328 results on '"Renard, Catherine M.G.C."'
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2. Physical characterization of genipin complexes coupled with multivariate data analysis to assess formed pigments
3. Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water
4. Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential
5. Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
6. Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees
7. Transformation des aliments : comment se sont développés procédés et produits
8. An overview of carotenoid extractions using green solvents assisted by Z-isomerization
9. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
10. Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure
11. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
12. Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides
13. Apple puree's texture is independent from fruit firmness
14. A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices
15. Exploring interactions between pectins and procyanidins: Structure-function relationships
16. Multiscale NMR analysis of the degradation of apple structure due to thermal treatment
17. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses
18. Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality
19. Pectin modifications in raw fruits alter texture of plant cell dispersions
20. Interactions of arabinan-rich pectic polysaccharides with polyphenols
21. Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil
22. Stability of 5-methyltetrahydrofolate in fortified apple and carrot purées
23. ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables
24. Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis
25. Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature
26. Extraction of bioactives from fruit and vegetables: State of the art and perspectives
27. Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage
28. Impact of cooking on apricot texture as a function of cultivar and maturity
29. Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation
30. Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production
31. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer
32. Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®
33. Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals
34. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée
35. In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments
36. Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars
37. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion
38. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit
39. Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH
40. Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage
41. Interactions Between Dietary Antioxidants and Plant Cell Walls
42. Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure
43. Yield and composition of pectin extracted from Tunisian pomegranate peel
44. Preharvest UV-C radiation influences physiological, biochemical, and transcriptional changes in strawberry cv. Camarosa
45. A mechanistic and probabilistic model estimating micronutrient losses in industrial food processing: Vitamin C and canned green beans, a case-study
46. Immobilization of flavan-3-ols onto sensor chips to study their interactions with proteins and pectins by SPR
47. Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics
48. Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables
49. Hydrosols of orange blossom (Citrus aurantium), and rose flower (Rosa damascena and Rosa centifolia) support the growth of a heterogeneous spoilage microbiota
50. Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin
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