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Publications 2022

Adhar, M.; HadjKacem, B.; Périno-Issartier, S.; Ben Amor, I.; Feki, A.; Gargouri, J.; Gargouri, A.; Tounsi, S.; Chemat, F.; Allouche, N. Thymol-Enriched Extract from Thymus Vulgaris L Leaves: Green Extraction Processes and Antiaggregant Effects on Human Platelets. Bioorganic Chemistry 2022, 125, 105858. https://doi.org/10.1016/j.bioorg.2022.105858.

Aksamija, A.; Tomao, V.; Dangles, O.; Plasson, R. Encapsulation of Phenolic Acids into Cyclodextrins: A Global Statistical Analysis of the Effects of PH, Temperature and Concentrations on Binding Constants Measured by ACE Methods. Electrophoresis2022, elps.202200075. https://doi.org/10.1002/elps.202200075.

Al‐Hilphy, A. R.; Ahmed, A. K.; Gavahian, M.; Chen, H.; Chemat, F.; Al‐Behadli, T. M.; Mohd Nor, M. Z.; Ahmad, S. Solar Energy‐based Extraction of Essential Oils from Cloves, Cinnamon, Orange, Lemon, Eucalyptus, and Cardamom: A Clean Energy Technology for Green Extraction. J Food Process Engineering 2022, 45 (6). https://doi.org/10.1111/jfpe.14038.

Antoine, T.; Georgé, 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 Chemistry 2022, 370, 131021. https://doi.org/10.1016/j.foodchem.2021.131021.

Ayour, J.; Audergon, J.-M.; Renard, C. M. G. C.; Benichou, M.; Le Bourvellec, C. Phenolic Profiling in Ten Apricot Clones Using an Efficient Method (Thioacidolysis-UFLC) and Determination of Their Antioxidant Potential. Food Bioscience2022, 49, 101880. https://doi.org/10.1016/j.fbio.2022.101880.

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 2022, 11 (6), 798. https://doi.org/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 2022, 11 (8), 1146. https://doi.org/10.3390/foods11081146.

Boutonnet, C.; Lyonnais, S.; Alpha-Bazin, B.; Armengaud, J.; Château, A.; Duport, C. Dynamic Profile of S-Layer Proteins Controls Surface Properties of Emetic Bacillus Cereus AH187 Strain. Front. Microbiol. 2022, 13, 937862. https://doi.org/10.3389/fmicb.2022.937862.

Braesco, V.; Souchon, I.; Sauvant, P.; Haurogné, T.; Maillot, M.; Féart, C.; Darmon, N. Ultra-Processed Foods: How Functional Is the NOVA System? Eur J Clin Nutr 2022. https://doi.org/10.1038/s41430-022-01099-1.

Chateau, A.; Alpha-Bazin, B.; Armengaud, J.; Duport, C. Heme A Synthase Deficiency Affects the Ability of Bacillus Cereus to Adapt to a Nutrient-Limited Environment. IJMS 2022, 23 (3), 1033. https://doi.org/10.3390/ijms23031033.

Chemat, A.; Ravi, H. K.; Hostequin, A. C.; Burney, H.; Tomao, V.; Fabiano-Tixier, A.-S. Valorization of Spent Coffee Grounds by 2-Methyloxolane as Bio-Based Solvent Extraction. Viable Pathway towards Bioeconomy for Lipids and Biomaterials. OCL 2022, 29, 7. https://doi.org/10.1051/ocl/2021052.

Cortesi, A.; Pénicaud, C.; Saint-Eve, A.; Soler, L.-G.; 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 2022, 336, 130128. https://doi.org/10.1016/j.jclepro.2021.130128.

Cortesi, A.; Pénicaud, C.; Saint-Eve, A.; Soler, L.-G.; 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 2022, 41, 107950. https://doi.org/10.1016/j.dib.2022.107950.

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 2022, 385, 132615. https://doi.org/10.1016/j.foodchem.2022.132615.

Cosson, A.; Oliveira Correia, L.; 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 Chemistry 2022, 367, 130747. https://doi.org/10.1016/j.foodchem.2021.130747.

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

Cravotto, C.; Grillo, G.; Binello, A.; Gallina, L.; Olivares-Vicente, M.; Herranz-López, M.; Micol, V.; Barrajón-Catalán, E.; Cravotto, G. Bioactive Antioxidant Compounds from Chestnut Peels through Semi-Industrial Subcritical Water Extraction. Antioxidants 2022, 11 (5), 988. https://doi.org/10.3390/antiox11050988.

Distefano, M.; Mauro, R. P.; Page, D.; Giuffrida, F.; Bertin, N.; Leonardi, C. Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors. Agronomy 2022, 12 (2), 376. https://doi.org/10.3390/agronomy12020376.

Dufour, D.; Rolland-Sabaté, A.; Cordoba, H. A. M.; Melendez, J. L. L.; Alzate, J. L. M.; Pizzaro, M.; Dubois, S. G.; Sánchez, T.; Belalcazar, J. E.; Morante, N.; Tran, T.; Moreno-Santander, M.; Vélez-Hernández, G.; Ceballos, H. Native and Fermented Waxy Cassava Starch as a Novel Gluten-Free and Clean Label Ingredient for Baking and Expanded Product Development. Food Funct. 2022, 14. https://doi.org/10.1039/d2fo00048b

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. 2022, 13 (4), 1718–1724. https://doi.org/10.1039/D1FO03901F.

Gouble, B.; Musse, M.; Duret, S.; Reling, P.; Derens-Bertheau, E.; Mariette, F.; Sorin, C.; Hamon, E.; Stahl, V.; Nguyen-The, C. Impact of Storage Time and Temperature of Salad Heads on the Quality of Fresh-Cut Cichorium Endivia. Postharvest Biology and Technology 2022, 193, 112050. https://doi.org/10.1016/j.postharvbio.2022.112050.

Haure, M.; Chi Nguyen, T. K.; Cendrès, A.; Perino, S.; Waché, Y.; Licandro, H. Identification of Bacillus Strains Producing Glycosidases Active on Rutin and Grape Glycosidic Aroma Precursors. LWT 2022, 154, 112637. https://doi.org/10.1016/j.lwt.2021.112637.

Haure, M.; Nguyen, T. K. C.; Cendrès, A.; Perino, S.; Licandro, H.; Waché, Y. Glycosidically Bound Volatile Profiles of Green and Roasted Coffee Beans and Aromatic Potential of the Spent Coffee Ground. Eur Food Res Technol 2022, 248 (8), 2125–2134. https://doi.org/10.1007/s00217-022-04035-6.

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 2022, 323, 111002. https://doi.org/10.1016/j.jfoodeng.2022.111002.

Lan, W.; Jaillais, B.; Chen, S.; Renard, C. M. G. C.; Leca, A.; Bureau, S. Fruit Variability Impacts Puree Quality: Assessment on Individually Processed Apples Using the Visible and near Infrared Spectroscopy. Food Chemistry 2022, 390, 133088. https://doi.org/10.1016/j.foodchem.2022.133088.

Lecerf, J.-M.; Périquet, A.; Carlin, F.; Lanckriet, S.; Paris, N.; Robaglia, C.; Gleizer, B.; Belzunces, L.; Cravedi, J.-P.; Calvarin, J. Comparison of Pesticide Residue and Specific Nutrient Levels in Peeled and Unpeeled Apples. J Sci Food Agric 2022, 10. https://doi.org/10.1002/jsfa.12159.

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.; Le Bourvellec, C.; Yu, J.; Zhao, L.; Wang, K.; Tao, Y.; Renard, C. M. G. C.; Hu, Z. Trends and Challenges on Fruit and Vegetable Processing: Insights into Sustainable, Traceable, Precise, Healthy, Intelligent, Personalized and Local Innovative Food Products. Trends in Food Science & Technology 2022, 125, 12–25. https://doi.org/10.1016/j.tifs.2022.04.016.

Liu, X.; Li, J.; Rolland-Sabaté, A.; Perez, S.; Le Bourvellec, C.; Renard, C. M. G. C. Experimental and Theoretical Investigation on Interactions between Xylose-Containing Hemicelluloses and Procyanidins. Carbohydrate Polymers 2022, 281, 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. IJMS 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 2022, 11 (10), 1484. https://doi.org/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.; Rémond, D.; Sans, P.; Souchon, I.; Donnars, C.; Santé-Lhoutellier, V. Review: Quality of Animal-Source Foods. Animal 2022, 16, 100376. https://doi.org/10.1016/j.animal.2021.100376.

Souchon, I.; Braesco, V. Classer les aliments selon leur niveau de transformation – Quels sont les différents systèmes et leurs limites ? Cahiers de Nutrition et de Diététique 2022, 57 (3), 194–209. https://doi.org/10.1016/j.cnd.2022.03.003.

Tabib, M.; Ginies, C.; Rakotomanomana, N.; Remmal, A. Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin. International Journal of Food Science 2022, 2022, 1–11. https://doi.org/10.1155/2022/7847276.

Viskić, M.; Rakotomanomana, N.; Chemat, F.; Režek Jambrak, A. Solubility of Bioactive Compounds from Mediterranean Plants in Natural Deep Eutectic Solvents Estimated by COSMO-RS Software. Croat. Chem. Acta 2022, 94 (2). https://doi.org/10.5562/cca3863.