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Dernière mise à jour : Mai 2018

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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. https://doi.org/10.1017/S0007114521002130

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. https://doi.org/10.3390/ph14080709

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. https://doi.org/10.1016/j.foodchem.2020.128096

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. https://doi.org/10.1002/mnfr.202000487

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. https://doi.org/10.1128/AEM.01292-21

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, 106885https://doi.org/10.1016/j.foodhyd.2021.106885

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. https://doi.org/10.1016/j.lwt.2021.111324

Chemat, F.; Vian, M. A.; Ravi, H. K. Toward Petroleum-Free with Plant-Based Chemistry. Curr. Opin. Green Sustain. Chem. 2021, 28, 100450. https://doi.org/10.1016/j.cogsc.2021.100450

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. https://doi.org/10.1016/j.lwt.2020.110343

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. https://doi.org/10.1021/acssuschemeng.0c09252

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. https://doi.org/10.1016/j.cogsc.2021.100510

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. https://doi.org/10.1016/j.foodres.2021.110151

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. https://doi.org/10.1016/j.foodcont.2021.108062

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. https://doi.org/10.3390/ 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. https://doi.org/10.1016/j.foodcont.2021.108076

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. https://doi.org/10.1016/j.dyepig.2020.108792

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.https://doi.org/10.3390/ijms22094551

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. https://doi.org/10.3389/fmicb.2021.694757

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. https://doi.org/10.3390/app11020686

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. https://doi.org/10.1016/j.ultsonch.2021.105625

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.  https://doi.org/10.3390/ijms22147550

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. https://doi.org/10.1186/s12864-021-07962-y

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. https://doi.org/10.1016/j.lwt.2021.110918

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). https://doi.org/10.1128/mSphere.00007-21

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. https://doi.org/10.3390/foods10112726.

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. https://doi.org/10.1016/j.foodcont.2020.107546

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. https://doi.org/10.1016/j.postharvbio.2021.111497

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. https://doi.org/10.1016/j.foodchem.2021.129636

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. https://doi.org/10.1016/j.jfoodeng.2020.110413.

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. https://doi.org/10.1016/j.dib.2021.107029

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. https://doi.org/10.1016/j.dib.2021.107029.

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, 100408https://doi.org/10.1016/j.rhisph.2021.100408

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.  https://doi.org/10.1111/1541-4337.12797

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. https://doi.org/10.1016/j.carbpol.2021.117935

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. https://doi.org/10.1016/j.foodhyd.2021.107018

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. https://doi.org/10.1016/j.foodhyd.2020.106266

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. https://doi.org/10.1016/j.foodhyd.2020.106498

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. https://doi.org/10.3390/molecules26195832

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.  https://doi.org/10.3390/molecules26154463

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. https://doi.org/10.1016/j.foodcont.2021.108433

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. https://doi.org/10.1016/j.ijfoodmicro.2021.109172Postollec, 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 . https://doi.org/10.1016/j.animal.2021.100376

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. https://doi.org/10.3390/pr9111888.

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. https://doi.org/10.1016/j.foodchem.2020.128276

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. https://doi.org/10.1016/j.foodchem.2020.128020

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. https://doi.org/10.3390/app11010232

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.  https://doi.org/10.3390/molecules26030664

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. https://doi.org/10.1016/j.foodqual.2020.104117

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. https://doi.org/10.1016/j.foodhyd.2021.106602.

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. https://doi.org/10.1016/j.ifset.2021.102695.

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. https://doi.org/10.1016/j.crfs.2021.06.004.

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. https://doi.org/10.1016/j.jff.2021.104445

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.  https://doi.org/10.3389/fmicb.2020.619226

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. https://doi.org/10.1080/0972060X.2021.1925596

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. https://doi.org/10.1016/j.foodchem.2021.129959