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2016 :  en cours...  publications

IF moyen : en cours...

Pourcentage de publications dans le 1er quartile : en cours... %


Année 2016 JCR 2015

1. Basiak E., Lenart A., Debeaufort F. (2016). Carbohydrate/protein ratio affects microstructure, surface and transport properties of wheat starch – whey protein blend edible films. J. Sci. Food Agr., DOI 10.1002/jsfa.7807 (2.076 – Q1)

2. BenBettaieb N., Assifaoui A., Karbowiak T., Debeaufort F., Chambin O (2016). Controlled release of tyrosol and ferulic acid encapsulated in chitosan-gelatin films after electron beam irradiation. Radiat. Phys. Chem., 118, 81-86. (1,207 – Q1)

3. Benbettieb N., Chambin O., Karbowiak T., Debeaufort F. (2016). Release behavior of quercetin from chitosan-fish gelatin edible films influenced by electron beam irradiation. Food Control, 66, 315-319 (3,388 – Q1)

4. BenBettaïeb N., Chambin O., Assifaoui A., Al-Assaf S., Karbowiak T., Debeaufort F. (2016). Release of coumarin incorporated in chitosan-gelatin irradiated films. Food Hydrocoll., 56, 266-276. (3,858 – Q1)

5. Benbettaieb N., Gay J.P., Karbowiak T., Debeaufort F. (2016). Tuning the functional properties of polysaccharide-protein bio-based edible films by chemical or physical crosslinking. Compr. Rev. Food Sci. Food Saf., 15(4), 739-752, DOI: 10.1111/1541-4337.12210 (2,321 – Q1)

6. BenBettaïeb N., Karbowiak T., Brachais C.-H., Debeaufort F. (2016). Impact of electron beam irradiation on fish gelatin film properties. Food Chem., 195, 11-18. (4.052 –Q1)

7. Bernhard Y., Gigot E., Goncalves V., Moreau M., Sok N., Richard P., Decreau R. A. (2016). Direct subphthalocyanine conjugation to bombesin vs. indirect conjugation to its lipidic nanocarrier. Org. Biomol. Chem., 4(19), 4511-4518. (3,559 – Q1)

8. Cayot N., Lafarge C., Bou-Maroun E., Cayot P. (2016). Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system. J. Chromatogr. A, 1456 (2016) 77–88 (3,926 – Q1)

9. Chihi M.-L., Mession J.-L., Sok N., Saurel R. (2016). Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and beta-Lactoglobulin. J. Agric. Food Chem., 64(13), 2780-2791. (2,857 –Q1)

10. Huynh U. T.D., Lerbret A., Neiers F., Chambin O., Assifaoui A. (2016). Binding of Divalent Cations to Polygalacturonate: A Mechanism Driven by the Hydration Water. J. Phys. Chem. B, 12(5), 1021-1032. (3.187-Q2)

11. Kadam A., Karbowiak T., Voilley A., Gay J.-P., Debeaufort F. (2016). Plasticization of amorphous polystyrene by volatile organic compounds. Polym. Bull. In Press. DOI 10.1007/s00289-015-1580-4 (1,371 – Q3)

12. Lagorce-Tachon A., Karbowiak T., Champion D., Gougeon R.-D., Bellat J.-P. (2016). How does hydration affect the mechanical properties of wine stoppers? J. Mater. Sci., 51(9), 4227-4237 (2,302 – Q2)

13. Lagorce-Tachon A., Karbowiak T., Simon J.-M., Gougeon R.-D., Bellat J.-P. (2016). Rebuttal to "The Permeation of Cork Revisited. J. Agric. Food Chem.,, 64(20), 4185-4188, DOI: 10.1021/acs.jafc.6b00599 (2,857 –Q1)

14. Madeleine-Perdrillat C., Karbowiak T., Debeaufort F., Delmotte L., Vaulot C., Champion D. (2016). Effect of hydration on molecular dynamics and structure in chitosan films. Food Hydrocoll., 61, 57-65 10.1016/j.foodhyd.2016.04.035 (3,858 – Q1)

15. Mession J.L., Roustel S., Saurel R. (2016). Interactions in casein micelle – pea protein system (Part I): Heat induced denaturation and aggregation. Food Hydrocoll., In Press doi:10.1016/j.foodhyd.2015.12.015 (3,858 – Q1)

16. Rocca-Smith J.R., Karbowiak K., Marcuzzo E., Sensidoni A., Piasente F., Champion D., Vitry P., Bourillot E., Debeaufort F. (2016). Impact of corona treatment on PLA film properties. Polym. Degrad. Stabil., In Press 10.1016/j.polymdegradstab.2016.03.020 (3.120 – Q1)

17. Rocca-Smith J.R., Marcuzzo E., Debeaufort F., Karbowiak K., Centa J., Giacometti M., Scapin F., Sensidoni A. (2016). Effect of lipid incorporation on wheat gluten based edible films. J. Cereal Sci., 69, 275-282 DOI 10.1016/j.jcs.2016.04.00. (2.402 – Q1)

18. Roullier-Gall C., Witting M., Moritz F., Gil R.B., Goffette D., Valade M., Schmitt-Kopplin P., Gougeon R.-D. (2016). Oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food Chem., 203, 207-215, DOI: 10.1016/j.foodchem.2016.02.043 (4,052 – Q1)

19. Scussat S., Ott F., Hélary A., Desert S., Cayot P., Loupiac C. (2016). Neutron imaging of meat during cooking. Food Biophys. DOI 10.1007/s11483-016-9431-x (1,605 – Q2)

20. Sok N., Baglin I., Rousselin Y., Boschetti F., Bernhard C., Goze C., Denat F. (2016). Reinforced cyclams derivatives functionalized on the bridging unit. New J. Chem. DOI: 10.1039/C5NJ03488D (3,277 – Q2)

21. Somboonchan S., Lubbers S., Roudaut G. (2016). Water and temperature contribution to the structuration of starch matrices in the presence of flavor. Food Chem., 195, 79-86 (4,052 – Q1)


Année 2016 JCR 2015

1. Amendola V., Bergamaschi G., Dacarro G., Denat F., Boschetti F., Nikolantonaki M., Gougeon R., D’Alessio G., Viaux AS., Bertheau L., Guyot S., Sok N., Pallavicini P. 2016. An OFF-ON-OFF fluorescent sensor for pH windows based on the 13aneN4: Zn2+ system. European Journal of Inorganic Chemistry. 2016 (32) 5106-5113 (2,686)

2.) Aybeke E., Belliot G., Lemaire-Ewing S., Estienney M., Lacroute Y., Pothier P., Bourillot E., Lesniewska E. 2016. HS-AFM and SERS Analysis of Murine Norovirus infection : Involvement of the lipid rafts. Small Journal. 10.1002/smll.201600918. (8,315)

3. Ayouni S., Estienney M., Hammami S., Guediche MN., Pothier P., Aouni M., Belliot G., De Rougemont A., 2016. Cosavirus, Salivirus and Bufavirus in Diarrheal Tunisian Infants. Plos O162 11(9)ed7I0t057sh; Q1)

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