Vaillant F - Search Results

1

Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage.

Cisse M, Vaillant F, Kane A, Ndiaye O, Dornier M. Cisse M, et al. Among authors: vaillant f. J Sci Food Agric. 2012 Apr;92(6):1214-21. doi: 10.1002/jsfa.4685. Epub 2011 Nov 14. J Sci Food Agric. 2012. PMID: 22083828

2

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M. Cisse M, et al. Among authors: vaillant f. J Agric Food Chem. 2009 Jul 22;57(14):6285-91. doi: 10.1021/jf900836b. J Agric Food Chem. 2009. PMID: 19545116

3

Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).

Jiménez N, Bohuon P, Lima J, Dornier M, Vaillant F, Pérez AM. Jiménez N, et al. Among authors: vaillant f. J Agric Food Chem. 2010 Feb 24;58(4):2314-22. doi: 10.1021/jf902381e. J Agric Food Chem. 2010. PMID: 20108918

4

A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.

Soto M, Dhuique-Mayer C, Servent A, Jiménez N, Vaillant F, Achir N. Soto M, et al. Among authors: vaillant f. Food Res Int. 2020 Feb;128:108737. doi: 10.1016/j.foodres.2019.108737. Epub 2019 Oct 31. Food Res Int. 2020. PMID: 31955784

5

Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.

Wong E, Vaillant F, Pérez A. Wong E, et al. Among authors: vaillant f. J Food Sci. 2010 Sep;75(7):M468-74. doi: 10.1111/j.1750-3841.2010.01730.x. Epub 2010 Aug 23. J Food Sci. 2010. PMID: 21535558

6

Identifying carotenoids and phenolic compounds in naranjilla (Solanum quitoense Lam. var. Puyo hybrid), an Andean fruit.

Gancel AL, Alter P, Dhuique-Mayer C, Ruales J, Vaillant F. Gancel AL, et al. Among authors: vaillant f. J Agric Food Chem. 2008 Dec 24;56(24):11890-9. doi: 10.1021/jf801515p. J Agric Food Chem. 2008. PMID: 19053383

7

Protective effect of tropical highland blackberry juice (Rubus adenotrichos Schltdl.) against UVB-mediated damage in human epidermal keratinocytes and in a reconstituted skin equivalent model.

Calvo-Castro L, Syed DN, Chamcheu JC, Vilela FM, Pérez AM, Vaillant F, Rojas M, Mukhtar H. Calvo-Castro L, et al. Among authors: vaillant f. Photochem Photobiol. 2013 Sep-Oct;89(5):1199-207. doi: 10.1111/php.12104. Epub 2013 Jul 8. Photochem Photobiol. 2013. PMID: 23711186 Free PMC article.

8

Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.).

Corrales CV, Lebrun M, Vaillant F, Madec MN, Lortal S, Pérez AM, Fliedel G. Corrales CV, et al. Among authors: vaillant f. Food Res Int. 2017 Jun;96:113-120. doi: 10.1016/j.foodres.2017.03.009. Epub 2017 Mar 11. Food Res Int. 2017. PMID: 28528090

9

Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica.

Acosta O, Pérez AM, Vaillant F. Acosta O, et al. Among authors: vaillant f. Arch Latinoam Nutr. 2009 Mar;59(1):88-94. Arch Latinoam Nutr. 2009. PMID: 19480350

10

Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils.

Soto M, Servent A, Poucheret P, Portet K, Conéjéro G, Vaillant F, Dhuique-Mayer C. Soto M, et al. Among authors: vaillant f. Food Res Int. 2021 Apr;142:110223. doi: 10.1016/j.foodres.2021.110223. Epub 2021 Feb 20. Food Res Int. 2021. PMID: 33773652

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