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Characterisation and quantification of condensed tannins in rapeseed hulls and meals by depolymerization methods

Journal of food composition and analysis, 2023-01, Vol.115, p.105004, Article 105004

2023

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A multimodal and multiscale investigation of factors affecting the juice yield of cider apples

Food chemistry, 2023-09, Vol.420, p.135649-135649, Article 135649

2023

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Composition of clear and cloudy juices from French and Polish apples in relation to processing technology

Food science & technology, 2015-06, Vol.62 (1), p.813-820

2015

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Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

Food science & technology, 2017-11, Vol.85, p.353-362

2017

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Detailed LC-UV-MS quantification of native and oxidized phenolic compounds in experimental and commercial apple juices revealed highly contrasting compositions

Journal of food composition and analysis, 2023-09, Vol.122, p.105450, Article 105450

2023

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Nifurtimox-Eflornithine Combination Therapy for Second-Stage Gambiense Human African Trypanosomiasis: Médecins Sans Frontières Experience in the Democratic Republic of the Congo

Clinical infectious diseases, 2013-01, Vol.56 (2), p.195-203

2013

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Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide

Food chemistry, 2021-05, Vol.343, p.128496-128496, Article 128496

2021

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Brettanomyces anomalus, a double drawback for cider aroma

Food science & technology, 2019-03, Vol.102, p.214-222

2019

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Prevalence of malaria in an area receiving seasonal malaria chemoprevention in Niger

Malaria journal, 2021-10, Vol.20 (1), p.1-419, Article 419

2021

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Effect of large-scale mass drug administration for malaria on mortality and morbidity in Angumu health zone, Ituri, Democratic Republic of Congo

Malaria journal, 2023-02, Vol.22 (1), p.44-44, Article 44

2023

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Could cider aroma modify cider mouthfeel properties?

Food quality and preference, 2015-10, Vol.45, p.11-17

2015

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Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Food science & technology, 2015-04, Vol.61 (1), p.63-69

2015

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Oil Bodies from Chia ( Salvia hispanica L.) and Camelina ( Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Foods, 2023-01, Vol.12 (1), p.211

2023

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Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application

Journal of agricultural and food chemistry, 2007-09, Vol.55 (19), p.7896-7904

2007

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Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Journal of the Institute of Brewing, 2015-02, Vol.121 (1), p.95-105

2015

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SMS-based smartphone application for disease surveillance has doubled completeness and timeliness in a limited-resource setting - evaluation of a 15-week pilot program in Central African Republic (CAR)

Conflict and health, 2018-10, Vol.12 (1), p.42-42, Article 42

2018

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Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions

Journal of agricultural and food chemistry, 2017-08, Vol.65 (31), p.6404-6414

2017

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An epidemic of dystonic reactions in central Africa

The Lancet global health, 2017-02, Vol.5 (2), p.e137-e138

2017

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HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7675-7684

2015

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The U-Shaped Productivity Dynamics of French Exporters

Review of world economics, 2008-12, Vol.144 (4), p.636-659

2008

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Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.6944-6954

2014

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Chemical Composition of Apples Cultivated in Norway

Crops, 2021-05, Vol.1 (1), p.8-19

2021

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Second-Generation Everolimus-Eluting Stents Versus First-Generation Sirolimus-Eluting Stents in Acute Myocardial Infarction: 1-Year Results of the Randomized XAMI (XienceV Stent vs. Cypher Stent in Primary PCI for Acute Myocardial Infarction) Trial

Journal of the American College of Cardiology, 2012-07, Vol.60 (5), p.381-387

2012

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Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple

Innovative food science & emerging technologies, 2007-09, Vol.8 (3), p.443-450

2007

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French cider characterization by sensory, technological and chemical evaluations

Food science & technology, 2006-01, Vol.39 (9), p.1033-1044

2006

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Characterisation and quantification of condensed tannins in rapeseed hulls and meals by depolymerization methods

A multimodal and multiscale investigation of factors affecting the juice yield of cider apples

Composition of clear and cloudy juices from French and Polish apples in relation to processing technology

Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

Detailed LC-UV-MS quantification of native and oxidized phenolic compounds in experimental and commercial apple juices revealed highly contrasting compositions

Nifurtimox-Eflornithine Combination Therapy for Second-Stage Gambiense Human African Trypanosomiasis: Médecins Sans Frontières Experience in the Democratic Republic of the Congo

Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide

Brettanomyces anomalus, a double drawback for cider aroma

Prevalence of malaria in an area receiving seasonal malaria chemoprevention in Niger

Effect of large-scale mass drug administration for malaria on mortality and morbidity in Angumu health zone, Ituri, Democratic Republic of Congo

Could cider aroma modify cider mouthfeel properties?

Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Oil Bodies from Chia ( Salvia hispanica L.) and Camelina ( Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

SMS-based smartphone application for disease surveillance has doubled completeness and timeliness in a limited-resource setting - evaluation of a 15-week pilot program in Central African Republic (CAR)

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions

An epidemic of dystonic reactions in central Africa

HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

The U-Shaped Productivity Dynamics of French Exporters

Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice

Chemical Composition of Apples Cultivated in Norway

Second-Generation Everolimus-Eluting Stents Versus First-Generation Sirolimus-Eluting Stents in Acute Myocardial Infarction: 1-Year Results of the Randomized XAMI (XienceV Stent vs. Cypher Stent in Primary PCI for Acute Myocardial Infarction) Trial

Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple

French cider characterization by sensory, technological and chemical evaluations

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