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 SQPOV

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. https://doi.org/10.1016/j.foodchem.2021.131021.

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. https://doi.org/10.1038/s41430-022-01099-1.

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. https://doi.org/10.3390/ijms23031033.

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. https://doi.org/10.1051/ocl/2021052.

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. https://doi.org/10.1016/j.jclepro.2021.130128.

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. https://doi.org/10.1016/j.dib.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. https://doi.org/10.1016/j.foodchem.2021.130747.

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. https://doi.org/10.1016/j.foodchem.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. https://doi.org/10.3390/agronomy12020376.

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. https://doi.org/10.1039/d1fo03901

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. https://doi.org/10.1016/j.lwt.2021.112637.

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. https://doi.org/10.1016/j.jfoodeng.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. https://doi.org/10.3389/fnut.2021.749596.

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. https://doi.org/10.1016/j.carbpol.2021.119086.

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. https://doi.org/10.3390/ijms23010550.

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

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⟩.