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UMR Procédés Alimentaires et Microbiologiques

publication 2006-2012 PAPC

UMR PAM Procédés Alimentaires et Microbiologiques
Liste des publications et productions
ACL
2006
1. Assifaoui A, Champion D, Chiotelli E, Verel A (2006) Characterization of water mobility in biscuit dough using a low-field NMR technique. Carbohydrate Polymer 64, 197–204.
2. Assifaoui A, Champion D, Chiotelli E, Verel A (2006). Rheological behaviour of biscuit dough in relation to water mobility. International Journal of Food Science and Technology 41, Supp.2, 124–128.
3. Barrera Garcia D, Gougeon RD, Voilley A, Chassagne D (2006) Sorption behavior of volatile phenols at the oak wood/wine interface in a model system. Journal of Agricultural and Food Chemistry 54, 3982-3989.
4. Chambin O, Dupuis G, Champion D, Voilley A, Pourcelot Y (2006) Colon-specific drug delivery: Influence of solution reticulation properties upon pectin beads performance. International Journal of Pharmaceutics 321 (1-2), 86-93.
5. Dupuis G, Chambin O, Genelot C, Champion D, Pourcelot Y (2006) Colonic drug delivery: influence of cross-linking agent on pectin beads properties and role of the shell capsule type. Drug Development and Industrial Pharmacy 32(7), 847-855.
6. Dury-Brun C, Jury V, Guillard V, Desobry S, Voilley A, Chalier P (2006) Water barrier properties of treated-papers and application to sponge cake storage. Food Research International 39(9), 1002-1011.
7. Gougeon RD, Reinholdt M, Delmotte L, Miché-Brendlé J, Jeandet P (2006) Solid-state NMR investigation on the interactions between a synthetic montmorillonite and two homopolypeptides. Solid State Nuclear Magnetic Resonance 29, 322-329.
8. Jannin V, Pochard E, Chambin O (2006) Influence of poloxamers on the dissolution performance and stability of controlled-release formulations containing Precirol ATO 5. International Journal of Pharmaceutics 309 (1-2), 6-15.
9. Karbowiak T, Debeaufort F, Champion D, Voilley A (2006) Wetting properties at the surface of iota-carrageenan based edible films. Journal of Colloidal Interface Science 294, 400-410.
10. Karbowiak T, Debeaufort F, Voilley A (2006) Interest of surface tension characterization for food, pharmaceutical and packaging products: a review. Critical Review in Food Science and Nutrition 46, 391-407.
11. Karbowiak T, Hervet H, Leger L, Champion D, Debeaufort F, Voilley A (2006) Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota carrageenan biopolymer films for edible coating application. Biomacromolecules 7, 2011-2019.
12. Loupiac C, Bonetti M, Pin S, Calmettes P (2006) -lactoglobulin under high pressure studied by small-angle neutron scattering. Biochimica et Biophysica Acta 1764, 211-216.
13. Nongonierma A, Cayot P, Le Quere J-L, Springett M, Voilley A (2006) Mechanisms of extraction of flavor compounds from foods, using adsorbents. Effect of various parameters. Food Review International 22, 1-44.
14. Nongonierma A, Springett M, Le Quere J-L, Cayot P, Voilley A (2006) Flavour release at gas/matrix interfaces of stirred yoghurt models. International Dairy Journal 16, 102-110.
15. Poirier-Brulez F, Roudaut G, Champion D, Tanguy M, Simatos D (2006) Influence of sucrose and water content on molecular mobility in starch-based glasses as assessed through structure and secondary relaxation. Biopolymers 81, 63-73.
16. Seuvre AM, Philippe E, Rochard S, Voilley A (2006) Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions. Food Chemistry 96, 104-114.
+ hors thématique EMMA ; travail précédant l’arrivée de R Saurel dans EMMA en 2005 et rattachement de Daniela Correia-Judet à EMMA, doctorant sous la direction du Dr Maurice Bensoussan (unité indépendante non labellisée) :
A. Guillemin A, Degraeve P, Guillon F, Lahaye M, Saurel R (2006) Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation. Enzyme and Microbial Technology 38, 610-616.
B. Judet D, Matei - Radoi F, Bensoussan M, Jurcoane S (2006) Studies on Aspergillus flavus growth and toxicity, Romanian Biotechnological Letters 11, 2593 - 2597.
2007
17. Abraham S, Cachon R, Colas B, Feron G, De Coninck J (2007) Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture. International Dairy Journal 17, 954-960.
18. Barrera-Garcia V-D, Gougeon RD, Di Majo D, De Aguirre C, Voilley V, Chassagne D (2007) Sorption behaviour of wine polyphenols onto oak wood. Journal of Agricultural and Food Chemistry 55, 7021-7027.
19. Dury-Brun C, Chalier P, Desobry S, Voilley A (2007) Multiple mass transfers of small volatile molecules through flexible food packaging. Food Reviews International 23, 199-255.
20. Dury-Brun C, Fournier N, Pernin K, Guichard E, Voilley A (2007) A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by Direct Gas Chromatography-Olfactometry (D-GC-O). Flavour and Fragrance Journal 22, 255-264.
21. Dury-Brun C, Lequin S, Chalier P, Desobry S, Voilley A (2007) Tracer aroma compounds transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film. Journal of Agricultural and Food Chemistry 55, 1411-1417.
22. Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R (2007) Applications of spray-drying in microencapsulation of food ingredients : An overview. Food Research International 40, 1107-1121.
23. Karbowiak T, Debeaufort F, Voilley A (2007) Influence of thermal process on structure and functional properties of edible films. Food Hydrocolloids 21, 879-888.
24. Mateus ML, Champion D, Liardon R, Voilley A (2007) Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance. Journal of Food Engineering 81, 572-579.
25. Nongonierma A B, Cayot P, Springett M, Le Quere J-L, Cachon R, Voilley A (2007) Transfers of small analytes in a multiphasic stirred fruit yoghurt model. Food Hydrocolloids 21(2), 287-296.
26. Nongonierma A B, Colas B, Springett M, Le Quéré J-L, Voilley A (2007) Influence of flavour transfer between different gel phases on perceived aroma. Food Chemistry 100, 297-305.
27. Seuvre A-M, Philippe E, Rochard S, Voilley A (2007) Kinetic study of the release of aroma compounds in different model food systems. Food Research International 40, 482-492.
2008
28. Barrera-Garcia V-D, Gougeon R, Karbowiak T, Voilley A, Chassagne D (2008) Role of wood macromolecules on selective sorption of phenolic compounds by wood. Journal of Agricultural and Food Chemistry 56, 8498-8506.
29. Cayot N, Dury-Brun C, Karbowiak T, Savary G, Voilley A (2008) Measurement of transport phenomena of volatile compounds. A review. Food Research International 41(4), 349-362.
30. Cayot P, Schenker F, Houzé G, Sulmont G, Colas B (2008) Creaminess in relation to consistency and particle size in stirred fat-free yoghurt. International Dairy Journal 18(3), 303-311.
31. Dury-Brun C, Chalier P, Desobry S, Voilley A (2008) Properties of treated-papers and plastic film influencing ethyl ester transfer. Journal of Food Engineering 88, 114-125.
32. Dury-Brun C, Hirata Y, Guillard V, Ducruet V, Chalier P, Voilley A (2008) Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments. Journal of Food Engineering 89( 2), 217-226.
33. Fabra MJ, Hambleton A, Talens P, Debeaufort F, Chiralt A, Voilley A (2008) Aroma barrier properties of sodium caseinate -based edible films. Biomacromolecules 9(5), 9, 1406-1410.
34. Hambleton A, Debeaufort F, Beney L, Karbowiak T, Voilley A (2008) Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films. Biomacromolecules 9(3), 1058–1063.
35. Karbowiak T, Gougeon, RD, Rigolet S, Delmotte L, Debeaufort F, Voilley A (2008) Diffusion of small molecules in edible films: effect of water and interactions between diffusant and biopolymer. Food Chemistry 106(4), 1340-1349.
36. Ly MH, Aguedoc M, Goudot S, Le ML, Cayot P, Teixeira JA, Le TM, Belin J-M, Wache Y (2008) Interactions between bacterial surfaces and milk proteins. Food Hydrocolloid 22, 742-751.
37. Ly MH, Covarrubias-Cervantes M, Dury-Brun C, Bordet S, Voilley A, Le TM, Belin JM, Waché Y (2008) Retention of aroma compounds by lactic acid bacteria in model food media. Food Hydrocolloids 22, 211-217.
38. Phan The D, Debeaufort F, Luu D, Voilley A (2008) Moisture barrier, wetting and mechanical properties of shellac/agar or shellac/cassava starch bilayer bio-membrane for food applications. Journal of Membrane Science 325, 277–283.
39. Pradelles R, Alexandre H, Ortiz-Julien A, Chassagne D (2008) The effects of yeast cell wall characteristics on 4-ethylphenol sorption capacity in model wine. Journal of Agricultural and Food Chemistry 56, 11854-11861.
40. Seuvre A-M, Turci C, Voilley A (2008) Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard. Food Chemistry 108, 1176-1182.
+ hors thématique EMMA 2008 ; travail précédant l’arrivée de R Saurel dans EMMA -2005- , de T Karbowiak -2009- et rattachement de Daniela Correia-Judet à EMMA, doctorant sous la direction du Dr Maurice Bensoussan (unité indépendante non labellisée)
C. Boualem K, Waché Y, Garmyn D, Karbowiak T, Durand A, Gervais P, Cavin J-F (2008) Cloning and expression of genes involved in conidiation and surface properties of Penicillium camemberti grown in liquid and solid cultures. Research in Microbiology 159, 110-117
D. Guillemin A, Degraeve P, Noël C, Saurel R (2008) Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith). Journal of Food Engineering, 86(4), 475-483.
E. Guillemin A, Guillon F., Degraeve P, Rondeau C, Devaux MF, Hubert F, Badel E, Saurel R, Lahaye M. (2008) Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action. Food Chemistry, 109(2), 368-378.
F. Judet D, Bensoussan M, Perrier-Cornet J-M, Dantigny, P (2008) Distributions of the growth rate of the germ tubes and germination time of Penicillium chrysogenum conidia depend on water activity, Food Microbiolog, 25, 902 - 907.
2009
41. Chambin O, Karbowiak T, Djebili L, Jannin V, Champion D, Pourcelot Y, Cayot P (2009) Influence of drug polarity upon the solid-state structure and release properties of self-emulsifying drug delivery systems in relation with water affinity. Colloids and Surfaces B: Biointerfaces 71, 73-78.
42. Fabra MJ, Hambleton A, Talens P, Debeaufort F, Chiralt A, Voilley A (2009) Influence of interactions on the water and aroma permeabilities of iota-carrageenan-oleic acid-beeswax edible films used for flavour encapsulation. Carbohydrate Polymers 76, 325–332.
43. Gharsallaoui A, Cases E, Chambin O, Saurel R (2009). Interfacial and emulsifying characteristics of acid-treated pea protein. Food Biophysics 4, 273-280
44. Gougeon R D, Lucio M, Frommberger M, Peyron D, Chassagne D, Alexandre H, Feuillat F, Voilley A, Cayot P, Gebefügi I, Hertkorn N, Schmitt-Kopplin P (2009) The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood. Proc. Natl. Acad. Sci. USA 106 (23) 9174-9179 (PNAS).
45. Gougeon RD, Lucio M, De Boel A, Hertkorn N, Frommberger M, Peyron D, Chassagne D, Feuillat F, Voilley A, Cayot P, Gebefügi I, Schmitt-Kopplin P (2009) Expressing forest origins in the chemical composition of oak wood barrels and corresponding wines by FTICR-MS. Chemistry. A European Journal 15, 600-611.
46. Hambleton A, Debeaufort F, Bonnotte A, Voilley A (2009) Influence of alginate emulsion-based films structure on its barrier properties and on its protection of microencapsulated aroma compound. Food Hydrocolloids 23 (8), 2116-2124.
47. Hambleton A, Fabra MJ, Debeaufort F, Brun-Dury C, Voilley A (2009) Interface and aroma barrier properties of iota-carrageenan emulsion -based films used for encapsulation of active food compounds. Journal of Food Engineering 93, 80–88.
48. Karbowiak T, Debeaufort F, Voilley A, Trystram G (2009) From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products. Innovative Food Science and Emerging Technologies 10, 116–127.
49. Lequin S, Karbowiak T, Brachais L, Chassagne D, Bellat J-P (2009) Adsorption equilibria of sulfur dioxide on cork. American Journal of Enology and Viticulture 60, 138-144.
50. Liger-Belair G, Cilindre C, Gougeon RD, Lucio M, Gebefügi I, Jeandet P, Schmitt-Kopplin P (2009) Unraveling different chemical fingerprints between a champagne wine and its aerosols. Proc. Natl. Acad. Sci. USA 106(39), 16545-16549.
51. Phan The D, Debeaufort F, Luu D, Voilley A (2009) Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. Journal of Food Engineering 90, 548–558.
52. Phan The D, Debeaufort F, Voilley A, Luu D (2009) Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films. Food Hydrocolloids 23, 691–699.
53. Pradelles R, Vichi S, Alexandre H, Chassagne D (2009). Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine. International Journal of Food Microbiology 135, 152–157.
54. Roudaut G, Duplâtre G (2009) Positronium as a probe in natural polymers: decomposition in starch. Physical Chemistry Chemical Physics 11 (41), 9297-9596.
55. Roudaut G, Farhat I, Poirier-Brulez F, Champion D (2009) Influence of water, temperature and sucrose on dynamics in glassy starch-based products studied by low field H NMR. Carbohydrate Polymers 77, 489–495.
Publications 2009 de chercheurs arrivés dans de l’équipe EMMA mais ne pouvant être comptabilisées dans la production propre d’EMMA
G. Karbowiak T, Paulin C, Ballandras A, Weber G & Bellat J-P (2009) Thermal effects of water intrusion in hydrophobic nanoporous materials. Journal of the American Chemical Society 131, 9898-9899.
2010
56. Assifaoui A, Loupiac C, Chambin O, Cayot P (2010) Structure of calcium and zinc pectinate films investigated by FTIR spectroscopy. Carbohydrate Research 345, 929-933.
57. Falk A, Champagne C, Cayot P, Loupiac C, Köper I (2010) Protein-lipid interactions at the air-water interface. Langmuir 26, 12049–12053.
58. Gharsallaoui A, Saurel R, Chambin O, Cases E, Voilley A, Cayot P (2010) Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions. Food Chemistry 122, 447-454.
59. Gharsallaoui A, Yamauchi K, Chambin O, Cases E, Saurel R (2010) Effect of high methoxyl pectin on pea protein in aqueous solution and at oil-in-water emulsion. Carbohydrate Polymers 80(3), 817-827.
60. Guzun-Cojocaru T, Cayot P, Loupiac C, Cases E (2010) Effect of iron chelates on oil-water interface, stabilized by milk proteins: the role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties. Food Hydrocolloids 24, 364-373.
61. Karbowiak T, Gougeon RD, Alinc JB, Brachais L, Debeaufort F, Voilley A, Chassagne D (2010) Wine oxidation and the role of cork. Critical Reviews in Food Science and Nutrition 50, 20-52.
62. Karbowiak T, Mansfield A K, Barrera-García D, Chassagne D (2010) Sorption and diffusion properties of volatile phenols into cork. Food Chemistry 122, 1089-1094.
63. Kokoszka S, Debeaufort F, Hambleton A, Lenart A, Voilley A (2010) Protein and glycerol contents affects physico-chemical properties of soy protein isolate-based edible films. Innovative Food Science and Emerging Technologies 11, 503-510.
64. Kokoszka S, Debeaufort F, Lenart A, Voilley A (2010) Liquid and vapour water transfer through protein/lipid emulsion films. Journal of the Science of Food and Agriculture 90, 1673-1680.
65. Kokoszka S, Debeaufort F, Lenart A, Voilley A (2010) Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films. International Dairy Journal 20, 53-60.
66. Lequin S, Chassagne D, Karbowiak T, Gougeon R, Brachais L, Bellat J-P (2010). Adsorption equilibria of water vapor on cork. Journal of Agricultural and Food Chemistry 58, 3438–3445.
67. Marcuzzo E, Peressini D, Debeaufort F, Sensidoni A (2010) Effect of ultrasounds treatment on wheat-gluten film properties. Innovative Food Science and Emerging Technologies 11, 451-457
68. Marcuzzo E, Sensidoni A, Debeaufort F, Voilley A (2010) Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release. Carbohydrate Polymers 80, 984–988.
69. Monedero M, Hambleton A, Talens P, Debeaufort F, Chiralt A, Voilley A (2010) Study of the retention and release of n-hexanal from soy protein isolate-lipid composite films. Journal of Food Engineering 100, 128-133.
70. Naknean P, Meenune M, Roudaut G (2010) Characterization of palm sap harvested in Songkhla province, Southern Thailand. International Food Research Journal 17, 977-986.
71. Perreault V, Britten M, Turgeon S, Seuvre A-M, Cayot P, Voilley A (2010) Effects of heat treatment and acid induced gelation on aroma release from flavoured skim milk. Food Chemistry 118, 90–95.
72. Pradelles R, Chassagne D, Vichi S, Gougeon RD, Alexandre H (2010) (-)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent. Food Chemistry 120, 531–538.
73. Seuvre A-M, Mathlouthi M (2010) Solutions properties and solute-solvent interactions in ternary sugar-salt-water solutions. Food Chemistry 122, 455-461.
74. Vichi S, Gallardo-Chacón J, Pradelles R, Chassagne D, López-Tamames E, Buxaderas S (2010) Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation. International Journal of Food Microbiology 140, 125-130.
75. Guzun-Cojocaru T, Koev C, Yordanov M, Karbowiak T, Cases E, Cayot P (2010) Oxidative stability of oil-in-water emulsions containing iron chelates: transfer of iron from chelates to milk proteins at interface Accepted in Food Chemistry. 10.1016/j.foodchem.2010.08.004.
76. Duplâtre G, Sharma S, Roudaut G, Fabing I (2010) Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition processes. Physical Chemistry Chemical Physics (sous presse).
2011
77. Assifaoui A, Chambin O, Cayot P (2011) Drug release from calcium and zinc pectinate beads: impact of dissolution medium composition. Carbohydrate Polymers in press march ; doi:10.1016/j.carbpol.2011.02.037 (IF 3.463)
78. Barrera-Garcia D, Chassagne D, Paulin C., Raya J., Hirschinger J., Voilley A, Bellat J-P, Gougeon RD (2011) Interaction mechanisms between guaiacols and lignin: the conjugated double bound makes the difference. Langmuir 27, 1038–1043. (IF 4.269)
79. Bou-Maroun E, Cayot N. (2011). Odour-active compounds of an Eisenia foetida protein powder. Identification and effect of delipidation on the odour profile. Food Chemistry. 124, 889–894. (IF 3.458)
80. Boutegrabet L, Fekete A, Hertkorn N, Waffo-Teguo P, Merillon JM, Jeandet P, Gougeon RD, Schmitt-Kopplin P (2011) Ultra high pressure liquid chromatography for stilbenes seperation and their determination in Burgundy wines. Anal. Bioanal. Chem. (in press) DOI 10.1007/s00216-011-4879-5 (IF 3.841)
81. Champion D, Loupiac C, Russo D, Simatos D, Zanotti J (2011) Dynamic and sub-ambient thermal transition relationships in water-sucrose solutions. Differential scanning calorimetry and neutron scattering analysis. Journal of Thermal Analysis and Calorimetry 104,365-374. (IF 1.752)
82. Champion D, Loupiac C, Simatos D, Lillford P, Cayot P (2011) Structural Relaxation During Drying and Rehydration of Food Materials. The Water Effect and the Origin of Hysteresis. Food Biophysics 6, 160-169. (IF 1.648)
83. Dhalleine C, Assifaoui A, Moulari B, Pellequer Y, Cayot P, Lamprecht A, Chambin O (2011). Zinc-pectinate beads as an in vivo self-assembling system for pulsatile drug delivery. International Journal of Pharmaceutics 414, 28-34. (IF 3.607)
84. Fabra MJ, Hambleton A, Talens P, Debeaufort F, Chiralt A (2011). Effect of ferulic acid and -tocopherol antioxidants on properties of sodium caseinate edible films. Food Hydrocolloids 25, 1441-1447. (IF 2,659)
85. Gharsallaoui A, Roudaut A, Beney L, Chambin O, Voilley A, Saurel R (2011) Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. In Press Food Chemistry DOI: 10.1016/j.foodchem.2011.03.028 (FI 3,458)
86. Guzun-Cojocaru T, Koev C, Yordanov M, Karbowiak T, Cases E, Cayot P (2011) Oxidative stability of oil-in-water emulsions containing iron chelates: transfer of iron from chelates to milk proteins at interface. Food Chemistry 125 326–333. (FI 3,458)
87. Hambleton A, Perpiñan-Saiz N, Fabra MJ, Voilley A, Debeaufort F. (2011) The Schroeder paradox or how the state of water affects the moisture transfers through edible films. Food Chemistry in Press, 10.1016/j.foodchem.2011.03.009 (FI 3,458)
88. Hambleton A, Voilley A., Debeaufort F (2011) Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films. Food Hydrocolloids 25, 1128-1133. (IF 2.659)
89. Junghans A, Champagne C, Cayot P, Loupiac C, Koper I (2011) Probing Protein-Membrane Interactions Using Solid Supported Membranes. Langmuir 27, 2709–2716. (IF 4.269)
90. Karbowiak T, Ferret E, Debeaufort F, Voilley A, Cayot P (2011)Investigation Of Water Transfer Across Thin Layer Biopolymer Films By Infrared Spectroscopy. Journal of Membrane Science 370, 82-90. (IF 3.673)
91. Roudaut G, Champion D (2011). Low-Moisture Food: A Physicochemical Approach to Investigate the Origin of Their Physical Instability versus Water or Sucrose. Food Biophysics. DOI 10.1007/s11483-010-9202-z (IF 1.648)
92. Marcuzzo E, Peressini D, Debeaufort F and Sensidoni A (2011) Effect of process temperature on gluten film properties. Italian Journal of Food Science 2(23), 28-34. (IF 0,5)
93. Assifaoui A, Chambin O, Cayot P (2011) Drug release from calcium and zinc pectinate beads: Impact of dissolution medium composition. Carbohydrate Polymers, 85 388-393 (IF 3,463)
94. Dhalleine C, Assifaoui A, Moulari B, Pellequer Y, Cayot P, Lamprecht A, Chambin O. (2011) Zinc-pectinate beads as an in vivo self-assembling system for pulsatile drug delivery. International Journal of Pharmaceutics, 414 28-34. (IF 3.607)
95. Hambleton A, Voilley A, Debeaufort F. (2011) Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films. Food Hydrocolloids 25 1128-1133. (IF 2,659)
96. Karbowiak T, Ferret E, Debeaufort F, Voilley A, Cayot P. (2011)Investigation of water transfer across thin layer biopolymer films by infrared spectroscopy. Journal of Membrane Science 370, 82-90. (IF 3.673)
97. Fabra M.J, Hambleton, A, Talens, P, Debeaufort F, Chiralt A. (2011) Effect of ferulic acid and <alpha>-tocopherol antioxidants on properties of sodium caseinate edible films, Food Hydrocolloids 25 (6) 1441-1447 (IF 2,659)
98. Lequin S, Chassagne D, Karbowiak T, Gougeon RD, Brachais L, Bellat JP (2011), Adsorption equilibria of water vapour on cork. J. Agric. Food Chem 58 (6), 3438–3445.
99. Barrera-Garcia V-D, Chassagne D, Paulin C, Raya J, Hirschinger J, Voilley A, Bellat JP, Gougeon RD (2011) Interaction mechanisms between guaiacols and oak lignin. Langmuir 27 (3), 1038–1043. (IF 4.269)
100. Boutegrabet L, Fekete A, Hertkorn N, Waffo-Teguo P, Merillon JM, Jeandet P, Gougeon RD, Schmitt-Kopplin P (2011) Ultra high pressure liquid chromatography for stilbenes seperation and their determination in Burgundy wines. Anal. Bioanal. Chem. 401 (5), 1517-1525. (IF 3.841)
101. Sharma, S., Zaydouri, A., Roudaut G., Duplâtre, G. (2011) Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach. Physical Chemistry Chemical Physics, 13, 19338–19344 (IF 3,454)
102. E. Bou-Maroun, N. Cayot. Odour-active compounds of an Eisenia foetida protein powder. Identification and effect of delipidation on the odour profile. Food Chemistry, 2011, 124(3), 889-894. (IF 3.458)
103. F. Martin, R. Cachon, K. Pernin, J. De Coninck, P. Gervais, E. Guichard, and N. Cayot. 2011. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. J. Dairy Sci. 94, 2, 614-622. doi:10.3168/jds.2010-3372 (IF 2.497)
Publications 2010 de chercheurs arrivés dans de l’équipe EMMA mais ne pouvant être comptabilisées dans la production propre d’EMMA
H. Karbowiak T, Saada M., Rigolet S., Ballandras A., Weber G., Bezverkhyy, I., Soulard M., Patarin J., Bellat J.-P. (2010) New insights in the formation of silanol defects in silicalite-1 by water intrusion under high pressure. Physical Chemistry Chemical Physics 12, 11454–11466.
I. Karbowiak T, Paulin C, Bellat J-P (2010) Determination of water intrusion heat in hydrophobic microporous materials by high pressure calorimetry. Microporous Mesoporous Materials. Acceptée le 3 mai 2010.
J. Schmitt-Kopplina P, Gabelicab Z, Gougeon RD, Feketea A, Kanawatia B, Harira M, Gebefuegia I, Eckeld G, Hertkorn N (2010) High molecular diversity of extraterrestrial organic matter in Murchison meteorite revealed 40 years after its fall. Proceedingof the National Academy of Science USA 107, 2763-2768.
K. Lemoine M, Brachais C-H, Boni G, Brachais L., Couvercelle J-P (2010) Characterizations of Thermoplastic Block Elastomers Based on Polybutadiene and -Caprolactone, Journal of Macromolecular Science A, in press
L. Correia-Judet D, Bollaert S, Duquenne, A, Charpentier C, Bensoussan M, Dantigny P (2010) Validation of a predictive model for the combined effect of temperature and aw on growth of Botrytis cinerea and Penicillium expansum on grape berries, International Journal of Food Microbiology 142, 106 - 113.
M. Correia-Judet D, Bensoussan M, Charpentier C, Dantigny P (2010) Combined effects of temperature, copper and CO2 on geosmin production by Penicillium expansum, Letters of Applied Microbioloy (sous presse).
Publications 2010 de chercheurs rattachés à l’équipe EMMA pour raison administrative mais ne pouvant être comptabilisées dans la production propre d’EMMA (appartenance à une équipe non labelisée)
ACLN :
2006
a. Ducrot F., Chassagne D et Valade J-P (2006). Effet des granulats et copeaux en vinification et élevage sur merlot et chardonnay. Revue des OEnologues 121, 9-12.
2007
b. Chassagne D, Barrera-Garcia D, Gougeon R (2007) Echanges entre le bois et le vin : cas des composés volatils. Revue Française d’Oenologie 223, 6-11
c. Karbowiak T, Debeaufort F, Voilley A (2007) Les emballages comestibles : nature, fonctionnalité et utilisation, Industries-Alimentaires et Agricoles 124 (4/5), 10-18
2008
d. Boulogne S, Márquez E, García Y, Medina A-L, Cayot P (2008) Optimización de la operción de secado de la carne de lombriz (Eisenia andrei) para producir harina destinada al consumo animal. Optimizing the earthworm flesh drying (Eisenia andrei) to produce flour for animal consumption. Revista Ciencia e Ingeniería 29 n°2. (Journal de science du Venezuela).
e. Gougeon RD, De Boel A, Lucio M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Voilley A, Cayot P, Gebefügi I, Schmitt-Kopplin, P (2008) La composition chimique du bois de chêne d'un fût et d'un vin élevé dans ce fût peut révéler une expression de la forêt d'origine des chênes. In uB Sciences, Revue annuelle de la recherche de l'Université de Bourgogne, Dijon, pp 140-144
2009
f. Cayot P, Chambin O, Saurel R (2009) Formuler un aliment « bien-être – santé préservée » : encapsuler pour atteindre sa cible. Dossier Nutrition, Diététique, Aliments santé. Industries Alimentaires et Agricoles, Mai/Juin 2009, 23-28.
g. Endrizzi A, Karbowiak T, Debeaufort F, Chassagne D, Chagnon M-C, Voilley A (2009). Transferts de matière au travers d’emballages au contact de produits alimentaires. Industries Alimentaires et Agricoles, Sept.-Oct. 2009, 11-16.
h. Karbowiak T, Gougeon RD, Alinc JB, Chassagne D (2009). Vieillissement des vins blancs : état des connaissances actuelles. Partie 1/3 - Mécanismes d’oxydation des vins. Revue des OEnologues 130, 19-23.
i. Karbowiak T, Gougeon RD, Alinc JB, Chassagne D (2009). Vieillissement des vins blancs : état des connaissances actuelles. Partie 2/3 - Apports d'oxygène lors du procédé d'élaboration. Revue des OEnologues 131, 25-29
j. Karbowiak T, Gougeon RD, Alinc JB, Chassagne D (2009). Vieillissement des vins blancs : état des connaissances actuelles. Partie 3/3 - Rôle du bouchage. Revue des OEnologues 132, 47-52.
2010
k. Prida A, Drinkine-Magneux J, Gougeon R , Chassagne D (2010). Le profil chimique et sensoriel du fût cintré par immersion. Bilan de 2 ans d’expérimentations. Revue des OEnologues 135, 45-48.
l. Lequin S, Bellat JP, Karbowiak T, Brachais L, Alinc JB et Chassagne D (2010). Quel est le rôle du liège sur la diminution de la teneur en SO2 dans les vins conservés en bouteille ? Revue des OEnologues 134, 47-49.
OUVRAGES ET CHAPITRES D’OUVRAGES
2006
OS :
a) Barrera-Garcia D, Gougeon R, Debeaufort F, Voilley A, Chassagne D (2006) Transfer Of Volatile Phenols At Oak Wood/Wine Interface In A Model System. In Flavour science, recent advances and trends. Eds.: Bredie W.L.P., Agerlin Peterson M. Elsevier, Amsterdam, The Netherlands, pp. 449-452.
b) Cayot P Nongornierma A, Houze G, Schenker F, Seuvre AM, Voilley A (2006) Requirements for a global design to remove fat from flavoured yoghurts. Flavour Science - Developments in Food Science 43, 457-460 (book series of Elsevier)
c) Le Meste M, Roudaut G, Champion D, Blond G, Simatos D (2006) Interaction of water with food components In Ingredient Interactions: Effects on Food Quality (second edition). Ed.: Gaonkar AG; CRC Taylor et Francis, pp 87-138
d) Nongonierma A, Cayot P, Springett M, Le Quéré JL, Voilley A (2006). Flavour release at the interfaces of stirred fruit yoghurt models. In “Flavour science. Recent advances and trends”, ed. by W.L.P. Bredie and M.A. Petersen, Developments in Food science, Elsevier, Amsterdam, pp 453-456. (book series of Elsevier)
DO :
e) Voilley A, Etievant P (2006) Editeurs de “Flavour in food”. Woodhead Publishing in food science, technology and nutrition. CRC Cambridge, England
2007
OS :
f) Barrera-García D, Gougeon R D, Voilley A, Chassagne D (2007) Retention of aroma compounds onto oak wood during wine aging and influence of wood macromolecules. In Macromolecules and Secondary Metabolites of Grapevine and Wine. Ed : Jeandet, P., Clément, C., Conreux A. Lavoisier (Editions Tec&Doc), pp307-312.
g) Chambin O (2007) Les émulsions sèches. Chapitre 4 : Solutions, suspensions et émulsions destinées aux voies orale, parentérale et ophtalmique. In : Pharmacie Galénique. Formulation et technologie pharmaceutique, Wehrlé P. (Eds), Maloine, Paris, pp107-159.
h) Debeaufort F, Sebti I, Voilley A (2007) Module 5 : Novel polymer materials for food packaging Unit 1: Outlooks on the development of novel polymer materials for food packaging Leonardo Da Vinci II “e-Reference Tools for VET Trainers in Food Industry (e-FOST)” project. 2007, http://e-fost.org/en/specific-issues-VET-trainers-content (e-livre).
i) Gougeon R D, Delmotte L, Miehé-Brendlé J, Marchal R, Jeandet P (2007) Molecular Scale Investigation of the Interaction between Proteins and Bentonites : a Solid State NMR, X-Ray Diffraction and N2 adsorption study. In Macromolecules and Secondary Metabolites of Grapevine and Wine. Eds.: Jeandet P, Clément C, Conreux A. Lavoisier (Editions Tec&Doc), pp385-391
j) Jeandet P, Cilindre C, Jegou S, Vasserot Y, Jeandet M, Parmentier M, Villaume S, Conreux A, Gougeon RD, Marchal R, Liger-Belair G (2007) Applications de la physico-chimie et de la spectroscopie à la connaissance des phénomènes d'effervescence et de mousse des vins de Champagne. In Le Champagne : regards croisés sur une identité en mutation. Edition Epure, Reims, pp. 55-69.
k) Roudaut G (2007) Water activity and Physical Stability. In Water activity; Eds.: Barbosa-Cánovas G, Fontana A, Schmidt S, Labuza T. Eds. Iowa State Press, Blackwell Publishing, Oxford, pp. 199-213.
2008
OS :
Aucun
OV :
l) Gougeon RD, De Boel A, Lucio M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Voilley A, Cayot P, Gebefügi I, Schmitt-Kopplin, P (2008) La composition chimique du bois de chêne d'un fût et d'un vin élevé dans ce fût peut révéler une expression de la forêt d'origine des chênes. In uB Sciences, Revue annuelle de la recherche de l'Université de Bourgogne, Dijon, pp 140-144
DO : (en réalité, livre rassemblant les articles du congrès WAC)
m) Chassagne D., 2008. Wine Active Compounds: Proceedings of WAC2008 International Conference. Oenoplurimédia, Château de Chaintré, France.
2009
OS :
n) Cayot P, Soubrier J, Gautier L. (2009). Définir, dénommer et traduire l’onctuosité : regards croisés sur une propriété gustative et ses dénominations en français, en anglais et en allemand. In Les Mots De La Santé. (2) Affaire(s) de goût(s). Ed. : Danièle Beltran-Vidal ; Travaux du CRTT, Lyon. ISBN : 978-2-9533-0611-8, pp. 189-222.
o) Debeaufort F, Voilley A (2009) Structure and function of wax, fat and lipid-based edible films and coatings. In Edible Films and Coatings for Food Applications, M.E. Embuscado, K.C. Huber (Eds.), Publisher – Springer Science, 2009, Chap 5, pp 139-172
p) Roudaut G, Simatos D, Colas B, Champion D (2009) Chap 2-5 : Water dynamics in foods In Soft Food Materials: Functionality of Structures. Eds.: Paques M, van Aken GA. Tailor & Francis (CRC Press), Boca-Raton (à paraître)
q) Seuvre AM, Debeaufort F, Voilley A (2009) Aroma barrier testing. In Wiley Encyclopedia of Packaging Technology 3rd edition, Ed.: Kit L Yam. Wiley Interscience, Chap 8, pp86-93.
R) Simatos D, Champion D, Lorient D, Loupiac C, Roudaut G (2009) Water in dairy products In: advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Constituents, 3rd. Eds.: McSweeney PLH, Fox PF. EDN. Springer, New York, pp. 457-526
s) Simatos D, Roudaut G, Champion D (2009) Water in dairy products: Analysis and measurement of water activity. In : Encyclopedia of Dairy Science, 2nd Edition. Eds.: Fuquay JW, Fox PF, McSweeney PLH. , Elsevier. London, in press
2010
OS :
t) Cayot P (2010). Chapitre 1. Pigments, colorants. Naturels, artificiels In La Couleur En Agro-Alimentaire. Coordonnateurs : Andrée VOILLEY – Muriel JACQUOT – Philippe FAGOT. Sous presse chez Tec & Doc, Lavoisier, Paris. in press
u) Cayot P (2010). Chapitre 3. Altération des couleurs d’un aliment lors de sa conservation ou sous l’action d’un procédé de transformation. Coordonnateurs : Andrée VOILLEY – Muriel JACQUOT – Philippe FAGOT. Sous presse chez Tec & Doc, Lavoisier, Paris. in press
v) Roudaut G, Debeaufort F (2010) Chap 7: Moisture loss, gain and migration in foods. In Chemical Deterioration and Physical Instability of Food and Beverages; Eds.: Skibsted L, Risbo J, Andersen M. Woodhead Publishing , Chap 6, pp 143-185.
w) Roudaut G, Debeaufort F (2010) Moisture and shelf-life of food products. In Food and beverage shelf-life and stability. D. Kilcast and P. Subramaniam, Woodhead Publishing, Part1, in press, 2010
x) Voilley A, Brachais L, Salles C (2010) Molécules aromatisantes et Sapides. In Arômes et texture, éditions Lavoisier Tech & Doc. in press
DO :
y) La Couleur En Agro-Alimentaire (2010) Coordonnateurs : Andrée Voilley – Muriel Jacquot – Philippe Fagot, Tec&Doc, Lavoisier. En cours d’impression
COMMUNICATIONS ORALES
INV :
1) INVITED SPEAKER (CONFERENCIERS INVITES ; CONGRÈS INTERNATIONAUX)
2006
A) Alexandre H, Guilloux-Benatier M, Chassagne D (2006). Yeast walls: a promising future? XVIIIes Entretiens Scientifiques Lallemand. 30 avril 2006, Johannesburg, South Africa.
B) Karbowiak T, Gougeon R, Champion D, Debeaufort F, Voilley A (2006) Diffusion of small molecules in edible films: effect of water and interactions between diffusant and polymer. Euro Food’s Water. mars 2006, Bruxelles (Belgique)
2007
2008
C) Champion D, Loupiac C, Assifaoui, A, Roudaut G, Chambin O (2008) Molecular mobility and water distribution in food materials. 14th World Congress of Food Science & Technology. IUFoST Shanghai, China.
D) Karbowiak T (2007) Transfer of small molecules through edible packaging applied at interfaces of multiphase food products - From macroscopic to molecular scale investigation. 1st European Workshop on Food Engineering and Technology. Berlin (Allemagne), mai 2007.
E) Voilley A, Cayot N (2008) Flavor release from complex food systems. International Congress on Engineering and Food (ICEF 10). Vina del Mar, Chili, Avril 2008
F) Voilley A, Debeaufort F, Seuvre AM (2008) Transfer of water and active molecules at the interfaces in complex food systems : theoretical and practical aspects. 5th international conference on Water in Foods (Eurofood's Water), Nurtingen, Germany, Avril 2008
G) Voilley A (2008) (conférencier de prestige) Etude des transferts entre phases au sein d’une matrice laitière. 76ieme congrès de l’Association Francophone pour le Savoir (Acfas), Québec, Canada, Mai 2008
H) Voilley A (2008) Chair person: session. Coffee roasting and roast coffee processing, 22nd International Conference on Coffee Science, Campinas, Brésil, Septembre 2008
2009
I) Champion D, Nguyen Thi Minh H P, Gervais P, Perrier-Cornet J.M. (2009). Distribution and properties of water in spores: The key to their resistance. Second International DOM Symposium on Microbial Formulation. Uppsala. Sweden.
J) Chassagne D (2009). Mass transfer at interfaces of enological systems. Séminaire de l'Université Catholique Pontificale de Valparaiso, 25 septembre 2009, Valparaiso, Chili.
K) Roudaut G (2009). Water and physical chemistry concepts applied to the stability of foods and their functionalities. Food Innovation Asia Conference 2009 18-19 Juin 09 Bangkok, Thailande.
2010
L) Chassagne D (2010) Mass transfer at interfaces of enological systems. Séminaire de l'Université Catholique Pontificale de Valparaiso, 25 septembre 2009, Valparaiso, Chili
M) Debeaufort F., Hambleton A., Voilley A. (2010). Physico-chemical properties of edible films and coatings affected by moisture and/or flavour compounds interactions. 6th EurofoodWater Conference on Water in Food, Reims, France , 21-24 Mars 2010 (Conférencier invité et chair person session V)
N) Debeaufort F (2010) How physico-chemical interactions affect the barrier properties of edible films and coatings. II Symposium on Food Engineering, Warsaw, Pologne, 9-11 juin 2010
O) Gougeon RD, Lucio, M., Hertkorn, N., Peyron, D, Chassagne, Alexandre H., D., Feuillat, F., Gebefügi, I., Schmitt-Kopplin P (2010) Authetification Approach of the chemodiversity of grape and wine. ACS national meeting, San Francisco, 21-25 March 2010
P) Loupiac C (2010). Protein structure, water and protein dynamics, and protein-lipid interface. How neutron scattering experiments can target the behavior of model food protein. “Neutrons and Food”. Sydney, Australia ; 31 oct-3 nov 2010.
Q) Roudaut G (2010). Water and food stability: physical chemistry concepts applied to the stability of foods and their functionalities. Conférence “Frontiers in Water Biophysics” à Trieste (23-26 mai 2010). Italie.
2) CONFERENCIERS INVITES ; CONGRES NATIONAUX
2006
R) Alexandre H, Chassagne D. Programme Maîtrise du vieillissement des vins blancs. Séminaire RVVS 2006, Juin 2006. Dijon
2007
S) Chambin O (2007), Applications pharmaceutiques des émulsions sèches. AFEPG & Académie Théramex « Michel Lanquetin ». Nouvelles pistes pour la Pharmacie Galénique, Cassis (France), 13 octobre 2007.
T) Chassagne D, Barrera-Garcia D, Gougeon R (2007) Echanges entre le bois et le vin : cas des composés volatils. 6ème Forum oenologique de Davayé : Le mariage bois-vin, nouveaux enjeux qualitatifs, 13 février 2007, Macon-Davayé, France.
U) Chassagne D (2007) Comment les matériaux solides au contact du vin modifient la composition en molécules actives ? Séminaire CRECEP - 2ème Bilan des recherches oenologiques - 4 Juillet 2007, Beaune, France
2008
2009
V) Gougeon RD, Lucio M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Cayot P, Voilley A, Gebefügi I, Schmitt-Kopplin P (2009) Patrimoine métabolique du raisin et du vin. 3eme rencontres du Clos Vougeot, Château du Clos Vougeot, Octobre 2009
W) Chassagne D (2009) Echanges entre le bois et le vin. Séminaire recherche « Le vin et le Bois » de la Chaire Unesco "Culture et Traditions du Vin", 3 juin 2009, Dijon, France.
2010
X) Chassagne D (2010) Mesure de la perméabilité des bouchons. Réunion « Oxygène » du Réseau Mixte Technologique sur les Boissons Fermentées et de Distillerie. 17 mars 2010, ACTIA, Paris.
Y) Debeaufort F (2010) Scientific Commitee + Chair person: round table and conclusions. 1st MATBIM Material-Bioproduct Interactions, Paris, France, 3-5 mars 2010
Z) Loupiac C (2010) 7ème forum Hautes Pressions. « La pression, pourquoi ? Les nouveaux enjeux. » Biarritz, France, 11-15 octobre 2010. Comité d’organisation : Yann Le Godec, Camille Loupiac, Alain Prat, Katell Bertholet.
3) CONFERENCIERS SELECTIONNES
ACTI : (PROCEEDINGS)
2006
1. Saurel R, Guillemin, Degraeve P, Guillon F, Lahaye M (2006) Enzymatic Firming Of Processed Fruit With Pectinmethylesterase : Control Of Impregnation Pre-Treatment And Structure Effects. Conference Orale Invitee : /Symposium Europeen Eff'2006 "Enzymes For Food"/, 17-18 Mai, Rennes, France. Texte De 9 Pages Paru Dans Les Recueils Du Symposium.
2. Seuvre AM, Turci C, Voilley A (2006) Study of the effect of the temperature on the release of aroma compounds from a model custard cream in "Food Sciences. Cost Action 921. Food matrices: structural organisation and impact on flavour release and perception". Edited by P. Pittia and N. Cayot, Brussels, Belgium, 2006, Elsevier, Oxford, Royaume-Uni, pp 55-61
3. Barrera-García D, Gougeon R, Debeaufort F, Voilley A, Chassagne D (2006) Transfer of volatile phenols at oak wood/wine interface in a model system. In : Flavour Science, Recent Advances and Trends. (Eds.) Bredie W.L.P., Agerlin Peterson M., Elsevier, Amsterdam, The Netherlands, pp. 449-452.
2007
4. Gougeon RD, Delmotte L, Miehé-Brendlé J, Marchal R, Jeandet P (2007) Molecular Scale Investigation of the Interaction between Proteins and Bentonites: a Solid State NMR, X-Ray Diffraction and N2 adsorption study. In Macromolecules and Secondary Metabolites of Grapevine and Wine. Eds.: Jeandet P, Clément C, Conreux A. Lavoisier (Editions Tec&Doc), pp385-391
5. Gougeon RD, De Boel A, Lucio M, Frommberger M, Peyron D, Chassagne D, Feuillat F, Voilley A, Gebefügi I, Schmitt-Kopplin P (2007) Analysis of cooperage oak wood extracts by ultra high resolution FTICR-MS. Proceeding du 1st International Symposium on Ultrahigh Resolution Mass Spectrometry for the Molecular Level Analysis of Complex BioGeoSystems, 06-07.11.2006, Munich, Allemagne
6. Barrera-García D, Gougeon R D, Voilley A, Chassagne D (2007) Retention of aroma compounds onto oak wood during wine aging and influence of wood macromolecules. In Macromolecules and Secondary Metabolites of Grapevine and Wine. Ed : Jeandet, P., Clément, C., Conreux A. Lavoisier (Editions Tec&Doc), pp307-312
2008
7. Gougeon RD, Lucio M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Voilley A, Cayot P, Gebefügi I, Schmitt-Kopplin P (2008) Expressing forest origins in the chemical composition of wines with ultrahigh resolution spectrometry (FTICR-MS). In Wine Active Compounds. Ed.: Chassagne D. Oenoplurimedia, Paris, pp. 199-200.
8. Pradelles R, Vichi S, Alexandre H, Ortiz-Julien A, Gougeon RD, Chassagne D (2008) Influence of the drying process on the sorption of 4-ethylphenol by sccharomyces cerevisiae. In Wine Active Compounds. Ed : Chassagne D. Oenoplurimedia, Paris, pp. 209-211.
9. Barrera-García D, Bellat JP, Bertrand O, Paulin C, Voilley A, Gougeon R D, Chassagne D (2008) What are the sorption mechanisms of volatile phenols at oak wood/wine interface ?. In Wine Active Compounds. Ed : Chassagne D. Oenoplurimedia, Paris, pp. 219-220.
10. Karbowiak TD, Bellat J-P, Lequin S, Ramaroson V, Brachais L, Alinc J-B, Chassagne D (2008) Sorption of sulphur dioxide onto cork. In: Wine Active Compounds. (Ed.) Chassagne D. Oenoplurimédia, Château de Chaintré, France, pp. 216-218.
11. Ronez F, Barrera-Garcia D, Vives J-P, Voilley A, Chassagne D (2008) Influence of yeast macromodeciles on wine aroma compounds solubilty and wood/wine interface transfer. In: Wine Active Compounds. (Ed.) Chassagne D. Oenoplurimédia, Château de Chaintré, France, pp. 229-231.
12. Pradelles R, Alexandre H, Ortiz-Julien A, Chassagne D (2008) Key protein of Saccharomyces cerevisiae wall involved in 4-ethylphenol sorption inj a model wine. In: Wine Active Compounds. (Ed.) Chassagne D. Oenoplurimédia, Château de Chaintré, France, pp. 207-208.
13.
2009
2010
14. Champion D (2010). Mobility in vicinity of the glass transition: thermal and dynamical properties. “Neutrons and Food”. Sydney, Australia; 31 oct-3 nov 2010.
15. Karbowiak T, Paulin C, Ballandras A, Weber G, Bellat J-P (2010) High pressure calorimetry of water intrusion in silicalite-1. Fundamentals of adsorption. Awaji (Japon), mai 2010.
16. Lequin S, Bellat, J-P, Karbowiak T, Gougeon R, Brachais L, Chassagne D (2010) Adsorption properties of cork material for water. Eurofoodwater 2010 - 6th Conference on Water in Food. 21-23 Mars, 2010, Reims, France.
COM :
2006
(1) Karbowiak T, Gougeon R, Debeaufort F, Hervet H, Voilley A (2006) Diffusion of Small Molecules in Edible Films: Effect of Water and Interactions between Diffusant and Polymer, W EURO FOOD'S WATER 2006, 4th International Workshop on Water in Food, Bruxelles, mars 2006, Belgique.
(2) Karbowiak T, Gougeon R, Champion D, Debeaufort F, Voilley A (2006) Diffusion of small molecules in edible films: effect of water and interactions between diffusant and polymer. Euro Food’s Water. Bruxelles (Belgique), mars 2006.
(3) Perreault V, Britten M, Seuvre AM, Cayot P, Voilley A (2006) Aroma compounds released from milk as affected by heat treatment and acid-induced gelation. International Conference of the Canadian Institute of Food Science and Technology, 28-30 mai 2006, Montreal, Canada
(4) Gougeon RD, Reinholdt M, Delmotte L, Brendle J, Jeandet P (2006) What’s in here? A Molecular Scale Investigation of the Interaction between Proteins and Bentonites by a Multi-Techniques Approach; First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines (Macrowine), Reims, Juin 2006
2007
(5) Chassagne D, Barrera-Garcia D, Gougeon R (2007) Echanges entre le bois et le vin : cas des composés volatils. Séminaire de Mâcon-Davayé, 13 février 2007, Mâcon France
(6) Barrera-García D, Gougeon RD, Voilley A, Chassagne D (2007) Sorption of wine phenolic compounds to oak wood. Bacchus at Brock, June 7, 8, 9, 2007, St Catharine, Canada.
(7) Loupiac C (2007) Hydration effects on beta-lactoglobulin dynamics and stability. ESF-FWF Conference. Water Interfaces in Physics, Chemistry and Biology: A Multi-Disciplinary Approach. Universitätszentrum Obergurgl, Ötz Valley, near Innsbruck, 8-13 December 2007, Austria.
2008
(8) Barrera-García D, Gougeon RD, Chassagne D (2008) Selective sorption of wine phenolic compounds by wood and role of lignin. Macrowine 2008, Montpellier, Juin 2008
(9) Tran TQ, Saurel R, Jannin V, Cayot P, Chambin O (2008) Interest of preformulation studies to select a carrier in order to produce a solid self-emulsifying drug delivery system by spray-congealing. 6th World
UMR PAM Procédés Alimentaires et Microbiologiques
Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Barcelona, avril 2008, Spain.
(10) Gougeon RD, Lucio M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Gebefügi I, Schmitt-Kopplin P (2008) Expressing forest origins in the chemical composition of wines with ultrahigh resolution spectrometry (FTICR-MS). Macrowine 2008, Montpellier, Juin 2008
(11) Schmitt-Kopplin Ph, Lucio M, Gougeon RD, Brito-Echeverria J, Anton J., Rossello-Mora R (2008) The Metabolomic Puzzle:an ultrahigh resolution mass spectrometry approach for metabologeography. Workshop "Metabolomics and Environmental Biotechnology" - Mallorca - 16-17 Juin 2008, EU Task Force, Spain
(12) Schmitt-Kopplin Ph, Lucio M, Gougeon RD, Hertkorn N, Gebefügi I (2008) Oenolomics ... bringing Metabolomics to wine Biotechnology, Invited presentation at meeting of the The South African Chemometrics Society (SACS), Stellenbosch University, South Africa, Décembre 2008
(13) Liger-Belair G, Gougeon RD, Cilindre C, Jeandet P (2008) The Physics and Chemistry behind the bubbling and foaming properties of Champagne. Conférence inaugurale au XXIVth LIAC Meeting on Vascular Biology, Faculté de Médecine, Reims, 2008
(14) Champion D, Loupiac C, Assifaoui A, Roudaut G, Chambin O (2008) Molecular mobility and water distribution in food materials. 14th World Congress of Food Science & Technology. IUFoST Shanghai, Chine.
(15) Lequin S, Bellat J-P, Karbowiak T, Brachais L, Paulin C, Chassagne D (2008). Sorption properties of cork material for water, ethanol and sulphur dioxide. 8TH International conference of food physicists and physical chemistry of food. 24-27 Septembre 2008, Plovdiv, Bulgaria
2009
(16) Gougeon RD, Lucio M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Cayot P, Voilley A, Gebefügi I, Schmitt-Kopplin P (2009) A metobolomic approach of the chemodiversity of wines by FTICR-MS. In Vino Analytica Scientia, Angers, Juillet 2009
(17) Lequin S, Bellat J-P, Karbowiak T, Brachais L, Chassagne D (2009) Sulphur dioxide concentration decrease in wine: could it be due to chemical interaction with Cork? In Vino Analytica Scientia 2009. 3-5 Juillet 2009, Angers, France
(18) Roudaut G (2009). Water and physical chemistry concepts applied to the stability of foods and their functionalities. Food Innovation Asia Conference 2009 18-19 June 09 Bangkok, Thailand.
(19) Pradelles R, Alexandre H, Vichi S, Gougeon RD, Chassagne D (2009) An ecofriendly method to decrease (-)geosmin concentration in model wine based on sorption capacity of enological yeasts. Bacchus goes green, 4th Interdisciplinary and International Wine Conference, July 8-10 2009, Dijon, France.
2010
(20) Lequin S, Bellat, J-P, Karbowiak T, Chassagne D (2010) Adsorption properties of cork material for water, ethanol and sulphur dioxide. MATBIM 2010-First International Meeting on Material / Bioproduct Interactions. 3-5 Mars 2010, Paris, France
AFF :
2006
(21) Chambin O, Jannin V, Clerc S, Pourcelot Y. 2006; Interest of carriers for the development of solid self-emulsifying drug delivery systems. 5th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Genève, Switzerland, mars 2006.
(22) Barrera-Garcia VD, Gougeon RD, Voilley A, Chassagne D. 2006. Retention of aroma compounds onto oak wood during wine anging and influence of wood macromolecules. MACROWINE 2006: Macromolecules and Secondary Metabolites of Grapevine and Wines. 18-20 Mai 2006, Reims, France.
(23) Gougeon RD, De Boel A, Lucio M, Fromberger M, Peyron D, Chassagne D, Feuillat F, Voilley A, Gebefügi I, Schmitt-Kopplin P. 2006. Analysis of cooperage oak wood extracts by ultra high resolution FTICR-MS. Presentation Poster au First Symposium on 1st International Symposium on Ultrahigh Resolution Mass Spectrometry for the Molecular Level Analysis of Complex BioGeoSystems, 06-07 novembre 2006, Munich, Germany.
UMR PAM Procédés Alimentaires et Microbiologiques
(24) Houzé G, Carlier N, Colas B, Volery P, Cayot P. 2006. Use of sub-micron whey proteins particles to modify the rheological properties of yogurts. Food Colloids, Montreux, Switzerland, 23-26 avril 2006.
(25) Houzé G, Nguyen TKC, Colas B, Cayot P. 2006. Rheological properties, water holding and microstructure of acid milk gels as affected by fillers – Fat globules or bacteria – at low volume fraction. Congrès IUFOST, Nantes 19-22 septembre 2006
2007
(26) Lequin S, Assifaoui A, Loupiac C, Chambin O. 2007. Characterization of protein-pectin interactions and their impact in the stability of W/O emulsion before and after drying. Innovation in drug delivery: From biomaterials to devices. pp. 208, APGI - ADRITELF, Naples, Italy, octobre 2007.
(27) Enderlin E, Lesniewska E, Jannin V, Pourcelot Y, Chambin O. 2007. Investigation of the surface structure of Gelucire®44/14 at various humidities by AFM, Innovation in drug delivery: From biomaterials to devices. pp. 209, APGI - ADRITELF, Naples, Italy, octobre 2007.
(28) Assifaoui A, Martin-Gomis R, Loupiac C, Chambin O. 2007. Performances of pectin-theophylline films or beads for colonic drug delivery: effect of calcium and zinc cations, Innovation in drug delivery: From biomaterials to devices. pp. 307, APGI - ADRITELF, Naples, Italy, octobre 2007.
(29) Tran TQ, Chambin O, Jannin V, Champion D, Saurel R, Cayot P. 2007. Evaluation of spray-congealing to obtain a solid self-emulsifying drug delivery system (SEDDS), Innovation in drug delivery: From biomaterials to devices. pp. 308, APGI - ADRITELF, Naples, Italy, octobre 2007.
(30) Lequin S, Loupiac C, Assifaoui A, Cases E, Cayot P, Voilley A, Chambin O. 2007. Freeze-drying of oil in water emulsion stabilized by ?-lactoglobulin and pectin: How spectrosocpic tools can target the interactions between macromolecules and their interfacial structure and organization? 2nd International Symposium Delivery of functionality in complex food systems: physically-inspired approaches from nanoscale to microscale, University of Massachusetts, Amherst, USA, October 2007.
(31) Ly MH, Pradelles R, Chassagne D, Cayot P, Alexandre H, Gougeon R, Voilley A, Waché Y. 2007. Microbial cells in fermented products, what impact on sensorial characteristics of food ? 2nd International Symposium Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches From Nanoscale To Microscale University of Massachusetts , Amherst , Massachusetts, USA, October 8th to 10th, 2007.
(32) Barrera Garcia VD, Gougeon RD, Bellat, JP, Bertrand O, Voilley A, Chassagne D. 2007. Rôle des polymères du bois de chêne sur le processus de sorption des composés volatils du vin. VIII Symposium International d’oenologie. 25, 26, 27 Juin 2007, Bordeaux, France.
(33) Gougeon RD, De Boel A, Lucio M, Peyron D, Chassagne D, Feuillat F, Voilley A, Schmitt-Kopplin, P. 2007.FTICR-MS Analysis of cooperage oak wood extracts. VIII Symposium International d’oenologie. 25, 26, 27 Juin 2007, Bordeaux, France.
(34) Pradelles R, Alexandre H, Orthiz-Julien A, Chassagne D. 2007. Etude de l’Influence des propriétés physico-chimiques de surface de différentes souches de levures sur leur capacité de sorption du 4-éthylphénol. VIII Symposium International d’oenologie. Juin 2007, Bordeaux, France.
2008
(35) Guzun-Cojocaru T, Cases E, Cayot P. 2008. Effect of chelates-iron on interfacial properties of milk proteins. Congrès EFFOST, First European Food Congress, Food Patterns – From Food to Health. Ljubljana, Slovenia 4-9 Novembre 2008.
(36) Hambleton A, Debeaufort F, Chambin O, Voilley A. 2008. Water, oxygen and aroma barrier properties of iota-carrageenan emulsions-based films used for encapsulation of active compounds. 6th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Barcelona, Spain, avril 2008.
(37) Dhalleine C, Doyen C, Assifaoui A, Pourcelot Y, Cayot P, Chambin O. 2008. Interaction between microparticles and dissolution media. How can be sure to use the right media for the development of an oral solid dosage forms ? 6th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Barcelona, Spain, avril 2008.
(38) Gharsallaoui A, Saurel R, Chambin O, Cases E, Voilley A, Cayot P. 2008. Utilisation of pectin to improve spray-dry stability of pea protein-coated oil droplets. Euro-Food Water Symposium, Nürtingen, Germany, avril 2008.
UMR PAM Procédés Alimentaires et Microbiologiques
(39) Dhalleine C, Assifaoui A, Moulari B, Pellequer Y, Cayot P, Lamprecht A, Chambin O. 2008. Zinc-pectinate beads for colonic delivery : aspects from an in-vitro/in-vivo comparison. 35 th Proc. Int. Symp. Controlled Release Bioact. Mater., CRS Inc., New-York, USA, juillet 2008.
(40) Gharsallaoui A, Chambin O, Saurel R. 2008. Using plant macromolecules to produce adjustable microcapsules by spray-drying. XVIth International Conference on Bioencapsulation, Dublin, Ireland, septembre 2008.
(41) Karbowiak T, Bellat J-P, Lequin S, Ramaroson V., Brachais L, Alinc J-B, Chassagne D. 2008.Sorption of sulphur dioxide onto cork. Wine Active Compounds 2008 International Conference. 27-29 Mars, 2008, Beaune, France.
(42) Ronez F, Barrera-Garcia D, Vives J-P, Voilley A, Chassagne D. 2008. Influence of yeast macromolecules on wine aroma compounds solubilty and wood/wine interface transfer. Wine Active Compounds 2008 International Conference. 27-29 Mars, 2008, Beaune, France.
(43) Pradelles R, Vichi S, Alexandre H, Ortiz-Julien A, Gougeon R, Chassagne D. 2008. Influence of drying process of 4-ethylphenol by Saccharomyces cerevisiae. Wine Active Compounds 2008 International Conference. 27- 29 Mars, 2008, Beaune, France.
(44) Barrera-Garcia VD, Bellat J-P, Bertrand O, Paulin C, Voilley A, Gougeon RD, Chassagne D. 2008. What are the sorption mechanisms of volatile phenols at oak wood/wine interface? Wine Active Compounds 2008 International Conference. March 27, 28, 29, 2008, Beaune, France.
(45) Pradelles R, Alexandre, H, Orthiz-Julien, A, Chassagne D. 2008. Key protein of Saccharomyces cerevisiae wall involved in 4-ethylphenol sorption in a model wine. 8TH International conference of food physicists and physical chemistry of food. 24-27 Septembre 2008, Plovdiv, Bulgaria.
2009
(46) Gharsallaoui A, Chambin O, Voilley A, Saurel R. 2009. Properties of microcapsules based on pea protein, pectin and maltodextrins. XVIIth International Conference on Bioencapsulation, Gröningen, Allemagne, Septembre 2009.
(47) Matmetnabiev, T, Chassagne D, Gougeon RD. 2009. Sorption kinetics of volatile and non-volatile wine phenolics by heat treated oak wood. In Vino Analytica Scientia – 3-5 Juillet 2009, Angers, France
(48) Pradelles R, Alexandre H, Vichi S, Gougeon R, Orthiz-Julien A, Chassagne D. 2009. Geosmin sorption by enological yeasts in model wine. In Vino Analytica Scientia – 3-5 Juillet 2009, Angers, France
2010
(49) Laukamp EJ, Gharsallaoui A, Saurel R, Cayot P, Chambin O. 2010. Influence of the drying-carrier of multi-layer microcapsules on the controlled release of ketoprofen. 7th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Valletta (Malta), mars 2010.
(50) Parsons P, Hambleton A, Assifaoui A, Debeaufort F, Chambin O. 2010. Influence of dissolution media on the release of an active compound encapsulated in iota-carrageenans based films. 7th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Valletta (Malta), mars 2010.
(51) Laukamp EJ, Assifaoui A, Bouyer F, Chambin O. 2010. Calcium pectinate beads drug delivery modulation by a novel silica coated system. 7th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Valletta (Malta), mars 2010.
(52) Gharsallaoui A, Chambin O, Saurel R. 2010. Using plant macromolecules to produce flavor microcapsules by spray-drying multilayered oil/water emulsions. 17th World Congress of CIGR, Québec, juin 2010.
(53) Lequin S, Bellat J-P, Karbowiak T, Gougeon R, Brachais L, Chassagne D. 2010. Adsorption properties of cork material for water. Eurofoodwater 2010 - 6th Conference on Water in Food. 21-23 Mars 2010, Reims, France.
Pour rappel :
Codification des publications et productions
ACL : Articles dans des revues internationales ou nationales avec comité de lecture répertoriées par l’AERES ou dans les bases de données internationales (ISI Web of Knowledge, Pub Med…).
ACLN : Articles dans des revues avec comité de lecture non répertoriées dans des bases de données internationales.
ASCL : Articles dans des revues sans comité de lecture.
BRE : Brevets (indiquer les licences éventuelles).
INV : Conférences données à l’invitation du Comité d’organisation dans un congrès national ou international.
ACTI : Communications avec actes dans un congrès international.
ACTN : Communications avec actes dans un congrès national.
COM : Communications orales sans actes dans un congrès international ou national.
AFF : Communications par affiche dans un congrès international ou national.
OS : Ouvrages scientifiques (ou chapitres de ces ouvrages).
OV : Ouvrages de vulgarisation (ou chapitres de ces ouvrages).
DO : Directions d’ouvrages ou de revues.
AP : Autres productions : bases de données, logiciels enregistrés, traductions, comptes rendus d’ouvrages, rapports de fouilles, guides techniques, catalogues d’exposition, rapports intermédiaires de grands projets internationaux,

ENCART > Tout l'agenda

Nos conférences en vidéo

Agenda UMR-PAM


Soutenance HDR :

04 juil 2017 - Ali ASSIFOUI
29 juin 2017 - Alexis DE ROUGEMONT
17 fev  2017 - Hélène SIMONIN
05 juin 2015 - Thomas Karbowiak

 

Soutenances de thèse :


09 juin 2017 - Yousseef Manhal
13 mars 2017 - Jeancarlo Renzo Rocca Smith
15 fev 2017 - Hoang Bao Ngoc PHAM


19 dec 2016 - Pauline GRIMM
13 dec 2016 - Fiona ZOZ
08 dec 2016 - Céline LAFARGE
07 dec 2016 - Emilie LANG
18 nov 2016 - Cedric LONGIN
25 oct 2016 - INKICHARI Mohamed
17 oct 2016 - Dat N'Guyen
12 oct 2016 - HUYNH Thi Diem Uyen
12 juil 2016 - Mohamed Lazhar CHIHI
06 juin 2016 - Ewelina BASIAK
29 avr 2016 - Simone SCUSSAT
08 avr 2016 - Delphine LAROSE
02 fev 2016 - Cyril IACONELLI
25 jan 2016 - Cédric GRANGETEAU

 

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