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

Dernière mise à jour : Mai 2018

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Publications 2022

Antoine, T., George, S., Leca, A., Desmarchelier, C., Halimi, C., Gervais, S., Aupy, F., Marconot, G., Reboul, E. Reduction of Pulse “Antinutritional” Content by Optimizing Pulse Canning Process Is Insufficient to Improve Fat-Soluble Vitamin Bioavailability. Food Chem. 2022, 370, 131021.

Belwal T., Cravotto C., Ramola S., Thakur M., Chemat F, Cravotto G. Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain. Foods, MDPI, 2022, 11 (6), pp.798. ⟨10.3390/foods11060798⟩.

Ben-Harb S., Saint-Eve A., Irlinger F., Souchon I., Bonnarme P. Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia. Foods, MDPI, 2022, 11 (8), pp.1146. ⟨10.3390/foods11081146⟩.

Braesco, V., Souchon, I., Sauvant, P., Haurogné, T., Maillot, M., Féart, C., Darmon, N. « Ultra-Processed Foods: How Functional Is the NOVA System? » European Journal of Clinical Nutrition, s. d., 10.

Chateau, A., Alpha-Bazin B., Armengaud J. et Duport C. Heme A Synthase Deficiency Affects the Ability of Bacillus Cereus to Adapt to a Nutrient-Limited Environment. International Journal of Molecular Sciences 23, no 3 (18 janvier 2022): 1033.

Chemat, A., Karthikeyan Ravi H., Hostequin A., Burney H., Tomao V et Fabiano-Tixier A. Valorization of Spent Coffee Grounds by 2-Methyloxolane as Bio-Based Solvent Extraction. Viable Pathway towards Bioeconomy for Lipids and Biomaterials. OCL 29 (2022): 7.

Cortesi, A., Pénicaud C., Saint-Eve A., Soler A., Souchon I. Does Environmental Impact Vary Widely within the Same Food Category? A Case Study on Industrial Pizzas from the French Retail Market. Journal of Cleaner Production 336 (février 2022): 130128.

Cortesi, A., Pénicaud C., Saint-Eve A., Soler A., Souchon I. Life Cycle Inventory and Assessment Data for Quantifying the Environmental Impacts of a Wide Range of Food Products Belonging to the Same Food Category: A Case Study of 80 Pizzas Representatives of the French Retail Market. Data in Brief 41 (avril 2022): 107950.

Cosson, A., Correia, L. O., Descamps, N., Saint-Eve, A., Souchon, I. Identification and Characterization of the Main Peptides in Pea Protein Isolates Using Ultra High-Performance Liquid Chromatography Coupled with Mass Spectrometry and Bioinformatics Tools. Food Chem. 2022, 367, 130747.

Cosson, A., Meudec, E., Ginies, C., Danel A., Lieben P., Descamps N., Cheynier V., Saint-Eve A., Souchon I. Identification and Quantification of Key Phytochemicals in Peas – Linking Compounds with Sensory Attributes. Food Chemistry 385 (août 2022): 132615.

Cravotto C., Fabiano-Tixier A, Claux O., Rapinel V., Tomao V.,Stathopoulos P., Skaltsounis A., Tabasso S., Jacques L., Chemat F. Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent. Foods, MDPI, 2022, 11 (9), pp.1357. ⟨10.3390/foods11091357⟩.

Distefano, M., Mauro R, Page D., Giuffrida F., Bertin N. et Leonardi C. Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors. Agronomy 12, no 2 (2 février 2022): 376.

Freitas, D., Souchon, I., Le Feunteun, S. The Contribution of Gastric Digestion of Starch to the Glycaemic Index of Breads with Different Composition or Structure. Food Funct.

Haure, M., Nguyen TKC, Cendrès A., Perino S., Waché Y, Licandro H. Identification of Bacillus Strains Producing Glycosidases Active on Rutin and Grape Glycosidic Aroma Precursors. LWT 154 (janvier 2022): 112637.

Lan, W., Baeten, V., Jaillais, B., Renard, C.M.G.C, Arnould, Q., Chen, S., Leca, A., Bureau, S. Comparison of Near-Infrared, Mid-Infrared, Raman Spectroscopy and near-Infrared Hyperspectral Imaging to Determine Chemical, Structural and Rheological Properties of Apple Purees. Journal of Food Engineering 323 (juin 2022): 111002.

Liechti, C., Delarue, J., Souchon, I., Bosc, V., Saint-Eve, A. “How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies. Front. Nutr. 2022, 8, 749596.

Liu, X., Li J., Rolland-Sabaté A., Perez S., Le Bourvellec C., Renard C. Experimental and Theoretical Investigation on Interactions between Xylose-Containing Hemicelluloses and Procyanidins. Carbohydrate Polymers 281 (avril 2022): 119086.

Malleck, T., Fekraoui, F., Bornard, I., Henry, C., Haudebourg, E., Planchon, S., Broussolle, V. Insights into the Structure and Protein Composition of Moorella Thermoacetica Spores Formed at Different Temperatures. Int. J. Mol. Sci. 2022, 23 (1), 550.

Maurice B., Saint-Eve A., Pernin A., Leroy P, Souchon I. How Different Are Industrial, Artisanal and Homemade Soft Breads?. Foods, MDPI, 2022, 11, ⟨10.3390/foods11101484⟩.

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.

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., Remond D., Sans P., Souchon I., Donnars C., Santé-Lhoutellier V. Review: Quality of animal-source foods. Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2022, 16 (1), ⟨10.1016/j.animal.2021.100376⟩.