérée concluante, cependant des approches de classification ont montré leur intérêt. Les deux essais suivants ont porté sur la gélatine. Le troisième chapitre porte sur le développement de modèles de prédiction des propriétés physico-chimiques d'échantillons de gélatine à partir de spectres proche infrarouge, mettant en évidence de hautes capacités de prédiction de ces paramètres (r²>0,9). Enfin, ce chapitre propose de relier les caractéristiques moléculaires de la gélatine à ses propriétés physico-chimiques, par la technique de Asymmetrical Flow Field-Flow Fractionation couplée à un détecteur de diffusion de la lumière Multiangulaire (MALS). Les paramètres de caractérisation de l'AFlFFF-MALS permettent de discriminer partiellement des échantillons de gélatine dont les paramètres de bloom et de viscosité sont différents
Le foie gras entier by Marie Forclos( Book )

1 edition published in 2009 in French and held by 1 WorldCat member library worldwide

Far from the idealized image of a grandmother sat on a chair of wood and force-feeding her duck between her legs, the production of foie gras shows today an industrial dimension. So, in this thesis the processes of manufacturing leading to the elaboration of "foie gras entier" as well as their methods of assessment through the HACCP method will be described
Stachybotrys chartarum et les satratoxines : impact sur la santé animale et humaine by Charlotte Catti( Book )

1 edition published in 2012 in French and held by 1 WorldCat member library worldwide

Stachybotrys chartarum est une moisissure qui peut se développer sur des substrats riches en cellulose humide. Elle peut être retrouvée dans les fourrages et coloniser certains matériaux dans les habitations. De nombreuses souches de Stachybotrys chartarum sont toxinogènes. Elles produisent des trichothécènes macrocycliques retrouvées dans les spores fongiques. Chez l'animal, l'ingestion de fourrages contaminés peut entraîner l'apparition de troubles dominés par des ulcérations et des hémorragies. Chez l'homme, l'exposition à ce contaminant se fait essentiellement par inhalation des spores. Stachybotrys chartarum semble responsable de troubles dominés par des symptômes respiratoires et pouvant aller jusqu'à l'apparition d'hémorragie pulmonaire chez l'enfant. On suspecte aussi Stachybotrys chartarum d'être en partie responsable du syndrome du bâtiment malsain. Néanmoins, à l'heure actuelle, le lien direct de cause à effet entre exposition à ce contaminant et pathologie humaine reste à établir
Flore fongique de différents substrats et conditions optimales de production des mycotoxines by Cristina Tabuc( )

1 edition published in 2008 in French and held by 1 WorldCat member library worldwide

Moulds are common contaminants of a wide variety of vegetal and animal derived foods. Their presence can improve organoleptic properties or, contrary, lead to food spoilage and accumulation of toxic compounds: mycotoxins. The aim of this study was to characterize the fungal flora of several substrates (cereals and dry cured meat products) and to determine the toxigenic potential of isolated strains in order to appreciate the risk associated with consumption of such food products. We also characterized the optimal conditions for some mycotoxin production. The objectives were double: to compare them with natural conditions and to be able to produce large quantities of partially purified toxins. This later point is necessary to investigate effects of these contaminants on both animal health and quality of animal derived products
 
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Alternative Names
Jean-Denis Bailly onderzoeker

Languages
French (24)

English (1)