A5066118522- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Polysaccharides and Plant Cell Walls
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Plant Physiology and Cultivation Studies
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Tea Polyphenols and Effects
- Botanical Research and Applications
- Agriculture and Rural Development Research
- Potato Plant Research
- Antioxidant Activity and Oxidative Stress
- Plant Gene Expression Analysis
- Food Quality and Safety Studies
- Berry genetics and cultivation research
- Date Palm Research Studies
- Food Waste Reduction and Sustainability
- Proteins in Food Systems
- Plant biochemistry and biosynthesis
- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Spectroscopy and Chemometric Analyses
- Phytoestrogen effects and research
Université d'Avignon et des Pays de Vaucluse
2012-2025
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2025
Sécurité et Qualité des Produits d'Origine Végétale
2016-2025
Laboratoire Informatique d'Avignon
2020
Institut National de la Recherche Agronomique
2012
Genetics and Improvement of Fruit and Vegetables
2007-2010
École Nationale Supérieure de Chimie de Rennes
2010
Université de Rennes
2008-2010
Centre National de la Recherche Scientifique
2010
Infrared spectroscopy coupled with multivariate analyses such as linear regressions was applied to assess the main cell wall components of a huge diversity fruits and vegetables belonging 29 plant species. The methodology tested on raw freeze-dried powders their corresponding AIS (Alcohol Insoluble Solids) dried by solvent exchanges. most informative spectral region 1750-1035 cm−1. Excellent predictions (determination coefficient R2 ≥ 0.9 residual predictive deviation RPD 3.0) were obtained...
The interactions between procyanidins and pectic compounds are of importance in food chemistry. Procyanidins with low (9) high (30) average degrees polymerization (DP9 DP30) were extracted from two cider apple varieties. Commercial citrus pectins, as well three pectin subfractions (homogalacturonans, partially methylated homogalacturonans degree methylation 30 70) at mM galacturonic acid equivalent, titrated the procyanidin fractions (at (−)-epicatechin equivalent) by isothermal titration...
A-type proanthocyanidins (PAs) are a subgroup of PAs that differ from B-type by the presence an ether bond between two consecutive constitutive units. This additional C-O-C gives them more stable and hydrophobic character. They increasing interest due to their potential multiple nutritional effects with low toxicity in food processing supplement development. have been identified several plants. However, role PAs, especially complex polymeric form (degree polymerization linkage), has not...
The rate of consumption dissolved oxygen by apple polyphenol oxidase in cider juices did not correlate with activity the fruits and decreased faster than could be explained decrease its polyphenolic substrates. kinetics parameters a crude extract, prepared from (Braeburn cultivar), were determined using caffeoylquinic acid as substrate. Three procyanidin fractions n 80, 10.5, 4 purified parenchyma apples various cultivars. Procyanidins, acid, (−)-epicatechin, mixture (−)-epicatechin oxidized...