Abid, M.; Cheikhrouhou, S.; Cuvelier, G.; Leverrier, C.; Renard, C.; Attia, H.; Ayadi, M. A. Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH. Food Hydrocolloids 2017, 62, 174-181.

Abid, M.; Cheikhrouhou, S.; Renard, C.M.G.C.; Bureau, S.; Cuvelier, G.; Attia, H.; Ayadi, M. A. Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry 2017, 215, 318-325.

Aissou, M.; Chemat-Djenni, Z.; Yara-Varon, E.; Fabiano-Tixier, A. S.; Chemat, F. Limonene as an agro-chemical building block for the synthesis and extraction of bioactive compounds. C. R. Chim. 2017, 20, 346-358.

Al Fata, N.; George, S.; Andre, S.; Renard, C.M.G.C. Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia (R). LWT-Food Science and Technology 2017, 85, 487-492.

Arbex de Castro Vilas Boas, A.; Page, D.; Giovinazzo, R.; Bertin, N.; Fanciullino, A. L.Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree. Frontiers in Plant Science 2017, 8:1725,16p.

Armengaud, J.; Duport, C., Exoproteomics of Pathogens: Analysis of Toxins and Other Virulence Factors by Proteomics. In Proteomics in Biology, Pt B, Shukla, A. K., Ed. Elsevier Academic Press Inc: San Diego, 2017; Vol. 586, pp 211-227.

Ayour, J.; Gouble, B.; Reling, P.; Ribas-Agusti, A.; Audergon, J. M.; Maingonnat, J. F.; Benichou, M.; Renard, C.M.G.C. Impact of cooking on apricot texture as a function of cultivar and maturity. LWT-Food Science and Technology 2017, 85, 385-389.

Ben-Youssef, S.; Fakhfakh, J.; Breil, C.; Abert-Vian, M.; Chemat, F.; Allouche, N. Green extraction procedures of lipids from Tunisian date palm seeds. Industrial Crops and Products 2017, 108, 520-525.

Boublenza, I.; Lazouni, H. A.; Ghaffari, L.; Ruiz, K.; Fabiano-Tixier, A. S.; Chemat, F. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). J. Food Qual. 2017.

Boukroufa, M.; Boutekedjiret, C.; Chemat, F. Development of a green procedure of citrus fruits waste processing to recover carotenoids. Resource-Efficient Technologies 2017, 3, 252-262.

Boukroufa, M.; Sicaire, A. G.; Fine, F.; Larre, C.; Le Goff, A.; Jamault, V. S.; Rakotomanomana, N.; Chemat, F. Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake. Molecules 2017, 22.

Brahem, M.; Eder, S.; Renard, C.M.G.C.; Loonis, M.; Le Bourvellec, C. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer. LWT-Food Science and Technology 2017, 85, 380-384.

Brahem, M.; Renard, C.M.G.C.; Eder, S.; Loonis, M.; Ouni, R.; Mars, M.; Le Bourvellec, C. Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. Food Research International 2017, 95, 125-133.

Brahem, M.; Renard, C.M.G.C.; Gouble, B.; Bureau, S.; Le Bourvellec, C. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit. Carbohydr. Polym. 2017, 156, 152-164.

Breil, C.; Vian, M. A.; Zemb, T.; Kunz, W.; Chemat, F. "Bligh and Dyer" and Folch Methods for Solid-Liquid-Liquid Extraction of Lipids from Microorganisms. Comprehension of Solvatation Mechanisms and towards Substitution with Alternative Solvents. International Journal of Molecular Sciences 2017, 18.

Broussolle, V.; Carlin, F.; Lereclus, D.; Nielsen-LeRoux, C.; Sanchis, V. Beneficial and detrimental spore-formers: a world of diversity. Research in Microbiology 2017, 168, 307-308.

Bureau, S.; George, S.; Perrin, A.; Renard, C. Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals. LWT-Food Science and Technology 2017, 85, 474-478.

Cascant, M. M.; Breil, C.; de la Guardia, S. G. M.; Fabiano-Tixier, A. S.; Chemat, F. A green analytical chemistry approach for lipid extraction: computation methods in the selection of green solvents as alternative to hexane. Analytical and Bioanalytical Chemistry 2017, 409, 3527-3539.

Chemat, F.; Ashokkumar, M. Preface: Ultrasound in the processing of liquid foods, beverages and alcoholic drinks.. Ultrasonics Sonochemistry 2017, 38, 753.

Chemat, F.; Rombaut, N.; Meullemiestre, A.; Turk, M.; Perino, S.; Fabiano-Tixier, A. S.; Abert-Vian, M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. Innovative Food Science & Emerging Technologies 2017, 41, 357-377.

Chemat, F.; Rombaut, N.; Sicaire, A. G.; Meullemiestre, A.; Fabiano-Tixier, A. S.; Abert-Vian, M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry 2017, 34, 540-560.

Cooperstone, J. L.; Goetz, H. J.; Riedl, K. M.; Harrison, E. H.; Schwartz, S. J.; Kopec, R. E. Relative contribution of alpha-carotene to postprandial vitamin A concentrations in healthy humans after carrot consumption. American Journal of Clinical Nutrition 2017, 106, 59-66.

Crampon, C.; Nikitine, C.; Zaier, M.; Lepine, O.; Tanzi, C. D.; Vian, M. A.; Chemat, F.; Badens, E. Oil extraction from enriched Spirulina platensis microalgae using supercritical carbon dioxide. J. Supercrit. Fluids 2017, 119, 289-296.

Decaen, P.; Rolland-Sabate, A.; Guilois, S.; Jury, V.; Allanic, N.; Colomines, G.; Lourdin, D.; Leroy, E. Choline chloride vs choline ionic liquids for starch thermoplasticization. Carbohydr. Polym. 2017, 177, 424-432.

Dejoye Tanzi, C.; Pingret, D.; Abert Vian, M.; Chemat, F. Combined microwave and simultaneous distillation extraction process for recovery of lipids from fresh microalgae. Process Engineering Journal 2017, 1, 1-9.

Gauvry, E.; Mathot, A. G.; Leguerinel, I.; Couvert, O.; Postollec, F.; Broussolle, V.; Coroller, L. Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment. Research in Microbiology 2017, 168, 369-378.

Guerin, A.; Dargaignaratz, C.; Clavel, T.; Broussolle, V.; Nguyen-the, C. Heat-resistance of psychrotolerant Bacillus cereus vegetative cells. Food Microbiology 2017, 64, 195-201.

Guerin, A.; Ronning, H. T.; Dargaignaratz, C.; Clavel, T.; Broussolle, V.; Mahillon, J.; Granum, P. E.; Nguyen-The, C. Cereulide production by Bacillus weihenstephanensis strains during growth at different pH values and temperatures. Food Microbiology 2017, 65, 130-135.

Hano, C.; Corbin, C.; Drouet, S.; Quero, A.; Rombaut, N.; Savoire, R.; Molinie, R.; Thomasset, B.; Mesnard, F.; Laine, E. The lignan (+)-secoisolariciresinol extracted from flax hulls is an effective protectant of linseed oil and its emulsion against oxidative damage. European Journal of Lipid Science and Technology 2017, 119.

Herbig, A. L.; Maingonnat, J. F.; Renard, C.M.G.C. Oxygen availability in model solutions and purees during heat treatment and the impact on vitamin C degradation. LWT-Food Science and Technology 2017, 85, 493-499.

Herbig, A. L.; Mousties, C.; Renard, C.M.G.C. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot puree. Lwt-Food Science and Technology 2017, 84, 668-673.

Herbig, A.-L.; Renard, C. M. G. C. Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. Food Chemistry 2017, 220, 444-451.

Kopec, R. E.; Caris-Veyrat, C.; Nowicki, M.; Gleize, B.; Desmarchelier, C.; Borel, P. C-13 beta-Carotene stability during digestion in healthy humans. Faseb Journal 2017, 31.

Laguna, L.; Picouet, P.; Guardia, M. D.; Renard, C.; Sarkar, A.In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments. Lwt-Food Science and Technology 2017, 84, 511-519.

Madeira, J. P.; Alpha-Bazin, B. M.; Armengaud, J.; Duport, C. Methionine Residues in Exoproteins and Their Recycling by Methionine Sulfoxide Reductase AB Serve as an Antioxidant Strategy in Bacillus cereus. Front. Microbiol. 2017, 8.

Mendoza, J.; Basilio, N.; Dangles, O.; Mora, N.; Al Bittar, S.; Pina, F. Binding of the five multistate species of the anthocyanin analog 7-beta-D-glucopyranosyloxy-4'-hydroxyflavylium to the beta-cyclodextrin derivative captisol. Dyes and Pigments 2017, 143, 479-487.

Meullemiestre, A.; Breil, C.; Abert-Vian, M.; Chemat, F. Manothermosonication as a useful tool for lipid extraction from oleaginous microorganisms. Ultrasonics Sonochemistry 2017, 37, 216-221.

Meullemiestre, A.; Maache-Rezzoug, Z.; Rezzoug, S.; Chemat, F. Optimization of solvent free microwave extraction of natural antioxidant from wood waste. Journal of Materials 2017, 8, 2608-2618.

Misra, N.; Martynenko, A.; Chemat, F.; Paniwnyk, L.; Barba, F. J.; Jambrak, A. R. Thermodynamics, Transport Phenomena and Electrochemistry of External Field Assisted Non-thermal Food Technologies. Critical Reviews in Food Science and Nutrition, 2017 : 0-0. 2017, 31.

Mnayer, D.; Fabiano-Tixier, A.-S.; Petitcolas, E.; Ruiz, K.; Hamieh, T.; Chemat, F. Extraction of green absolute from thyme using ultrasound and sunflower oil. Resource-Efficient Technologies 2017, 3, 12-21.

Rapinel, V.; Breil, C.; Makerri, C.; Jacotet-Navarro, M.; Rakotomanomana, N.; Vallageas, A.; Chemat, F. Feasibility of using liquefied gas HFO-1234ze (trans-1,3,3,3-tetrafluoroprop-1-ene) as an alternative to conventional solvents for solid-liquid extraction of food ingredients and natural products. Lwt-Food Science and Technology 2017, 83, 225-234.

Rapinel, V.; Rombaut, N.; Rakotomanomana, N.; Vallageas, A.; Cravotto, G.; Chemat, F. An original approach for lipophilic natural products extraction: Use of liquefied n-butane as alternative solvent to n-hexane. LWT-Food Science and Technology 2017, 85, 524-533.

Renard, C.M.G.C.; Le Bourvellec, C. 2nd Euro-mediterranean symposium on fruit and vegetable processing: An integrated view on sustainability and how it can interact with quality, safety and consumers. LWT-Food Science and Technology 2017, 85, 283-283.

Renard, C.M.G.C.; Watrelot, A. A.; Le Bourvellec, C. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. Trends in Food Science & Technology 2017, 60, 43-51.

Ribas-Agusti, A.; Gouble, B.; Bureau, S.; Maingonnat, J. F.; Audergon, J. M.; Renard, C.M.G.C. Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots. Food and Bioprocess Technology 2017, 10, 662-673.

Rimac, H.; Dufour, C.; Debeljak, Z.; Zorc, B.; Bojic, M. Warfarin and Flavonoids Do Not Share the Same Binding Region in Binding to the IIA Subdomain of Human Serum Albumin. Molecules 2017, 22.

Ruiz, L.; Aertsen, A.; Nguyen-The, C.; Ganzle, M. G.; Alvarez-Ordonez, A. Editorial: Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety. Front. Microbiol. 2017, 8.

Sahin, S.; Samli, R.; Tan, A. S. B.; Barba, F. J.; Chemat, F.; Cravotto, G.; Lorenzo, J. M. Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties. Molecules 2017, 22.

Selka, A.; Levesque, N. A.; Foucher, D.; Clarisse, O.; Chemat, F.; Touaibia, M. A Comparative Study of Solvent-Free and Highly Efficient Pinene Hydrogenation over Pd on Carbon, Alumina, and Silica Supports. Org. Process Res. Dev. 2017, 21, 60-64.

Severo, J.; de Oliveira, I. R.; Bott, R.; Le Bourvellec, C.; Renard, C.M.G.C.; Page, D.; Chaves, F. C.; Rombaldi, C. V. Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production. LWT-Food Science and Technology 2017, 85, 390-393.

Trad, M.; Ginies, C.; Gaaliche, B.; Renard, C.M.G.C.; Mars, M. Volatile compounds in ripe fig receptacle are influenced by environment in the vicinity of the fruit. Fruits 2017, 72, 230-237.

Trad, M.; Le Bourvellec, C.; Ben Hamda, H.; Renard, C.M.G.C.; Harbi, M. Flavan-3-ols and procyanidins in grape seeds: biodiversity and relationships among wild and cultivated vines. Euphytica 2017, 213.

Trunet, C.; Carlin, F.; Coroller, L. Investigating germination and outgrowth of bacterial spores at several scales. Trends in Food Science & Technology 2017, 64, 60-68.

Turk, M.; Perino, S.; Cendres, A.; Petitcolas, E.; Soubrat, T.; Chemat, F. Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity. Lwt-Food Science and Technology 2017, 84, 626-633.

Vian, M.; Breil, C.; Vernes, L.; Chaabani, E.; Chemat, F. Green solvents for sample preparation in analytical chemistry. Current Opinion in Green and Sustainable Chemistry 2017, 5, 44-48.

Waldbauer, K.; McKinnon, R.; Kopp, B. Apple Pomace as Potential Source of Natural Active Compounds. Planta Med. 2017, 83, 994-1010.

Wahib, W.; Maingonnat, J. F.; Fleury, U.; El-Maataoui, M.; Renard, C.M.G.C. Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage. Lwt-Food Science and Technology 2017, 75, 243-250.

Yara-Varon, E.; Li, Y.; Balcells, M.; Canela-Garayoa, R.; Fabiano-Tixier, A. S.; Chemat, F. Vegetable Oils as Alternative Solvents for Green Oleo-Extraction, Purification and Formulation of Food and Natural Products. Molecules 2017, 22.