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Last update: May 2021

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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.

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.

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).

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.

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.

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.

Belwal, T.; Cravotto, C.; Prieto, M. A.; Venskutonis, P. R.; Daglia, M.; Devkota, H. P.; Baldi, A.; Ezzat, S. M.; Gómez-Gómez, L.; Salama, M. M.; Campone, L.; Rastrelli, L.; Echave, J.; Jafari, S. M.; Cravotto, G. Effects of Different Drying Techniques on the Quality and Bioactive Compounds of Plant-Based Products: A Critical Review on Current Trends. Drying Technology 2022, 40 (8), 1539–1561.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Cravotto, C.; Fabiano-Tixier, A.-S.; Claux, O.; Abert-Vian, M.; Tabasso, S.; Cravotto, G.; Chemat, F. Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets. Foods 2022, 11 (21), 3412.

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.

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.

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.

Gallina, L.; Cravotto, C.; Capaldi, G.; Grillo, G.; Cravotto, G. Plant Extraction in Water: Towards Highly Efficient Industrial Applications. Processes 2022, 10 (11), 2233.

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.

Hassoun A., El-Din Bekhit A., Režek Jambrak A., Regenstein J., Chemat F., Morton J., Gudjónsdóttir M., Carpena M, Prieto M., Varela P., Naveed Arshad R., Muhammad Aadil R., Bhat Z. &Ueland Ø. The fourth industrial revolution in the food industry—part II: Emerging food trends, Critical Reviews in Food Science and Nutrition, 2022, pp.1-31.

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.

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.

Khan, M. K.; Le Bourvellec, C.; Muñoz, E. S. Interaction of Polyphenols with Food Components: Safety, Quality and Nutritional Aspects: Editorial. Int J of Food Sci Tech 2022, 57 (11), 6891–6892.

Lajoie, L.; Fabiano-Tixier, A.-S.; Chemat, F. Water as Green Solvent: Methods of Solubilisation and Extraction of Natural Products—Past, Present and Future Solutions. Pharmaceuticals 2022, 15 (12), 1507.

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.

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.

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.; 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.

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.

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.

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.

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.; Rémond, D.; Sans, P.; Souchon, I.; Donnars, C.; Santé-Lhoutellier, V. Review: Quality of Animal-Source Foods. Animal 2022, 16, 100376.

Renard, C. M. G. C. Transformation des aliments : comment se sont développés procédés et produits. Cahiers de Nutrition et de Diététique 2022, 57 (3), 169–181.

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.

Suchintita Das, R.; Tiwari, B. K.; Chemat, F.; Garcia-Vaquero, M. Impact of Ultrasound Processing on Alternative Protein Systems: Protein Extraction, Nutritional Effects and Associated Challenges. Ultrasonics Sonochemistry 2022, 91, 106234.

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.

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).

Yu, J.; Liu, X.; Xu, S.; Shao, P.; Li, J.; Chen, Z.; Wang, X.; Lin, Y.; Renard, C. M. G. C. Advances in Green Solvents for Production of Polysaccharide‐based Packaging Films: Insights of Ionic Liquids and Deep Eutectic Solvents. Comp Rev Food Sci Food Safe 2022, 1541-4337.13099.