Apple-fruit xyloglucans: a comparative study of enzyme digests of whole cell walls and of alkali-extracted xyloglucans |
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Association entre les procyanidols et les polymères pariétaux de pommes : quantification et conséquences |
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ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables |
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Behavior of the pathogenic bacterium Bacillus cereus in ready for use food - Impact of the physico-chemical conditions. |
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Caractérisation des interactions non-covalentes entre les procyanidines et les parois : Impact de la maturation des poires |
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Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. |
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Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit |
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The “cider flavor” : Interactions between chemical coumpounds and sensory properties of ciders. |
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Comparison of NIRS approach for prediction of internal quality traits in three fruit species |
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Comportement de la bactérie pathogène Bacillus cereus dans des aliments prêts à l'emploi - Impact des conditions physico-chimiques |
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Composition du fruit à pain récolté sur un territoire contrasté : Structure, propriétés et aptitudes technologiques de son amidon |
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Composition of bread fruit on a territory harvested constrasting : structure, properties and technology skills of its starch. |
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Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth |
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Conception et exploitation d'un dispositif expérimental instrumenté pour la prévision de la dégradation de la qualité nutritionnelle et de l'inactivation microorganismes dans les fruits et légumes transformés |
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Contribution to the study of genetic diversity and search for physicochemical parameters and biochemicals indicators of quality during the maturation of fresh fruits of apricotsand afteprocessing. |
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Cultivar and Year Rather than Agricultural Practices Affect Primary and Secondary Metabolites in Apple Fruit |
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Design and exploitation of a new experimental device for the forecast of degradation of nutritional quality. |
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Detection of phenolic oxidation products in cider apple juice by high-performance liquid chromatography electrospray ionisation ion trap mass spectrometry. |
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Détermination des paramètres de qualité du fruit de la passion (Passiflora edulis f. Flavicarpa) par spectroscopie moyen et proche infrarouge et analyses statistiques multivariées. |
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Devenir des folates au cours de la transformation des végétaux verts : identification des points clés et des mécanismes |
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Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5. |
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Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: examples and possible causes |
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Effect of sample preparation on the measurement of sugars, organic acids, and polyphenols in apple fruit by mid-infrared spectroscopy |
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Effects of industrial processing on folate content in green vegetables. |
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Environmental friendly cold-mechanical/sonic enzymatic assisted extraction of genipin from genipap (Genipa americana). |
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Environmental quality of food : How to assess it in order to integrate it with other quality dimensions in product design?. |
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Enzymatic degradation of cell walls of apples and characterization of solubilized products |
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Étude de l'effet des radiations électromagnétiques pendant la congélation sur la structure de glace et la qualité des tissus des fruits et légumes |
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Etude de l'impact des procédés de transformation sur la diffusion des caroténoïdes : cas du lycopène de la tomate |
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Étude du brunissement enzymatique et non-enzymatique de la mangue au cours du procédé de séchage par une approche en milieu modèle reconstitué. |
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Extraction des anthocyanes et des tanins en vinifications en rouge : étude de certains mécanismes et impact de la matière première |
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Extraction of fruit juices by microwave hydrodiffusion : tests and nutritional juice quality. |
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Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. |
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Formulation of 3D printable edible materials for creative of innovative recipes. |
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Genotype x environment interaction on the development of aromatic compounds in Coffea arabica : Identification of molecular bases. |
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Glucuronic acid directly linked to galacturonic acid in the rhamnogalacturonan backbone of beet pectins |
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Le "goût" du cidre : Exploration des interactions entre les composés chimiques et les caractéristiques organoleptiques des cidres |
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Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization |
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Hydrosols of orange blossom (Citrus aurantium), and rose flower (Rosa damascena and Rosa centifolia) support the growth of a heterogeneous spoilage microbiota. |
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Impact of air-drying on polyphenol extractability from apple pomace |
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Impact of canning and storage on apricot carotenoids and polyphenols. |
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In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments |
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Incidence de traitements thermiques sur le parenchyme de Pomme (Malus Domestica) et diffusion des composés phénoliques |
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Industrial, artisanal or homemade food processing : what are the impacts on the qualities of the products and the perceptions of the consumers?. |
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Influence of prefermentary clarification on the composition of apple musts |
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Interactions between globular proteins and procyanidins of different degrees of polymerization. |
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Interactions of arabinan-rich pectic polysaccharides with polyphenols |
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Isolation and structural characterisation of rhamnogalacturonan oligomers generated by controlled acid hydrolysis of sugar-beet pulp |
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Kinetics of apple polyphenol diffusion in solutions with different osmotic strengths |
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Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene |
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Mechanisms of folate losses during processing: diffusion vs. heat degradation. |
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Mise au point de matériaux alimentaires imprimables en 3D permettant la création de recettes innovantes |
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Mode of action of RG-hydrolase and RG-lyase toward rhamnogalacturonan oligomers. Characterization of degradation products using RG-rhamnohydrolase and RG-galacturonohydrolase |
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Neutral sugar side chains of pectins limit interactions with procyanidins. |
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A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements |
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Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters. |
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Non-covalent interactions between polyphenols and pectins : Study on a food model : the apple. |
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Pectic methyl and nonmethyl esters in potato cell walls |
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Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice |
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Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions |
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Preharvest UV-C radiation influences physiological, biochemical, and transcriptional changes in strawberry cv. Camarosa. |
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Procédé novateur d'extraction de jus de fruits par micro-onde : viabilité de fabrication et qualité nutritionnelle des jus |
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Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage |
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Pulp and fruits characterization of six Mammea americana accessions. : Suitability for food processing and characterization of the phenolic compounds of the pulp. |
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Qualité environnementale des aliments : comment l'évaluer pour l'intégrer aux autres dimensions de la qualité dans la conception des produits ? |
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The regular consumption of a polyphenol-rich apple does not influence endothelial function: a randomised double-blind trial in hypercholesterolemic adults. |
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Relationship between pollination and cell wall properties in common fig fruit. |
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Revisiting the chemistry of apple pomace polyphenols |
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Stratégie d'étude de produits de l'oxydation de polyphénols par LC/MS : application au jus de pomme |
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Strategy for the study of oxidation products from phenolic compounds by LC/MS : apple juice as an example. |
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Study of enzymatic and non-enzymatic browning of mango during the drying process using a reconstituted model matrix approach. |
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Study of the effect of processing methods on the diffusion of carotenoids : lycopene case of tomato. |
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Study on the effect of electromagnetic radiations during freezing on ice structure and quality of fruit and vegetable tissues. |
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Sustainable food innovation process integrating consumer needs, environmental impacts and company constraints. : The case of spirulina-based innovations.. |
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Thermal degradation of folates under varying oxygen conditions. |
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Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. |
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Transformations alimentaires industrielles, artisanales ou à domicile : quels impacts sur les qualités des produits et les perceptions par les consommateurs ? |
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Unraveling the pectinolytic function of Bacteroides xylanisolvens using a RNA-seq approach and mutagenesis. |
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The xylose-rich pectins from pea hulls |
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Yield and composition of pectin extracted from Tunisian pomegranate peel. |
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