2021
ACHAT S., HAMIROUNE A., AICHE A., SMAIL-BENAZZOUZ L., MADANI K., VIAN M. A., CHEMAT F.
Ultrasound to obtain aromatized vegetable oils
LECA A., SAUDREAU M., CRUIZIAT P.
L’eau aux interfaces : Phénomènes capillaires
2020
FABIANO TIXIER A.-S., RAVI H. K., KHADHRAOUI B., PERINO S., ABERT-VIAN M., SANTERRE C., VALLET N., CHEMAT F.
Green Solvents for Analytical Chemistry
VERNES L., VIAN M., CHEMAT F.
Ultrasound and Microwave as Green Tools for Solid-Liquid Extraction
2019
BARBA F., ROSELLO-SOTO E., MARSZAłEK K., BURSAć KOVAčEVIć D., REžEK JAMBRAK A., LORENZO J., CHEMAT F., PUTNIK P.
Green food processing: concepts, strategies, and tools
BOUBLENZA I., BOUBLENZA I., BOUBLENZA A., MADJI S., FABIANO TIXIER A.-S., CHEMAT F.
Carob as source for sustainable ingredients and products
BOUTEKEDJIRET C., HELLAL A., FABIANO-TIXIER A.-S., ABERT-VIAN M., CHEMAT F.
Essential oils for preserving foods
KHADHRAOUI B., FABIANO-TIXIER A.-S., ROBINET P., IMBERT R., CHEMAT F.
Ultrasound technology for food processing, preservation, and extraction
KHAN M. K., CHEMAT F., SATTAR S., MUHAMMAD I.
Extraction of bioactive molecules: conventional versus novel methods
LE BOURVELLEC C., RENARD C.
Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure
LI Y., KUNZ W., CHEMAT F.
From Petroleum to Bio-Based Solvents: From Academia to Industry
MANDI L., HILALI S., CHEMAT F., IDLIMAM A.
Solar as sustainable energy for processing, preservation, and extraction
SICAIRE A.-G., FINE F., QUINSAC A., BOUKROUFA M., RAKOTOMANOMANA N., CHEMAT F.
Innovative Techniques and Alternative Solvents for Green Extraction of Proteins from Pulses and Oleaginous Meals as Industrial Sources for Food and Feed
TOUAIBIA M., BOUTEKEDJIRET C., PERINO S., CHEMAT F.
Natural Terpenes as Building Blocks for Green Chemistry
VERNES L., LI Y., CHEMAT F., ABERT-VIAN M.
Biorefinery Concept as a Key for Sustainable Future to Green Chemistry—The Case of Microalgae
2018
Guillaume, C., Gouble, B., Guillard, V., Buche, P., Gontard, N.
Decision aid tools for the preservation of fruits by Modified Atmosphere Packaging. In Fruit Preservation, Chapter 9, Rosenthal A., Deliza R., Welti-Chanes J., Barbosa-Cánovas G. (Eds), Food Engineering Series, Springer, New-York, pp 249-274.
TURK M., PERINO S., PETITCOLAS E., CHEMAT F.
Microwave-enhanced extraction of natural and food products: from academia to innovative and large-scale applications
2017
ARMENGAUD J., DUPORT C.
Exoproteomics of Pathogens
Chemat, F., Fabiano-Tixier, A.-S., Vian, M., Allaf, T., Vorobiev, E.
Solvent-Free Extraction In: Green Extraction Techniques: Principles, Advances and Applications, Elsevier, 76, pp 225
LI Y., FABIANO TIXIER A.-S., CHEMAT F.
Vegetable Oils as Alternative Solvents for Green Extraction of Natural Products
NGUYEN THE C., CARLIN F.
Bacillus cereus
PERINO S., PETITCOLAS E., CHEMAT F.
Microwave extraction of natural products in the teaching laboratory: fundamentals of essential oils green extraction
ROLLAND-SABATE A.
High-Performance Size-Exclusion Chromatography coupled with on-line Multi-angle Laser Light Scattering (HPSEC-MALLS)
ROLLAND-SABATE A., BATTU S., BONFILS F., CHELBI K., MARTIN M.
Field-Flow Fractionation (FFF)
Roohinejad, S., Koubaa, M., Barba, F.J., Leong, S.Y., Khelfa, A., Greiner, R., Chemat, F.
Extraction Methods of Essential Oils From Herbs and Spices. In Essential Oils in Food Processing, John Wiley & Sons, Ltd: 2017; pp 21-55.
SICAIRE A.-G., FILLY A., ABERT VIAN M., FABIANO TIXIER A.-S., CHEMAT F.
Cosmo-RS assisted solvent screening for green extraction of natural products.
VAROQUAUX P., WILEY R.C.
Biological and biochemical changes in minimally processed refrigerated fruits and vegetables
2016
CARLIN F.
Bacillus cereus and Other Bacillus sp. Causing Foodborne Poisonings, Detection of
DUFOUR C.
The Physical Chemistry of Polyphenols: Insights in the Activity of Polyphenols in Humans at the Molecular Level
ROLLAND-SABATE A., RAL J., JAMME F., REFREGIERS M., BULEON A.
Depict the mode of action of amylolytic enzymes on starch granules
2015
Chemat, F., Bily, A.
Chapter 1. Green extraction: ethical and economical opportunities. In Handbook of Green Extraction of Natural Products. Edité par F. Chemat, J. Strube. Wiley-VCH, Weinheim, 2015. ISBN 978-3-527-33653-1.
Nikitenko, S., Chemat, F.
Chapter 8: Ultrasound in Process Engineering: New Look at Old Problems. In Green Process Engineering : from concepts to industrial applications. Edité par M. Poux, P. Cognet, C. Gourdon. CRC Press, NewYork, 2015. ISBN 978-1-4822-0817-7.
Petigny, L., Perino, S., Wajsman, J., Chemat, F.
Chapter 8. Water as a tunable solvent for green extraction of bioactive compounds. In Handbook of Green Extraction of Natural Products”. Edité par F. Chemat, J. Strube. Wiley-VCH, Weinheim, 2015. ISBN 978-3-527-33653-1.
2014
Allaf, T., Besombes, C., Tomao, V., Chemat, F.
Chapter 8: Coupling DIC and Ultrasound in Solvent Extraction Processes. In Instant Controlled Pressure Drop (D.I.C.) in Food Processing. Edité par K. Allaf. Springer, NewYork, 2014. ISBN 978-1-4614-8668-8.
Boutekedjiret, C., Vian, M., Chemat, F.
Chapter 7. Terpenes as Green Solvents for Natural Products Extraction. In Alternative Solvents for Natural Products Extraction. Edité par F. Chemat, M. Vian. Book series: Green Chemistry and Sustainable Technology. Springer, Heidelberg, 2014. ISBN 978-3-662-43627-1.
Mason, T.J., Chemat, F., Ashokkuma, M.
Chapter 22. Power ultrasonics for food processing. In Power ultrasonics: A handbook of applications of high power ultrasound transducers. Edité par J.A. Gallego-Juarez. Woodhead Publishing, NewYork, 2014. ISBN 978-1-78242-028-6.
Sicaire, A.G., Filly, A., Li, Y., Vian, M., Bily, A., Chemat, F.
Chapter 12. MeTHF as alternative solvent to hexane for extraction of natural products. In Alternative Solvents for Natural Products Extraction”. Edité par F. Chemat, M. Vian. Book series: Green Chemistry and Sustainable Technology. Springer, Heidelberg, 2014. ISBN 978-3-662-43627-1.
Vian, M., Allaf, T., Vorobiev, E., Chemat, F.
Chapter 2: Solvent free extraction : myth or reality ? In Alternative Solvents for Natural Products Extraction”. Edité par F. Chemat, M. Vian. Book series: Green Chemistry and Sustainable Technology. Springer, Heidelberg, 2014. ISBN 978-3-662-43627-1.
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2013
Assami-Meziane, D., Tomao, V., Ruiz, K., Meklati, B., Chemat, F.
Chapter 14: Microwave Extraction of Antioxidants from Rosemary Leaves: A Green Approach. In Plant Extracts: Role in Agriculture, Health Effects and Medical Applications. Edité par A. Giordano, A. Costs. Nova Science Publishers, New York, 2013. ISBN: 978-1-62417-534-3.
Borel, P., Degrou, A., Page, D., Caris-Veyrat, C.
Matrice alimentaire et biodisponibilité des carotenoides. Chapitre 15. In Structure des aliments et effets nutritionnels. Collection Synthèses. Quae Édition, Fardet, A., Souchon, I., Dupont, D. Coordinateurs (ISBN 978-2-7592-2012-0), pp 241-254.
Carail, M., Goupy, P., Reynaud, E., Dangles, O., Caris-Veyrat, C.
Oxidative Cleavage Products of Lycopene: Production and Reactivity in a Biomimetic Experimental Model of Oxidative Stress. Chapter 16. In Carotenoid Cleavage Products. Volume 1134. Publisher ACS symposum series. Peter Winterhalter, Susan E. Ebeler (Edts), pp 191-205.
Carlin, F.
Fruits and Vegetables. In Food Microbiology: Fundamentals and Frontiers, 4th. Doyle, M.P., Buchanan, R.L., (Eds.). ASM Press, Washington D.C.
Carlin, F.
Microbiology of sous-vide products. In Encyclopedia of Food Microbiology (2nd Edition). Batt, C.A., Tortorello, M.L. (Eds.), Elsevier, Oxford.
Carlin, F., Nguyen The, C.
Bacillus cereus. In Sécurité sanitaire des aliments: Epidémiologie et moyens de lutte contre les principaux contaminants zoonotiques des aliments. Collection Economica. Drider, D., Salvat, G., (Eds.), Paris.
Carlin, F., Nguyen The, C.
Bacillus species. Bacillus cereus and other food borne Bacillus species. In Advances in Microbial Food Safety (Volume 1). Sofos, J., (Ed.), Woodhead Publishing Limited, Cambridge.
Chemat, F., Abert-Vian, M., Fernandez, M-X.
Chapter 3: Microwave-Assisted Extraction of Essential Oils and Aromas. In Microwave-assisted Extraction for Bioactive Compound”. Edité par F. Chemat, G. Cravotto, Springer. NewYork, 2013. ISBN 978-1-4614-4829-7.
Dufour, C., Dangles, O.
Devenir digestif des polyphénols des fruits et légumes. Chapitre 17.In Structure des aliments et effets nutritionnels. Collection Synthèses. Quae Édition, Fardet, A., Souchon, I., Dupont, D. Coordinateurs (ISBN 978-2-7592-2012-0), pp 267-286.
Li, Y., Fabiano-Tixier, A-S, Abert-Vian, M., Chemat, F.
Chapter 5: Microwave-Assisted Extraction of Antioxidants and Food Colors. In Microwave-assisted Extraction for Bioactive Compound”. Edité par F. Chemat, G. Cravotto. Springer, NewYork, 2013. ISBN 978-1-4614-4829-7.
Li, Y., Radoiu, M., Fabiano-Tixier, A-S, Chemat, F.
Chapter 8: From Laboratory to Industry: Scale-Up, Quality, and Safety Consideration for MAE. In Microwave-assisted Extraction for Bioactive Compound. Edité par F. Chemat, G. Cravotto. Springer, NewYork, 2013. ISBN 978-1-4614-4829-7.
Pingret, D., Fabiano-Tixier, A-S., Chemat, F.
Chapter 4: Ultrasound-Assisted Extraction. In Natural Products Extraction: Principles and Applications. Edité par M.A. Rostagno, J.M. Prado.RSC, London, 2013. ISBN: 978-1-84973-606-0.
Renard, C., Guillon, F.
Devenir digestif des matrices végétales de type de fruits. Chapitre 10. In Structure des aliments et effets nutritionnels. Collection Synthèses. Quae Édition, Fardet, A., Souchon, I., Dupont, D. Coordinateurs (ISBN 978-2-7592-2012-0), pp 151-169.
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2012
Antoniotti, S., Abert-Vian, M., F. Chemat, F.
Chapitre 4.3: Les huiles essentielles comme ingrédients pour une chimie « verte ». In La Chimie des huiles essentielles”. Edité par X. Fernandez, F. Chemat.Vuibert, Paris, 2012. ISBN 978-2-311-01028-2.
Brillard, J., Broussolle, V.
Mechanism involved in low-temperature adaptation in Bacillus cereus. Chapter 6. In Stress reponse in microbiology. J.M. Requena Edt, Caister Acadmic Press , (ISBN 978-1-908230-04-1), pp 125-145.
Bureau, S., Gouble, B.,Renard, C.M.G.C.
Contributions à J. Lichou. Monographie abricot, CTIFL, Jay M. (Editeurs), Paris.
Chemat, F., Fabiano-Tixier,A.S., Abert-Vian, M.
Chapitre 2.3: Éco-extraction des huiles essentielles : intensification et innovation. In La Chimie des huiles essentielles. Edité par X. Fernandez, F. Chemat.Vuibert, Paris, 2012. ISBN 978-2-311-01028-2.
Chemat, F., Fabiano-Tixier, A.S., Bouteckjiret, C., Hellal, A., Fernandez, X.
Chapitre 4.2: Éco Activités chimiques et biologiques des huiles essentielles. In La Chimie des huiles essentielles”. Edité par X. Fernandez, F. Chemat. Vuibert, Paris, 2012. ISBN 978-2-311-01028-2.
Gouble, B.
Contibution à S. Lurol. Maîtriser la maturation des fruits, CTIFL, Jay M. (Editeurs), Paris.
Périno, S., Visinoni, F., Chemat, F.
Chapter 4: Green Chemical Processing in the Teaching Laboratory. In Green Chemistry for Environmental Remediation. Edité par R. Singha, V. Singh.Wiley, Weinheim, 2012. ISBN: 978-0-470-94308-3.
Pingret, D., Fabiano-Tixier, A-S, Chemat, F.
Chapter 4.19: Accelerated Methods for Sample Preparation in Food. In Comprehensive Sampling and Sample Preparation. Edité par J. Pawliszyn, L. Mondello, P. Dugo. Elsevier, Oxford, 2012. ISBN: 9780123813732.
Renard, C.M.G.C., Hyardin, A.,Verdellet, P.
Sources, consommation et principaux facteurs de variation des microconstituants bioactifs des végétaux. Dans Tec and Doc (Editions), Les phytomicronutriments MJ Amiot, V. Coxam and F. Strigler Coordinateurs (ISBN : 978-2-7430-1417-9).
Renard, C.M.G.C., Maingonnat, J-F.
Thermal Processing of Fruit and Fruit Juices. In Thermal Food Processing: New technologies and qualities issues, 2nd Edition, Da-Wen Sun (Ed), CRC Press, pp 413-438.
Tomao, V., Chemat, F.
Chapter 5: Limonene as Green Solvent for Extraction of Natural Products. In Green Solvents: Properties and Applications in Chemistry. Edité par A. Mohammad. Springer, New York, 2012. ISBN: 978-94-007-1711-4.
Huma, Z., Abert-Vian, M., Chemat, F.
Chapter 6: A comparison technique for flavonoids extraction from onions. In Onion Consumption and Health. Edité par C.B. Aguirre, L.M. Jaramillo.Nova Science Publishers, New York, 2012. ISBN: 978-1-62100-836-1.
2011
Abert-Vian, M., Chemat, F., Prat, L., Gourdon, C.
Chapitre 1: Eco-Extraction : contexte et innovation.In Eco-extraction du végétal. Edité par F. Chemat. Dunod, Paris, 2011. ISBN : 978-21-005654-3-6.
Adam, F., Nikitenko, S., Chemat, F.
Chapitre 4: Extraction assistée par ultrasons. In Eco Extraction du Végétal. Edité par F. Chemat. Dunod, Paris, 2011. ISBN : 978-21-005654-3-6.
Chemat, F., Cravotto, G.
Chapter 6: Combined extraction techniques. In Enhancing extraction processes in the food industry. Edité par N. Lebovka, E. Vorobiev, F. Chemat. CRC Press, Cambridge, 2011. ISBN: 978-14-398459-3-6.
Chemat, F., Perino, S., Poux, M.
Chapitre 5: Extraction assistée par micro-ondes. In Eco Extraction du Végéta. Edité par F. Chemat. Dunod, Paris, 2011. ISBN : 978-21-005654-3-6.
Mason,T., Paniwnyk,T.L., Chemat, F., Vian, M.
Chapter 11: Ultrasonic processing. In Alternatives to Conventional Food Processing. Edité par A. Proctor. RSC, London, 2011. ISBN: 978-1-84973-037-2.
Mikolajczak, M., Goupy, P., Minatchi, N., Escudier, J-L.
Chapitre 8:Extraction par flash détente. In Eco-extraction du végétal. Edité par F. Chemat. Dunod, Paris, 2011. ISBN : 978-21-005654-3-6.
Perino, S., Maingonnat, J-F., Chemat, F.
Chapter 12: Microwave in food processing. In Alternatives to Conventional Food Processing. Edité par A. Proctor. RSC, London, 2011. ISBN: 978-1-84973-037-2.
Wajsman, J., Lozano, Y., Chemat, F.
Chapitre 11: Extraction, séparation et purification : du végétal à l’éco-extrait. In Eco-extraction du végétal. Edité par F. Chemat. Dunod, Paris, 2011. ISBN : 978-21-005654-3-6
2010
Caris-Veyrat, C.
Formation of carotenoid oxygenated cleavage products. In Carotenoids: physical, chemical, and biological functions and properties. John Landrum Edt, CRC Press, Taylor and Françis, pp 215-228.
2009
Bureau, S.
The use of non-destructive methods to analyse fruit quality. Global Science Books, Fresh produce, 3 Special issue 1, 23-34.
Ralet, M.C., Guillon, F., Renard, C. M. G. C.
Sugar beet fiber: production, characteristics, food applications and physiological benefits. In Fiber ingredients food applications and health benefits. Cho, S. S., and Samuel, P., Eds., CRC Press, Boca Raton. pp 359-392.
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