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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  AgreenSkills

UMR408 Sécurité et Qualité des Produits d'Origine Végétale

UMR408 SQPOV

228 route de l'aérodrome

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Tel. : +33(0)4 32 72 25 00
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Publications 2013

Aguilo-Aguayo, I., Charles, F., Renard, C.M.G.C., Page, D. and Carlin, F. (2013) Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit. Postharvest Biology and Technology, 86, 29-36

Al Bittar, S., Perino-Issartier, S., Dangles, O., and Chemat, F. (2013) An innovative grape juice enriched in polyphenols by microwave-assisted extraction. Food Chemistry, 141, 3268-3272.

Alexandru, L.; Cravotto, G.; Giordana, L.; Binello, A.; Chemat, F. (2013) Ultrasound-assisted extraction of clove buds using batch- and flow-reactors: A comparative study on a pilot scale. Innovative Food Science and Emerging Technologies, 20, 167-172.

Allaf, T.; Tomao, V.; Besombes, C.; Chemat, F. (2013) Thermal and mechanical intensification of essential oil extraction from orange peel via instant autovaporization. Chemical Engineering and Processing, 72, 24-30.

Allaf, T., Tomao, V., Ruiz, K., and Chemat, F. (2013) Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants. Ultrasonics Sonochemistry, 20, 239-246.3.    

Allaf, T., Tomao, V., Ruiz, K., Bachari, K., ElMaataoui, M., and Chemat, F.(2013) Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants. Lwt-Food Science and Technology, 51, 111-119.

Aura, A. M., Mattila, I., Hyotylainen, T., Gopalacharyulu, P., Cheynier, V., Souquet, J. M., Bes, M., Le Bourvellec, C., Guyot, S., and Oresic, M. (2013) Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches. European Journal of Nutrition, 52, 833-846.

Bertouche, S.; Tomao, V.; Hellal, A.; Boutekedjiret, C.; Chemat, F.(2013) First approach on edible oil determination in oilseeds products using alpha-pinene. Journal of Essential Oil Research, 25, 439-443.

Bureau, S.; Quilot-Turion, B.; Signoret, V.; Renaud, C.; Maucourt, M.; Bancel, D.; Renard, C. M. G. C. (2013) Determination of the Composition in Sugars and Organic Acids in Peach Using Mid Infrared Spectroscopy: Comparison of Prediction Results According to Data Sets and Different Reference Methods. Analytical Chemistry, 85, 11312-11318.

Carlin, F., Albagnac, C., Rida, A., Guinebretiere, M.-H., Couvert, O., and Nguyen-The, C. (2013) Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment. Food microbiology, 33, 69-76.

Catalano, A., Simone, R. E., Cittadini, A., Reynaud, E., Caris-Veyrat, C., and Palozza, P. (2013) Comparative antioxidant effects of lycopene, apo-10'-lycopenoic acid and apo-14'-lycopenoic acid in human macrophages exposed to H2O2 and cigarette smoke extract. Food and Chemical Toxicology, 51, 71-79.

Chanet, A.; Milenkovic, D.; Claude, S.; Maier, J. A. M.; Khan, M. K.; Rakotomanomana, N.; Shinkaruk, S.; Berard, A. M.; Bennetau-Pelissero, C.; Mazur, A.; Morand, C. (2013) Flavanone metabolites decrease monocyte adhesion to TNF-alpha-activated endothelial cells by modulating expression of atherosclerosis-related genes. British Journal of Nutrition, 110, 587-598.

Clair, G.; Lorphelin, A.; Armengaud, J.; Duport, C. (2013) OhrRA functions as a redox-responsive system controlling toxinogenesis in Bacillus cereus. Journal of Proteomics, 94, 527-539.

De Abreu, F. P., Dornier, M., Dionisio, A. P., Carail, M., Caris-Veyrat, C., and Dhuique-Mayer, C. (2013) Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids. Food Chemistry, 138, 25-31.

Decousser, J. W.; Ramarao, N.; Duport, C.; Dorval, M.; Bourgeois-Nicolaos, N.; Guinebretiere, M. H.; Razafimahefa, H.; Doucet-Populaire, F. (2013) Bacillus cereus and severe intestinal infections in preterm neonates: Putative role of pooled breast milk. American Journal of Infection Control, 41, 918-921.

De Sarrau, B., Clavel, T., Bornard, I., and Nguyen-The, C. (2013) Low temperatures and fermentative metabolism limit peptidoglycan digestion of Bacillus cereus. Impact on colony forming unit counts. Food Microbiology, 33, 213-220.

De Sarrau, B., Clavel, T., Zwickel, N., Despres, J., Dupont, S., Beney, L., Tourdot-Maréchal, R., and Nguyen-The, C. (2013) Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions. Food Microbiology, 33, 213-220.

Degrou, A., George, S., Renard, C. M. G. C., and Page, D. (2013) Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice. Food Chemistry, 136, 435-441.

Dejoye Tanzi, C., Abert Vian, M., and Chemat, F. (2013) New procedure for extraction of algal lipids from wet biomass: A green clean and scalable process. Bioresource Technology, 134, 271-275.

Delchier, N., Ringling, C., Le Grandois, J., Aoude-Werner, D., Galland, R., George, S., Rychlik, M., and Renard, C. M. G. C. (2013) Effects of industrial processing on folate content in green vegetables. Food Chemistry, 139, 815-824.

Desriac, N.; Broussolle, V.; Postollec, F.; Mathot, A. G.; Sohier, D.; Coroller, L.; Leguerinel, I. (2013) Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers. Frontiers in Microbiology, 4, 284.

Djenni, Z., Pingret, D., Mason, T. J., and Chemat, F. (2013) Sono-Soxhlet: In Situ Ultrasound-Assisted Extraction of Food Products. Food Analytical Methods, 6, 1229-1233.

El Airaj, H.; Gest, N.; Truffault, V.; Garchery, C.; Riqueau, G.; Gouble, B.; Page, D.; Stevens, R.(2013) Decreased monodehydroascorbate reductase activity reduces tolerance to cold storage in tomato and affects fruit antioxidant levels. Postharvest Biology and Technology, 86, 502-510

Esbelin, J., Mallea, S., J Ram, A. F., and Carlin, F. (2013) Role of Pigmentation in Protecting Aspergillus niger Conidiospores Against Pulsed Light Radiation. Biophysics, 89, 758-761.

Espinosa-Muñoz, L.; Renard, C. M. G. C.; Symoneaux, R.; Biau, N.; Cuvelier, G. (2013) Structural parameters that determine the rheological properties of apple puree. Journal of Food Engineering, 119, 619-626.

Goupy, P., Vian, M. A., Chemat, F., and Caris-Veyrat, C. (2013) Identification and quantification of flavonols, anthocyanins and lutein diesters in tepals of Crocus sativus by ultra performance liquid chromatography coupled to diode array and ion trap mass spectrometry detections. Industrial Crops and Products, 44, 496-510.

Guinebretiere, M.-H., Auger, S., Galleron, N., Contzen, M., De Sarrau, B., De Buyser, M.-L., Lamberet, G., Fagerlund, A., Granum, P. E., Lereclus, D., De Vos, P., Nguyen-The, C., and Sorokin, A. (2013) Bacillus cytotoxicus sp. nov. is a novel thermotolerant species of the Bacillus cereus Group occasionally associated with food poisoning. International journal of systematic and evolutionary microbiology 63, 31-40.

Kosmala, M., Milala, J., Kolodziejczyk, K., Markowski, J., Zbrzezniak, M. and Renard, C.M.G.C. (2013) Dietary fiber and cell wall polysaccharides from plum (Prunis domestica L.) fruit, juice and pomace: comparison of composition and functional properties for three plum varieties. Food Research International 54, 1787–1794

Le Bourvellec, C., Gouble, B., Bureau, S., Loonis, M., Ple, Y., and Renard, C. M. G. C. (2013) Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions. Journal of Agricultural and Food Chemistry, 61, 6679-6692.

Li, Y., Fabiano-Tixier, A. S., Tomao, V., Cravotto, G., and Chemat, F. (2013) Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrasonics Sonochemistry, 20, 12-18.

Li, Y., Fabiano-Tixier, A. S., Vian, M. A., and Chemat, F. (2013) Solvent-free microwave extraction of bioactive compounds provides a tool for green analytical chemistry. Trends in Analytical Chemistry, 47, 1-11.

Meziane-Assami, D., Tomao, V., Ruiz, K., Meklati, B., and Chemat, F. (2013) Essential oils composition and antioxidants compounds in Rosmarinus officinalis L. according to their geographical origins, Food Analytical Methods, 6, 282-288.

Meziane-Assami, D., Tomao, V., Ruiz, K., Meklati, B. Y., and Chemat, F. (2013) Geographical Differentiation of Rosemary Based on GC/MS and Fast HPLC Analyses. Food Analytical Methods, 6, 282-288.

Mora-Soumille, N., Al Bittar, S., Rosa, M., and Dangles, O. (2013) Analogs of anthocyanins with a 3',4'-dihydroxy substitution: Synthesis and investigation of their acid-base, hydration, metal binding and hydrogen-donating properties in aqueous solution, Dyes and Pigments, 96, 7-15.

Périno-Issartier, S., Ginies, C.,Cravotto, G. and Chemat, F. (2013) A comparison of essential oils obtained from lavandin via different extraction processes: Ultrasound, microwave, turbohydrodistillation, steam and hydrodistillation. Journal of Chromatography A, 1305, 41-47.

Petigny, L., Perino-Issartier, S., Wajsman, J., and Chemat, F. (2013) Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.), International Journal of Molecular Sciences, 14, 5750-5764.

Petrov, V., Gavara, R., Dangles, O., Al Bittar, S., Mora-Soumille, N., and Pina, F. (2013) A flash photolysis and stopped-flow spectroscopy study of 3',4'-dihydroxy-7-O-beta-D-glucopyranosyloxyflavylium chloride, an anthocyanin analogue exhibiting efficient photochromic properties. Photochemical and Photobiological Sciences, 12, 576-581.

Pingret, D., Fabiano-Tixier, A. S., and Chemat, F. (2013) Degradation during application of ultrasound in food processing: a review. Food Control 31, 593-606.

Pinto de Abreu, F., Dornier, M., Dionisio, A. P., Carail, M., Caris-Veyrat, C., and Dhuique-Mayer, C. (2013) Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids. Food Chemistry, 138, 25-31.

Ramos-de-La-Pena, A. M., Renard, C. M. G. C., Wicker, L., and Carlos Contreras-Esquivel, J. (2013) Advances and perspectives of Pachyrhizus spp. in food science and biotechnology. Trends in Food Science and Technology, 29, 44-54.

Renard, C. M. G. C., Ginies, C., Gouble, B., Bureau, S., and Causse, M. (2013) Home conservation strategies for tomato (Solanum lycopersicum): storage temperature vs. duration – is there a compromise for better aroma preservation? Food Chemistry, 139, 825-836.

Rigaux , C., Denis , J. B., Albert , I., and Carlin , F. (2013) A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1 degrees C and pH 7, z(T) and z(pH) of Geobacillus stearothermophilus. International Journal of Food Microbiology, 161, 112-120.

Rigaux, C.; Ancelet, S.; Carlin, F.; Nguyen-the, C.; Albert, I. (2013) Inferring an Augmented Bayesian Network to Confront a Complex Quantitative Microbial Risk Assessment Model with Durability Studies: Application to Bacillus Cereus on a Courgette Puree. Production Chain Risk Analysis, 33, 877-892.

Rosa, N. N., Barron, C., Gaiani, C., Dufour, C., and Micard, V. (2013) Ultra-fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, 57, 84-90.

Rosa, N. N., Dufour, C., Lullien-Pellerin, V., and Micard, V. (2013) Physical and enzymatic destructuration of wheat aleurone layer improves its antioxidant capacity. Food Chemistry, 57, 84-90.

Rosa, N. N., Dufour, C., Lullien-Pellerin, V., and Micard, V.(2013) Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity, Food Chemistry, 141,2355-2362.

Stella, P.; Cerf, O.; Hugas, M.; Koutsoumanis, K. P.; Nguyen-The, C.; Sofos, J. N.; Valero, A.; Zwietering, M. H. (2013) Ranking the microbiological safety of foods: A new tool and its application to composite products. Trends in Food Science and Technology,  1-15.

Sy, C., Caris-Veyrat, C., Dufour, C., Boutaleb, M., Borel, P., and Dangles, O. (2013) Inhibition of iron-induced lipid peroxidation by newly identified bacterial carotenoids in model gastric conditions: comparison with common carotenoids. Food Function, 4, 698-712.

Sy, C., Dangles, O., Borel, P., and Caris-Veyrat, C. (2013) Iron-induced oxidation of (all-E)-β-carotene in model gastric conditions: kinetics, products and mechanism. Free Radical in Biology and Medicine, 63, 194-206.

Sy, C., Gleize, B., Chamot, S., Dangles, O., Carlin, F., Caris Veyrat, C., and Borel, P. (2013) Glycosyl carotenoids from marine spore-forming Bacillus sp. strains are readily bioaccessible and bioavailable, Food Research International, 51, 914-923.

Trad, M.; Gaaliche, B.; Renard, C. M. G. C.; Mars, M. (2013) Inter- and intra-tree variability in quality of figs. Influence of altitude, leaf area and fruit position in the canopy. Scientia Horticulturae, 162 , 49-54.

Trad, M.; Le Bourvellec, C.; Gaaliche, B.; Ginies, C.; Renard, C. M. G. C.; Mars, M. (2013) Caprification modifies polyphenols but not cell wall concentrations in ripe figs. Scientia Horticulturae, 160,115-122.

Watrelot, A. A., Le Bourvellec, C., Imberty, A., and Renard, C. M. G. C. (2013) Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length. Biomacromolecules, 14, 709-718.

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