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Publications

Per year

Publications

2016 - 2015 - 2014 - 2013 - 2012 - 2011 - 2010

Publications 2016

Saubeau, G., Perrin, F., Marnet, N., Andrivon, D., & Val, F. (2016). Hormone signalling pathways are differentially involved in quantitative resistance of potato to Phytophthora infestans. Plant Pathology, 65(2), 342-352. http://dx.doi.org/10.1111/ppa.12420

Publications 2015

Le Deun E., Van der Werf R., Le Bail G., Le Quéré J.M., Guyot S. (2015) HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-2 Orange Color in Apple Juices of Different French Cider Apple Varieties. Journal of Agricultural and Food Chemistry. Doi : 10.1021/acs.jafc.5b00988

Markowski J, Baron A, Le Quere JM, Plocharski W (2015) Composition of clear and cloudy juices from French and Polish apples in relation to processing technology. Lwt-Food Science and Technology 61: 813-820.

Sojka M, Kolodziejczyk K, Milala J, Abadias M, Vinas I, Guyot, S., Baron, A. (2015) Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces. Journal of Functional Foods 12: 168-178. http://dx.doi.org/10.1016/j.jff.2014.11.015

Symoneaux R, Chollet S, Patron C, Bauduin R, Le Quere J.M., Baron, A. (2015) Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals. Lwt-Food Science and Technology 61: 63-69. http://dx.doi.org/10.1016/j.lwt.2014.11.030

Villiere A, Arvisenet G, Bauduin R, Le Quere J.M., Serot T (2015) Influence of cider-making process parameters on the odourant volatile composition of hard ciders. Journal of the Institute of Brewing 121: 95-105. http://dx.doi.org/10.1002/jib.197

Wong-Paz J.E., Muniz-Marquez D.B.; Noe Aguilar C, Soton E., Guyot S.(2015) Enzymatic synthesis, purification and in vitro antioxidant capacity of polyphenolic oxidation products from apple juice, Lwt-Food Science and Technology, (Just accepted, manuscript number)

Publications 2014

Chavez-Gonzalez M.L., Guyot S., Rodriguez-Herrera R., Prado-Barragan A., Aguilar C.N. (2014). Production profiles of phenolics from fungal tannic acid biodegradation in submerged and solid-state fermentation. Process Biochemistry, 49(4), 541-546. http://dx.doi.org/10.1016/j.procbio.2014.01.031

Franquin-Trinquier S., Maury C., Baron A., Le Meurlay D., Mehinagic E. (2014). Optimization of the extraction of apple monomeric phenolics based on response surface methodology: Comparison of pressurized liquid-solid extraction and manual-liquid extraction. Journal of Food Composition and Analysis, 34(1), 56-67. http://dx.doi.org/10.1016/j.jfca.2014.01.005

Gaudin Z., Cerveau D., Marnet N., Bouchereau A., Delavault P., Simier P., Pouyreau J.B. (2014). Robust Method for Investigating Nitrogen Metabolism of N-15 Labeled Amino Acids Using AccQ center dot Tag Ultra Performance Liquid Chromatography-Photodiode Array-Electrospray Ionization-Mass Spectrometry: Application to a Parasitic Plant-Plant Interaction. Analytical Chemistry, 86(2), 1138-1145. http://dx.doi.org/10.1021/ac403067w

Herve M.R., Delourme R., Gravot A., Marnet N., Berardocco S., Cortesero A.M. (2014). Manipulating Feeding Stimulation to Protect Crops Against Insect Pests? Journal of Chemical Ecology, 40(11-12), 1220-1231. http://dx.doi.org/10.1007/s10886-014-0517-y

Herve M.R., Delourme R., Leclair M., Marnet N., Cortesero A.M. (2014). How oilseed rape (Brassica napus) genotype influences pollen beetle (Meligethes aeneus) oviposition. Arthropod-Plant Interactions, 8(5), 383-392. http://dx.doi.org/10.1007/s11829-014-9321-4

Maingonnat J.F., Missang C.E., Baron A., Renard C. (2014). Two micro-mechanical techniques for studying the enzymatic maceration kinetics of apple parenchyma. Journal of Food Engineering, 122, 1-7.  http://dx.doi.org/10.1016/j.jfoodeng.2013.08.017

Malec M., Le Quéré J.M., Sotin H., Kolodziejczyk K., Bauduin R., Guyot S. (2014). Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice. Journal of Agricultural and Food Chemistry, 62(29), 6944-6954. http://dx.doi.org/10.1021/jf500336v

Symoneaux R., Baron A., Marnet N., Bauduin R., Chollet S. (2014). Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration. Lwt-Food Science and Technology, 57(1), 22-27.  http://dx.doi.org/10.1016/j.lwt.2013.11.016

Symoneaux R., Chollet S., Bauduin R., Le Quéré J.M., Baron A. (2014). Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components. Lwt-Food Science and Technology, 57(1), 28-34. http://dx.doi.org/10.1016/j.lwt.2014.01.007

Verdu C.F., Childebrand N., Marnet N., Lebail G., Dupuis F., Laurens F., Guilet D., Guyot S. (2014). Polyphenol variability in the fruits and juices of a cider apple progeny. Journal of the Science of Food and Agriculture, 94(7), 1305-1314.  http://dx.doi.org/10.1002/jsfa.6411

Verdu C.F., Guyot S., Childebrand N., Bahut M., Celton J. M., Gaillard S., Lasserre-Zuber P., Troggio M., Guilet,D., Laurens F. (2014). QTL Analysis and Candidate Gene Mapping for the Polyphenol Content in Cider Apple. Plos One, 9(10), 16.  http://dx.doi.org/10.1371/journal.pone.0107103

Yeddes N., Cherif J.K., Guyot S., Baron A., Trabelsi-Ayadi, M. (2014). Phenolic Profile of Tunisian Opuntia Ficus Indica Thornless form Flowers via Chromatographic and Spectral Analysis by Reversed Phase-High Performance Liquid Chromatography-UV-Photodiode Array and Electrospray Ionization-Mass Spectrometer. International Journal of Food Properties, 17(4), 741-751. http://dx.doi.org/10.1080/10942912.2012.665404

Hammouda H., Alvarado C., Bouchet B., Kalthoum-Cherif J., Trabelsi-Ayadi M., Guyot S. (2014). Tissue and Cellular Localization of Tannins in Tunisian Dates (Phoenix dactylifera L.) by Light and Transmission Electron Microscopy. Journal of Agricultural and Food Chemistry, 62(28), 6650-6654. http://dx.doi.org/10.1021/jf5013715

Publications 2013

Aura A.M., Mattila I., Hyotylainen T., Gopalacharyulu P., Cheynier V., Souquet J. M., Bes M., Le Bourvellec C., Guyot S., Oresic M. (2013). Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches. European Journal of Nutrition, 52(2), 833-846. http://dx.doi.org/10.1007/s00394-012-0391-8

Gaucher M., de Bernonville T.D., Guyot S., Dat J.F., Brisset M.N. (2013). Same ammo, different weapons: Enzymatic extracts from two apple genotypes with contrasted susceptibilities to fire blight (Erwinia amylovora) differentially convert phloridzin and phloretin in vitro. Plant Physiology and Biochemistry, 72, 178-189. http://dx.doi.org/10.1016/j.plaphy.2013.03.012

Gaucher M., de Bernonville T.D., Lohou D., Guyot S., Guillemette T., Brisset M.N., Dat J.F. (2013). Histolocalization and physico-chemical characterization of dihydrochalcones: Insight into the role of apple major flavonoids. Phytochemistry, 90, 78-89. http://dx.doi.org/10.1016/j.phytochem.2013.02.009

Hammouda H., Cherif J.K., Trabesi-Ayadi M., Baron A., Guyot S. (2013). Detailed Polyphenol and Tannin Composition and Its Variability in Tunisian Dates (Phoenix dactylifera L.) at Different Maturity Stages. Journal of Agricultural and Food Chemistry, 61(13), 3252-3263.  http://dx.doi.org/10.1021/jf304614j

Kolodziejczyk K., Sojka M., Abadias, M., Vinas I., Guyot S., Baron A. (2013). Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace. Industrial Crops and Products, 51, 279-288.  http://dx.doi.org/10.1016/j.indcrop.2013.09.030

Parrot D., Jan S., Baert N., Guyot S., Tomasi S. (2013). Comparative metabolite profiling and chemical study of Ramalina siliquosa complex using LC-ESI-MS/MS approach. Phytochemistry, 89, 114-124. http://dx.doi.org/10.1016/j.phytochem.2013.02.002

Zardo D.M., Silva K.M., Guyot S., Nogueira A. (2013). Phenolic profile and antioxidant capacity of the principal apples produced in Brazil. International Journal of Food Sciences and Nutrition, 64(5), 611-620. http://dx.doi.org/10.3109/09637486.2013.763909

Publications 2012

Carn F., Guyot S., Baron A., Perez J., Buhler E., Zanchi D. (2012). Structural Properties of Colloidal Complexes between Condensed Tannins and Polysaccharide Hyaluronan. Biomacromolecules, 13(3), 751-759.  http://dx.doi.org/10.1021/bm201674n

Falleh H., Jalleli I., Ksouri R., Boulaaba M., Guyot S., Magne C., Abdelly C. (2012). Effect of salt treatment on phenolic compounds and antioxidant activity of two Mesembryanthemum edule provenances. Plant Physiology and Biochemistry, 52, 1-8. http://dx.doi.org/10.1016/j.plaphy.2011.11.001

Falleh H., Ksouri R., Boulaaba M., Guyot S., Abdelly C., Magne C. (2012). Phenolic nature, occurrence and polymerization degree as marker of environmental adaptation in the edible halophyte Mesembryanthemum edule. South African Journal of Botany, 79, 117-124. http://dx.doi.org/10.1016/j.sajb.2011.10.001

Kroner A., Marnet N., Andrivon D., Val F. (2012). Nicotiflorin, rutin and chlorogenic acid: phenylpropanoids involved differently in quantitative resistance of potato tubers to biotrophic and necrotrophic pathogens. Plant Physiology and Biochemistry, 57, 23-31. http://dx.doi.org/10.1016/j.plaphy.2012.05.006

Ma W., Baron A., Guyot S., Bouhallab S., Zanchi D. (2012). Kinetics of the formation of beta-casein/tannin mixed micelles. Rsc Advances, 2(9), 3934-3941.  http://dx.doi.org/10.1039/c2ra20209c

Turk M.F., Billaud C., Vorobiev E., Baron A. (2012). Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press. Innovative Food Science & Emerging Technologies, 14, 61-69. http://dx.doi.org/10.1016/j.ifset.2012.02.001

Turk M.F., Vorobiev E., Baron A. (2012). Improving apple juice expression and quality by pulsed electric field on an industrial scale. Lwt-Food Science and Technology, 49(2), 245-250. http://dx.doi.org/10.1016/j.lwt.2012.07.024

Publications 2011

De Bernonville T.D., Gaucher M., Guyot S., Durel C.E., Dat J.F., Brisset M.N. (2011). The constitutive phenolic composition of two Malus x domestica genotypes is not responsible for their contrasted susceptibilities to fire blight. Environmental and Experimental Botany, 74, 65-73. http://dx.doi.org/10.1016/j.envexpbot.2011.04.019

Falleh H., Ksouri R., Medini F., Guyot S., Abdelly C., Magne C. (2011). Antioxidant activity and phenolic composition of the medicinal and edible halophyte Mesembryanthemum edule L. Industrial Crops and Products, 34(1), 1066-1071. http://dx.doi.org/10.1016/j.indcrop.2011.03.018

Falleh H., Oueslati S., Guyot S., Ben Dali A., Magne C., Abdelly C., Ksouri R. (2011). LC/ESI-MS/MS characterisation of procyanidins and propelargonidins responsible for the strong antioxidant activity of the edible halophyte Mesembryanthemum edule L. Food Chemistry, 127(4), 1732-1738. http://dx.doi.org/10.1016/j.foodchem.2011.02.049

Poupard P., Sanoner P., Baron A., Renard C., Guyot S. (2011). Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry. Journal of Mass Spectrometry, 46(11), 1186-1197.  http://dx.doi.org/10.1002/jms.2007

Renard C., Le Quere J.M., Bauduin R., Symoneaux R., Le Bourvellec C., Baron A. (2011). Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions. Food Chemistry, 124(1), 117-125. http://dx.doi.org/10.1016/j.foodchem.2010.05.113

Publications 2010

De Bernonville T.D., Guyot S., Paulin J. P., Gaucher M., Loufrani L., Henrion D., Derbre S., Guilet D., Richomme P., Dat J. F., Brisset M. N. (2010). Dihydrochalcones: Implication in resistance to oxidative stress and bioactivities against advanced glycation end-products and vasoconstriction. Phytochemistry, 71(4), 443-452.  http://dx.doi.org/10.1016/j.phytochem.2009.11.004

Devic E., Guyot S., Daudin J D., Bonazzi C. (2010). Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples. Journal of Agricultural and Food Chemistry, 58(1), 606-614.  http://dx.doi.org/10.1021/jf903006g

Devic E., Guyot S., Daudin J. D., Bonazzi C. (2010). Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples. Food and Bioprocess Technology, 3(6), 867-877. http://dx.doi.org/10.1007/s11947-010-0361-1

Krishnankutty R., Guyot S., Sabu A., Haridas M., Isabelle P.G., Roussos S., Augur C. (2010). Biotransformation of procyanidins by a purified fungal dioxygenase: Identification and characterization of the products using mass spectrometry. Process Biochemistry, 45(6), 904-913. http://dx.doi.org/10.1016/j.procbio.2010.02.019

Lhoste E.F., Bruneau A., Bensaada M., Cherbuy C., Philippe C., Bruel S., Sutren M., Rabot S., Guyot, S., Duee P.H., Latino-Martel P. (2010). Apple Proanthocyanidins Do Not Reduce the Induction of Preneoplastic Lesions in the Colon of Rats Associated with Human Microbiota. Journal of Agricultural and Food Chemistry, 58(7), 4120-4125.  http://dx.doi.org/10.1021/jf904010a

Turk M. F., Baron A., Vorobiev E. (2010). Effect of Pulsed Electric Fields Treatment and Mash Size on Extraction and Composition of Apple Juices. Journal of Agricultural and Food Chemistry, 58(17), 9611-9616. http://dx.doi.org/10.1021/jf1016972