Search Results - "Renard, C. M. G. C."

Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length by Watrelot, Aude A, Le Bourvellec, Carine, Imberty, Anne, Renard, Catherine M. G. C

“…The interactions between procyanidins and pectic compounds are of importance in food chemistry. Procyanidins with low (9) and high (30) average degrees of…”
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Procyanidin-Cell Wall Interactions within Apple Matrices Decrease the Metabolization of Procyanidins by the Human Gut Microbiota and the Anti-Inflammatory Effect of the Resulting Microbial Metabolome In Vitro by Le Bourvellec, Carine, Bagano Vilas Boas, Priscilla, Lepercq, Pascale, Comtet-Marre, Sophie, Auffret, Pauline, Ruiz, Philippe, Bott, Romain, Renard, Catherine M G C, Dufour, Claire, Chatel, Jean-Marc, Mosoni, Pascale

“…B-type oligomeric procyanidins in apples constitute an important source of polyphenols in the human diet. Their role in health is not known, although it is…”
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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms by Le Bourvellec, C, Renard, C.M.G.C

“…Non-covalent and covalent associations of polyphenols with food macromolecules are two of the most fundamental factors affecting the quality of polyphenol-rich…”
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Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure by Liu, Xuwei, Le Bourvellec, Carine, Renard, Catherine M. G. C.

“…Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant‐based foods. Their digestion (by gut microbiota)…”
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A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility by Yu, Jiahao, Gleize, Béatrice, Zhang, Lianfu, Caris-Veyrat, Catherine, Renard, Catherine M G C

“…A D-optimal mixture design was used to study the effects of onion and extra virgin olive oil (EVOO) on lycopene Z-isomerization, lycopene diffusion into oil…”
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Effect of Sample Preparation on the Measurement of Sugars, Organic Acids, and Polyphenols in Apple Fruit by Mid-infrared Spectroscopy by Bureau, Sylvie, Ścibisz, Iwona, Le Bourvellec, Carine, Renard, Catherine M. G. C

“…The objectives of this study were (i) to test different conditions of freezing, thawing, and grinding during sample preparation and (ii) to evaluate the…”
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Flavan-3-ols and procyanidins in grape seeds: biodiversity and relationships among wild and cultivated vines by Trad, Mehdi, Le Bourvellec, Carine, Hamda, Hmida Ben, Renard, Catherine M. G. C., Harbi, Mounira

“…Flavan-3-ol monomers and polymers composition of seeds from wild (17) and autochthonous (8) Vitis vinifera grapes growing in northern Tunisia were evaluated…”
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Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules by Zhou, Wenyi, Zhao, Lei, Wang, Kai, Renard, Catherine M. G. C., Le Bourvellec, Carine, Hu, Zhuoyan, Liu, Xuwei

“…Proanthocyanidins (PAs) are a class of polymers composed of flavan-3-ol units that have a variety of bioactivities, and could be applied as natural biologics…”
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Advances in green solvents for production of polysaccharide‐based packaging films: Insights of ionic liquids and deep eutectic solvents by Yu, Jiahao, Liu, Xuwei, Xu, Shanlin, Shao, Ping, Li, Jiandong, Chen, Zhirong, Wang, Xuanpeng, Lin, Yang, Renard, Catherine M. G. C.

“…The problems with plastic materials and the good film‐forming properties of polysaccharides motivated research in the development of polysaccharide‐based…”
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Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene by Page, D., Van Stratum, E., Degrou, A., Renard, C.M.G.C.

“…► Accessibility of lycopene increases (×3) in hot-break vs. cold break tomato purees. ► Microwave on entire fruit (hot break) resulted in a quick rise of…”
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Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro by Bazzocco, Sarah, Mattila, Ismo, Guyot, Sylvain, Renard, Catherine M. G. C, Aura, Anna-Marja

“…Proanthocyanidins (PAs) in apples are condensed tannins comprised mostly of (-)-epicatechin units with some terminal (+)-catechins. PAs, especially those…”
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Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage by Page, D, Gouble, B, Valot, B, Bouchet, J. P, Callot, C, Kretzschmar, A, Causse, M, Renard, C. M. C. G, Faurobert, M

“…When stored at low temperature, tomato fruits exhibit chilling injury symptoms, such as rubbery texture and irregular ripening. To identify proteins related to…”
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Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization by Liu, Xuwei, Le Bourvellec, Carine, Guyot, Sylvain, Renard, Catherine M. G. C.

“…Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa,…”
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Interactions between globular proteins and procyanidins of different degrees of polymerization by Prigent, S V E, Voragen, A G J, van Koningsveld, G A, Baron, A, Renard, C M G C, Gruppen, H

“…Interactions of proteins with phenolic compounds occur in food products containing vegetable sources, such as cocoa, cereals, or yogurts containing fruit. Such…”
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A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications by Zeng, Yu, Zhao, Lei, Wang, Kai, Renard, Catherine M. G. C., Le Bourvellec, Carine, Hu, Zhuoyan, Liu, Xuwei

“…A‐type proanthocyanidins (PAs) are a subgroup of PAs that differ from B‐type PAs by the presence of an ether bond between two consecutive constitutive units…”
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Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communis L. Var. S. Bartolomeu) and Changes after Sun-Drying by Ferreira, Dulcineia, Guyot, Sylvain, Marnet, Nathalie, Delgadillo, Ivonne, Renard, Catherine M. G. C, Coimbra, Manuel A

“…The composition of phenolic compounds of a Portuguese pear cultivar (Pyrus communis L. var. S. Bartolomeu) was determined by HPLC after thioacidolysis. The…”
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Carbon source requirements for exopolysaccharide production by Lactobacillus casei CG11 and partial structure analysis of the polymer by Cerning, J. (Institut National de la Recherche Agronomique, Jouy-en-Josas, France), Renard, C.M.G.C, Thibault, J.F, Landon, M, Desmazeaud, M, Topisirovic, L

“…Exopolysaccharide production by Lactobacillus casei CG11 was studied in basal minimum medium containing various carbon sources (galactose, glucose, lactose,…”
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Neutral sugar side chains of pectins limit interactions with procyanidins by Watrelot, Aude A., Le Bourvellec, Carine, Imberty, Anne, Renard, Catherine M.G.C.

“…•Pectic hairy regions–procyanidins interactions has been studied by ITC.•The higher the pectic ramifications, the lower association with procyanidins…”
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Multiscale Localization of Procyanidins in Ripe and Overripe Perry Pears by Light and Transmission Electron Microscopy by Brahem, Marwa, Bornard, Isabelle, Renard, Catherine M. G. C, Le Bourvellec, Carine

“…Histochemical staining with 4-dimethylaminocinnamaldehyde (DMACA), light microscopy, and transmission electron microscopy (TEM) were applied to characterize…”
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regular consumption of a polyphenol-rich apple does not influence endothelial function: a randomised double-blind trial in hypercholesterolemic adults by Auclair, S, Chironi, G, Milenkovic, D, Hollman, P.C.H, Renard, C.M.G.C, Mégnien, J.L, Gariepy, J, Paul, J.L, Simon, A, Scalbert, A

“…Background/objectives: Epidemiological studies suggest that apple consumption is associated with a reduction in cardiovascular disease risk. Apple polyphenols…”
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