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UMR408 Sécurité et Qualité des Produits d'Origine Végétale


228 route de l'aérodrome

CS 40509
84914 Avignon Cedex 9
Tel. : +33(0)4 32 72 25 00
Fax : + 33(0)4 32 72 24 92

Publications 2011

Aurore, G., Ginies, C., Ganou-Parfait, B., Renard, C. M. G. C., and Fahrasmane, L. (2011) Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain. Food Chemistry 129, 28-34.

Baril, E., Coroller, L., Postollec, F., Leguerinel, I., Boulais, C., Carlin, F., and Mafart, P. (2011) The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history. International Journal of Food Microbiology 146, 57-62.

Belarbi, M.,Bendimerad, S.,Sour, S.,Soualem, Z.,Baghdad, C.,Hmimed, S.,Chemat, F.and Visioli, F. (2011) Oleaster Oil Positively Modulates Plasma Lipids in Humans. Journal of Agricultural and Food Chemistry 59, 8667-8669.

Blekic, M., Jambrak, A. R., and Chemat, F. (2011) Microwave extraction of bioactive compounds. Croatian Journal of Food Science and Technology 3, 32-47.

Carlin, F. (2011) Origin of bacterial spores contaminating foods. Food Microbiology 28, 177-182.

Cendres, A., Chemat, F., Maingonnat, J.-F., and Renard, C. M. G. C. (2011) An innovative process for extraction of fruit juice using microwave heating. Lwt-Food Science and Technology 44, 1035-1041.

Chemat, F., Zill e, H., and Khan, M. K. (2011) Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 18, 813-835.

Cravotto, G., Bicchi, C., Mantegna, S., Binello, A., Tomao, V., and Chemat, F. (2011) Extraction of kiwi seed oil: Soxhlet versus four different non-conventional techniques. Natural Product Research 25, 974-981.

Dejoye, C., Vian, M. A., Lumia, G., Bouscarle, C., Charton, F., and Chemat, F. (2011) Combined Extraction Processes of Lipid from Chlorella vulgaris Microalgae: Microwave Prior to Supercritical Carbon Dioxide Extraction. International Journal of Molecular Sciences 12, 9332-9341.

Ella Missang, C., Maingonnat, J. F., Renard, C. M. G. C., and Audergon, J. M. (2011) Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking. Food Research International 44, 46-53.

Espinosa, L., To, N., Symoneaux, R., Renard, C., Biau, N., and Cuvelier, G. (2011) Effect of processing on rheological, structural and sensory properties of apple puree. Procedia Food Science 1, 513-520.

Fabiano-Tixier, A.-S., Elomri, A., Blanckaert, A., Seguin, E., Petitcolas, E., and Chemat, F. (2011) Rapid and Green Analytical Method for the Determination of Quinoline Alkaloids from Cinchona succirubra Based on Microwave-Integrated Extraction and Leaching (MIEL) Prior to High Performance Liquid Chromatography. International Journal of Molecular Sciences 12, 7846-7860. 

Farhat, A., Fabiano-Tixier, A.-S., El Maataoui, M., Maingonnat, J.-F., Romdhane, M., and Chemat, F. (2011) Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract's global yield and mechanism. Food Chemistry 125, 255-261.

Georgé, S., Tourniaire, F., Gautier, H., Goupy, P., Rock, E., and Caris-Veyrat, C. (2011) Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry 124, 1603-1611.

Gouranton, E., Aydemir, G., Reynaud, E., Marcotorchino, J., Malezet, C., Caris-Veyrat, C., Blomhoff, R., Landrier, J. F., and Ruehl, R. (2011) Apo-10'-lycopenoic acid impacts adipose tissue biology via the retinoic acid receptors. Biochimica et Biophysica Acta-Molecular and Cell Biology of Lipids 1811, 1105-1114.

Issartier, S., zill, H., Vian, M., and Chemat, F. (2011) Solvent Free Microwave-Assisted Extraction of Antioxidants from Sea Buckthorn (Hippophae rhamnoides) Food By-Products. Food and Bioprocess Technology 4, 1020-1028.

Kamran Khan, M., and Chemat, F. (2011) Application of Low and High Power Ultrasound in Food Analysis. Analytical Chemistry Letters 1, 103-114.

Kamran Khan, M., Rakotomanomana, N., Dufour, C., and Dangles, O. (2011) Binding of citrus flavanones and their glucuronides and chalcones to human serum albumin. Food and Function 2, 617-626.

Laouami, S., Messaoudi, K., Alberto, F., Clavel, T., and Duport, C. (2011) Lactate Dehydrogenase A Promotes Communication between Carbohydrate Catabolism and Virulence in Bacillus cereus. Journal of Bacteriology 193, 1757-1766.

Le Bourvellec, C. l., Bouzerzour, K., Ginies, C., Regis, S., Ple, Y., and Renard, C. M. G. C. (2011) Phenolic and polysaccharidic composition of applesauce is close to that of apple flesh, Journal of Food Composition and Analysis 24, 537-547.

Leuschner, R. G. K., Robinson, T. P., Hugas, M., Cocconcelli, P. S., Richard-Forget, F., Kleine, G., Licht, T. R., Nguyen-The, C., Querol, A., Richardson, M., Suarez, J. E., Thrane, U., Vlak, J. M., and von Wright, A. (2011) Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA). Trends in Food Science and Technology 22, 51-52.

Levy, C., Bornard, I., and Carlin, F. (2011) Deposition of Bacillus subtilis spores using an airbrush-spray or spots to study surface decontamination by pulsed light, Journal of Microbiological Methods 84, 223-227.

Mane, C., Loonis, M., Juhel, C., Dufour, C., and Malien-Aubert, C. (2011) Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress. Journal of Agricultural and Food Chemistry 59, 3330-3339.

Mason, T. J., Chemat, F., and Vinatoru, M. (2011) The Extraction of Natural Products using Ultrasound or Microwaves. Current Organic Chemistry 15, 237-247.

Mueller, L., Goupy, P., Froehlich, K., Dangles, O., Caris-Veyrat, C., and Boehm, V. (2011) Comparative Study on Antioxidant Activity of Lycopene (Z)-Isomers in Different Assays. Journal of Agricultural and Food Chemistry 59, 4504-4511.

Pandiani, F., Chamot, S., Brillard, J., Carlin, F., Nguyen-The, C., and Broussolle, V. (2011) Role of the Five RNA Helicases in the Adaptive Response of Bacillus cereus ATCC 14579 Cells to Temperature, pH, and Oxidative Stresses. Applied and Environmental Microbiology 77, 5604-5609.

Perino-Issartier, S., Zill e, H., Abert-Vian, M., and Chemat, F. (2011) Solvent Free Microwave-Assisted Extraction of Antioxidants from Sea Buckthorn (Hippophae rhamnoides) Food By-Products. Food and Bioprocess Technology 4, 1020-1028.

Pingret, D., Fabiano-Tixier, A.-S., Petitcolas, E., Canselier, J.-P., and Chemat, F. (2011) First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics, Journal of Food Science 76, C287-C292.

Planchon, S., Dargaignaratz, C., Levy, C., Ginies, C., Broussolle, V., and Carlin, F. (2011) Spores of Bacillus cereus strain KBAB4 produced at 10 degrees C and 30 degrees C display variations in their properties. Food Microbiology 28, 291-297.

Poupard, P., Sanoner, P., Baron, A., Renard, C. M. G. C., and Guyot, S. (2011) Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry. Journal of Mass Spectrometry 46, 1186-1197.

Ramos-de-la-Pena, A., Renard, C., Wicker, L., Montanez, J., de la Luz Reyes-Vega, M., and Contreras-Esquivel, J. (2011) Optimization of the liquefaction and saccharification of structural polysaccharides of jicama (Pachyrhizus erosus L.) tissue by enzymatic pulping. LWT - Food Science and Technology 46, 232-238.

Reboul, E., Goncalves, A., Comera, C., Bott, R., Nowicki, M., Landrier, J.-F., Jourdheuil-Rahmani, D., Dufour, C., Collet, X., and Borel, P. (2011) Vitamin D intestinal absorption is not a simple passive diffusion: Evidences for involvement of cholesterol transporters. Molecular Nutrition and Food Research 55, 691-702.

Renard, C. M. G. C., Le Quere, J. M., Bauduin, R., Symoneaux, R., Le Bourvellec, C., and Baron, A. (2011) Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions. Food Chemistry 124, 117-125.

Reynaud, E., Aydemir, G., Ruehl, R., Dangles, O., and Caris-Veyrat, C. (2011) Organic Synthesis of New Putative Lycopene Metabolites and Preliminary Investigation of Their Cell-Signaling Effects. Journal of Agricultural and Food Chemistry 59, 1457-1463.

Sahraoui, N., Vian, M. A., El Maataoui, M., Boutekedjiret, C., and Chemat, F. (2011) Valorization of citrus by-products using Microwave Steam Distillation (MSD), Innovative Food Science and Emerging Technologies 12, 163-170.

Scibisz, I., Reich, M., Bureau, S., Gouble, B., Causse, M., Bertrand, D., and Renard, C. M. G. C. (2011) Mid-infrared spectroscopy as a tool for rapid determination of internal quality parameters in tomato. Food Chemistry 125, 1390-1397.

Senouci-Rezkallah, K., Schmitt, P., and Jobin, M. P. (2011) Amino acids improve acid tolerance and internal pH maintenance in Bacillus cereus ATCC14579 strain. Food Microbiology 28, 364-372.

Tigrine-Kordjani, N., Meklati, B. Y., and Chemat, F. (2011) Contribution of Microwave Accelerated Distillation in the Extraction of the Essential Oil of Zygophyllum album L. Phytochemical Analysis 22, 1-9.

Villard, P.-H., Barlesi, F., Armand, M., Dao, T.-M.-A., Pascussi, J.-M., Fouchier, F., Champion, S., Dufour, C., Ginies, C., Khalil, A., Amiot, M.-J., Barra, Y., and Seree, E. (2011) CYP1A1 Induction in the Colon by Serum: Involvement of the PPAR alpha Pathway and Evidence for a New Specific Human PPRE alpha Site. Plos One 6.

Zill e, H., Abert-Vian, M., Elmaataoui, M., and Chemat, F. (2011) A novel idea in food extraction field: Study of vacuum microwave hydrodiffusion technique for by-products extraction. Journal of Food Engineering 105, 351-360.

Zill e, H., Vian, M. A., Fabiano-Tixier, A.-S., Elmaataoui, M., Dangles, O., and Chemat, F. (2011) A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties. Food Chemistry 127, 1472-1480.

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