Intérêt du dosage des microparticules urinaires d'origine lymphocitaire pour le diagnostic de rejet aigu chez le transplanté rénal.

STRASBOURG-Medecine (674822101) / SudocPARIS-BIUM (751062103) / SudocSudocFranceF

Semi-automatic loading of a microbial risk in food database thanks to an ontology in the context of linked data

International audienc

A Use Case of Data Integration in Food Production

International audienceThis paper presents a use case about knowledge representation and integration of data from different domains in food science. An ontology named PO 2 DG, the Process and Observation Ontology for the production of Dairy Gels, has been designed in order to provide a shared vocabulary for domain experts. The available data have been semantically structured using PO 2 DG and are stored in an RDF repository named PO 2 DG dataset. This use case identifies some of the challenges when dealing with a multi domain representation problem, gives some hints about possible solutions and suggests some further work

Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology

National audienc

Convergent synthesis of dendrimers based on 1,3,3-trisubstituted 2-oxindoles

Dendrons and dendrimers were convergently prepared using an isatin as AB2 monomer by superelectrophilic arylation in trifluoromethanesulfonic acid. This strategy has the advantage that incomplete reactions of the AB2 monomer are minimized, thus simplifying purification. As the obtained dendrons/dendrimers are analogues of the hyperbranched polymers with a degree of branching of 100% developed earlier in our group, an opportunity is created to compare the latter with their structurally perfect counterparts

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

International audienceTo provide answers to sustainability challenges, a database called BaGaTel, guided by the PO2 ontology, has been built to integrate data to reformulate dairy products taking into account nutritional and sensory properties together with environmental concerns. In this paper, BaGaTel was queried to address questions dealing with the eco-design of hard cheese processing, in relation to composition, sensory quality and rheological properties. For the formulation of hard cheese, BaGaTel made it possible to estimate missing data in a dataset supposing that samples have common characteristics. For environmental concerns, BaGaTel gave hints about relevant data that need to be acquired and made possible the estimation of missing data. The common vocabulary and structure provided by the PO2 ontology allowed combining and integrating into BaGaTel data from different projects, giving relevant answers to different questions, and therefore proving its suitability as a support tool for multi-criteria assessment of food systems