Liste des publications
2023 (28 publications, 7 chapitres et éditions d'ouvrages)
Adjoua N’goran, C., Petit, J., Akissi N’Guessan, A., Tia Gonnety, J., and Scher, J. (2023). Improvement of the production process and the sensory and nutritional quality of m’bahou, a traditional plantain semolina, enriched with soy or cowpea, International Journal of Food Science and Technology. doi:10.1111/ijfs.16496 - https://hal.science/ hal-04122202.
IF= 3.3, Q2
Badin, R., Gaiani, C., Desobry, S., Prakash, S., Bhandari, B., Burgain, J. (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy, Food Hydrocolloids,145,109081.
Barekat, S., Nasirpour, A., Keramat, J., Dinari, M., Meziane-Kaci, M., Paris, C., and Desobry, S. (2023). Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.), Antioxidants, 12(1):52.
doi: 10.3390/ijms24010714 - https://hal.science/hal-04139130.
IF= 7, Q1
Bennacef, C., Desobry-Banon, S., Probst, L., and Desobry, S. (2023). Alginate core-shell capsules production through coextrusion methods : principles and technologies, Marine drugs, 21 (4):235.
doi: 10.3390/md21040235 - https://hal.science/hal-04145822.
IF= 5.4, Q1
Bennacef, C., Desobry, S., Jasniewski, J., Leclerc, S., Probst, L., and Desobry-Banon, S. (2023). Influence of Alginate Properties and Calcium Chloride Concentration on Alginate Bead Reticulation and Size: A Phenomenological Approach, Polymers, 15:4163.
doi: 10.3390/polym15204163 - https://hal.univ-lorraine.fr/hal-04308516.
IF= 5, Q1
Burgain, J., Francius, G., Cvetkovska, L., Paris, C., Alexander, M., Ray, C., El-Kirat-Chatel, S., and Gaiani, C. (2023). Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties, Food Structure, 37:100326.
doi: 10.1016/j.foostr.2023.100326 - https://hal.univ-lorraine.fr/hal-04117153
IF= 4.7, Q2
Collin, S., Cox, R., Paris, C., Jacob, C., Chagot, B., Weissman, K., and Gruez, A. (2023). Decrypting the programming of β-methylation in virginiamycin M biosynthesis, Nature Communications, 14(1):1327. doi: 10.1038/s41467-023-36974-3 - https://hal.science/hal-04064366
IF=16,6, Q1
Dijamentiuk, A., Mangavel, C., Elfassy, A.L., Michaux, F., Burgain, J., Rondags, E., Delaunay, S., Ferrigno, S., Revol-Junelles, A.M, and Borges, B. (2023). Invert emulsions alleviate biotic interactions in bacterial mixed culture, Microbial Cell Factories, 22(1):16.
doi: 10.1186/s12934-022-02014-w - https://hal. univ-lorraine.fr/hal-03953726
IF=6.4, Q1
El Hajj, S., Irankunda, R., Camano Echevarrıa, J.A., Arnoux, P., Paris, C., Stefan, L., Gaucher, C., Boschi-Muller, S., and Canabady-Rochelle, L. (2023). Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates, Food Chemistry, 405:134788.
doi: 10.1016/j.foodchem.2022.134788 - https://hal.univ-lorraine.fr/hal-03851284
IF= 8.8, Q1
Felfoul, I., Bouazizi, A., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H., and Petit, J. (2023). Enzymatic coagulation of raw and reconstituted skim dromedary and cows' milk powders: Kinetics, rheological and morphological properties, International Dairy Journal, 137: 105509.
doi : 10.1016/j.idairyj.2022.105509 - https://hal.univ-lorraine.fr/hal-03880849
IF= 3.1, Q2
Ferrari, P.F., Aliakbarian, B., Barisione, C., Kahn, C., Arab-Tehrany, E., Palombo, D., and Perego, P. (2023). Engineering of poly(caprolactone) and poly(glycerol sebacate) small-diameter vascular prosthesis with quercetin, Journal of Biomedical Materials Research Part A.
doi : 10.1002/jbm.a.37535 - https://hal.univ-lorraine.fr/hal-04124746
IF= 4.9, Q2
Gaudel, N., M'Be, U., Kiesgen de Richter, S., Fournaise, T., Burgain, J., Jenny, M., Petit, J., and Gaiani, C. (2023). Effect of stirring speed and particle size on couscous powder reconstitution, Powder Technology, 430, 119026.
doi : 10.1016/j.powtec.2023.119026 - https://hal-04345244
IF= 5.2, Q1
Gheribi, R., Taleb, Y., Perrin, L., Segovia, C., Brosse, N., and Desobry, S. (2023). Development of chitosan green composites reinforced with hemp fibers : study of mechanical and barrier properties for packaging application, Molecules, 28(11):4488.
doi: 10.3390/molecules28114488 - https://hal.univ-lorraine.fr/hal-04158764.
IF = 4.6, Q2
Hellebois, T., Canuel, R., Addiego, F., Audinot, J.N., Gaiani, C., Shaplov, A., and Soukoulis, C. (2023). Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation, Food Hydrocolloids, 140:108641.
doi: 10.1016/j.foodhyd.2023.108641 - https://hal. univ-lorraine.fr/hal-04117144
IF= 10.7, Q1
Hellebois, T., Canuel, R., Leclercq, C., Gaiani, C., and Soukoulis, C. (2023). Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion, Food Hydrocolloids, 109173.
doi: 10.1016/j.foodhyd.2023.109173 - https://hal.univ-lorraine. fr/hal-04186792.
IF= 10.7, Q1
Jayaprakash, P., Maudhuit, A., Gaiani, C., and Desobry, S. (2023). Encapsulation of bioactive compounds using competitive emerging techniques : Electrospraying, nano spray drying, and electrostatic spray drying, Journal of Food Engineering, 339:111260.
doi: 10.1016/j.jfoodeng.2022.111260 - https://hal.univ-lorraine.fr/hal-03880851
IF= 5.5, Q1
Jayaprakash, P., Gaiani, C., Edorh, J.M., Beaupeux, E., Maudhuit, A., and Desobry, S. (2023). Impact of matrices composition and processes on β-galactosidase encapsulation, Journal of Food Engineering, 353:111547.
doi: 10.1016/j.jfoodeng.2023.111547 - https://hal.science/hal-04081144
IF= 5.5, Q1
Karayannis, D., Papanikolaou, S., Vatistas, C., Paris, C., and Chevalot, I. (2023). Yeast Lipid Produced through Glycerol Conversions and Its Use for Enzymatic Synthesis of Amino Acid-Based Biosurfactants, International Journal of Molecular Sciences, 24(1):714.
doi: 10.3390/ijms24010714 - https://hal.science/hal-04139127.
IF= 5.6, Q1
Lee, J., Martin, F., Gousse, E., Dolivet, A., Boissel, F., Paul, A., Burgain, J., Tanguy, G., Jeantet, R., and Le Floch-Fouere, C. (2023). Unravelling the influence of composition and heat treatment on key characteristics of dairy protein powders using a multifactorial approach, Foods, 12:319.
doi: 10.3390/foods12173192 - https://hal.inrae. fr/hal-04194694.
IF= 5.2, Q1
M’Be, C.U., Scher, J., Petit, J., Paris, C., Amani, N.G.G., and Burgain, J. (2023). Effect of powder fractionation on anthocyanin extraction kinetics during powder reconstitution, Powder Technology, 415:118119.
doi: 10.1016/j.powtec.2022.118119 - https://hal.univ-lorraine. fr/hal-03880866.
IF= 5.2, Q1
Nel, J., Elkhoury, K., Velot, E., Bianchi, A., Acherar, S., Francius, G., Tamayol, A., Grandemange, S., and Arab-Tehrany, E. (2023). Functionalized liposomes for targeted breast cancer drug delivery, Bioactive Materials, 24, 401-437.
doi: 10.1016/j.bioactmat.2022.12.027 - https://hal.univ-lorraine.fr/hal-04124742.
IF= 18.9, Q1
Nouche, C.B., Paris, C., Dhalleine, T., Oger, P., Turpault, M.P., and Uroz, S. (2023). The non-ribosomal peptide synthetase-independent siderophore (NIS) rhizobactin produced by Caballeronia mineralivorans PML1(12) confers the ability to weather minerals, Applied and Environmental Microbiology, 89(10):0045323.
doi: 10.1128/aem.00453-23 - https: //hal.science/hal-04297012.
IF = 4.4, Q1
Paul, A., Martin, F., Simard, B., Scher, J., Gaiani, C., Le Floch-Fouere, C., Jeantet, R., and Burgain, J. (2023). Deciphering the segregation of proteins in high-protein dairy powders after spray-drying, Journal of Dairy Science, 106(2):843–851.
doi: 10.3168/jds.2022-22133 - https://hal. inrae.fr/hal-03954478
IF= 3.5, Q1
Perrin, L., Desobry-Banon, S., Gillet, G., and Desobry, S. (2023). Phase Diagram of Pickering Emulsions Stabilized by Cellulose Nanocrystals, Polymers, 15(13):2783.
doi: 10.3390/polym15132783 - https://hal.science/hal-04140635
IF= 5, Q1
Peyret, C., Elkhoury, K., Bouguet-Bonnet, S., Poinsignon, S., Boulogne, C., Giraud, T., Stefan, L., Tahri, Y., Sanchez-Gonzalez, L., Linder, M., Tamayol, A., Kahn, C., and Arab-Tehrany, E. (2023). Gelatin Methacryloyl (GelMA) hydrogel scaffolds : predicting physical properties using an experimental design approach, International Journal of Molecular Sciences, 24(17):13359.
doi: 10.3390/ijms241713359 - https: //hal.univ-lorraine.fr/hal-04204953.
IF = 5.6, Q1
Stephan, P., Le Roux, Y., Gaspard, S., Michaux, F., Feidt, C., Soligot, C., Rychen, G., and Delannoy, M. (2023). Effects of particle size and amendment rates of Sargassum biochar on chlordecone sequestration in West Indian soils, Environmental Science and Pollution Research, 30 (3):5873–5880.
doi: 10.1007/s11356-022-21885-5 - https://hal.univ-lorraine. fr/hal-03754233.
IF = 5.8, Q1
Vickovic, D., Pawel Czaja, T., Gaiani, C., Juhl Pedersen, S., Ahrne, L., and Bygvra Hougaard, A. (2023). The effect of feed formulation on surface composition of powders and wall deposition during spray drying of acidified dairy products, Powder Technology, 418:118297.
doi: 10.1016/j.powtec.2023.118297 - https://hal.univ-lorraine.fr/hal-04117158
IF= 5.2, Q1
Vuillemin, M.E., Quesada-Salas, M.C., Hadad, C., Jasniewski, J., Husson, E., and Sarazin, C. (2023). Revisiting organosolv strategies for sustainable extraction of valuable lignin, RSC Sustainability.
doi: 10.1039/d3su00050h - https://hal.science/ hal-04107140
IF=3.9, Q2
Zhao, J., Bhandari, B., Gaiani, C. and Prakash, S. (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer, Food Structure, 36:100322.
doi: 10.1016/j.foostr.2023.100322 - https://hal.univ-lorraine.fr/hal-04117155.
IF= 4.7, Q2
- Brevet 2023:
Ali Tamayol, Mohamadmahdi Samandari, Farnoosh Saeedinejad, Jacob Quint, Elmira Arab-Tehrany, Cyril Kahn, 2022, PHOTOCROSSLINKABLE PLANT-BASED BIOMATERIALS, Application number 63431523, EFS ID:47174598.
- Ouvrages 2023:
Chapitre d’ouvrage:
Badin, R., Gaiani, C., Burgain, J. (2023). Chapter 9. Application of AFM for food powders and contact materials in Fundamentals and Application of Atomic Force Microscopy for Food Research, Editors: Jian Zhong, Claire Gaiani, Yang Hongshun, Elsevier 2023.
El-Kirat-Chatel, S., Burgain, J., Gaiani, C., Francius, G. (2023). Atomic force microscopy: from theory to application in food science, in Fundamentals and Application of Atomic Force Microscopy for Food Research, Editors: Jian Zhong, Claire Gaiani, Yang Hongshun, Elsevier 2022.
Prakash, S., Gaiani, C., & Bhandari, B. (2023). Plant-based food as a sustainable source of food for the future, in Engineering Plant-Based Food Systems, Editors: Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani, Elsevier 2022.
Burgain, J., Gaiani, C., Scher, J., Piva, F., Romond, M.B. (2023). Encapsulation des bactéries lactiques in Mise en oeuvre des procédés enzymatiques et des bactéries lactiques dans les industries agro-alimentaires, ISTE éditions.
Hongshun, Y., Zhong J. & Gaiani, C. (2023). Chapter 1 - An introduction, in Fundamentals and Application of Atomic Force Microscopy for Food Research from Y. Hongshun, J. Zhong and C. Gaiani, Elsevier.
- Edition d’ouvrage:
Fundamentals and Application of Atomic Force Microscopy for Food Research (2023), Editors: Jian Zhong, Claire Gaiani, Yang Hongshun, Elsevier, ISBN: 9780128239858.
Engineering Plant-Based Food Systems (2023), Editors: Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani, Elsevier, ISBN: 9780323898423.
https://doi.org/10.1016/B978-0-323-89842-3.01001-0
2022 (35 références)
Adam, A., Jasniewski, J., Vuillemin, M., Simard, B., Burgain, J., Badin, R., Muniglia, L., & Michaux, F. (2022). Enzymatic mediated modification of gum Arabic by curcumin oxidation products: physicochemical and self-assembly study, Food Hydrocolloids, 126: 107451.DOI : 10.1016/j.foodhyd.2021.107451 - https://hal.univ-lorraine.fr/hal-03552124.IF=11,504 Q1
Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakash, S., & Gaiani, C. (2022). Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties, Food Hydrocolloids, 132:107853.DOI : 10.1016/j.foodhyd.2022.107853 - https://hal.univ-lorraine.fr/hal-03880855IF=11,504 Q1
Bennacef, C., Desobry-Banon, S., Probst, L., & Desobry, S. (2022). Optimization of core-shell capsules properties (Olive oil/alginate) obtained by dripping coextrusion process, LWT - Food Science and Technology, 167:113879.DOI : 10.1016/j.lwt.2022.113879 - https://hal.univ-lorraine.fr/hal-03880877.IF=6,056 Q1
Borges, F., Briandet, R., Callon, C., Champomier-Verges, M.C., Christieans, S., Chuzeville, S., Denis, C., Desmasures, N., Desmonts, M.H., Feurer, C., Leroi, F., Leroy, S., Mounier, J., Passerini, D. Pilet, M.F., Schlusselhuber, M., Stahl, V., Strub, C., Talon, R., & Zagorec, M. (2022). Contribution of omics to biopreservation: Toward food microbiome engineering, Frontiers in Microbiology, 13:1-16.DOI : 10.3389/fmicb.2022.951182 - https://hal.inrae.fr/hal-03751737.IF= 6,064 Q1
Elkhoury, K., Chen, M., Kocak, P., Enciso-Martinez, E., Bassous, N., Lee, M., Byambaa, B., Rezaei, Z., Li, Y., Lopez, M.E., Gurian, M., Sobahi, N., Asif Hussain, M., Sanchez-Gonzalez, L., Leijten, J., Hassan, S., Arab-Tehrany, E., Ellis Ward, J., & Ryon Shin, S. (2022). Hybrid extracellular vesicles-liposome incorporated advanced bioink to deliver microRNA, Biofabrication, 14(4):045008. DOI : 10.1088/1758-5090/ac8621 - https://hal.univ-lorraine.fr/hal-03881164.IF= 11,061 Q1
Felfoul, I., Bouazizi, A., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H., & Petit, J. (2022). Enzymatic coagulation of raw and reconstituted skim dromedary and cows' milk powders: Kinetics, rheological and morphological properties, International Dairy Journal, 137: 105509.DOI : 10.1016/j.idairyj.2022.105509 - https://hal.univ-lorraine.fr/hal-03880849.IF= 3,572 Q2
Fournaise, F., Gaiani, C., & Petit, J. (2022). Descriptive modelling of food powders reconstitution kinetics followed by laser granulometry, Chemical Engineering Science, 252: 117440.DOI: 10.1016/j.ces.2022.117440 - https://hal.univ-lorraine.fr/hal-03704729.IF=4,889 Q2
Gaudel, N., Gaiani, C., Harshe, Y., Kammerhofer, J., Pouzot, M., Desobry, S., & Burgain, J. (2022). Reconstitution of fruit powders: A process – structure – function approach, Journal of Food Engineering, 315: 110800.DOI: 10.1016/j.jfoodeng.2021.110800 - https://hal.univ-lorraine.fr/hal-03664698.IF=6,203 Q1
Gnonlonfoun, E., Fotin, G., Risler, A., Elfassy, A., Schwebel, S., Schmitt, M., Borges, F., Mangavel, C., Revol-Junelles, A.M., Fick, M., Framboisier, X., & Rondags, E. (2022). Inhibition of the growth of Fusarium tricinctum and reduction of its enniatin production by Erwinia gerundensis isolated from Barley Kernels, Journal of American Society of Brewing Chemists, 1-11.DOI : 10.1080/03610470.2022.2041970 - https://hal.univ-lorraine.fr/hal-03797942.IF=not referenced
Hanachi, A., Bianchi, A., Kahn, C., Velot, E., Arab-Tehrany, E., Cakir-Kiefer, C., & Linder, M. (2022). Encapsulation of Salmon Peptides in Marine Liposomes: Physico-Chemical Properties, Antiradical Activities and Biocompatibility Assays, Marine drugs, 20(4):249.DOI: 10.3390/md20040249 - https://hal.univ-lorraine.fr/hal-03881122.IF=6,085 Q1
Hellebois, T., Gaiani, C., Cambier, S., Noo, A., & Soukoulis, C. (2022). Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels, Carbohydrate Polymers, 289: 119424.DOI: 10.1016/j.carbpol.2022.119424 - https://hal.univ-lorraine.fr/hal-03704723.IF=10,723 Q1
Hellebois, T., Gaiani, C., & Soukoulis, C. (2022). Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions, Food Chemistry, 14: 100330.DOI: 10.1016/j.fochx.2022.100330 - https://hal.univ-lorraine.fr/hal-03704727.IF=9,231 Q1
Hellebois, T., Gaiani, C., & Soukoulis, C. (2022). Freeze – thaw induced structuration of whey protein – alfalfa (Medicago sativa L.) galactomannan binary systems, Food Hydrocolloids, 125: 107389.DOI: 10.1016/j.foodhyd.2021.107389. https://hal.univ-lorraine.fr/hal-03470213.IF=11,504 Q1
Homayoonfal, M., Mousavi, M., Kiani, H., Askari, G., Desobry, S., & Arab-Tehrany, E. (2022). Modifying the Stability and Surface Characteristic of Anthocyanin Compounds Incorporated in the Nanoliposome by Chitosan Biopolymer, Pharmaceutics, 14(8):1622.doi: 10.3390/pharmaceutics14081622. URL https://hal.univ-lorraine.fr/hal-03880880.IF=6,525 Q1
Irankunda, R., Camano Echavarra, J.A., Paris, C., Stefan, L., Desobry, S., Selmeczi, K., Muhr, L., & Canabady-Rochelle, L. (2022). Metal-Chelating Peptides Separation Using Immobilized Metal Ion Anity Chromatography: Experimental Methodology and Simulation, Separations, 9(11):370.DOI: 10.3390/separations9110370 - https://hal.univ-lorraine.fr/hal-03880872.IF=3.344
Mabrouk, S., Rinnert, H., Balan, L., Jasniewski, J., Medjahdi, G., Ben Chaabane, R., & Schneider, R. (2022). Aqueous synthesis of core/shell/shell ZnSeS/Cu:ZnS/ZnS quantum dots and their use as a probe for the selective photoluminescent detection of Pb2+ in water, Journal of Photochemistry and Photobiology A: Chemistry, 431: 114050.DOI: 10.1016/j.jphotochem.2022.114050 - https://hal.univ-lorraine.fr/hal-03689097.IF=5.141 Q2
Mabrouk, S., Rinnert, H., Balan, L., Jasniewski, J., Blanchard, S., Medjahdi, G., Chaabane, R.B., & Schneider, R. (2022). Highly luminescent and photostable core/shell/shell ZnSeS/Cu:ZnS/ZnS quantum dots prepared via a wild aqueous route, Nanomaterials, 12:3254.DOI: 10.3390/nano12183254 - https://hal.univ-lorraine.fr/hal-03780644.IF=5,719 Q2
Mallick, A., Quiles, F., Francius, G., Burgain, J., Gaiani, C., Scher, J., Amara, S., Lemaitre, C., Marchal, P., & Alem, H. (2022). An easy and robust method of preparation of capsules for delivering probiotic bacteria by a 3D bioprinting, Food Hydrocolloids for Health, 2:100088.DOI: 10.1016/j.fhfh.2022.100088 - https://hal.univ-lorraine.fr/hal-03795936.IF=11,504 Q1
Martin, F., Lee, J., Azevedo-Scudeller, L., Paul, A., Delaplace, G., Burgain, J., Rousseau, F., Tanguy, G., Famelart, M.H., Jeantet, R., & Le Floch-Fouere, C. (2022). Heat treatment of milk protein concentrates a_ects enzymatic coagulation properties, Food Research International, 162:112030.DOI: 10.1016/j.foodres.2022.112030 - https://hal.inrae.fr/hal-03865060.IF=7,425 Q1
Mirzaaghaei, M., Nasirpour, A., Keramat, J., Hossein Goli, S.A., Dinari, M., Desobry, S., & Durand, A. (2022). Chemical modi_cation of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties, Food Chemistry, 393:133293.DOI: 10.1016/j.foodchem.2022.133293 - https://hal.univ-lorraine.fr/hal-03880886.IF=9,231 Q1
M’be, C.U., Scher, J., Petit, J., Amani, G., & Burgain, J. (2022). Relationship between drying and grinding parameters and physicochemical properties of Hibiscus sabdariffa calyx powders, Particulate Science and Technology, 1–10.DOI: 10.1080/02726351.2022.2032508. https://hal.univ-lorraine.fr/hal-03664704.IF=2.628 Q3
Nel, J., Siniscalco, D., Hognon, C., Bouche, M., Touche, N., Brunner, E., Gros, P., Monari, A., Grandemange, S., & Francius, G. (2022). Structural and morphological changes of breast cancer cells induced by iron (II) complexes, Nanoscale, 14(7): 2523–2860.DOI: 10.1039/D1NR08301E - https://hal.archives-ouvertes.fr/hal-03563765.IF=8,307 Q1
Pardini Gontijo, M.T., Ramia, N., Dijamentiuk, A., Elfassy, A., Taha, S., Mangavel, C., Revol-Junelles, A.M., & Borges, F. (2022). Mining Biosynthetic Gene Clusters in Carnobacterium maltaromaticum by Interference Competition Network and Genome Analysis, Microorganisms, 10(9):1794.DOI: 10.3390/microorganisms10091794 - https://hal.univ-lorraine.fr/hal-03797946. IF=4,926 Q1
Passeri, E., Elkhoury, K., Morsink, M., Broersen, K., Linder, M., Tamayol, A., Malaplate, C., Yen, F.T. & Arab-Tehrany, E. (2022). Alzheimer's Disease: Treatment Strategies and Their Limitations, International Journal of Molecular Sciences, 23(22):13954.DOI: 10.3390/ijms232213954 - https://hal.univ-lorraine.fr/hal-03881044IF=6,208 Q3
Passeri, E., Bun, P., Elkhoury, K., Linder, M., Malaplate, C., Yen, F.T., & Arab-Tehrany, E. (2022). Transfer Phenomena of Nanoliposomes by Live Imaging of Primary Cultures of Cortical Neurons, Pharmaceutics, 14(10):2172.DOI: 10.3390/pharmaceutics14102172 - https://hal.univ-lorraine.fr/hal-03881200.IF=6,525 Q1
Perrin, L., Desobry-Banon, S., Gillet, G., & Desobry, S. (2022). Review of High-Frequency Ultrasounds Emulsi_cation Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer, Foods, 11(15):2194.DOI: 10.3390/foods11152194 - https://hal.univ-lorraine.fr/hal-03880881.IF=5,561 Q1
Perrin, L., Desobry-Banon, S., Gillet, G., & Desobry, S. (2022). Study and optimization of oil/water emulsions formulated by low- and high-frequency ultrasounds, International Journal of Cosmetic Science, 5(3):653-664.DOI: 10.1111/ics.12831 - https://hal.univ-lorraine.fr/hal-03880869.IF=2,416 Q3
Picard, L., Paris, C., Dhalleine, T., Morin, E., Oger, P., Turpault, M.P., & Uroz, S. (2022). The mineral weathering ability of Collimonas pratensis PMB3(1) involves a Malleobactin-mediated iron acquisition system, Environmental Microbiology, 24(2):784-802.IF=5,476 Q1
Paul, A., Gaiani, C., Cvetkovska, L., Paris, C., Alexander, M., Ray, C., Francius, G., ElKirat-Chatel, S., & Burgain, J. (2022). Deciphering the impact of whey protein powder storage on protein state and powder stability, Journal of Food Engineering, 326: 111050.DOI: 10.1016/j.jfoodeng.2022.111050 - https://hal.univ-lorraine.fr/hal-03664712.IF=6,203 Q1
Su, L., Hôtel, L., Paris, C., Chepkirui, C., Brachmann, A., Piel, J., Jacob, C., Aigle, B. & Weissman, K.J. (2022). Engineering the stambomycin modular polyketide synthase yields 37-membered mini-stambomycins, Nature Communications, 13(1):515.DOI: 10.1038/s41467-022-27955-z - https://hal.univ-lorraine.fr/hal-03544763.IF=17,694 Q1
Stephan, P., Le Roux, Y., Gaspard, S., Michaux, F., Feidt, C., Soligot, C., Rychen, G., & Delannoy, M. (2022). Effects of particle size and amendment rates of Sargassum biochar on chlordecone sequestration inWest Indian soils, Environmental Science and Pollution Research.DOI: 10.1007/s11356-022-21885-5 - https://hal.univ-lorraine.fr/hal-03754233 IF=5,19 Q2
Tonfack Djikeng, F., Womeni, I.M., Lakshmi Karuna, M.S., Tiencheu, B., Achidi, A.U., Linder, M., & Narayana Prasad, R.B. (2022). Preservative Eect of Ginger Root (Zingiber) Extract in Red Palm Olein Subjected to Accelerated Thermal Oxidation, Journal of Food Quality, 1-11.DOI:10.1155/2022/3388201 - https://hal.univ-lorraine.fr/hal-03888542.IF=3,2 Q3
Velot, E., Ducrocq, F., Girardeau, L., Hen, A., Piutti, S., Kahn, C., Linder, M., Bianchi, A., & Arab-Tehrany, E. (2022). Hop Extract Anti-Inammatory E_ect on Human Chondrocytes Is Potentiated When Encapsulated in Rapeseed Lecithin Nanoliposomes, International Journal of Molecular Sciences, 23(20):12423. DOI: 10.3390/ijms232012423 - https://hal.univ-lorraine.fr/hal-03818543. IF=6,208 Q3
Velot, E., Elkhoury, K., Kahn, C., Kempf, H., Linder, M., Arab-Tehrany, E., & Bianchi, A. (2022). Efficient TGF-_1 Delivery to Articular Chondrocytes In Vitro Using Agro-Based Liposomes, International Journal of Molecular Sciences, 23(5):2864. DOI:10.3390/ijms23052864 - https://hal.univ-lorraine.fr/hal-03881099 IF=6,208 Q3
Zhao, J., Bhandari, B., Gaiani, C., & Prakash, S. (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment, Current Research in Nutrition and Food Science, 5:653–664. DOI: 10.1016/j.crfs.2022.03.012 - https://hal.univ-lorraine.fr/hal-03704730. IF=0,2 Q4
- Ouvrages 2022:
Chapitre d’ouvrage:
Badin, R., Gaiani, C., Burgain, J. (2022). Chapter 9. Application of AFM for food powders and contact materials in Fundamentals and Application of Atomic Force Microscopy for Food Research, Editors: Jian Zhong, Claire Gaiani, Yang Hongshun, Elsevier 2022.
El-Kirat-Chatel, S., Burgain, J., Gaiani, C., Francius, G. (2022). Atomic force microscopy: from theory to application in food science, in Fundamentals and Application of Atomic Force Microscopy for Food Research, Editors: Jian Zhong, Claire Gaiani, Yang Hongshun, Elsevier 2022.
Prakash, S., Gaiani, C., & Bhandari, B. 2022). Plant-based food as a sustainable source of food for the future, in Engineering Plant-Based Food Systems, Editors: Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani, Elsevier 2022.
Edition d’ouvrage:
Fundamentals and Application of Atomic Force Microscopy for Food Research (2022), Editors: Jian Zhong, Claire Gaiani, Yang Hongshun, Elsevier, ISBN: 9780128239858.
Engineering Plant-Based Food Systems (2022), Editors: Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani, Elsevier, ISBN: 9780323898423.
- Soutenance de thèse 2022:
FOURNAISE TRISTAN, Étude multiéchelle des phénomènes de reconstitution de poudres issues d’agroressources - Multi-scale study of the phenomena of reconstitution of powders from agroressources, Directeurs de thèse : GAIANI Claire, PETIT Jeremy
M’BE URIELLE, Procédés de production et influence des propriétés fonctionnelles des poudres de calices d’Hibiscus sabdariffa et de leurs fractions sur la formulation de boisson, Directeurs de these : BURGAIN Jennifer, SCHER Joel
- Conférences 2022:
Arab-Tehrany. E. (2022). New generation of nanoliposome, Webinaire (SFEL), 8 April 2022, France, Invited Conference.
Arab-Tehrany, E. (2022). Active nanoliposomes from salmon lecithin increase polyunsaturated fatty acid bioavailability in cortical neurons and mice, SFNano, Strasbourg, France.
Bennacef, C. (2022). Spherification of alginate capsules through jet breaking coextrusion, 6th conference on Innovations in Nutrition and Food Science, London, UK, October 06 - 08, 2022. Invited speaker.
Dijamentiuk, A., Mangavel, C., Revol-Junelles, A.M., Michaux, F., Burgain, J., Gaiani, C., Rondags, E., Delaunay, S., Ferrigno, S., & Borges, F. (2022). Propagation de communautés microbiennes en émulsions inverses, 23ème Colloque du Club des Bactéries Lactiques, Rennes, France, June, 8 – 10, 2022. Prix de la meilleure communication orale.
Gaiani, C. & Burgain, J. (2022). How does the process and the food matrix in which probiotics are consumed alter their functionality in the digestive tract ? ISAPP Annual Meeting, Barcelona, Spain, June, 15 - 17, 2022. Invited speaker.
Gaiani, C. & Burgain, J. (2022). Pushing the envelope - new techniques & approaches, 5th Food Structure and Functionality Symposium - Structuring Foods for a Sustainable World, Cork, Ireland, september, 18 - 21, 2022. Invited speaker.
Mangavel C., Dijamentiuk A., Gapp C., Corgneau M., Guillier L., Desvaux M., Leyva Salas M., Revol-Junelles A-M., & Borges F. (2022). Microbiome engineering as a biopreservation approach to reduce Listeria monocytogenes in food, SFM MICROBES, 3-5 Octobre 2022, Montpellier.
Martin, F., Lee, J., Azevedo-Scudeller, L., Paul, A., Tanguy, G., Rousseau, F., Famelart, M.H., Jeantet, R., & Le Floch-Fouere, C. (2022). Heat treatment of concentrated milk protein system affect viscosity and enzymatic coagulation properties, Annual European Rheology Conference (AERC 2022), Seville, Spain, April 2022.
Paris, C. (2022). Development of new analytical approaches for the screening of iron-chelating peptides, International Conference on Metal-Binding Peptides, Nancy, July, 5-8, 2022.
- Action de communication scientifique 2022:
Gaiani, C. – Organisation - Sciences et Littérature : quand écrivains et chercheurs se rencontrent, Colloque IUF 2022, Nancy, France, June 2 – 4, 2022.
2021 (36 références)
Ait Chekdid A., Kahn C.J.F., Prévot E., Ferrières M., Lemois B., Choquet C., & Linder M. (2021). Mixture design applied for formulation and characterization of vegetal-based fermented products, LWT-Food Science and Technology, 111336. DOI : 10.1016/j.lwt.2021.111336, IF=4.952
Beaussart, A., Retourney, C., Quiles, F., Dos Santos Morais, R., Gaiani, C., Fierobe, H.P., & El-Kirat-Chatel, S. (2021). Supported lysozyme for improved antimicrobial surface protection, Journal of Colloids and Interface Science, 582:764–772. DOI : 10.1016/j.jcis.2020.08.107, IF=8.125
Bennacef, C., Desobry-Banon, S., Probst, L., & Desobry, S. (2021). Advances on Alginate use for spherification to encapsulate biomolecules, Food Hydrocolloids, 118: 106782. DOI : 10.1016/j.foodhyd.2021.106782, IF=9.147
Bennacef, C., Desobry-Banon, S., Linder, M., Khanji, A., Probst, L., & Desobry, S. (2021). Study and optimization of core-shell capsules produced by annular jet breaking coextrusion, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 629:127475. DOI : 10.1016/j.colsurfa.2021.127475. IF=4.539
Ben Mihoub, A., Acherar, S., Frochot, C., Malaplate, C., Yen, F., & Arab-Tehrany, E. (2021). Synthesis of New Water Soluble β-Cyclodextrin@Curcumin Conjugates and In Vitro Safety Evaluation in Primary Cultures of Rat Cortical Neurons, International Journal of Molecular Sciences, 22(6):3255. DOI : 10.3390/ijms22063255. IF=5.923
Cleymand, F., Poerio, A., Mamanov, A., Elkhoury, K., Ikhelf, L., Jehl, J.P., Kahn, C.J.F., Poncot, M., Arab-Tehrany, E., & Mano, J.F. (2021). Development of novel chitosan/guar gum inks for extrusion-based 3D bioprinting: Process, printability and properties, Bioprinting, 21, e00122. DOI : 10.1016/j.bprint.2020.e00122. Non référencé dans JCR
Dos Santos Morais, R., Louvet, N., Borges, F., Dumas, D., Cvetkovska Ben Mohamed, L., Barrau, S., Scher, J., Gaiani, C., & Burgain, J. (2021). Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk, Foods, 10(5):991. DOI :10.3390/foods10050991. IF=4.350
Elkhoury, K., Morsink, M., Sanchez-Gonzalez, L., Kahn, C., Tamayol,A., & Arab-Tehrany, E. (2021). Biofabrication of natural hydrogels for cardiac, neural, and bone Tissue engineering Applications, Bioactive Materials, 6 (11), 3904-3923. DOI : 10.1016/j.bioactmat.2021.03.040. IF=14.593
Elkhoury, K., Morsink, M., Tahri, Y., Kahn, C., Cleymand, F., Ryon Shin, S., Arab-Tehrany, E., & Sanchez-Gonzalez, L. (2021). Synthesis and characterization of C2C12-laden gelatin methacryloyl (GelMA) from marine and mammalian sources, International Journal of Biological Macromolecules, 183, 918-926. DOI : 10.1016/j.ijbiomac.2021.05.040. IF= 6.953
Enferad, S., Pillitteri, S., Lumay, G., Gaiani, C., Kiesgen De Richter, S., Marck, M., Umbetov, S., Vandewalle, N., Jenny, M. (2021). Powder flow behavior governed by the surface properties of glass beads, Powder Technology, 388, 425-433. DOI : 10.1016/j.powtec.2021.04.101. IF=5.134
Felfoul, I., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H., & Petit, J. (2021). Impact of spray-drying conditions on flow properties of skim dromedary and cow’s milk powders using the FT4 powder rheometer, Journal of Food Processing and Preservation, 45(6). DOI : 10.1111/jfpp.15566. IF=2.19
Fournaise, T., Petit, J., & Gaiani, C. (2021). Main powder physicochemical characteristics influencing their reconstitution behavior, Powder Technology, 383:65–73. DOI : 10.1016/j.powtec.2021.01.056. IF=5.134
Fournaise, T., Burgain, J., Perroud-Thomassin, C., & Petit, J. (2021). Impact of the whey protein/casein ratio on the reconstitution and flow properties of spray-dried dairy protein powders, Powder Technology, 391:275-281. DOI: 10.1016/j.powtec.2021.06.026. IF=5.134
Gaiani, C., Omar, R., El-Kirat-Chatel, S., Cvetkovska, L., Alexander, M., Ray, C., Burgain, J., & Francius, G. (2021). Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders, Food Hydrocolloids, 118:106801. DOI : 10.1016/j.foodhyd.2021.106801. IF=9.147
Galiyeva, P., Rinnert, H., Bouguet-Bonnet, S., Leclerc, S., Lavinia, B., Alem, H., Blanchard, S., Jasniewski, J., Medjahdi, G., Uralbekov, B., & Schneider, R. (2021). Mn-Doped Quinary Ag–In–Ga–Zn–S Quantum Dots for Dual-Modal Imaging, ACS Omega, 6(48):33100 – 33110. DOI : 10.1021/acsomega.1c05441. IF=3.512.
George, F., Mahieux, S., Daniel, C., Titecat, M., Beauval, N., Houcke, I., Neut, C., Allorge, D., Borges, F., Jan, J., Foligne, B., & Garat, A. (2021). Assessment of Pb(II), Cd(II) and Al(III) Removal Capacity of Bacteria From Food and Gut Ecological Niches: Insights Into Biodiversity to Limit Intestinal Biodisponibility of Toxic Metals, Microorganisms, 22;9(2):456. DOI : 10.3390/microorganisms9020456. IF=4.128
Hellebois, T., Gaiani, C., Planchon, S., Renaut, J., & Soukoulis, C. (2021). Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate, Food Hydrocolloids, 113:106531. DOI : 10.1016/j.foodhyd.2020.106531. IF=9.147
Hellebois, T., Gaiani, C., & Soukoulis C. (2021). Freeze− Thaw induced structuration of whey protein− Alfalfa (Medicago sativa L.) galactomannan binary systems, Food Hydrocolloids, 125, 107389. DOI : 10.1016/j.foodhyd.2021.107389. IF=9.147
Hellebois, T., Fortuin, J. Xu, X., Shaplov, A.S., Gaiani, C., & Soukoulis, C. (2021). Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions, International Journal of Biological Macromolecules, 192, 1217-1230. DOI : 10.1016/j.ijbiomac.2021.10.087. IF= 6.953
Hellebois, T., Gaiani, C., Fortuin, J., Shaplov, A.S., & Soukoulis, C. (2021). Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans, Carbohydrate Polymers, 267, 118190. DOI : 10.1016/j.carbpol.2021.118190. IF=9.381
Hellebois, T., Gaiani, C., Paris, C., Planchon, S., Renaut, J., & Soukoulis, C. (2021). Data on in-vitro digestibility of acid gels prepared from brewers’spent grain protein isolates, Data in brief, 37, 107160. DOI : 10.1016/j.dib.2021.107160. not referenced
Ho, T.M., Ton, T.T., Gaiani, C., Bhandari, B., & Bansal, N. (2021). Food Chemistry Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage, Food Chemistry, 361 :130136. DOI : 10.1016/j.foodchem.2021.130136. IF=6.306
Homayoonfal, M., Mousavi, S.M., Kiani, H., Askari, G., Desobry, S., & Arab-Tehrany, E. 2021. Encapsulation of Berberis vulgaris Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility, Foods, 10, 492. DOI : 10.3390/foods10030492. IF=4.350
Irie, K.R., Petit, J., Gnagne, E.H., Kouadio, O.K., Gaiani, C., Scher, J., & N’Guessan G.A. (2021). Effect of particle size on flow behaviour and physical properties of semi-ripe plantain (AAB Musa spp) powders, International Journal of Food Science and Technology, 56, 205. DOI : 10.1111/ijfs.14620. IF=3.713
Kadri, R., Elkhoury, K., Ben Messaoud, G., Kahn, C., Tamayol, A., Mano, J.F., Arab-Tehrany, E., & Sánchez-González, L. (2021). Physicochemical Interactions in Nanofunctionalized Alginate/GelMA IPN Hydrogels, Nanomaterials, 11 (9), 2256. DOI : 10.3390/nano11092256. IF=5.076
Li, H., Ramia, N.E., Borges, F., Revol-Junelles, A.-M., Vogensen, F.K., & Leisner, J.J. (2021). Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum, Microorganisms, 9, 2169. DOI : 10.3390/microorganisms9102169. IF= IF=4.128
Mabrouk, S., Rinnert, H., Balan, L., Blanchard, S., Jasniewski, J., Medjahdi,G., Chaabane, R.B., & Schneider, R. (2021). Aqueous synthesis of highly luminescent ternary alloyed Mn-doped ZnSeS quantum dots capped with 2-mercaptopropionic acid, Journal of Alloys and Compounds, 858, 158315. DOI : 10.1016/j.jallcom.2020.158315. IF=5.316
Mohd Nesfu, N.Z., Osman, H., Mohamad, S., Muniglia, L., Brosse, N., Laurain-Mattar, D., Spina, R., & Kamarulzaman, E. (2021). The Effect of the Aqueous Enzymatic Extraction Method towards Momordica charantia Seed Oil and Its Lignocellulosic Biomass, Walailak Journal of Science and Technology (WJST), 18(6):9098. DOI : 10.48048/wjst.2021.9098. IF=0.44
Nkeletela, L.B., Ganongo-Po, F.B., Kimbonguila, A., Guenonie, S.I., Matos, L., Petit, J., Scher, J., & Nzikou, J.M. (2021). Manufacturing of composite pasta by a mixing plan, Food and Nutrition Sciences, 12, 206-221. DOI : 10.4236/fns.2021.122017. Non référencé dans JCR
Paris, C., Selmeczi, K., Ebel, B., Stefan, L., Csire, G., Cakir-Kiefer, C., Desobry, S., Canabady-Rochelle, L., & Chaimbault, P. (2021). Metabolomics approach based on LC-HRMS for the fast screening of iron(II)-chelating peptides in protein hydrolysates, Analytical and Bioanalytical Chemistry, 413(2):315–329. DOI: 10.1007/s00216-020-03037-1. IF=4.157
Passeri, E., Elkhoury, K., Jiménez Garavito, M.C., Desor, F., Huguet, M., Soligot-Hognon, C., Linder, M., Malaplate, C., Yen, F., & Arab-Tehrany, E. (2021). Use of Active Salmon-Lecithin Nanoliposomes to Increase Polyunsaturated Fatty Acid Bioavailability in Cortical Neurons and Mice, International Journal of Molecular Sciences, 22(21):11859. DOI : 10.3390/ijms222111859. IF=5.923
Picard, L., Paris, C., Dhalleine, T., Morin, E., Oger, P., Turpault, M.P., & Uroz, S. (2021). The mineral weathering ability of Collimonas pratensis PMB3(1) involves a Malleobactin-mediated iron acquisition system, Environmental Microbiology. DOI: 10.1111/1462-2920.15508. IF=5.491
Poerio, A., Girardet, T., Petit, C., Fleutot, S., Jehl, J.P., Arab-Tehrany, E., Mano, J.F., & Cleymand, F. (2021). Comparison of the Physicochemical Properties of Chitin Extracted from Cicada orni Sloughs Harvested in Three Different Years and Characterization of the Resulting Chitosan, Applied Sciences, 11(23) : 11278. DOI : 10.3390/app112311278. IF=2.679
Samandari, M., Aghabaglou, F., Nuutila, K., Derakhshandeh, H., Harris, S., Kreikemeier-bower, C., Barnum, L., Park, J. S., Arab-Tehrany, E., Peppas, N., Sinha, I., Tamayol, A. (2021). Intradermal Drug Delivery: Miniaturized Needle Array-Mediated Drug Delivery Accelerates Wound Healing, Advanced Healthcare Materials, 10 (8), 2170040. DOI : 10.1002/adhm.202170040. IF= 9.933
Vuillemin, M., Muniglia, L., Linder, M., Bouguet-Bonnet, S., Poinsignon, S., Dos Santos Morais, R., Simard, B., Paris, C., Michaux, F., & Jasniewski, J. (2021). Polymer functionalization through an enzymatic process: Intermediate products characterization and their grafting onto gum Arabic, International Journal of Biological Macromolecules, 169:480–491. DOI : 10.1016/j.ijbiomac.2020.12.113. IF= 6.953
Waiss, I.M., Kimbonguila, A., Abdoul-Latif, F.M., Nkeletela, L.B., Scher, J., & Petit, J. (2021). Total phenolic content, antioxidant activity, shelf-life and reconstitutability of okra seeds powder: influence of milling and sieving processes, International Journal of Food Science and Technology, 56, 5139–5149. DOI : 10.1111/ijfs.15099. IF=3.713
- Ouvrages 2021:
Elkhoury, K., Kahn, C.J.F., Sanchez-Gonzalez, L., & Arab-Tehrany, E. (2021). Soft Nanobiomaterials (Nanoliposomes) for Biomedical Applications, In Soft Matter for Biomedical Applications, Royal Society of Chemistry, Editors: Helena S Azevedo, João F Mano, João Borges.
Sanchez-Gonzalez, L., Elkhoury, K., Kahn, C., Arab-Tehrany, E.A. (2021). Composite Hydrogels of Pectin and Alginate, In Plant and Algal Hydrogels for Drug Delivery and Regenerative Medicine, Editors: Tapan Kumar Giri Bijaya Ghosh, Woodhead Publishing.
J. Burgain, T. Fournaise, C. Gaiani, J. Scher, J. Petit (2021). Physical properties of spray-dried dairy powders in relation with their flowability and rehydration capacity, 172-181 ; in Drying in the Dairy Industry From Established Technologies to Advanced Innovations, CRC Press, 296 p., 2021.
2020 (36 références)
Arab-Tehrany, E., Elkhoury, K., Francius, G., Jierry, L., Mano, J., Kahn, C., & Linder, M. Curcumin Loaded Nanoliposomes Localization by Nanoscale Characterization. International Journal of Molecular Sciences, 21(19):7276, 2020. DOI: 10.3390/ijms21197276.
Beaussart, A., Retourney, C., Quiles, F., Dos Santos Morais, R., Gaiani, C., Fierobe, HP., & El-Kirat-Chatel, S.. Supported lysozyme for improved antimicrobial surface protection. Journal of Colloid and Interface Science, 582:764–772, 2020. DOI: 10.1016/j.jcis.2020.08.107.
Bianchi A., Velot É., Kempf H., Elkhoury K., Sanchez-Gonzalez L., Linder M., Kahn C., & Arab-Tehrany E. Nanoliposomes from Agro-Resources as Promising Delivery Systems for Chondrocytes. International Journal of Molecular Sciences, 21(10):3436, 2020. DOI: 10.3390/ijms21103436.
Cleymand, F., Poerio, A., Mamanov, A., Elkhoury, K., Ikhelf, L., Jehl, JP., Kahn, C., Poncot, M., Arab-Tehrany, E., & Mano, JF. Development of novel Chitosan / Guar Gum inks for extrusion-based 3D Bioprinting: Process, Printability and Properties. Bioprinting, 2020. DOI: 10.1016/j.bprint.2020.e00122.
Chadni, M., Grimi, N., Bals, O., Ziegler-Devin I., Desobry, S., and Brosse, N. Elaboration of hemicellulose-based films: Impact of the extraction process from spruce wood on the film Properties. Carbohydrate Research, 497, 108111, 2020. DOI : 10.1016/j.carres.2020.108111.
Dos Santos Morais, R., El-Kirat-Chatel, S., Burgain, J., Simard, B., Barrau, S., Paris, C., Borges, F., & Gaiani, C. A fast, efficient and easy to implement method to purify bacterial pili from Lacticaseibacillus rhamnosus GG based on multimodal chromatography. Frontiers in Microbiology, 2020. DOI : 10.3389/fmicb.2020.609880.
Enferad, S., Petit, J., Gaiani, C., Falk, V., Burgain, J., Kiesgen De Richter, S., & Jenny, M. Effect of particle size and formulation on powder rheology. Particulate Science and Technology, 1-9. 2020. DOI: 10.1080/02726351.2020.1738605.
Elkhoury, K., Sanchez-Gonzalez, L., Lavrador, L., Almeida, R., Gaspar, V., Kahn, C., Cleymand, F., Arab-Tehrany, E., & Mano, J. Gelatin Methacryloyl (GelMA) Nanocomposite Hydrogels Embedding Bioactive Naringin Liposomes. Polymers, 12(12):2944, 2020. DOI: 10.3390/polym12122944.
Elkhoury, K., Kocak, P., Kang, A., Arab-Tehrany, E., Ellis Ward, J., & Ryon Shin, S. Engineering Smart Targeting Nanovesicles and Their Combination with Hydrogels for Controlled Drug Delivery. Pharmaceutics, 12(9):849, 2020. DOI: 10.3390/pharmaceutics12090849.
Felfoul, I., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H., & Petit, J. Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow’s milk powders. Drying Technology, 1–13, 2020. DOI: 10.1080/07373937.2020.1828448.
Fournaise, T., Burgain, J., Perroud, C., Scher, J., Gaiani, C., & Petit, J. Impact of formulation on reconstitution and flowability of spray-dried milk powders. Powder Technology, 372:107-116, 2020. DOI: 10.1016/j.powtec.2020.05.085.
Gomand, F., Mitchell, WH., Burgain, J., Petit, J., Borges, F., Spagnolie, SE., & Gaiani, C. Shaving and breaking bacterial chains with a viscous flow, Soft Matter, 16, 9273-9291, 2020. DOI : 10.1039/D0SM00292E.
Hamze, S., Berrada, N., Cabaleiro, D., Desforges, A., Ghanbaja, J., Gleize, J., Bégin, D., Michaux, F., Mare, T., Vigolo, B., & Estellé, P. Few-Layer Graphene-Based Nanofluids with Enhanced Thermal Conductivity. Nanomaterials, 10(7):1258, 2020. DOI: 10.3390/nano10071258.
Hasan, M., Elkhoury, K., Belhaj, N., Kahn, C., Tamayol, A., Barberi-Heyob, M., Arab-Tehrany, E., & Linder, M. (2020). Growth-inhibitory effect of chitosan-coated liposomes encapsulating curcumin on MCF-7 breast cancer cells. Marine drugs, 18(4):217, 2020. DOI: 10.3390/md18040217.
Hellebois, T., Soukoulis, C., Xu, X., Hausman, JF., Shaplov, A., Taoukis, P., & Gaiani, C. Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan. Carbohydrate Polymers, 117394, 2020. DOI: 10.1016/j.carbpol.2020.117394.
Irie, K.R., Petit, J., Gnagne, E.H., Kouadio, O.K., Gaiani, C., Scher, J., & Amani, G.N. Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders. International Journal of Food Science and Technology, 2020. DOI: 10.1111/ijfs.14620.
Kadri, R., Bacharouch, J., Elkhoury, K., Ben Messaoud, G., Kahn, C., Desobry, S., Linder, M., Tamayol, A., Francius, G., Mano, J., Sanchez-Gonzalez, L., & Arab-Tehrany, E. Role of active nanoliposomes in the surface and bulk mechanical properties of hybrid hydrogels, Materials Today Bio, 6(10):100046, 2020. DOI: 10.1016/j.mtbio.2020.100046.
Kern, L., Fabre, O., Scher, J. & Petit, J. Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α- and β-caseins, International Journal of Food Science and Technology, 55(2): 542-552, 2020. DOI: 10.1111/ijfs.14283.
Kuznetcova, D., Linder, M., Jeandel, C., Paris, C., Desor, F., Baranenko, D., Nadtochii, L., Arab-Tehrany, E., & T. Yen, F. Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization. International Journal of Molecular Sciences, 21(23):9079, 2020. DOI: 10.3390/ijms21239079.
Konishi, K., Du, L., Francius, G., Linder, M., Sugawara, T., Kurihara, H., & Takahashi, K. Lipid Composition of Liposomal Membrane Largely Affects Its Transport and Uptake through Small Intestinal Epithelial Cell Models. Lipids, 2020. doi: 10.1002/lipd.12269.
Lapie, C., Sterckeman, T., Paris, C., & Leglize, P. Impact of phenanthrene on primary metabolite profiling in root exudates and maize mucilage. Environmental Science and Pollution Research, 27(3):3124–3142, 2020. DOI: 10.1007/s11356-019-07298-x.
Li, J., Elkhoury, K., Barbieux, C., Linder, M., Grandemange, S., Tamayol, A., Francius, G., Arab-Tehrany, E. Effects of bioactive marine-derived liposomes on two human breast cancer cell lines. Marine drugs, 18(4):211, 2020. DOI: 10.3390/md18040211.
Maujean, E., Desobry, S., Gillet, G., Poupard, N., and Desobry-Banon, S. (2020). Influence of Pressurized Cryogenic Nitrogen technology on Arthrospira platensis (spirulina) preservation during storage, International Journal of Food Science and Technology, 56(5), 2443-2451, 2020. DOI: 10.1111/ijfs.14876.
Mecheta, A., Hanachi, A., Jeandel, C., Arab-Tehrany, E., Bianchi, A., Velot, E., Mezali, K., & Linder, M. Physicochemical Properties and Liposomal Formulations of Hydrolysate Fractions of Four Sea Cucumbers (Holothuroidea: Echinodermata) from the Northwestern Algerian Coast. Molecules, 25(13):2972, 2020. DOI: 10.3390/molecules25132972.
Miganeh Waiss, I., Kimbonguila, A., Abdoul‐Latif, F.M., Nkeletela, L.B., Matos, L., Scher, J. & Petit, J. Effect of milling and sieving processes on the physicochemical properties of okra seed powders, International Journal of Food Science and Technology, 55(6): 2517-2530, 2020. DOI: 10.1111/ijfs.14503.
Millard, M., Posty, S., Piffoux, M., Jasniewski, J., Lassalle, HP., Yakavets, I., Gazeau, F., Wilhelm, C., Pinto da Silva, A., & Bezdetnaya, L. mTHPC-loaded extracellular vesicles significantly improve mTHPC diffusion and photodynamic activity in preclinical models. Pharmaceutics, 12(7):676, 2020. DOI: 10.3390/pharmaceutics12070676.
Mrad, M., Ben Chaabane, T., Rinnert, H., Lavinia, B., Jasniewski, J., Medjahdi, G., & Schneider, R. Aqueous Synthesis for Highly Emissive 3-Mercaptopropionic Acid-Capped AIZS Quantum Dots. Inorganic Chemistry, 2020. DOI: 10.1021/acs.inorgchem.0c00347.
Nitschel, R., Ankenbauer, A., Welsch, I., Wirth, N., Massner, C., Ahmad, N., Mccolm, S., Borges, F., Fotheringham, I., Takors, R., Blombach, B. Engineering Pseudomonas putida KT2440 for the production of isobutanol. Engineering in Life Sciences, 2020. DOI: 10.1002/elsc.201900151.
Paris, C., Selmeczi, K., Ebel, B., Stephan, L., Csire, G., Cakir-Kieffer, C., Desobry, S., Canabady-Rochelle, L., and Chaimbault, P. Metabolomics approach based on LC-HRMS for the fast screening of iron(II)-chelating peptides in protein hydrolysates, Analytical and Bioanalytical Chemistry, 413(2): 315-329, 2020. DOI: 10.1007/s00216-020-03037-1.
Perrin, L., Gillet, G., Gressin, L., and Desobry, S. Interest of Pickering Emulsions for Sustainable Micro/Nanocellulose in Food and Cosmetic Applications, Polymers, 12(10): 2385, 2020. DOI : 10.3390/polym12102385.
Poerio, A., Petit, C., Jehl, J.-P., Arab-Tehrany, E., Mano, J., & Cleymand, F. Extraction and Physicochemical Characterization of Chitin from Cicada orni Sloughs of the South-Eastern French Mediterranean Basin. Molecules, 25(11):2543, 2020. DOI: 10.3390/molecules25112543.
Ramia N., Mangavel C., Gaiani C., Muller-Gueudin A., Taha S., Revol-Junelles A.-M., Borges F. (2020). Nested structure of intraspecific competition network in Carnobacterium maltaromaticum. Scientific Reports, 10(1):1-9, 2020. DOI: 10.1038/s41598-020-63844-5.
Vuillemin, M., Michaux, F., Adam, A., Linder, M., Muniglia, L., & Jasniewski, J. Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid. Food Hydrocolloids, 105919, 2020. DOI: 10.1016/j.foodhyd.2020.105919.
Waiss, I.M., Kimbonguila, A., Abdoul‐Latif, F.M., Nkeletela, L.B., Matos, L., Scher, J., Petit, J. Effect of milling and sieving processes on the physicochemical properties of okra seed powders. International Journal of Food Science and Technology, 55(6):2517-2530, 2020. DOI: 10.1111/ijfs.14503.
Zouari, A., Schuck, P., Gaucheron, F., Triki, M., Delaplace, G., Gaiani, C., Lopez, C., Attia, H., Ayadi, M.A. Microstructure and chemical composition of camel and cow milk powders surface. LWT - Food Science and Technology, 117:108693, 2020. DOI: 10.1016/j.lwt.2019.108693.
Zouari, A., Briard-Bion, V., Gaucheron, F., Schuck, P., Gaiani, G., Triki, M., Attia, M., & Ali Ayadi, M. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders. Food Chemistry, 333:127514, 2020. DOI: 10.1016/j.foodchem.2020.1
2019 (22 références)
Comotto, M., Saghazadeh, S., Bagherifard, S., Aliakbarian, B., Kazemzadeh-Narbat, M., Sharifi, F., Mousavi Shaegh, S.A., Arab-Tehrany, E., Annabi, N., Perego, P., Khademhosseini, A., Tamayol, A. (2019). Breathable hydrogel dressings containing natural antioxidants for management of skin disorders, Journal of biomaterials applications, 33(9) 1265-1276. https://doi.org/10.1177/0885328218816526
Corgneau, M., Gaiani, C., Petit, J., Nikolova, Y., Banon, S., Ritié‐Pertusa, L., Thanh Lam Le, D., Scher, J. (2019). Nutritional quality evaluation of commercial protein supplements, Food science and technology, 54(8) 2586-2594. https://doi.org/10.1111/ijfs.14170
Corgneau, M., Gaiani, C., Petit, J., Nikolova, Y., Banon, S., Ritié‐Pertusa, L., Thanh Lam Le, D., Scher, J. (2019). Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products, Food science and technology, 54(6) 2132-2140. https://doi.org/10.1111/ijfs.14120
Deli, M., Petit, J., Nguimbou, R.M., Baudelaire Djantou, E., Njintang Yanou, N., Scher, J. (2019). Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders, Food Science and Biotechnology, 1-15. https://doi.org/10.1002/fsn3.1022
Deli, M., Baudelaire Djantou, E., Ngatchic Metsagang, J.T., Petit, J., Njintang Yanou, N., Scher, J. (2019). Successive grinding and sieving as a new tool to fractionate polyphenols and antioxidants of plants powders: Application to Boscia senegalensis seeds, Dichrostachys glomerata fruits, and Hibiscus sabdariffa calyx powders, Food Science and Nutrition, 7(5) 1795-1806. https://doi.org/10.1002/fsn3.1022
Elkhoury, K., Russell, C., Sanchez-Gonzalez, L., Mostafavi, A., Williams, T., Kahn, C., Peppas, N.A., Arab-Tehrany, E., Tamayol, A., (2019). Soft-Nanoparticle Functionalized Natural Hydrogels for Tissue Engineering Applications, Advanced Healthcare Materials, 8(18) 1900506. https://doi.org/10.1002/adhm.201900506
Gomand, F., Borges, F., Burgain, J., Guerin, J., Revol-Junelles, A.M., Gaiani, C. (2019). Food Matrix Design for Effective Lactic Acid Delivery, Annual Review of Food Science and Technology, 10(1) 285-310, 2019. https://doi.org/10.1146/annurev-food-032818-121140
Gomand, F., Borges, F., Guerin, J., El-Kirat-Chatel, S., Francius, G., Dumas, D., Burgain, J., Gaiani, C. (2019). Adhesive interactions between lactic acid bacteria and β-lactoglobulin: specificity and impact on bacterial location in whey protein isolate, Frontiers in Microbiology, 10, 1512. https://doi.org/10.3389/fmicb.2019.01512
Hasan, M., Elkhoury, K., Kahn, C.J.F., Arab-Tehrany, E., Linder, M. (2019). Preparation, Characterization, and Release Kinetics of Chitosan-Coated Nanoliposomes Encapsulating Curcumin in Simulated Environments, Molecules, 24(10), 2023-2028. https://doi.org/10.3390/molecules24102023
Iskandar, C., Cailliez-Grimal, C., Borges, F., Revol-Junelles, A.M. (2019). Review of lactose and galactose metabolism in Lactic Acid Bacteria dedicated to expert genomic annotation, Trends in Food Science & Technology, 88, 121-132. https://doi.org/10.1016/j.tifs.2019.03.020
Joghataei, M., Hosseini, S.F., Arab‐Tehrany, E. (2019). Cinnamaldehyde loaded chitosan / tripolyphosphate nanoassemblies: Fabrication, characterization, and in vitro evaluation of antioxidant activity, Journal of Food Processing and Preservation, 43(7), 13972. https://doi.org/10.1111/jfpp.13972
Kern, L., Fabre, O., Scher, J., Petit, J. (2019). Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α- and β-caseins, International Journal of Food Science and Technology, in press. https://doi/10.1111/ijfs.14283
Landim Neves, M.I., Desobry-Banon, S., Perrone, I.T., Desobry, S., Petit, J. (2019). Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage, Powder Technology, 345, 601-607. https://doi.org/10.1016/j.powtec.2019.01.049
Malaplate, C., Poerio, A., Huguet, M., Soligot, C., Passerie, E., Kahn, C., Linder, M., Arab-Tehrany, E., Yen, F.T. (2019). Neurotrophic effect of fish-lecithin based nanoliposomes on cortical neurons, Marine Drugs, 17(7) 406. https://doi/10.3390/md17070406
Nkeletela, L.B., Kimbonguila, A., Bankedila Bouanga, A., Mayembo, W., Matos, L., Miganeh Waiss, I., Petit, J., Nzikou, J.-M., Scher, J. (2019). Evaluation of the parameters of the radioactive and convective drying of three cultivars of yam (Dioscorea alata L.), Australian Journal of Basic and Applied Sciences, 13(6) 130-140. https://doi.org/10.22587/ajbas.2019.13.6.15
Ramia, N.E., El Kheir, S.M., Taha, S., Mangavel, C., Revol‐Junelles, A.M., Borges, F. (2019). Multilocus sequence typing of Carnobacterium maltaromaticum strains associated with fish disease and dairy products, Journal of applied microbiology, 126(2) 377-387. https://doi.org/10.1111/jam.14127
Soukoulis, C., Cambier, S., Serchi, T., Tsevdou, M., Gaiani, C., Ferrer, P., Taoukis, P.S., Hoffmann, L., (2019). Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage, Food Hydrocolloids, 89, 542-553. https://doi.org/10.1016/j.foodhyd.2018.11.002
Sousa, M.P., Arab‐Tehrany, E., Cleymand, F., Mano, J.F., (2019). Surface Micro‐and Nanoengineering: Applications of Layer‐by‐Layer Technology as a Versatile Tool to Control Cellular Behavior, Small, 1901228. https://doi.org/10.1002/smll.201901228
Tsevdou, M., Aprea, E., Betta, E., Khomenko, I., Molitor, D., Biasioli, F., Gaiani, C., Gasperi, F., Taoukis, P., Soukoulis, C. (2019). Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and skins, Food and Bioprocess Technology, 12, 665-680. https://doi.org/10.1007/s11947-019-2237-3
Vuillemin, M.E., Michaux, F., Muniglia, L., Linder, M., Jasniewski, J. (2019). Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects, Food Hydrocolloids, 96, 463-474. https://doi.org/10.1016/j.foodhyd.2019.05.048
Zouari, A., Schuck, P., Gaucheron, F., Triki, M., Delaplace, G., Gaiani, C., Lopez, C., Attia, A., Ayadi, M., (2019). Microstructure and chemical composition of camel and cow milk powders’ surface, LWT, 117, in press. https://doi.org/10.1016/j.lwt.2019.108693
2018 (19 références)
Bekhit, M., Arab-Tehrany, E., Kahn, C., Cleymand, F., Fleutot, S., Desobry, S., Sánchez-González, L. (2018). Bioactive Films Containing Alginate-Pectin Composite Microbeads with Lactococcus lactis subsp. lactis: Physicochemical Characterization and Anti-listerial Activity, International journal of molecular sciences, 19, 574-585.
El Kkeir, S., Cherrat, L., Awussi, A.A., Ramia, N., Taha, S., Rahman, A., Passerini, D., Leroi, F., Petit, J., Mangavel, C., Revol-Junelles, A.M., Borges, F. (2018). High-Throughput identification of candidates strains for biopreservation by using bioluminescent Listeria monocytogenes, Frontiers in microbiology, 9, 1-10.
George, F., Daniel, C., Thomas, M., Singer, E., Guilbaud, A., Tessier, F.J., Revol-Junelles, A.M., Borges, F., Foligné, B. (2018). Occurrence and dynamism of lactic acid bacteria in distinct ecological niches: a multifaceted functional health perspective, Frontiers in microbiology, 12 nov 2018.
Gomand, F., Borges, F., Salim, D., Burgain, J., Guerin, J., Gaiani, C. (2018). High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules, Food Hydrocolloids, 84, 537-544.
Guerin, J., Burgain, J., Francius, G., El-Kirat Chatel, S., Beaussart, A., Scher, J., Gaiani, C. (2018). Adhesion of Lactobacillus rhamnosus GG surfaces biomolecules to milk proteins. Food Hydrocolloids, 82, 296-303.
Guerin, J., Soligot, C., Burgain, J., Huguet, M., Francius, G., El-Kirat Chatel, S., Gomand, F., Lebeer S., Le Roux, Y., Borges, F., Scher, J., Gaiani, C. (2018). Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell. Colloids Surfaces B Biointerfaces, 167, 44-53.
Hajj Ali, H., Michaux, F., Khanji, A.N., Jasniewski, J., Linder, M. (2018). Chitosan - shea butter solid nanoparticles assemblies for the preparation of a novel nanoparticles in microparticles system containing curcumin, Colloids and Surfaces A: Physicochemical and Engineering Aspects, in press.
Hasan, M., Latifi, S., Kahn, C., Tamayol, A., Habibey, R., Passeri, E., Linder, M., Arab-Tehrany, E. (2018). Curcumin-loaded natural salmon nanoliposomes with high effect on primary cortical neurons in vitro, Marine Drugs, 25(16), 7.
Kaci, M., Belhaffef, A., Meziane, S., Dostert, G., Menu, P., Velot, E., Desobry, S., Arab-Tehrany, E. (2018). Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10, Colloids and Surfaces B: Biointerfaces, 167, 165-175.
Khanji, A.N., Michaux, F., Petit, J., Salameh, D., Rizk, T., Jasniewski, J., Banon, S. (2018). Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying, Food and Function, 9, 971–981.
Khanji, A.N., Michaux, F., Salameh, D., Rizk, T., Banon, S., Jasniewski, J. (2018). The study of curcumin interaction with micellar casein and lactic acid bacteria cell envelope, LWT-Food Science and Technology, 91, 293–302.
Moussous, A., Paris, C., Khelifi-Slaoui, M., Bekhouche, M., Zaoui, D., Rosloski, S.M., Makhzoum, A., Desobry, S., Khelifi, L. (2018). Pseudomonas spp. increases root biomass and tropane alkaloid yields in transgenic hairy roots of Datura spp. In Vitro Cellular & Developmental Biology-Plant, 54 (1) 117-126.
Pirestani, S., Nasirpour, A., Keramat, J., Desobry, S., Jasniewski, J. (2018). Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system, Food Hydrocolloids, 79, 228–234.
Ramia, N., El Kkeir, S., Taha, S.M., Mangavel, C., Revol-Junelles, A.M., Borges, F. (2018). MultiLocus Sequence Typing of Carnobacterium maltaromaticum strains associated with fish disease and dairy products. Journal of Applied Microbiology, 11 oct.
Sobhaninia, M., Nasirpour, A., Shahedi, M., Golkar, A., Desobry, S. (2018). Fabrication of whey proteins aggregates by controlled heat treatment and pH: Factors affecting aggregate size, International Journal of Biological Macromolecules, 112, 74-82.
Soukoulis, C., Gaiani, C., Hoffmann, L. (2018). Plant seed mucilage as emerging biopolymer in food industry applications, Current Opinion in Food Science, 28-42.
Soukoulis, C., Cambier, S., Serchi, T., Tsevdou, M., Gaiani, C., Ferrer, P., Taoukis, P.S., Hoffmann, L. (2018). Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage, Food Hydrocolloids, in press.
Tchicaillat-Landou, M., Petit, J., Gaiani, C., Miabangan, E.S., Kimbonguil, A., Nzikou, J-M., Scher, J., Matos, L. (2018). Study of medicinal plants used by traditional healers for the treatment of oxidative stress-related diseases in the Congo Basin, Journal of Herbal Medicine, in press.
Montet, D., Eddine Hazm, J., Samba Mbaye, M., Mobinzo, P., Scher, J., Scippo, M.L., Barreto Crespo, M.T. (2018). Expertise to the mitigation of food safety hazards in low- or medium-income countries, Food control, in press.
2017 (21 références)
Belhaj, N., E. Arab-Tehrany, E. Loing and Bézivin C. (2017) Skin Delivery of Hydrophilic Molecules from Liposomes and Polysaccharide-Coated Liposomes. International Journal of Cosmetic Science, 7 mars 2017. doi:10.1111/ics.12394. IF 1,62 Q3
Burgain, J., Petit, J., Scher, J., Rasch, R., Bhandari, B. and Gaiani C. (2017) Surface chemistry and microscopy of food powders. Progress in Surface Science, 10 aout 2017. http://dx.doi.org/10.1016/j.progsurf.2017.07.002. IF 8,619 Q1 (sur invitation)
Chaaban, H., Ioannou, I, Chebil, L., Slimane ,M., Gérardin, C., Paris, C., Charbonnel, C. , Chekir, L. and Ghoul, G. (2017) Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation. doi:10.1111/jfpp.13203. IF 0,79 Q3
Chaaban, H., Ioannou, I., Paris, C., Charbonnel, C. and Ghoul, G. (2017). The Photostability of Flavanones, Flavonols and Flavones and Evolution of Their Antioxidant Activity. Journal of Photochemistry and Photobiology A-Chemistry 336: 131‑39. doi:10.1016/j.jphotochem.2016.12.027. IF 2,62 Q2
Corgneau, M., Scher, J., Ritié-Pertusa, L., Le, D.T.L., Petit, J., Nikolova, Y., Banon, S. and Gaiani, C. (2017) Recent advances on lactose intolerance: Tolerance thresholds and currently available answers. Critical Reviews in Food Science and Nutrition, 57: 3344-3356. doi: 10.1080/10408398.2015.1123671. IF 5,492 Q1
Dostert, G., Kahn, C.J.F., Menu, P., Mesure, B., Cleymand, F., Linder, M., Velot, E., Arab-Tehrany, E. (2017) Nanoliposomes of marine lecithin, a new way to deliver TGF-b1. Journal of Biomaterials and Tissue Engineering, 7(1-8), doi:10.1166/jbt.2017.1670. IF: 1.38 Q4
Gnagne, E. H., Petit, J., Gaiani, C., Scher, J. and Amani, G. N. (2017) Characterisation of Flow Properties of Foutou and Foufou Flours, Staple Foods in West Africa, Using the FT4 Powder Rheometer. Journal of Food Measurement and Characterization, 26 février 2017, 1‑9. doi:10.1007/s11694-017-9489-2. IF 0.52 Q4
Guerin, J., Burgain, J., Borges, F., Bhandari, B., Desobry, S., Scher, J. and Gaiani C. (2017) Use of Imaging Techniques to Identify Efficient Controlled Release Systems of Lactobacillus Rhamnosus GG during in Vitro Digestion. Food & Function 8, no 4 (19 avril 2017): 1587‑98. doi:10.1039/C6FO01737A. IF 2,41 Q1
Guerin, J., Petit, J., Burgain, J., Borges, F., Bhandari, B., Perroud, C., Desobry, S., Scher, J. and Gaiani, C. (2017) Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. Journal of Food Engineering 193 (janvier 2017): 10‑19. doi:10.1016/j.jfoodeng.2016.08.008. IF 3,2 Q1
Habibey, R., Latifi, S., Mousavi, H., Pesce, M., Arab-Tehrany, E., Blau, A. (2017) A multielectrode array microchannel platform reveals both transient and slow changes in axonal conduction velocity, Scientific-Reports-Nature, 7 (1), 8558. IF: 4,26 Q1.
Iskandar, C. F., Borges, F., Taminiau, B., Daube, G., Zagorec, M., Remenant, B., Leisner, J. L., Cailliez-Grimal, C. and Revol-Junelles, A.M. (2017) Comparative Genomic Analysis Reveals Ecological Differentiation in the Genus Carnobacterium. Frontiers in Microbiology,8 (8 mars 2017): 357. doi:10.3389/fmicb.2017.00357. IF 4,16 Q1
Kaci, M., Arab-Tehrany, E., Desjardins, I., Banon-Desobry, S. and Desobry, S. (2017) Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes. Journal of Food Engineering 194 (février 2017): 109‑18. doi:10.1016/j.jfoodeng.2016.09.006. IF 3,2 Q1
Karam, M.-C., Hosri, C., Hussain, R., Barbar, R., Gaiani, C. and Scher, J. (2017) Effect of Whey Powder Rehydration and Dry-Denaturation State on Acid Milk Gels Characteristics. Journal of Food Processing and Preservation, 1 février 2017, 1‑7. doi:10.1111/jfpp.13200. IF 0.89 Q4
Karaki, N., A. Aljawish, Muniglia, L., Bouguet-Bonnet, S., Leclerc, Paris, C., Jasniewski, J. and Humeau-Virot, C. (2017) Functionalization of pectin with laccase-mediated oxidation products of ferulic acid. Enzyme and Microbial Technology 104 (septembre 2017): 1‑8. doi:10.1016/j.enzmictec.2017.05.001. IF 2,62 Q2
Nasser, S., Jeantet, R., De-Sa-Peixoto, P., Ronse G., Nuns, N., Pourpoint, F. , Burgain, J., Gaiani, C., Hédoux A. and Delaplace G. (2017) Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. Journal of Food Engineering 206 (2017): 57–66. IF 3,2 Q1
Norwood, A., Pezennec, S., Burgain, J., Briard-Bion, V., Schuck, P., Croguennec, T., Jeantet, R. and Le Floch-Fouéré, C. (2017). Crucial role of remaining lactose in whey protein isolate powders during storage. Journal of Food Engineering, 195, 206-216. IF 3,199 Q1
Petit, J., Michaux, F., Jacquot, C., Chávez Montes, E., Dupas, Girard, V., Gianfrancesco, A., Scher, J. and Gaiani, C. (2017) Storage-induced caking of cocoa powder. Journal of Food Engineering 199 (avril 2017): 42‑53. doi:10.1016/j.jfoodeng.2016.12.005. IF 3,2 Q1
Pirestani, S., Nasirpour,A., Keramat ,J., Desobry, S. and Jasniewski, J. (2017) Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate. Carbohydrate Polymers 157 (10 février 2017): 1620‑27. doi:10.1016/j.carbpol.2016.11.044. IF 4,22 Q1
Pirestani, .S, Nasirpour, A., Keramat, J. and Desobry, S. (2017) Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions. Carbohydrate Polymers 155 (2 janvier 2017): 201‑7. doi:10.1016/j.carbpol.2016.08.054. IF 4,22 Q1
Tenyang, N., Womeni H. M., Tiencheu, B., Villeneuve, P. and Linder, M. (2017) Effect of Refrigeration Time on the Lipid Oxidation and Fatty Acid Profiles of Catfish (Arius Maculatus) Commercialized in Cameroon. Grasas Y Aceites 68, no 1 (mars 2017): e177. doi:10.3989/gya.0335161. IF 2,41 Q1
Thomas, M., Paris, C., Magnien, M., Colin, J., Pelleïeux, S., Coste, F., Escanyé, M.C., Pillot, T. and Olivier, J.L. (2017) Dietary arachidonic acid increases deleterious effects of amyloid-β oligomers on learning abilities and expression of AMPA receptors: putative role of the ACSL4-cPLA2 balance, Alzheimer’s Research and Therapy (9:69) [DOI 10.1186/s13195-017-0295-1] IF 6.154 Q1
2016 (38 références)
Ahmadzadeh, S., Desobry, S., Keramat, J., Nasirpour, A., Hamdami, N., Behzad, T. and Arranda L. (2016). Crystalline structure and morphological properties of porous cellulose/clay composites: the effect of water and ethanol as coagulants. Carbohydrate Polymers 141: 211-219, Impact Factor 4.074, Q1
Ahmadzadeh, S., Keramat, J., Nasirpour, A., Hamdam,i N., Behzad, T., Aranda, L., Vilasi M. and Desobry, S. (2016). Structural and Mechanical Properties of Clay Nanocomposite Foams Based on Cellulose for Food Packaging Industry. Journal of Applied Polymer Science 133 (2), Impact Factor 1.768, Q3
Hajj Ali, H., Michaux, M., Bouelet Ntsama, I.S., Durand, P., Jasniewski, J. and Linder, M. (2016) Shea butter nanoparticles for curcumin encapsulation : influence of nanoparticles size on drug loading European Journal of Lipid Science and technology, 118 : 1168-1178 Impact Factor 1.953, Q2
Aljawish, A., Muniglia, L., Klouj, A., Jasniewski, J, Scher, J., and Desobry, S. (2016). Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds. Food Hydrocolloids 60: 551-558, Impact Factor 4.09, Q1
Aljawish, A., Chevalot, I., Madad, N., Paris, C. and Muniglia, L. (2016). Laccase Mediated-Synthesis of Hydroxycinnamoyl-Peptide from Ferulic Acid and Carnosine ». Journal of Biotechnology 227 (10 juin 2016): 83‑93, Impact factor 2.781, Q2
Aljawish, A., Muniglia, L. and Chevalot, I. 2016 Growth of Human Mesenchymal Stem Cells (MSCs) on Films of Enzymatically Modified Chitosan. Biotechnology Progress 32, no 2 (avril 2016): 491‑50, Impact factor 2.149, Q2
Alves N.N., Ben Messaoud G., Desobry S., Correia Costa J.M. and Rodrigues, S. (2016). Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder. Journal of Food Engineering, 189: 45-54, Impact factor 2.771, Q1
Becker, L., Zaiter, A., Petit, J., Zimmer, D., Karam, M.-C., Baudelaire, E., Scher, J. and Dicko, A. (2016). Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving, Industrial Crops and Products, 87, 116-123, Impact factor 2.837, Q1
Bekhit, M., Sánchez-González, L., Ben Messaoud, G. and Desobry, S. (2016). Design of microcapsules containing Lactococcus lactis subsp. lactis in alginate shell and xanthan gum with nutrients core. LWT-Food Science and Technology, 68, 446-453, Impact factor 2.416, Q1
Bekhit, M., Sánchez-González, L., Ben Messaoud, G. and Desobry, S. (2016). Encapsulation of Lactococcus lactis subsp. lactis on alginate / pectin composite microbeads: effect of matrix composition on bacterial survival and nisin release. Journal of Food Engineering, 180, 1-9, Impact factor 2.771, Q1
Ben Messaoud, G., Sánchez-González, L., Probst, L. and Desobry, S. (2016). Influence of internal composition on physicochemical properties of alginate aqueous-core capsules. Journal of Colloid and Interface Science, 469, 120-128, Impact factor 3.368, Q2.
Ben Messaoud, G., Sánchez-González, L., Probst, L., Jeandel, C., Arab-Tehrany, E. and Desobry, S. (2016). Physico-chemical properties of alginate/shellac aqueous-core capsules: influence of membrane architecture on riboflavin release. Carbohydrate Polymers, 144, 428-437, Impact Factor 4.074, Q1
Benyammi, R., Paris, C., Khelifi-Slaoui, M., Zaoui, D., Belabbassi, O., Bakiri, N., Meriem, A. M., Harfi, B., Malik, S., Makhzoum, A., Desobry, S. and Khelifi, L. (2016). Screening and kinetic studies of catharanthine and ajmalicine accumulation and their correlation with growth biomass in Catharanthus roseus hairy roots. Pharmaceutical Biology. Impact factor 1.240, Q3
Blanpain-Avet, P., André, C., Khaldi, M., Bouvier, L., Petit, J., Six, T., Jeantet, R., Crogunennec, T., Delapalce, G. (2016). Prediction the distribution of a whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation of beta-lactoglobulin and the bulk temperature profiles. Journal of Dairy Science, 99, 1 – 20, impact factor 2.408, Q1.
Blin, J.L., Michaux, M. and Stébé, M.J. (2016) Nanostructured mesoporous materials from different silica sources using fluorinated surfactants as templates. Colloids and Surfaces A: physicochemical and Engineering aspects Impact factor 2.760, Q2.
Burgain, J., El Zein, R., Scher, J., Petit, J., Norwood, E.-A., Francius, G. and Gaiani, C. (2016). Local modifications of whey protein isolate powder surface during high temperature storage. Journal of Food Engineering, Impact factor 2.771, Q1.
Burgain, J., Scher, J., Petit, J., Francius G. and Gaiani, C. (2016). Links between particle surface hardening and rehydration impairment during micellar casein powder storage, Food Hydrocolloids, 61, 277-285, Impact factor 4,09, Q1.
Cleymant, F., Zhang, H., Doesterd, G., Menu, P., Arab-Tehrany, E., Velot, E., et mano, J.F. « membranes combining chitosan and natural-origin nanoliposomes for tissue engineering ». RCS Advances, 2016.Impact Factor 3.289, Q1
Guérin, J., Bacharouche, J., Burgain, J., Labeer, S., Francius, G., Borges, F., Scher, J. and Gaiani, C. (2016). Pili of Lactobacillus rhamnosus GG mediate interaction with b-lactoglobulin Food Hydrocolloids, 58, 35-41 Impact factor 4,09, Q1.
Hasan, M., Ben Messaoud, G., Michaux, F., Tamayol, A., Kahn, C., Belhaj, N., Linder, M., Arab-Tehrany, E. (2016). Chitosan-coated liposomes encapsulating curcumin: Study lipid-polysaccharide interactions and nanovesicle behavior, RSC Advances, 6, 45290-45304, Impact Factor 3.840, Q1
Imran, M., Revol-Junelles,A.M., Francius, G. and Desobry, S. (2016) Diffusion of Fluorescently Labeled Bacteriocin from Edible Nanomaterials and Embedded Nano-Bioactive Coatings. ACS Applied Materials & Interfaces 24, no 8 (33): 21618‑31. Impact Factor 7.145, Q1
Iskandar, C. F., Cailliez-Grimal, C., Rahman, A., Rondags, E., Remenant, B., Zagorec, M., Leisner, J. J., Borges, F. and Revol-Junelles, A.-M. Genes associated to lactose metabolism illustrate the high diversity of Carnobacterium maltaromaticum. Food Microbiology 58 (2016): 79‑86, Impact factor 3.374, Q1
Jacquot, C., Petit, J., Michaux, F., Chávez Montes, E., Dupas, J., Girard, V., Gianfrancesco, A., Scher, J. and Gaiani, C. (2016). Cocoa powder surface composition during aging: A focus on fat. Powder Technology, Impact factor 2.349, Q2.
Kaci, M., E. Arab-Tehrany, G. Dostert, I. Desjardins, E. Velot, et S. Desobry. (2016) Efficiency of emulsifier-free emulsions and emulsions containing rapeseed lecithin as delivery systems for vectorization and release of coenzyme Q10: physico-chemical properties and in vitro evaluation ». Colloids and Surfaces B: Biointerfaces 147 (1 novembre 2016): 142‑50. Impact Factor 3.952, Q1
Kadri, R., Ben Messaoud, G., Tamayol, A., Aliakbarian, B., Zhang, H.Y., Hasan, M., Sánchez-González, L., and Arab-Tehrany, E. (2016). Preparation and characterization of nanofunctionalized alginate /methacrylated gelatin hybrid hydrogels. RSC Advances, 6, 27879-27884, Impact Factor 3.840, Q1
Karaki, N., Aljawish, A., Humeau, C., Muniglia, L. and Jasniewski, J. (2016). Enzymatic modification of polysaccharides: Mechanisms, properties, and potential applications: A review. Enzyme and Microbial Technology, 90, 1–18, Impact factor 2.322, Q2.
Karaki, N., Aljawish, A., Muniglia, L., Humeau, C.and Jasniewski, J. (2016). Physicochemical characterization of pectin grafted with exogenous phenols. Food Hydrocolloids, 60, 486–493, Impact factor 4.09, Q1.
Karam, M.-C., Petit, J., Zimmer, D., Baudelaire Djantou, E. and Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review, Journal of Food Engineering, 188, 32-49, Impact factor 2,771, Q1
Kosasih, L., Bhandari, B., Prakash, S., Bansal, N. and Gaiani, C. (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures, International Dairy Journal, 56, 4-12, Impact factor 2.008, Q2.
Kosasih, L., Bhandari, B., Prakash, S., Bansal, N. and Gaiani, C. (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage, Journal of Food Engineering, 179, 68-77, Impact factor 2,771, Q1
Latifi, S., Tamayol, A., Habibey, R., Sabzevari, R., Kahn, C., Geny, D., Eftekharpour, E., Annabi, N., Blau, A., Linder, M., Arab-Tehrany, E. (2016). Natural lecithin promotes neural network complexity and activity, Scientific Reports, 6, 25777, Impact factor 5.578, Q1
Nawaz, M.A., Gaiani, C., Fukai, S. and and Bhandari B. (2016) X-Ray Photoelectron Spectroscopic Analysis of Rice Kernels and Flours: Measurement of Surface Chemical Composition. Food Chemistry 212 (1 décembre: 349‑57. Impact Factor 4.052, Q1
Petit, J., Moreau, A., Ronse, G., Debreyne, P., Bouvier, L., Blanpain-Avet, P., Jeantet, R., Delaplace, G.(2016). Role of Whey Components in the Kinetics and Thermodynamics of Beta-Lactoglobulin Unfolding and Aggregation. Food and Bioprocess Technology 9, 8, 1367‑79, Impact factor 2.574, Q1
Pambou-tobi, N., Arab-Tehrany, E., Niamayoua, R.K. and Linde, M. (2016) RSM Applied for Optimization of Deep-Fat Fried Ripe Plantain Slices and Study of Oxidation Kinetics of Oil by a DSC and Polar Methods. Journal of Food Science and Technology-Mysore 53, no 1: 269‑80, impact factor 1.710, Q1
Rahman, A. El Kheir, S.M., Back, A., Mangavel, C., Revol-Junelles, A.M. and Borges, F. (2016) Repeat-based sequence typing of Carnobacterium maltaromaticum, International Journal of Food Microbiology, 226, 1-4, Impact factor 3.085, Q1.
Salameh, C., Scher, J., Petit, J., Gaiani, C., Hosri, C., Banon, S. (2016). Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereals mixture. Powder Technology, 292: 307-313 Impact factor 2.349, Q2.
Salameh, C., Banon, S., Hosri, C. and Scher, J. (2016). An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. Food Reviews International, 32: 256-279, Impact factor 2.205, Q1.
Zaiter, A., Becker, L., Petit, J., Zimmer, D., Karam, M.C., Baudelaire, E., Scher, J., and Dicko, A. (2016) Antioxidant and antiacetylcholinesterase activities of different granulometric classes of Salix alba (L.) bark powder ». Powder technology, 2016, sect. 301. Impact Factor 2.789, Q1
2015 (30 références)
Ahmadzadeh, S., Nasirpour, A., Keramat, J. and Desobry, S. (2015). Effect of surface-modified montmorillonite on viscosity and gelation behavior of cellulose/NaOH solution. Cellulose, 22(3), 1829–1839, Impact factor 3.573, Q1.
Ahmadzadeh, S., Nasirpour, A., Keramat, J., Hamdami, N., Behzad, T. and Desobry, S. (2015). Nanoporous cellulose nanocomposite foams as high insulated food packaging materials. Colloids and Surfaces A-Physicochemical and Engineering Aspects, 468, 201–210, Impact factor 2.752, Q2.
Aljawish, A., Chevalot, I., Jasniewski, J., Scher, J. and Muniglia, L. (2015). Enzymatic synthesis of chitosan derivatives and their potential applications. Journal of Molecular Catalysis B-Enzymatic, 112, 25–39, Impact factor 2.128, Q3.
Annaval, T., Paris, C., Leadlay, P. F., Jacob, C. and Weissman, K. J. (2015). Evaluating Ketoreductase Exchanges as a Means of Rationally Altering Polyketide Stereochemistry. Chembiochem: A European Journal of Chemical Biology, 16(9), 1357–1364, Impact factor 3.088, Q1.
Back, A., Borges, F., Mangavel, C., Paris, C., Rondags, E., Kapel, R., Aymes, A., Rogniaux, H., Pavlović, M., van Heel, A. J., Kuipers, O. P., Revol-Junelles, A.-M. and Cailliez-Grimal, C. (2015). Recombinant pediocin in Lactococcus lactis: increased production by propeptide fusion and improved potency by co-production with PedC. Microbial Biotechnology, Impact factor 3.081, Q2.
Bastien, E., Schneider, R., Hackbarth, S., Dumas, D., Jasniewski, J., Roeder, B., Bolotine, L. and Lassalle, H.-P. (2015). PAMAM G4.5-Chlorin e6 dendrimeric nanoparticles for enhanced photodynamic effect. Photochemical & Photobiological Sciences, Impact factor 2.267, Q2.
Ben Messaoud, G., Sanchez-Gonzalez, L., Jacquot, A., Probst, L. and Desobry, S. (2015). Alginate/sodium caseinate aqueous-core capsules: A pH-responsive matrix. Journal of Colloid and Interface Science, 440, 1–8, Impact factor 3.368, Q2.
Bouvier, L., Moreau, A., Ronse, G., Six, T., Petit, J. and Delaplace, G. (2014). A CFD model to simulate beta-lactoglobulin heat-induced denaturation and aggregation in a plate heat exchanger. Journal of Food Engineering, 136, 56–63, Impact factor 2.771, Q1.
Burgain, J., Scher, J., Lebeer, S., Vanderleyden, J., Corgneau, M., Guerin, J., Caillet, C., Duval, J. F. L., Francius, G. and Gaiani, C. (2015). Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactions. Colloids and Surfaces B-Biointerfaces, 134, 332–338, Impact factor 4.152, Q1.
Fabra, M. J., Sanchez-Gonzalez, L. and Chiralt, A. (2014). Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties. Lwt-Food Science and Technology, 55, 22–26, Impact factor 2.416, Q1.
Ferreira, M. S. L., Mangavel, C., Rogniaux, H., Bonicel, J., Samson, M.F. and Morel, M.H. (2014) A MALDI-TOF based study of the in-vivo assembly of glutenin polymers in durum wheat. Food Research International, 63 part A, 89-99, Impact factor 2.818, Q1.
Hafeez, Z., Cakir-Kiefer, C., Girardet, J.-M., Lecomte, X., Paris, C., Galia, W., Dary, A. and Miclo, L. (2015). New Insights into the Proteolytic System of Streptococcus thermophilus: Use of Isracidin To Characterize Cell-Associated Extracellular Peptidase Activities. Journal of Agricultural and Food Chemistry, 63(34), 7522–7531, Impact factor 2.912, Q1.
Hajj Ali, H., Michaux, F., Bouelet Ntsama, I. S., Durand, P., Jasniewski, J. and Linder, M. (2015). Shea butter solid nanoparticles for curcumin encapsulation: Influence of nanoparticles size on drug loading. European Journal of Lipid Science and Technology, n/a–n/a, Impact factor 1.812, Q2.
Helal, A., Desobry, S., Banon, S. and Shamsia, S. M. (2015). Antioxidant activity and bioaccessibility of phenols-enriched edible casein/caseinate coatings during in vitro digestion. Journal of Dairy Research, 82(1), 56–63, Impact factor 1.598, Q1.
Imran, M., Revol-Junelles, A.-M., Paris, C., Guedon, E., Linder, M. and Desobry, S. (2015). Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin. Lwt-Food Science and Technology, 62(1), 341–349, Impact factor 2.416, Q1.
Karam, M. C., Gaiani, C., Hosri, C., Hussain, R. and Scher, J. (2015). Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State. Journal of Food Processing and Preservation, Impact factor 1.159, Q3.
Khanji, A. N., Michaux, F., Jasniewski, J., Petit, J., Lahimer, E., Cherif, M., Salameh, D., Rizk, T. and Banon, S. (2015). Structure and gelation properties of casein micelles doped with curcumin under acidic conditions. Food & Function, Impact factor 2.791, Q1.
Nikolova, Y., Petit, J., Gianfrancesco, A., Sanders, C. F. W., Scher, J. and Gaiani, C. (2015). Impact of Spray-Drying Process Parameters on Dairy Powder Surface Composition and Properties. Drying Technology, 33(13), 1654–1661, Impact factor 1.518, Q2.
Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Scher, J. and Gaiani, C. (2015). Toward a better determination of dairy powders surface composition through XPS matrices development. Colloids and Surface B Biointerfaces, 125C, 12–20, Impact factor 4.152, Q1.
Nonviho, G., Paris, C., Muniglia, L., Sohounhloue, D. and Brosse, N. (2015). Lophira lanceolata seed oil extraction method (ancestral or modern) modifies the properties of the oil. Industrial Crops and Products, 67, 49–54, Impact factor 2.837, Q1.
Oulkadi, D., Balland-Bolou-Bi, C., Billard, P., Kitzinger, G., Parrell, D., Mustin, C. and Banon, S. (2014). Interactions of three soil bacteria species with phyllosilicate surfaces in hybrid silica gels. FEMS Microbiology Letters, 354, 37–45., Impact factor 2.121, Q3.
Oulkadi, D., Balland-Bolou-Bi, C., Michot, L., Grybos, M., Billard, P., Mustin, C. and Banon, S. (2014). Bioweathering of nontronite colloids in hybrid silica gel: Implications for iron mobilization. Journal of Applied Microbiology, 116, 325–334, Impact factor 2.479, Q2.
Oulkadi, D., Banon, S., Mustin, C. and Etienne, M. (2014). Local pH measurement at wet mineral-bacteria interface. Electrochemistry Communications, 44, 1–3, Impact factor 4.847, Q1.
Sanchez-Gonzalez, L., Saavedra, J. I. Q. and Chiralt, A. (2014). Antilisterial and physical properties of biopolymer films containing lactic acid bacteria. Food Control, 35, 200–206, Impact factor 2.806, Q1
Paini, M., Daly, S. R., Aliakbarian, B., Fathi, A., Arab-Tehrany, E., Perego, P., Dehghani, F. and Valtchev, P. (2015). An efficient liposome based method for antioxidants encapsulation. Colloids and Surfaces B: Biointerfaces, 136, 1067–1072, Impact factor 4.152, Q1.
Petit, J., Méjean, S., Accart, P., Galet, L., Schuck, P., Le Floch-Fouéré, C., Delaplace, G. and Jeantet, R. (2015). A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation. Journal of Food Engineering, 149, 237–247, Impact factor 2.771, Q1.
Roby, M. H., Allouche, A., Dahdou, L., De Castro, V. C., da Silva, P. H. A., Targino, B. N., Huguet, M., Paris, C., Chretien, F., Gueant, R.-M., Desobry, S., Oster, T. and Humeau, C. (2015). Enzymatic production of bioactive docosahexaenoic acid phenolic ester. Food Chemistry, 171, 397–404, Impact factor 3.391, Q1.
Roby, M. H. H., De Castro, V. C., Targino, B. N., Alves Da Silva, P. H., Mangavel, C., Chretien, F., Humeau, C. and Desobry, S. (2015). Oxidative stability of DHA phenolic ester. Food Chemistry, 169, 41–48, Impact factor 3.391, Q1.
Salameh Christelle, Banon Sylvie, Hosri Chadi and Scher Joël. (2015). An Overview of Recent Studies on Main Traditional Fermented Milks and White Cheeses in the Mediterranean Region. Food Reviews International, 0(ja), Impact factor 2.205, Q1.
Serhan, M., Arab-Tehrany, E., Linder, M., Hosri, C. and Fanni, J. (2015). Transfer across goatskin barrier of 2-butanone, 2,3-butanedione and 2-butanol during maturation of traditional Lebanese cheese, Darfiyeh: Comparison between experimental aqueous model solution and goatskin system. Small Ruminant Research, 133, 36–42, Impact factor 1.125, Q2.
Tamayol, A., Najafabadi, A. H., Aliakbarian, B., Arab-Tehrany, E., Akbari, M., Annabi, N., Juncker, D. and Khademhosseini, A. (2015). Hydrogel Templates for Rapid Manufacturing of Bioactive Fibers and 3D Constructs. Advanced Healthcare Materials, 4(14), 2146–2153, Impact factor 5.797, Q1 (Page de couverture).
2014 (32 références)
Akhtar, M. J., Jacquot, M. and Desobry, S. (2014). Effect of HPMC–Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation. Food and Bioprocess Technology, 7, 93–104, Impact factor 2.691, Q1.
Aljawish, A., Chevalot, I., Jasniewski, J., Paris, C., Scher, J. and Muniglia, L. (2014). Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds. Food Chemistry, 145(0), 1046–1054, Impact factor 3.391, Q1.
Aljawish, A., Chevalot, I., Jasniewski, J., Revol-Junelles, A.-M., Scher, J. and Muniglia, L. (2014). Laccase-catalysed functionalisation of chitosan by ferulic acid and ethyl ferulate: Evaluation of physicochemical and biofunctional properties. Food Chemistry, 161(0), 279–287, Impact factor 3.391, Q1.
Aljawish, A., Muniglia, L., Jasniewski, J., Klouj, A., Scher, J. and Chevalot, I. (2014). Adhesion and growth of HUVEC endothelial cells on films of enzymatically functionalized chitosan with phenolic compounds. Process Biochemistry, 49(5), 863–871, Impact factor 2.516, Q1.
Aloui, H., Khwalda, K., Sanchez-Gonzalez, L., Muneret, L., Jeandel, C., Hamdi, M. and Desobry, S. (2014). Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation. International Journal of Food Sciences and Technology, 49, 952–959, Impact factor 1.384, Q2.
Ben Abdelaziz, I., Sahli, A., Bornaz, S., Scher, J. and Gaiani, C. (2014). Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size. Powder Technology, 264, 184–189, Impact factor 2.349, Q2.
Ben Aziz, I., Sahli, A., Scher, J. and Gaiani, C. (2014). Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size. Powder Technology, 264, 184–189, Impact factor 2.349, Q2.
Bouarab, L., Maherani, B., Kheirolomoom, A., Hassan, M., Aliakbarian, B., Linder, M. and Arab Tehrany, E. (2014). Influence of lecithin-lipid composition on physico-chemical properties of nanoliposome loaded with a hydrophobic molecule. Colloids and Surfaces B: Biointerfaces, 115, 197–204, Impact factor 4.152, Q1.
Bouba, A. A., Njintang, N. Y., Nkouam, G. B., Mang, Y. D., El-Sayed Mehanni, A.-H., Scher, J., Montet, D. and Mbofung, C. M. (2014). Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L). International Journal of Food Science and Technology, 49(2), 444–452, Impact factor 1.384, Q2.
Burgain, J., Scher, J., Lebeer, S., Vanderleyden, J., Cailliez-Grimal, C., Corgneau, M., Francius, G. and Gaiani, C. (2014a). Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG. Food Hydrocolloids, 41, 60–70, Impact factor 4.090, Q1.
Burgain, J., Scher, J., Vanderleyen, J., Borges, F., Revol-Junelles, A. M., Cailliez-Grimal, C., Corgneau, M., Francius, G. and Gaiani, C. (2014b). Lactic acid bacteria in dairy food: surface characterization and interactions with food matrix components. Advances in Colloid and Interface Science, 213 (nov.), 21–35, Impact factor 7.76, Q1.
Cleymand, F., Villemiane, A., Arab-Tehrany, E., Kahn, C. J. F. and Ayadi, Z. (2014). Evaluation of Elastic and Plastic Properties of Ni50Al50 (at. (%)) and (Ni-40,Pt-10)Al-50 (at. %) Single Crystals Oriented by Means of Scanning Acoustic Microscopy and Depth Sensing Indentation. Journal of Applied Mechanics-Transactions of the Asme, 81(3), 031004, Impact factor 1.370, Q2.
De Castro, V., Alves Da Silva, P., Basilio De Oliveira, E., Desobry, S. and Humeau, C. (2014). Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (Myrciaria cauliflora) fruits. International Journal of Food Sciences and Technology, 49, 196–204, Impact factor 1.384, Q2.
Ferrari, F., Paris, C., Maigret, B., Bidouil, C., Delaunay, S., Humeau, C. and Chevalot, I. (2014). Molecular rules for chemo- and regio-selectivity of Candida antartica lipase B in peptide acylation reactions. Journal of Molecular Catalysis B: Enzymatic, 101, 122–132, Impact factor 2.128, Q3.
Haddarah, A., Bassal, A., Ismail, A., Gaiani, C., Ioannou, I., Charbonnel, C., Hamieh, T. and Ghoul, M. (2014). The structural characteristics and rheological properties of Lebanese locust bean gum. Journal of Food Engineering, 120(1), 204–214, Impact factor 2.771, Q1.
Hajihashemi, Z., Nasirpour, A., Scher, J. and Desobry, S. (2014). Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy. Journal of Food Science and Technology, 51(11), 3376–3382, Impact factor 2.203, Q1.
Hasan, M., Belhaj, N., Benachour, H., Barberi-Heyob, M., Kahn, C. J., Jabbari, E., Linder, M. and Arab-Tehrany, E. (2014). Liposome encapsulation of curcumin: physico-chemical characterizations and effects on MCF7 cancer cell proliferation. International Journal of Pharmaceutics, 461(1-2), 519–28, Impact factor 3.458, Q1.
Himeda, M., Njintang Yanou, N., Fombang, E., Facho, B., Kitissou, P., Mbofung, C. M. and Scher, J. (2014). Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits. Journal of Food Science and Technology, 51(9), 1893–1901, Impact factor 2.203, Q1.
Imran, M., Klouj, A., Revol-Junelles, A. M. and Desobry, S. (2014). Controlled release of nisin from HPMC, sodium caseinate, poly-lactic acid and chitosan for active packaging applications. Journal of Food Engineering, 143, 178–185, Impact factor 2.771, Q1.
Jacquot, A., Francius, G., Razafitianamaharavo, A., Dehghani, F., Tamayol, A., Linder, M. and Arab Tehrany, E. (2014). Morphological and physical analysis of natural phospholipids-based biomembranes. Plos One, 9(9), e107435, Impact factor 3.234, Q1.
Jacquot, C., Jacquot, M., Marques, P., Jasniewski, J., Akhtar, M. J., Didelot, A.-S. and Desobry, S. (2014). Influence of microwave heating time on the structure and properties of chitosan films. Journal of Applied Polymer Science, n/a–n/a, Impact factor 1.768, Q2.
Jimenez, A., Sanchez-Gonzalez, L., Desobry, S., Chiralt, A. and Arab-Tehrany, E. (2014). Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocolloids, 35, 159–169, Impact factor 4.090, Q1.
Kaci, M., Meziani, S., Arab-Tehrany, E., Gillet, G., Desjardins-Lavisse, I. and Desobry, S. (2014). Emulsification by high frequency ultrasound using piezoelectric transducer: formation and stability of emulsifier free emulsion. Ultrasonics Sonochemistry, 21(3), 1010–7, Impact factor 4.321, Q1.
Kaptso, K. G., Njintang, Y. N., Nguemtchouin, M. M. G., Scher, J., Hounhouigan, J. and Mbofung, C. M. (2014). Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea). Journal of Food Science and Technology, 52(8), 4915–4924, Impact factor 2.489, Q1.
Larbat, R., Paris, C., Le Bot, J. and Adamowic, S. (2014). Phenolic characterization and variability in leaves, stems and roots of Micro-Tom and patio tomatoes, in response to nitrogen limitation. Plant Science, 224, 62–73, Impact factor 3.607, Q1.
Murrieta-Pazos, I., Scher, J., Gaiani, C. and Galet, L. (2014). Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina. Powder Technology, 255, 66–73, Impact factor 2.349, Q2.
Ndangui, C. B., Petit, J., Gaiani, C., Nzikou, J.-M. and Scher, J. (2014). Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batats Lam) Flour. Food and Bioprocess Technology, 7, 3618–3628, Impact factor 2.691, Q1.
Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Desbenoit, N., Frache, G., Francius, G., Scher, J. and Gaiani, C. (2014). Is it possible to modulate the structure of skim milk particle through drying process and parameters? Journal of Food Engineering, 142, 179–189, Impact factor 2.771, Q1.
Rahman, A., Cailliez-Grimal, C., Bontemps, C., Payot, S., Chaillou, S., Revol-Junelles, A. M. and Borges, F. (2014). MultiLocus Sequence Typing reveals the high genetic diversity of the unindustrialized lactic acid bacterium Carnobacterium maltaromaticum in dairy products. Applied and Environmental Microbiology, 80(12), Impact factor 3.668, Q1.
Rahman, A., Gleinser, M., Lanhers, M. C., Riedel, C. U., Foligné, B., Hanse, M., Yen, F. T., Klouj, A., Afzal, M. I., Back, A., Mangavel, C., Cailliez-Grimal, C., Revol-Junelles, A. M. and Borges, F. (2014). Adaptation of the lactic acid bacterium Carnobacterium maltaromaticum LMA 28 to the mammalian gastrointestinal tract: from survival in mice to interaction with human cells. International Dairy Journal, 34, 93–99, Impact factor 2.008, Q2.
Roby, M., Humeau, C. and Desobry, S. (2014). Assessment of antioxidant capacity of DHA phenol ester in food emulsions. Journal of Food Chemistry, 171, 397–404, Impact factor 3.867, Q1.
Sajedi, M., Nasirpour, A., Keramat, J. and Desobry, S. (2014). Effect of modified protein concentrate on physical properties and stability of whipped cream. Food Hydrocolloids, 36, 93–101, Impact factor 4.090, Q1
2013 (28 références)
Afzal, M. I., Boulahya, K. A., Paris, C., Delaunay, S. and Cailliez-Grimal, C. (2013). Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28. Journal of Dairy Science, 96(1), 352–9, Impact factor 2.550, Q1.
Afzal, M. I., Gonzalez Ariceaga, C. C., Lhomme, E., Ali, N. K., Payot, S., Burgain, J., Gaiani, C., Borges, F., Revol-Junelles, A.-M., Delaunay, S. and Cailliez-Grimal, C. (2013). Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making. Food Microbiology, 36(2), 223–230, Impact factor 4.280, Q1.
Akhtar, M.-J., Jacquot, M., Jamshidian, M., Imran, M., Arab-Tehrany, E. and Desobry, S. (2013). Fabrication and physicochemical characterization of HPMC films with commercial plant extract: Influence of light and film composition. Food Hydrocolloids, 31(2), 420–427, Impact factor 4.280, Q1.
Belhaj, N., Desor, F., Gleizes, C., Denis, F. M., Arab-Tehrany, E., Soulimani, R. and Linder, M. (2013). Anxiolytic-Like Effect of a Salmon Phospholipopeptidic Complex Composed of Polyunsaturated Fatty Acids and Bioactive Peptides. Marine Drugs, 11, 4294–4317, Impact factor 3.512, Q1.
Bunet, R., Riclea, R., Laureti, L., Hôtel, L., Paris, C., Girardet, J. M., Spiteller, D., Dickschat, J. S., Leblond, P. and Aigle, B. (2013). A single Sfp-Type Phosphopantetheinyl Transferase Plays a Major Role in the Biosynthesis of PKS and NRPS Derived Metabolites in Streptomyces ambofaciens ATCC23877. Plos One, 9(1), e87607, Impact factor 3.534, Q1.
Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C. and Scher, J. (2013). Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey proteins ratio on bacterial survival during digestion. Innovative Food Science & Emerging Technologies, 19, 233–242, Impact factor 2.248, Q2.
Burgain, J., Gaiani, C., Francius, G., Revol-Junelles, A. M., Cailliez-Grimal, C., Lebeer, S., Tytgat, H. L., Vanderleyden, J. and Scher, J. (2013). In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy. Colloids and Surfaces B: Biointerfaces, 104, 153–62, Impact factor 4.287, Q1.
Chebil, L., Bouroukba, M., Gaiani, C., Charbonel, C., Khaldi, M., Engasser, J.-M. and Ghoul, M. (2013). Elucidation of the Kinetic Behavior of Quercetin, Isoquercitrin, and Rutin Solubility by Physicochemical and Thermodynamic Investigations. Industrial & Engineering Chemistry Research, 52(4), 1464–1470, Impact factor 2.235, Q2.
Chichti, E., Henrion, G., Cleymand, F., Jamshidian, M., Linder, M. and Arab-Tehrany, E. (2013). Effects of Ar–N2–O2 Microwave Plasma on Poly-L-Lactic Acid Thin Films Designed for Tissue Engineering. Plasma Processes and Polymers, 10(6), 535–543, Impact factor 2.964, Q1.
Imran, M., Revol-Junelles, A. M., de Bruin, M., Paris, C., Breukink, E. and Desobry, S. (2013). Fluorescent labeling of nisin Z and assessment of anti-listerial action. Journal of Microbiological Methods, 95(2), 107–13, Impact factor 2.096, Q3.
Jamshidian, M., Tehrany, E. A. and Desobry, S. (2013). Antioxidants Release from Solvent-Cast PLA Film: Investigation of PLA Antioxidant-Active Packaging. Food and Bioprocess Technology, 6(6), 1450–1463, Impact factor 3.126, Q1.
Kahn, C. J. F., Dumas, D., Arab-Tehrany, E., Marie, V., Tran, N., Wang, X. and Cleymand, F. (2013). Structural and mechanical multi-scale characterization of white New-Zealand rabbit Achilles tendon. Journal of the Mechanical Behavior of Biomedical Materials, 26(0), 81–89, Impact factor 3.048, Q1.
Karamat, F., Orly, A., Munakata, R., Koeduka, T., Sugiyama, A., Paris, C., Hehn, A., Bourgaud, F. and Yazaki, K. (2013). A coumarin-specific prenyltransferase catalyses the crucial biosynthetic reaction for furocoumarin formation. Plant Journal, 77, 627–638, Impact factor 6.815, Q1.
Karam, M. C., Gaiani, C., Hosri, C., Burgain, J. and Scher, J. (2013). Effect of dairy powders fortification on yogurt textural and sensorial properties: a review. Journal of Dairy Research, 80(04), 400–409, Impact factor 1.394, Q1.
Lefebvre, F., Petit, J., Nassar, G., Debreyne, P., Delaplace, G. and Nongaillard, B. (2013). Inline high frequency ultrasonic particle sizer. Review of Scientific Instruments, 84(7), 075101, Impact factor 1.584, Q2.
Maherani, B., Arab-Tehrany, E., Kheirolomoom, A., Geny, D. and Linder, M. (2013). Calcein release behavior from liposomal bilayer; influence of physicochemical/mechanical/structural properties of lipids. Biochimie, 95(11), 2018–2033, Impact factor 3.123, Q2.
Maherani, B., Arab-Tehrany, E., Rogalska, E., Korchowiec, B., Kheirolomoom, A. and Linder, M. (2013). Vibrational, calorimetric, and molecular conformational study on calcein interaction with model lipid membrane. Journal of Nanoparticles Research, 15, 1792, Impact factor 2.278, Q1.
Michaux, F., Carteret, C., Stebe, M. J. and Blin, J. L. (2013). Investigation of properties of mesoporous silica materials based on nonionic fluorinated surfactant using Box-Behnken experimental designs. Microporous and Mesoporous Materials, 174, 135–143, Impact factor 3.209, Q1.
Murrieta-Pazos, I., Galet, L., Rolland, C., Scher, J. and Gaiani, C. (2013). Interest of Energy Dispersive X-ray technique to characterize the surface composition of milk powder particles. Colloids and Surfaces B: Biointerfaces, 111, 242–251, Impact factor 4.287, Q1.
Nguimbou, R. M., Njintang, N. Y., Makhlouf, H., Gaiani, C., Scher, J. and Mbofung, C. M. F. (2013). Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour. Food and Bioprocess Technology, 6(7), 1809–1819, Impact factor 3.126, Q1.
Oulkadi, D., Yemloul, M., Desobry-Banon, S. and Canet, D. (2013). Water behavior in hybrid silica gels as studied by 1H nuclear magnetic resonance relaxometry. Evidence of two hydration layers. Microporous and Mesoporous Materials, 172, 213–216, Impact factor 3.209, Q1.
Pastor, C., Sanchez-Gonzalez, L., Chiralt, A., Chafer, M. and Gonzalez-Martinez, C. (2013). Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol. Food Hydrocolloids, 30(1), 272–280, Impact factor 4.280, Q1.
Petit, J., Six, T., Moreau, A., Ronse, G. and Delaplace, G. (2013). β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chemical Engineering Science, 101, 432–450, Impact factor 2.265, Q1.
Rosa, N. N., Barron, C., Gaiani, C., Dufour, C. and Micard, V. (2013). Ultra fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, 57(1), 84–90, Impact factor 1.943, Q2.
Sanchez-Gonzalez, L., Saavedra, J. I. Q. and Chiralt, A. (2013). Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum. Food Hydrocolloids, 33(1), 92–98, Impact factor 4.280, Q1.
Schmitt, J., Imperor-Clerc, M., Michaux, F., Blin, J. L., Stebe, M. J., Pedersen, J. S. and Meneau, F. (2013). Formation of Nanostructured Silica Materials Templated with Nonionic Fluorinated Surfactant Followed by in Situ SAXS. Langmuir, 29(6), 2007–2023, Impact factor 4.384, Q1.
Tiencheu, B., Womeni, H. M., Linder, M., Mbiapo, F. T., Villeneuve, P., Fanni, J. and Parmentier, M. (2013). Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage. European Journal of Lipid Science and Technology, 115(2), 186–195, Impact factor 2.033, Q2.
Zhang, H. Y., Cleymand, F., Noel, C., Kahn, C. J., Linder, M., Dahoun, A., Henrion, G. and Arab-Tehrany, E. (2013). Effects of Ar-H2-N2 microwave plasma on chitosan and its nanoliposomes blend thin films designed for tissue engineering applications. Carbohydrate Polymers, 93(2), 401–11, Impact factor 3.916, Q1.
2012 (42 références)
Aberkane, L., Jasniewski, J., Gaiani, C., Hussain, R., Scher, J. and Sanchez, C. (2012). Structuration mechanism of β-lactoglobulin-Acacia gum assemblies in presence of quercetin. Food Hydrocolloids, 29, 9–20, Impact factor 3.494, Q1.
Afzal, M. I., Delaunay, S., Paris, C., Borges, F., Revol-Junelles, A. M. and Cailliez-Grimal, C. (2012). Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. International Journal of Food Microbiology, 157(3), 332–9, Impact factor 3.425, Q1.
Ahmad, N., Girardet, J. M., Akbar, S., Lanhers, M. C., Paris, C., Yen, F. T. and Corbier, C. (2012). Lactoferrin and its hydrolysate bind directly to the oleate-activated form of the Lipolysis Stimulated Lipoprotein Receptor. Federation of European Biohemical Societies Journal, 279, 4361–4373, Impact factor 4.25, Q2.
Akhtar, M. J., Jacquot, M., Jasniewski, J., Jacquot, C., Imran, M., Jamshidian, M., Paris, C. and Desobry, S. (2012). Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract. Carbohydrate Polymers, 89(4), 1150–1158, Impact factor 3.479, Q1.
Aljawish, A., Chevalot, I., Piffaut, B., Rondeau-Mouro, C., Girardin, M., Jasniewski, J., Scher, J. and Muniglia, L. (2012). Functionalization of chitosan by laccase-catalyzed oxidation of ferulic acid and ethyl ferulate under heterogeneous reaction conditions. Carbohydrate Polymers, 87(1), 537–544, Impact factor 3.479, Q1.
Arab-Tehrany, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S. and Linder, M. (2012). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science & Technology, 25(1), 24–33, Impact factor 4.135, Q1.
Arab Tehrany, E., Kahn, C. J., Baravian, C., Maherani, B., Belhaj, N., Wang, X. and Linder, M. (2012). Elaboration and characterization of nanoliposome made of soya; rapeseed and salmon lecithins: application to cell culture. Colloids and Surfaces : B Biointerfaces, 95, 75–81, Impact factor 3.554, Q1.
Belhaj, N., Dupuis, F., Arab-Tehrany, E., Denis, F. M., Paris, C., Lartaud, I. and Linder, M. (2012). Formulation, characterization and pharmacokinetic studies of coenzyme Q(1)(0) PUFA’s nanoemulsions. European Journal of Pharmaceutical Science, 47(2), 305–12, Impact factor 2.987, Q2.
Benachour, H., Seve, A., Bastogne, T., Frochot, C., Vanderesse, R., Jasniewski, J., Miladi, I., Billotey, C., Tillement, O., Lux, F. and Barberi-Heyob, M. (2012). Multifunctional Peptide-Conjugated Hybrid Silica Nanoparticles for Photodynamic Therapy and MRI. Theranostics, 2(9), 889–904, Impact factor 7.806, Q1.
Blanpain-Avet, P., Hédoux, A., Guinet, Y., Paccou, L., Petit, J., T. Six, T. and Delaplace G. (2012). Analysis by Raman spectroscopy of the conformational structure of whey proteins constituting fouling deposits during the processing in a heat exchanger, Journal of Food Engineering, 110, 86-94, Impact factor 2.276, Q1.
Boudesocque, L., Kapel, R., Paris, C., Dhulster, P., Marc, I. and Renault, J. H. (2012). Concentration and selective fractionation of an antihypertensive peptide from an alfalfa white proteins hydrolysate by mixed ion-exchange centrifugal partition chromatography. Journal of Chromatography B, 905, 23–30, Impact factor 2.487, Q2.
Ferreira, M. S. L., Martre, P., Mangavel, C., Girousse, C., Rosa, N. N., Samson, M. F. and Morel, M. H. (2012). Physicochemical control of durum wheat grain filling and glutenin polymer assembly under different temperature regimes. Journal of Cereal Science, 56(1), 58–66, Impact factor 2.088, Q2.
Karam, M.C., Gaiani, C., Barbar, R., Hosni, C. and Scher, J. (2012). Effect of dairy powder rehydration state on gel formation during yogurt process. Journal of Dairy Research, 79, 280-286. lmpact factor 1,394, Q1
Harscoat-Schiavo, C., Nioi, C., Rona-Heit, E., Paris, C., Vanderesse, R., Fournier, F. and Marc, I. (2012). Hydrophilic properties as a new contribution for computer-aided identification of short peptides in complex mixtures. Analytical and Bioanalytical Chemistry, 403, 1939–1949, Impact factor 3.659, Q1.
Helal, A., Tagliazucchi, D., Conte, A. and Desobry, S. (2012). Antioxidant properties of polyphenols incorporated in casein/sodium caseinate films. International Dairy Journal, 25(1), 10–15, Impact factor 2.333, Q1.
Himeda, M., Njintang, Y. N., Gaiani, C., Nguimbou, R. M., Scher, J., Facho, B. and Mbofung, C. M. F. (2012). Physicochemical and thermal properties of taro (Colocasia esculenta sp.) powders as affected by state of maturity and drying method. Journal of Food Science and Technology, 51(9), 1857–1865, Impact factor 2.203, Q1.
Hussain, R., Gaiani, C., Jeandel, C., Ghanbaja, J. and Scher, J. (2012). Combined effect of heat treatment and ionic strength on the functionality of whey proteins. Journal of Dairy Science, 95(11), 6260–73, Impact factor 2.566, Q1.
Hussain, R., Gaiani, C. and Scher, J. (2012). From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. Journal of Food Engineering, 113(3), 486–503, Impact factor 2.276, Q1.
Imran, M., Revol-Junelles, A. M., Rene, N., Jamshidian, M., Akhtar, M. J., Arab-Tehrany, E., Jacquot, M. and Desobry, S. (2012). Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films. Food Hydrocolloids, 29(2), 407–419, Impact factor 3.494, Q1.
Jacquet, T., Cailliez-Grimal, C., Borges, F., Gaiani, C., Francius, G., Duval, J. F., Waldvogel, Y. and Revol-Junelles, A. M. (2012). Surface properties of bacteria sensitive and resistant to the class IIa carnobacteriocin Cbn BM1. Journal of Applied Microbiology, 112(2), 372–82, Impact factor 2.196, Q2.
Jacquet, T., Cailliez-Grimal, C., Francius, G., Borges, F., Imran, M., Duval, J. F. and Revol-Junelles, A. M. (2012). Antibacterial activity of class IIa bacteriocin Cbn BM1 depends on the physiological state of the target bacteria. Research in Microbiology, 163(5), 323–31, Impact factor 2.889, Q2.
Jamshidian, M., Arab Tehrany, E. and Desobry, S. (2012). Release of synthetic phenolic antioxidants from extruded poly lactic acid (PLA) film. Food Control, 28(2), 445–455, Impact factor 2.738, Q1.
Jamshidian, M., Tehrany, E. A., Imran, M., Akhtar, M. J., Cleymand, F. and Desobry, S. (2012). Structural, mechanical and barrier properties of active PLA antioxidant films. Journal of Food Engineering, 110(3), 380–389, Impact factor 2.276, Q1.
Maherani, B., Arab-Tehrany, E., Kheirolomoom, A., Cleymand, F. and Linder, M. (2012). Influence of lipid composition on physicochemical properties of nanoliposomes encapsulating natural dipeptide antioxidant l-carnosine. Food Chemistry, 134(2), 632–40, Impact factor 3.334, Q1.
Maherani, B., Arab-tehrany, E., Kheirolomoom, A., Reshetov, V., Stebe, M. J. and Linder, M. (2012). Optimization and characterization of liposome formulation by mixture design. Analyst, 137(3), 773–86, Impact factor 3.969, Q1.
Mbougueng, P. D., Tenin, D., Scher, J. and Tchiégang, C. (2012). Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food Engineering, 108(2), 320–326, Impact factor 2.276, Q1.
Meziani, S., Ioannou, I., Jasniewski, J., Belhaj, N., Muller, J. M., Ghoul, M. and Desobry, S. (2012). Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough. Lwt - Food Science and Technology, 46(1), 118–126, Impact factor 2.546, Q1.
Meziani, S., Jasniewski, J., Ribotta, P., Arab-Tehrany, E., Muller, J. M., Ghoul, M. and Desobry, S. (2012). Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough. Journal of Food Engineering, 109(3), 538–544, Impact factor 2.276, Q1.
Meziani, S., Kaci, M., Jacquot, M., Jasniewski, J., Ribotta, P., Muller, J. M., Ghoul, M. and Desobry, S. (2012). Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products. Journal of Food Engineering, 111(2), 336–342, Impact factor 2.276, Q1.
Michaux, F., Baccile, N., Imperor-Clerc, M., Malfatti, L., Folliet, N., Gervais, C., Manet, S., Meneau, F., Pedersen, J. S. and Babonneau, F. (2012). In Situ Time-Resolved SAXS Study of the Formation of Mesostructured Organically Modified Silica through Modeling of Micelles Evolution during Surfactant-Templated Self-Assembly. Langmuir, 28(50), 17477–17493, Impact factor 4.186, Q1.
Michaux, F., Blin, J. L., Teixeira, J. and Stebe, M. J. (2012). Structural Investigation of Nonionic Fluorinated Micelles by SANS in Relation to Mesoporous Silica Materials. Journal of Physical Chemistry B, 116(1), 261–268, Impact factor 3.607, Q1.
Michaux, F., Stebe, M. J. and Blin, J. L. (2012). Systematic investigation of the synthesis parameters driving the preparation of mesoporous materials using a nonionic fluorinated surfactant. Microporous and Mesoporous Materials, 151, 201–210, Impact factor 3.365, Q1.
Murrieta-Pazos, I., Gaiani, C., Galet, L., Calvet, R., Cuq, B. and Scher, J. (2012). Food powders: Surface and form characterization revisited. Journal of Food Engineering, 112(1-2), 1–21, Impact factor 2.276, Q1.
Murrieta-Pazos, I., Gaiani, C., Galet, L. and Scher, J. (2012). Composition gradient from surface to core in dairy powders: Agglomeration effect. Food Hydrocolloids, 26(1), 149–158, Impact factor 3.494, Q1.
Nguimbou, R. M., Boudjeko, T., Njintang, N. Y., Himeda, M., Scher, J. and Mbofung, C. M. F. (2012). Mucilage chemical profile and antioxidant properties of giant swamp taro tubers. Journal of Food Science and Technology, Impact factor 1.123, Q3.
Obama, P., Ricochon, G., Muniglia, L. and Brosse, N. (2012). Combination of enzymatic hydrolysis and ethanol organosolv pretreatments: Effect on lignin structures, delignification yields and cellulose-to-glucose conversion. Bioresource Technology, 112(0), 156–163, Impact factor 4.750, Q1.
Oulkadi, D., Desobry, S., Mustin, C. and Desobry-Banon, S. (2012). Water sorption in hybrid silica gels containing colloidal nontronite. Journal of Sol-Gel Science and Technology, 64(3), 653–660, Impact factor 1.66, Q1.
Panyoo, E. A., Njintang, N. Y., Hussain, R., Gaiani, C., Scher, J. and Mbofung, C. M. F. (2012). Physicochemical and rheological properties of taro (Colocasia esculenta) flour affected by cormels weight and method of peeling. Food and Bioprocess Technology, 7, 1354–1363, Impact factor 2.691, Q1.
Perdones, A., Sanchez-Gonzalez, L., Chiralt, A. and Vargas, M. (2012). Effect of chitosan-lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70(0), 32–41, Impact factor 2.024, Q1.
Petit J., A.-L. Herbig, A. Moreau, J.-F. Le Page, T. Six and Delaplace, G. (2012). Granulomorphometry: a suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of the aggregation mechanisms occurring in a β-lactoglobulin concentrate between 70 and 95°C, Journal of Dairy Science, 95, 4188-4202, Impact factor 2.564, Q1.
Schlienger, S., Alauzun, J., Michaux, F., Vidal, L., Parmentier, J., Gervais, C., Babonneau, F., Bernard, S., Miele, P. and Parra, J. B. (2012). Micro-, Mesoporous Boron Nitride-Based Materials Templated from Zeolites. Chemistry of Materials, 24(1), 88–96, Impact factor 8.238, Q1.
Zhang, H. Y., Arab Tehrany, E., Kahn, C. J. F., Ponâot, M., Linder, M. and Cleymand, F. (2012). Effects of nanoliposomes based on soya, rapeseed and fish lecithins on chitosan thin films designed for tissue engineering. Carbohydrate Polymers, 88(2), 618–627, Impact factor 3.479, Q1.
2011 (26 références)
Burgain, J., Gaiani, C., Linder, M. and Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467–483, Impact factor 2.414, Q1.
Djantou, E. B., Mbofung, C. M. F., Scher, J., Phambu, N. and Morael, J. D. (2011). Alternation drying and grinding (ADG) technique: A novel approach for producing ripe mango powder. LWT - Food Science and Technology, 44(7), 1585–1590, Impact factor 2.545, Q1.
Gaiani, C., Boyanova, P., Hussain, R., Pazos, I. M., Karam, M. C., Burgain, J. and Scher, J. (2011). Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders. International Dairy Journal, 21(7), 462–469, Impact factor 2.401, Q1.
Gaiani, C., Mullet, M., Arab-Tehrany, E., Jacquot, M., Perroud, C., Renard, A. and Scher, J. (2011). Milk proteins differentiation and competitive adsorption during spray-drying. Food Hydrocolloids, 25(5), 983–990, Impact factor 3.473, Q1.
Gillet, G., Vitrac, O. and Desobry, S. (2011). A fast method to assess the composition of a polyolefin: An application to compliance testing of food contact materials. Journal of Applied Polymer Science, 119(3), 1492–1515, Impact factor 1.289, Q3.
Grybos, M., Billard, P., Desobry-Banon, S., Michot, L. J., Lenain, J.-F. and Mustin, C. (2011). Bio-dissolution of colloidal-size clay minerals entrapped in microporous silica gels. Journal of Colloid and Interface Science, 362(2), 317–324, Impact factor 3.070, Q2.
Hadj Salem, J., Chevalot, I., Harscoat-Schiavo, C., Paris, C., Fick, M. and Humeau, C. (2011). Biological activities of flavonoids from Nitraria retusa (Forssk.) Asch. and their acylated derivatives. Food Chemistry, 124(2), 486–494, Impact factor 3.655, Q1.
Hussain, R., Gaiani, C., Aberkane, L., Ghanbaja, J. and Scher, J. (2011). Multiscale Characterization of Casein Micelles Under NaCl Range Conditions. Food Biophysics, 6(4), 503–511, Impact factor 2.187, Q1.
Hussain, R., Gaiani, C., Aberkane, L. and Scher, J. (2011). Characterization of high-milk-protein powders upon rehydration under various salt concentrations. Journal of Dairy Science, 94(1), 14–23, Impact factor 2.564, Q1.
Husson, E., Humeau, C., Harscoat, C., Framboisier, X., Paris, C., Dubreucq, E., Marc, I. and Chevalot, I. (2011). Enzymatic acylation of the polar dipeptide, carnosine: Reaction performances in organic and aqueous media. Process Biochemistry, 46(4), 945–952, Impact factor 2.627, Q1.
Jaillais, B., Perrin, E., Mangavel, C. and Bertrand, D. (2011) Characterization of the dessiccation of wheat kernels by multivariate imaging. Planta, 233 (6), 1147-1156, Impact factor 3.000, Q1.
Kabri, T.-H., Arab-Tehrany, E., Belhaj, N. and Linder, M. (2011). Physico-chemical characterization of nano-emulsions in cosmetic matrix enriched on omega-3. Journal of Nanobiotechnology, 9, 41, Impact factor 4.078, Q1.
Maherani, B., Arab-Tehrani, E. and Linder, M. (2011). Mechanism of bioactive transfer through liposomal bilayers. Current Drug Targets, 12(4), 531–545, Impact factor 3.553, Q1.
Maherani, B., Arab-Tehrany, E., R. Mozafari, M., Gaiani, C. and Linder, M. (2011). Liposomes: A Review of Manufacturing Techniques and Targeting Strategies. Current Nanoscience, 7(3), 436–452, Impact factor 1.776, Q3.
Meziani, S., Jasniewski, J., Gaiani, C., Ioannou, I., Muller, J.-M., Ghoul, M. and Desobry, S. (2011). Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough. Journal of Food Engineering, 107(3–4), 358–365, Impact factor 2.414, Q1.
Murrieta-Pazos, I., Gaiani, C., Galet, L., Cuq, B., Desobry, S. and Scher, J. (2011). Comparative study of particle structure evolution during water sorption: Skim and whole milk powders. Colloids and Surfaces B-Biointerfaces, 87(1), 1–10, Impact factor 3.456, Q1.
Nangue, T. J., Womeni, H. M., Mbiapo, F. T., Fanni, J. and Michel, L. (2011). Irvingia gabonensis fat: nutritional properties and effect of increasing amounts on the growth and lipid metabolism of young rats wistar sp. Lipids in Health and Disease, 10(1), 43, Impact factor 2.170, Q3.
Petit, J., Herbig A.-L., Moreau, A. and Delaplace G. Influence of Calcium on Beta-Lactoglobulin Denaturation Kinetics: Implications in Unfolding and Aggregation Mechanisms. Journal of Dairy Science 94, no 12 (décembre 2011): 5794‑5810, Impact factor 2.564, Q1.
Ricochon, G., Elfassy, A., Pages, X., Piffaut, B., Girardin, M. and Muniglia, L. (2011). Correlation between the release of sugars and uronic acid and free oil recovery following enzymatic digestion of oil seed cell walls. Bioresource Technology, 102(20), 9599–9604, Impact factor 4.980, Q1.
Ricochon, G., Paris, C., Girardin, M. and Muniglia, L. (2011). Highly sensitive, quick and simple quantification method for mono and disaccharides in aqueous media using liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry (LC-APCI-MS). Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences, 879(19), 1529–1536, Impact factor 2.888, Q2.
Saad, M., Gaiani, C., Mullet, M., Scher, J. and Cuq, B. (2011). X-ray Photoelectron Spectroscopy for Wheat Powders: Measurement of Surface Chemical Composition. Journal of Agricultural and Food Chemistry, 59(5), 1527–1540, Impact factor 2.823, Q1.
Salem, J. H., Chevalot, I., Harscoat-Schiavo, C., Paris, C., Fick, M. and Humeau, C. (2011). Biological activities of flavonoids from Nitraria retusa (Forssk.) Asch and their acylated derivatives. Food Chemistry, 124(2), 486–494, Impact factor 2.187, Q1.
Samen, U., Heinz, B., Boisvert, H., Eikmanns, B. J., Reinscheid, D. J. and Borges, F. (2011). Rga is a regulator of adherence and pilus formation in Streptococcus agalactiae. Microbiology (Reading, England), 157(Pt 8), 2319–2327, Impact factor 3.061, Q2.
Sánchez-González, L., Cháfer, M., González-Martínez, C., Chiralt, A. and Desobry, S. (2011). Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants. Journal of Food Engineering, 105(1), 138–143, Impact factor 2.414, Q1.
Sautot, P., Tarek, M., Stébé, M.-J., Paris, C., Arab-Tehrany, E. and Linder, M. (2011). Structural, hydration, and phase transition properties of phosphatidylcholine from salmon heads. European Journal of Lipid Science and Technology, 113(6), 744–755, Impact factor 1.733, Q2.
Zeng, M., Huang, Y., Lu, L., Fan, L., Mangavel, C. and Lourdin, D. (2011) Mechanical properties of thermo-moulded biofilms in relation to proteins/starch interactions. Food Biophysics, 6(1), 49-57, Impact factor 2.187, Q1.