Search Results - "Galopin, Christophe"

Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts by Gérard, Violaine, Ay, Emel, Graff, Bernadette, Morlet-Savary, Fabrice, Galopin, Christophe, Mutilangi, William, Lalevée, Jacques

“…Ascorbic acid is widely used in the food industry as a source of vitamin C or as antioxidant. However, it degrades quickly in beverages at acidic pH and can…”
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A short and efficient synthesis of (±)- trans-sabinene hydrate by Galopin, Christophe C

“…A short synthesis of sabinene hydrate is reported. It uses cheap starting materials and affordable reagents. The main product of the synthesis is…”
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Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid by Gérard, Violaine, Ay, Emel, Morlet-Savary, Fabrice, Graff, Bernadette, Galopin, Christophe, Ogren, Thaddao, Mutilangi, William, Lalevée, Jacques

“…Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the…”
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Photostability of l-tryptophan in aqueous solution: Effect of atmosphere and antioxidants addition by Gérard, Violaine, Galopin, Christophe, Ay, Emel, Launay, Valentin, Morlet-Savary, Fabrice, Graff, Bernadette, Lalevée, Jacques

“…[Display omitted] •The photostability of l-Tryptophan, an important amino acid in nutrition, is studied.•Its photodegradation is investigated in aqueous…”
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Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway by Ay, Emel, Gérard, Violaine, Graff, Bernadette, Morlet-Savary, Fabrice, Mutilangi, William, Galopin, Christophe, Lalevée, Jacques

“…Citral, a lemon flavor molecule often used in the beverage and fragrance industry, is known to be unstable under light irradiation. Its deterioration is…”
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Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity by Bülbül, Gonca, Celli, Giovana B., Zaferani, Meisam, Raghupathi, Krishna, Galopin, Christophe, Abbaspourrad, Alireza

“…•Sweeteners can hinder consumer acceptance due to bitter aftertaste and lingering.•Adsorption-desorption properties of six sweeteners were evaluated by…”
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On the mechanism of chorismate mutases: Clues from wild-type E. coli enzyme and a site-directed mutant related to yeast chorismate mutase by Galopin, Christophe C, Zhang, Sheng, Wilson, David B, Ganem, Bruce

“…Thermodynamic parameters for E. coli chorismate mutase are reported. In addition, site-directed mutagenesis studies provide a direct mechanistic link to yeast…”
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S-(−)-Dinitrobiphenic Acid:  A Selective Inhibitor of Escherichia coli Chorismate Mutase Based on Prephenate Mimicry by Husain, Arifa, Galopin, Christophe C, Zhang, Sheng, Pohnert, Georg, Ganem, Bruce

“…The conversion of chorismate 1 to prephenate 2 in the shikimate biosynthetic pathway is catalyzed by the enzyme chorismate mutase (CM) and represents a rare…”
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Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction by Gérard, Violaine, Ay, Emel, Launay, Valentin, Galopin, Christophe, Morlet‐Savary, Fabrice, Lalevée, Jacques

“…The colorants found in beverages are sensitive to degradation resulting in a loss of color, which can affect the perception of the product quality by the…”
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On the mechanism of chorismate mutases: Revisiting structural requirements for catalysis by Galopin, Christophe C, Ganem, Bruce

“…The behavior of nor-chorismic acid 7 has now been tested against three different chorismate mutases. Notably, 7 is not a substrate for Bacillus subtilis…”
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Studies on the selective inhibition of chorismate mutases from Escherichia coli and Bacillus subtilis by Galopin, Christophe Claude

“…Chorismate mutase (CM) is the generic name for enzymes that catalyze the Claisen rearrangement of chorismic acid 1 to prephenic acid 19. This step is central…”
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