Williams Turpin
Turpin, Williams, 1984-....
VIAF ID: 281106419 (Personal)
Permalink: http://viaf.org/viaf/281106419
Preferred Forms
- 100 1 _ ‡a Turpin, Williams, ‡d 1984-....
- 100 0 _ ‡a Williams Turpin
4xx's: Alternate Name Forms (2)
Works
Title | Sources |
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Assessment and Selection of Competing Models for Zero-Inflated Microbiome Data | |
Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats | |
Determinants of IBD Heritability: Genes, Bugs, and More. | |
Determinants of intestinal permeability in healthy first-degree relatives of individuals with Crohn's disease | |
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel. | |
Fecal microbiota manipulation prevents dysbiosis and alcohol-induced liver injury in mice. | |
FUT2 genotype and secretory status are not associated with fecal microbial composition and inferred function in healthy subjects. | |
Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods | |
The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food | |
Lactobacillaceae and cell adhesion: genomic and functional screening | |
Meta-analysis of human genome-microbiome association studies: the MiBioGen consortium initiative. | |
Microbiome analysis - from technical advances to biological relevance | |
PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria | |
Persistent Diarrhea in Patients With Crohn's Disease After Mucosal Healing is Associated With Lower Diversity of the Intestinal Microbiome and Increased Dysbiosis | |
Towards an estimation of the probiotic and nutritional potential of lactic acid bacteria present in the microbiota of a fermented cereal based food using a molecular approach. | |
Vers une évaluation des potentialités probiotique et nutritionnelle des bactéries lactiques constitutives du microbiote d’un aliment fermenté traditionnel à base de mil par une approche moléculaire |