Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal UMR408 logo Avignon Univ

Home Unit UMR408

Publications 2017

Abid, M.; Cheikhrouhou, S.; Cuvelier, G.; Leverrier, C.; Renard, C.M.G.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.M.G.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.M.G.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.