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:

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:, 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

Google Analytics

Targeted advertising cookies


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 or by post at:

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 SQPOV

Publications 2021

Adjibade, M., Mariotti, F., Leroy, P., Souchon, I., Saint-Eve, A., Fagherazzi, G., Soler, L.-G., and Huneau, J.-F. Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category. Br J Nutr 2021,1–10.

Araujo, A. R. T. S.; Périno, S.; Fernandez, X.; Cunha, C.; Rodrigues, M.; Ribeiro, M. P.; Jordao, L.; Silva, L. A.; Rodilla, J.; Coutinho, P.; Chemat, F. Solvent-Free Microwave Extraction of Thymus Mastichina Essential Oil: Influence on Their Chemical Composition and on the Antioxidant and Antimicrobial Activities. Pharmaceuticals 2021, 14 (8), 709.

Ayour, J.; Le Bourvellec, C.; Gouble, B.; Audergon, J.-M.; Benichou, M.; Renard, C. M. G. C. Changes in Cell Wall Neutral Sugar Composition Related to Pectinolytic Enzyme Activities and Intra-Flesh Textural Property during Ripening of Ten Apricot Clones. Food Chem. 2021, 339, 128096.

Bolea, G.; Philouze, C.; Dubois, M.; Risdon, S.; Humberclaude, A.; Ginies, C.; Charles, A.-L.; Geny, B.; Reboul, C.; Arnaud, C.; Dufour, C.; Meyer, G. Digestive N-6 Lipid Oxidation, a Key Trigger of Vascular Dysfunction and Atherosclerosis in the Western Diet: Protective Effects of Apple Polyphenols. Molecular Nutrition & Food Research 2021, 2000487.

Boulay, M.; Metton, C.; Mezange, C.; Correia, L. O.; Meylheuc, T.; Monnet, V.; Gardan, R.; Juillard, V. Three Distinct Proteases Are Responsible for Overall Cell Surface Proteolysis in Streptococcus Thermophilus. Appl. Environ. Microbiol. 2021, 87 (23), e01292-21.

Buergy, A.; Rolland-Sabate, A.; Leca, A.; Falourd, X.; Foucat, L.; Renard, C. M. G. C. Pectin Degradation Accounts for Apple Tissue Fragmentation during Thermomechanical-Mediated Puree Production. Food Hydrocolloids 2021, 120, 106885

Buergy, A.; Rolland-Sabate, A.; Leca, A.; Renard, C. M. G. C. Apple Puree’s Texture Is Independent from Fruit Firmness. LWT-Food Sci. Technol. 2021, 145, 111324.

Chemat, F.; Vian, M. A.; Ravi, H. K. Toward Petroleum-Free with Plant-Based Chemistry. Curr. Opin. Green Sustain. Chem. 2021, 28, 100450.

Cherif, S.; Le Bourvellec, C.; Bureau, S.; Benabda, J. Effect of Storage Conditions on “Deglet Nour” Date Palm Fruit Organoleptic and Nutritional Quality. Lwt-Food Science and Technology 2021, 137, 110343.

Claux, O.; Rapinel, V.; Goupy, P.; Patouillard, N.; Vian, M. A.; Jacques, L.; Chemat, F. Dry and Aqueous 2-Methyloxolane as Green Solvents for Simultaneous Production of Soybean Oil and Defatted Meal. ACS Sustain. Chem. Eng. 2021, 9 (21), 7211–7223.

Claux, O.; Santerre, C.; Abert-Vian, M.; Touboul, D.; Vallet, N.; Chemat, F. Alternative and Sustainable Solvents for Green Analytical Chemistry. Curr. Opin. Green Sustain. Chem. 2021,31, 100510.

Cosson, A. ; Blumenthal, D. ; Descamps, N. ; Souchon, I. ; Saint-Eve, A.  Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research Internationnal 2021, 141, 110151.

Didier, P.; Nguyen-The, C.; Martens, L.; Foden, M.; Dumitrascu, L.; Mihalache, A. O.; Nicolau, A. I.; Skuland, S. E.; Truninger, M.; Junqueira, L.; Maitre, I. Washing Hands and Risk of Cross-Contamination during Chicken Preparation among Domestic Practitioners in Five European Countries. Food Control 2021, 127, 108062.

Duport, C.; Madeira, J.-P.; Farjad, M.; Alpha-Bazin, B.; Armengaud, J. Methionine Sulfoxide Reductases Contribute to Anaerobic Fermentative Metabolism in Bacillus Cereus. Antioxidants 2021, 10 (5), 819, 10050819. antiox10050819

Duret, S.; Hoang, H.-M.; Guillier, L.; Derens-Bertheau, E.; Dargaignaratz, C.; Oriol, S.; Delahaye, A.; Laguerre, O.; Nguyen-the, C. Interactions between Refrigeration Temperatures, Energy Consumption in a Food Plant and Microbiological Quality of the Food Product: Application to Refrigerated Stuffed Pasta. Food Control 2021, 126, 108076.

Fenger, J.-A.; Roux, H.; Robbins, R. J.; Collins, T. M.; Dangles, O. The Influence of Phenolic Acyl Groups on the Color of Purple Sweet Potato Anthocyanins and Their Metal Complexes. Dyes Pigment. 2021, 185, 108792.

Fenger, J.-A. ; Sigurdson, G. ; Robbins, R.; Collins, T.; Giusti, M.M. ; Dangles, O. Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors. International Journal of Molecular Sciences. 2021, 22(9), 4551.

Français, M.; Bott, R.; Dargaignaratz, C.; Giniès, C.; Carlin, F.; Broussolle, V.; Nguyen-Thé, C. Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus Cereus. Front. Microbiol. 2021,12, 694757.

Jambrak, A.R.; Nutrizio, M.; Djeki, I.; Plesli, S.; Chemat, F. Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability. Applied Sciences. 2021, 11, 686.

Khadhraoui, B.; Ummat, V.; Tiwari, B.K.; Fabiano-Tixier, A.S.; Chemat, F. Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. Ultrasonics Sonochemistry. 2021, 76, 105625.

Hamitouche, F. ; Armengaud, J. ; Dedieu, L. ; Duport. C. Cysteine Proteome Reveals Response to Endogenous Oxidative Stress in Bacillus Cereus. International Journal of Molecular Sciences. 2021  22, 147550.

Hamitouche, F.; Gaillard, J.-C.; Schmitt, P.; Armengaud, J.; Duport, C.; Dedieu, L. Redox Proteomic Study of Bacillus Cereus Thiol Proteome during Fermentative Anaerobic Growth. BMC Genomics 2021, 22 (1), 648, 07962.

How, M. S.; Jones, J. R.; Morgenstern, M. P.; Gray-Stuart, E.; Bronlund, J. E.; Saint-Eve, A.; Trelea, I. C.; Souchon, I. Modelling the Role of Oral Processing on in Vivo Aroma Release of White Rice: Conceptual Model and Experimental Validation. LWT-Food Sci. Technol. 2021, 141, 110918.

Lablaine, A.; Serrano, M.; Bressuire-Isoard, C.; Chamot, S.; Bornard, I.; Carlin, F.; Henriques, A. O.; Broussolle, V. The Morphogenetic Protein CotE Positions Exosporium Proteins CotY and ExsY during Sporulation of Bacillus Cereus. mSphere 2021, 6 (2).

Lamberti, L.; Grillo, G.; Gallina, L.; Carnaroglio, D.; Chemat, F.; Cravotto, G. Microwave-Assisted Hydrodistillation of Hop (Humulus Lupulus L.) Terpenes: A Pilot-Scale Study. Foods 2021, 10 (11), 2726.

Lan, W.; Bureau, S.; Chen, S.; Leca, A.; Renard, C. M. G. C.; Jaillais, B. Visible, near- and Mid-Infrared Spectroscopy Coupled with an Innovative Chemometric Strategy to Control Apple Puree Quality. Food Control 2021, 120, 107546.

Lan, W.; Jaillais, B.; Renard, C. M. G. C.; Leca, A.; Chen, S.; Le Bourvellec, C.; Bureau, S. A Method Using near Infrared Hyperspectral Imaging to Highlight the Internal Quality of Apple Fruit Slices. Postharvest Biology and Technology 2021, 175, 111497.

Lan, W.; Renard, C. M. G. C.; Jaillais, B.; Buergy, A.; Leca, A.; Chen, S.; Bureau, S. Mid-Infrared Technique to Forecast Cooked Puree Properties from Raw Apples: A Potential Strategy towards Sustainability and Precision Processing. Food Chem. 2021, 355, 129636.

Leca, A.; Clerjon, S.; Bonny, J.-M.; Renard, C. M. G. C.; Traore, A. Multiscale NMR Analysis of the Degradation of Apple Structure Due to Thermal Treatment. Journal of Food Engineering 2021, 294, 110413.

Leca, A.; Clerjon, S.; Bonny, J.-M.; Renard, C.; Traore, A. S. Puncture, MRI and NMR Relaxometry Data for Multiscale Analysis of the Degradation of Apple Structure Due to Thermal Treatment. Data Brief 2021, 36, 107029.

Leca, A.; Clerjon, S.; Bonny, J.-M.; Renard, C.; Traore, A. S. Puncture, MRI and NMR Relaxometry Data for Multiscale Analysis of the Degradation of Apple Structure Due to Thermal Treatment. Data Brief 2021, 36, 107029.

Le Gall, S.; Bérard, A.; Page, D.; Lanoe, L.; Bertin, N.; Doussan, C. Increased Exopolysaccharide Production and Microbial Activity Affect Soil Water Retention and Field Performance of Tomato under Water Deficit. Rhizosphere  2021, 19, 100408

Liu, X.; Bourvellec, C. L.; Guyot, S.; Renard, C. M. G. C. Reactivity of Flavanols: Their Fate in Physical Food Processing and Recent Advances in Their Analysis by Depolymerization. Comprehensive Reviews in Food Science and Food Safety, 2021, 1-40, 12797.

Liu, X.; Renard, C. M. G. C.; Bureau, S.; Le Bourvellec, C. Revisiting the Contribution of ATR-FTIR Spectroscopy to Characterize Plant Cell Wall Polysaccharides. Carbohydrate Polymers 2021, 262, 117935.

Liu, X.; Renard, C. M. G. C.; Bureau, S.; Le Bourvellec, C. Interactions between Heterogeneous Cell Walls and Two Procyanidins: Insights from the Effects of Chemical Composition and Physical Structure. Food Hydrocolloids 2021, 121, 107018.

Liu, X.; Renard, C. M. G. C.; Rolland-Sabate, A.; Bureau, S.; Le Bourvellec, C. Modification of Apple, Beet and Kiwifruit Cell Walls by Boiling in Acid Conditions: Common and Specific Responses. Food Hydrocoll. 2021, 112, 106266.

Liu, X.; Renard, C. M. G. C.; Rolland-Sabate, A.; Le Bourvellec, C. Exploring interactions between pectins and procyanidins: Structure-function relationships. Food Hydrocoll. 2021, 112, 106498.

Maksoud, S.; Abdel-Massih, R. M.; Rajha, H. N.; Louka, N.; Chemat, F.; Barba, F. J.; Debs, E. Citrus Aurantium L. Active Constituents, Biological Effects and Extraction Methods. An Updated Review. Molecules 2021, 26 (19), 26195832.

Malapert, A.; Reboul, E.; Dangles, O.; Thiery, A.; Sylla, N.; Tomao, V. One-Step Extraction of Olive Phenols from Aqueous Solution Using Beta-Cyclodextrin in the Solid State, a Simple Eco-Friendly Method Providing Photochemical Stability to the Extracts. Molecules 2021, 26 (15), 4463.

Mihalache, O. A.; Møretrø, T.; Borda, D.; Dumitraşcu, L.; Neagu, C.; Nguyen-The, C.; Maître, I.; Didier, P.; Teixeira, P.; Lopes Junqueira, L. O.; Truninger, M.; Izsó, T.; Kasza, G.; Skuland, S. E.; Langsrud, S.; Nicolau, A. I. Kitchen Layouts and Consumers’ Food Hygiene Practices: Ergonomics versus Safety. Food Control 2022, 131, 108433.

Møretrø, T.; Nguyen-The, C.; Didier, P.; Maître, I.; Izsó, T.; Kasza, G.; Skuland, S. E.; Cardoso, M. J.; Ferreira, V. B.; Teixeira, P.; Borda, D.; Dumitrascu, L.; Neagu, C.; Nicolau, A. I.; Anfruns-Estrada, E.; Foden, M.; Voysey, P.; Langsrud, S. Consumer Practices and Prevalence of Campylobacter, Salmonella and Norovirus in Kitchens from Six European Countries. International Journal of Food Microbiology 2021, 347, 109172., F.; Herbin, S.; Cauquil,A.; Louarn, S.; Guinebretiere, M.H.; Vidal, R.; Thuillier, B.Coroller, L.BtID - Outils pour identifier, tracer et contrôler les contaminants de Bacillus thuringiensisde la fourche à la fourchette.Innovations Agronomiques2021, 82, 53-65.

Postollec, F.; Herbin, S.; Cauquil,A.; Louarn, S.; Guinebretiere, M.H.; Vidal, R.; Thuillier, B.Coroller, L.BtID - Outils pour identifier, tracer et contrôler les contaminants de Bacillus thuringiensisde la fourche à la fourchette.Innovations Agronomiques2021, 82, 53-65. 

Prache S.; Adamiec, C.; Astruc, T.; Baéza-Campone, E.;  Bouillot, P.E.; Clinquart, A.; Feidt, C.; Fourat, E.;Gautron, J.; Girard, A. ;Guillier, L.; Kesse-Guyot, E.; Lebret, B.; Lefèvre, F.; Le Perchec, S.; Martin, B.;Mirade, P.S.; Pierre, F.;Raulet, M.;Rémond, D.; Sans, P.; Souchon, I.;Donnars, C.; Santé-Lhoutellier, V.  Review: Quality of animal-source foods. Animal 2021, In Press .

Ravi, H. K.; Guidou, C.; Costil, J.; Trespeuch, C.; Chemat, F.; Vian, M. A. Novel Insights on the Sustainable Wet Mode Fractionation of Black Soldier Fly Larvae (Hermetia Illucens) into Lipids, Proteins and Chitin. Processes 2021, 9 (11), 1888.

Reynaud, Y., Couvent, A., Manach, A., Forest, D., Lopez, M., Picque, D., Souchon, I., Rémond, D., and Dupont, D. Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food. Food Chemistry 2021, 341, 128276.

Reynaud, Y., Buffière, C., Cohade, B., Vauris, M., Liebermann, K., Hafnaoui, N., Lopez, M., Souchon, I., Dupont, D., and Rémond, D. True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods. Food Chemistry 2021, 338, 128020.

Rombaut, N.; Chave, T.; Nikitenko, S. I.; Maataoui, M. E.; Fabiano-Tixier, A. S.; Chemat, F. Modification of Olive Leaves’ Surface by Ultrasound Cavitation. Correlation with Polyphenol Extraction Enhancement. Appl. Sci.-Basel 2021, 11 (1), 232.

Rousset, A.; Amor, A.; Punvichai, T.; Perino, S.; Palu, S.; Dorget, M.; Pioch, D.; Chemat, F. Guayule (Parthenium Argentatum A. Gray), a Renewable Resource for Natural Polyisoprene and Resin: Composition, Processes and Applications. Molecules 2021, 26 (3), 664.

Saint-Eve, A., Irlinger, F., Pénicaud, C., Souchon, I., and Marette, S. Consumer preferences for new fermented food products that mix animal and plant protein sources. Food Quality and Preference 2021 90, 104117.

Srivastava, R.; Bosc, V.; Restagno, F.; Tournier, C.; Menut, P.; Souchon, I.; Mathieu, V.A New Biomimetic Set-up to Understand the Role of the Kinematic, Mechanical, and Surface Characteristics of the Tongue in Food Oral Tribological Studies. Food Hydrocolloids 2021, 115, 106602.

Srivastava, R.; Mantelet, M.; Saint-Eve, A.; Gennisson, J.-L.; Restagno, F.; Souchon, I.; Mathieu, V. Ultrasound Monitoring of a Deformable Tongue-Food Gel System during Uniaxial Compression–an in Vitro Study. Innovative Food Science & Emerging Technologies 2021, 70, 102695.

Srivastava, R.; Stieger, M.; Scholten, E.; Souchon, I.; Mathieu, V. Texture Contrast: Ultrasonic Characterization of Stacked Gels’ Deformation during Compression on a Biomimicking Tongue. Curr. Res. Food Sci. 2021, 4, 449–459.

Stevens, Y.; Pinheiro, I.; Salden, B.; Duysburgh, C.; Bolca, S.; Degroote, J.; Majdeddin, M.; Van Noten, N.; Gleize, B.; Caris-Veyrat, C.; Michiels, J.; Jonkers, D.; Troost, F.; Possemiers, S.; Masclee, A. Effect of a Carotenoid-Producing Bacillus Strain on Intestinal Barrier Integrity and Systemic Delivery of Carotenoids: A Randomised Trial in Animals and Humans. J. Funct. Food. 2021, 80, 104445.

Taîbi, A.; Rivallan, R.; Broussolle, V.; Pallet, D.; Lortal, S.; Meile, J.-C.; Constancias, F. Terroir Is the Main Driver of the Epiphytic Bacterial and Fungal Communities of Mango Carposphere in Reunion Island. Front. Microbiol. 2021, 11, 619226.

Taktak, O.; Ben Youssef, S.; Abert Vian, M.; Chemat, F.; Allouche, N. Physical and Chemical Influences of Different Extraction Techniques for Essential Oil Recovery from Citrus Sinensis Peels. J. Essent. Oil Bear. Plants.

Tarone, A. G.; Goupy, P.; Ginies, C.; Marostica, M. R.; Dufour, C. Advanced Characterization of Polyphenols from Myrciaria Jaboticaba Peel and Lipid Protection in in Vitro Gastrointestinal Digestion. Food Chemistry 2021, 359, 129959.