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UMR Procédés Alimentaires et Microbiologiques

Productions scientifiques 2012 à 2015

2015 : 55 publications

IF 3,528

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

 

PAPC

Année 2015 JCR 2014

1. Assifaoui A., Lerbret A., Uyen H. T. D., Neiers F., Chambin O., Loupiac C., Cousin F. (2015). Structural behaviour differences in low methoxy pectin solutions in presence of divalent cations (Ca2+ and Zn2+): a process driven by the binding mechanism of the cation with the galacturonate unit. Soft Matter, 11(3), 551-560 (4,151)

2. Basiak E., Debeaufort F., Lenart A. (2015) Effect of oil lamination between plasticized starch layers on film properties. Food Chem, DOI : 10.1016/j.foodchem.2015.04.098 (3,391)

3. BenBettaïeb N., Karbowiak T., Bornaz S., Debeaufort F. (2015). Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films. Food Hydrocolloids, 46, 37-51. (4,280)

4. BenBettaïeb N., Karbowiak T., Brachais C.-H. & Debeaufort F. (2015) Impact of electron beam irradiation on fish gelatin film properties. Food Chem, 195, 11-18. (3,391)

5. BenBettaïeb N., Karbowiak T., Brachais C.-H. & Debeaufort F. (2015) Coupling tyrosol, quercetin or ferulic acid and electron beam irradiation to cross-link chitosan-gelatin films: a structure-function approach. Eur. Polym. J., 67, 113-127. (3,005)

6. Bitar M., Bou-Maroun E., Lerbret A., Ouaini N., Cayot P. (2015). Binding characteristics of molecularly imprinted polymers based on fungicides in hydroalcoholic media, J. Sep. Sci., 38(20), 3607-3614. (2,737)

7. Bitar M., Maalouly J., Chebib H., Lerbret A., Cayot P., Bou-Maroun E. (2015). Experimental design approach in the synthesis of molecularly imprinted polymers specific for iprodione fungicide. React. Funct. Polym., 94, 17-24. (2,515)

8. Bou Maroun E., Cayot N. (2015). Food protein powder from Eisenia foetida: dearomatization using food grade solvents and controlled storage conditions. J. Food Process Technol., 6:501. doi:10.4172/2157-7110.1000501. (2,53)

9. Coelho C., Aron A., Roullier-Gall C., Gonsior M., Schmitt-Kopplin P., Gougeon R.D. (2015) Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must. Anal. Chem., 87(16), 8132-8137 (5,636)

10. Gallardo-Chacon J., Karbowiak T. (2015) Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork. Food Chem. 181, 222-226. (3,391)

11. Jeandet P., Heinzmann S. S., Roullier-Gall C., Cilindre C., Aron A., Deville M. A., Moritz F., Karbowiak T., Demarville D., Brun C., Moreau F., Michalke B., Liger-Belair G., Witting M., Lucio M.,Steyer D., Gougeon R. D., Schmitt-Kopplin P. (2015). Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past. Proc. Natl. Acad. Sci. U.S.A., 112(19), 5893–5898 (9,674)

12. Kadam A., Karbowiak T., Voilley A., Debeaufort F. (2015). Techniques to measure sorption and migration between small molecules and packagingmigration between small molecules and packaging, J. Sci. Food Agric., 95(7), 1395-1407 (1,714)

13. Lagorce-Tachon A, Karbowiak T., Loupiac C., Gaudry A., Ott F., Alba-Simionesco C., Gougeon R.D., Alcantara V., Mannes D., Kaestner A., Lehmann E., Bellat J.P. (2015). The cork viewed from the inside, J. Food Eng., 149, 214-221 (2,576)

14. Lagorce-Tachon A., Karbowiak T., Champion D., Gougeon R.-D., Bellat J.-P. (2015). Mechanical properties of cork: effect of hydration. Mater. Des., 82, 148-154 (3,501)

15. Léonard L., Beji O., Arnould C., Noirot N., Bonnotte A., Gharsallaoui A., Degraeve P., Lherminier J., Saurel R., Oulahal N. (2015). Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate. Food Control, 47, 7-19. (2,819)

16. Madeleine-Perdrillat C., Karbowiak T., Raya J., Gougeon R.D., Bodart P.R., Debeaufort F. (2015). Water-induced local ordering of chitosan polymer chains in thin layer films, Carbohydr. Polym., 118, 107-114 (3,916)

17. Mession J-L.,Lazhar Chihi M., Sok N., Saurel R. (2015). Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation. Food Hydrocolloids, 46, 233–243

18. Nikolantonaki M., Magiatis P., Waterhouse, A. L. (2015). Direct Analysis of Free and Sulfite-Bound Carbonyl Compounds in Wine by Two-Dimensional Quantitative Proton and Carbon Nuclear Magnetic Resonance Spectroscopy. Anal. Chem., 87(21), 10799-10806. (5,636)

19. Roudaut G., Wallecan J. (2015). New insights on the thermal analysis of low moisture composite foods. Carbohydr. Polym., 115, 10–15. (4,074)

20. Roullier-Gall C., Witting M., Tziotis D., Ruf A., Schmitt-Kopplin P., Gougeon R.D. (2014). Integrating analytical resolutions in non-targeted wine metabolomics, Tetrahedron, sous presse, TET-D-14-01207 (2,817)

21. Teixeira J., Magli R., Loupiac C., (2015). Neutron scattering and imaging: a tool for archaelogical studies. Eur. J. Mineral., 27(2), doi:10.1127 (1,483)

 

PMB

Année 2015 JCR 2014

1. Allonneau C., Olmos E., Guyot S., Ferret E., Gervais P., Cachon R. 2015. Hydrodynamic characterization of a new small-scale reactor mixed by a magnetic bar. Biochemical Engineering Journal (2,368)

2. Aziz, M., Husson F., and Kermasha S., 2015. Optimization of the hydrolysis of safflower oil for the production of linoleic acid, used as flavor precursor; International Journal of Food Science. 91(11) 1867-1876 (1.384)

3. Bernard Y., Winckler P., Perrier-Cornet JM., Decreau RA. 2015. Harnessing medically relevant metals onto water-soluble subphtalocyanines : tawards bimodal imaging and theranostics. Royal Society of Chemistry. 44 (7) 3200-3208(3.840)

4. Blondelle J., Ohno Y., Gache V., Guyot S., Storck S., Blanchard-Gutton N., Barthélémy I., Walmsley G., Rahier A., Gadin S., Maurer M., Guillaud L., Prola A., Ferry A., Aubin-Houzelstein G., Demarquoy J., Relaix F., Piercy R., Blot S., Kihara A., Tiret L., Pilot-Storck F. 2015. HACD1, a regulator of membrane composition and fluidity, promotes myoblast fusion and skeletal muscle growth. Journal of Molecular Cell Biology (2015) 1-12 (6,771)

5. Burgain A., Bensoussan M., Dantigny P. 2015. Validation of a predictive model for the growth of chalk yeasts on bread. Int. J. of Food Microbiology. 204 (2015) 47-54 (3,155)

6. Colas de la Noue A., Peters J., Gervais P., Martinez N., Perrier-Cornet J-M, Natali F. 2014. Proton dynamics in bacterial spores, a neutron scattering investigation. European Physical Journal, Web of Conferences. (1,463)

7. Denimal E., Marin A., Guyot S., Journaux L. and Molin P. 2015. Reliable Detection and Smart Deletion of Malassez Counting Chamber Grid in Microscopic White Light Images for Microbiological Applications images for microbiological applications. Microscopy and Microanalysis, 21 (4) 886-892 (1.877)

8. Djoullah A., Sok N., Djemaoune Y., Penouilh M.J., Husson F., Saurel R. 2015. Monitoring of transglutaminase reaction by 1H NMR spectroscopy on model substrates . Colloids and surfaces A : Physicochemical and Engineering Aspects. 475(2015) 69-74 (2,752)

9. Djoullah A., Djemaoune Y., Husson F., Saurel R. 2015. Native-state pea albumin and globulin behavior upon transglutaminase treatment. Process Biochemistry. 50(2015) 1284-129 (2,516)

10. Grosjean K., Mongrand S., Beney L., Simon-Plas F., Gerbeau-Pissot P. 2015 Differential effect of plant lipids on membrane organization: hot features and specificities of phytosphingolipids and phytosterols. The Journal of biological chemistry.290 (9) 5810-5825 (4,600)

11.Guyot S., Gervais P., Young M., Winckler P., Dumont J., Davey H.M. 2015. Surviving the heat : Heterogeneity of response in Saccharomyces Cerevisiae provides insight into thermal damage to the membrane. Environmental Microbiology. 17(8)2982-2992 (6,201)

12. Iaconelli C., lemetais G., Kechaou N., Chain F., Bermudez-Humaran L., Langella P., Gervais P., Beney L. 2015. Drying process strongly affects probiotics viability and functionalities. Jounal of Biotechnology. 214(2015) 17-26 (2,871)

13. Marin A., Denimal E., Guyot S., Journaux L., Molin P. 2015. A robust generic method for grid detection in white light microscopic Malassez blade images in the context of cell counting. Microscopy and Microanalysis. 70 (2015) 115-121 (2,161)

14. Ngoc Pham-Hoang B., Phan-Thi H., Waché Y. 2015. Can biological structures be natural and sustainable capsules ? Frontiers in Chemistry. 50(2015) 1528-1538 (3,523)

15. Nguyen TD., Guyot S., Lherminier J., Waché Y., Saurel R., Husson F. 2015. Protection of living yeast cells by micro-organized shells of natural polyelectrolytes. Process Biochemistry. 50(2015) 1528-1536 (2,516)

16. Simonin H.,  Bergaoui, IM., Perrier-Cornet JM., Gervais P. 215. Cryopreservation of Escherichia coli K12TG1: Protection from the 4 damaging effects of supercooling by freezing. Cryobiology. 70(2):115-21 (1,587)

 

 

 

VALMIS

Année 2015 JCR 2014

1. Aoudia N., Rieu A., Briandet R., Deschamps J., Chluba J., Jego G., Garrido C., Guzzo J. (2015). Biofilms of Lactobacillus plantarum and Lactobacillus fermentum: effect on stress responses, antagonistic effects on pathogen growth and immunomodulatory properties. Food Microbiol.,doi:10.1016/j.fm.2015.04.009.(3,331)

2. Benozzi E., Romano A., Capozzi V., Makhoul S., Cappellin L., Khomenko I., Aprea E., Scampicchio M.,Spano G., Mark T.D., Gasperi F., Biasioli F. (2015). Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. Food Res. Int., 76(3), 682-688 (2.818)

3. Darsonval M., Msadek T., Alexandre H., Grandvalet C. (2015). The antisense RNA approach: a new application for in vivo stress response investigation in Oenococcus oeni. Appl. Environ. Microbiol.,doi: 10.1128/AEM.02495-15 )(3.668)

4. Di Toro M.R., Capozzi V., Beneduce L., Alexandre H., Tristezza M., Durante M., Tufariello M., Grieco F. and Spano G. (2014). Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines. LWT-Food Sci. Techno., 60(1), 102-108. (2,468)

5. Grangeteau C., Gerhards D., Rousseaux S., von Wallbrunn C., Alexandre H., Guilloux-Benatier M. (2015). Diversity of yeast strains of the genus Hanseniaspora in the winery environment: what is their involvement in grape must fermentation? Food Microbiol., 50, 70-77.(3,331)

6. Guezennec A.G., Michel C., Ozturk S., Togola A., Guzzo J., Desroche N. (2015). Microbial aerobic and anaerobic degradation of acrylamide in sludge and water under environmental conditions--case study in a sand and gravel quarry. Environ. Sci. Pollut. Res. Int., 22(9), 6440-6451 (2.828)

7. Guzzo J., Guezennec A.G. (2015). Degradation and transfer of polyacrylamide based flocculent in sludge and industrial and natural waters. Environ Sci Pollut Res Int., 22(9), 6387-6389 (2.828)

8. Kemp B., Alexandre H., Robillard B., Marchal R. (2015) Review: Effect of production phases on bottle fermented sparkling wine quality. J. Agric. Food Chem., 63, 19–38.(2,912)

9. Lapaquette P., Guzzo J., Bretillon L., Bringer M.A. (2015). Cellular and Molecular Connections between Autophagy and Inflammation. Mediators inflamm. doi: 10.1155/2015/398483. (3.236)

10. Louesdon S., Charlot-Rouge S., Tourdot-Maréchal R., Bouix M., Béal C. (2015). Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175. Microb. Biotechnol., 8(2), 311-318.(3,081)

11. Makhoul S., Romano A., Capozzi V., Spano G, Aprea E., Cappellin L., Benozzi E., Scampicchio M., Märk T., Gasperi F., El-Nakat H., Guzzo J., Biasioli F. (2015). Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction. Food Bioprocess Tech., 8(9), 1925–1937 (2.69)

12. To T.M.H., Grandvalet C., Alexandre H., Tourdot-Maréchal R. (2015). Cyclopropane Fatty Acid Synthase from Oenococcus oeni: Expression in Lactococcus lactis subsp. cremoris and Biochemical Characterization. Arch. of Microbiol., 197(9), 1063-1074 (1.667)

 

PUBLICATIONS COMMUNES

Année 2015 JCR 2014

1. Liu Y., Rousseaux S., Tourdot-Maréchal R., Sadoudi M., Gougeon R.D., Schmitt-Kopplin P., Alexandre P. (2014). Wine microbiome, a dynamic world of microbial interactions, Crit. Rev. Food Sci. Nutr., soumis, BFSN-2014-1420 (5,548)

2. Djoullah A.,Sok N.,Djemaoune Y.,Penouilhc M-J.,Husson F.,Saurel R. (2015). Monitoring of transglutaminase crosslinking reaction by 1H NMR spectroscopy on model substrates. Colloids and Surfaces A: Physicochemical and Engineering Aspects.

3. Djoullah, A., Djemaoune, Y., Husson, F., Saurel, R. (2015) Native-state pea albumin and globulin behavior upon transglutaminase treatment. Process Biochemistry. 50(2015) 1284-1292(2.516)

4. N Guyen, T. D., Guyot, S., Lherminier, J., Wache, Y., Saurel, R. and Husson, F. 2015. Protection of living yeast cells by micro-organized shells of natural polyelectrolytes. Process Biochemistry.50(2015) 

 

 

2014 : 45 publications

IF moyen : 3,47

Pourcentage de publications dans le 1er quartile : 78%

 

PAPC

Année 2014 JCR 2014

1. Aberkane L., Roudaut G., Saurel R. (2014). Encapsulation and oxidative stability of PUFA-rich oil microencapsulated by spray drying using pea protein and pectin. Food Bioprocess Technol., 7(5), 1505-1517. (3,126)

2. Assifaoui A., Huault L., Maissiat C., Roullier-Gall C., Jeandet P., Hirschinger J., Raya J., Jaber M., Lambert J.F., Cayot P., Gougeon R. D., Loupiac C. (2014). Structural studies of adsorbed protein (betalactoglobulin) on natural clay (montmorillonite). RSC Adv., 105, 61096-61103, DOI: 10.1039/C4RA11607K (3,708)

3. Ben Bettaïeb N., Kurek M., Bornaz S., Debeaufort F. (2014). Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions. J. Sci. Food Agric., 94(12), 2409–2419. (1,879)

4. Bitar M., Cayot P., Bou-Maroun E. (2014). Molecularly imprinted polymer solid phase extraction of fungicides from wine samples. Anal. Methods, 6, 6467-6472. (1,821)

5. He Y., Harir M., Chen G., Huang X., Zhang L., Gougeon R. D., Schmitt-Kopplin P. (2014). Capillary Electrokinetic Fractionation mass spectrometry (CEkF/MS): technology setup and application to metabolite fractionation from complex samples coupled at-line with ultrahigh resolution mass spectrometry. Electrophoresis, 35(14), 1965-1975 (3,161)

6. Kadam A., Karbowiak T., Voilley A., Bellat J.-P., Vitrac O., Debeaufort F. (2014). Sorption of n-hexane in amorphous polystyrene J. Polym. Sci. Pt. B-Polym. Phys., 52(19), 1252-1258. (3,803)

7. Karbowiak T., Weber G., Bellat J.P. (2014). Confinement of Water in Hydrophobic Nanopores: Effect of the Geometry on the Energy of Intrusion. Langmuir, 30 (1), 213–219. (4,384)

8. Kurek M., Guinault A., Voilley A., Galić K., Debeaufort F. (2014). Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatings. Food Chem., 144(1), 9-17. (3,259)

9. Lafarge C., Hory C., Goncalves L., Chassemont C., Le Bail P., Cayot N. (2014) Effect of konjac glucomannan addition on aroma release in gels containing potato starch. Food Res. Int., 64, 412-419 (2.818)

10. Lagorce-Tachon A., Karbowiak T., Simon J.-M., Gougeon R.-D., Bellat J.-P. (2014). Diffusion of oxygen through cork stopper: Knudsen or Fick’s mechanism? J. Agric. Food Chem., 62(37), 9180–9185. (2.912)

11. Léonard L., Degraeve P., Gharsallaoui A., Saurel R., Oulahal N. (2014). Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells. Food Control, 37, 200-209. (2,819)

12. Nguyen T.D., Lafarge C., Murat C., Mession J.L., Cayot N., Saurel R. (2014). Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system. Food Chem., 164, 406-412. (3,259)

13. Roullier-Gall C., Lucio M., Noret L., Schmitt-Kopplin P., Gougeon R.D. (2014). How subtle is the "terroir" effect? Chemistry-related signatures of two "Climats de Bourgogne". PLoS One, 9(5) e97615 (3,234)

14. Roullier-Gall C., Boutegrabet L., Gougeon R.-D., Schmitt-Kopplin P. (2014). A grape and wine chemodiversity comparison of different appellations in burgundy: Vintage vs Terroir effects. Food Chem., 152, 100-107. (3,259)

15. Ruffin E., Schmit T., Lafitte G., Dollat J.M., Chambin O. (2014).The impact of whey protein preheating on the properties of emulsion gel bead. Food Chem., 151, 324-332. (3,259)

 

 

PMB

Année 2014 JCR 2014

1. Bernhard Y., Winckler P., Chassagnon R., Richard P., Gigot E., Perrier-Cornet J.M., et Decreau RA., 2014. Subphthalocyanines: addressing water-solubility, nano-encapsulation, and activation for optical imaging of B16 melanoma cells. Chem. Commun. 50(2014) 13975-13978 (6,718)

2. Boualem K., Gervais P., Cavin JF., Waché Y. 2014. Production of conidies of Penicillium camemberti in liquid medium through microcycles of conidiation. Biotechnology Lett.36(2014) 2239-2243 (1,736)

3. Colas de la Noue A., Estienney M., Aho S., Perrier-Cornet J.M., de Rougemont A., Pothier P., Gervais P., and Belliot G. 2014. Absolute humidity influences the seasonal persistence and infectivity of human Norovirus. Applied and environmental microbiology. doi:10.1128/AEM.01871-14 (3,952)

4. Dantigny P., Burgain A., Deniel F., Bensoussan M. 2014. A model for the effect of pH on the growth of chalk yeasts. Int. J. of Food Microbiology 186 (2014), 49-54 (3,155)

5. Da Silva Pedrini M., Dupont S., De Anchieta Câmara A., Beney L., Gervais P., 2014. Osmoporation: a simple way to internalize hydrophilic molecules into yeast. Appl Microbiol biotechnol 98(3) 1271 – 1280 (3,811)

6. Do T T L, Vu N T, Phan-Thi H, Cao-Hoang L, Ta T M N, Waché Y. and Nguyen T H T 2014. Traditional fermented sausage "Nem Chua" as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone. Int J Food Sci Technol 49(4) 1099-110 (1,354)

7. Dupont S., Rapoport A., Gervais P., Beney L. 2014. Survival kit of Saccharomyces cerevisiae for anhydrobiosis. Applied Microbiology and Biotechnology. 98(2014) 8821-8834 (3,811)

8. Ebel B.*, Lemetais G.*, Beney L., Cachon R., Soko H., Langella P. et Gervais P. 2014. Impact of Probiotics on risk factors for cardiovascular diseases. A review. Crit. Rev. Food Sci. Nutr.  54(2) 175-189 (5,548)

9. Escamilla-Garcia E., O’Riordan S., Gomes N., Aguedo M., Belo I., Texeira J., Belin JM., Waché Y. 2014. An air-lift biofilm reactor for the production of -decalactones by Yarrowia lipolytica. Process Biochemistry 49(9) 1377-1382 (2,524)

10. Gerbeau-Pissot P., Der C., Thomas D., Anca LA, Grosjean K. , Roche Y., Perrier-Cornet JM, Mongrand. S, Simon-Plas F. 2014. Modification of plasma membrane organization in tobacco cells elicited by cryptogein. Plant physiology 164(1) 273-286 (7,394)

11. Guyot S., Pottier L., Hartmann A., Ragon M., H.Tiburski J., Molin P., Ferret E., Gervais P., 2014. Extremely Rapid Acclimation of Escheria coli to High Temperature aver a Few Generations of a Fed Batch Culture during Slow Warming. MicrobiologyOpen.

12. Hamoud-Agha M., Curet S., Simonin H., Boillereaux L., 2014. Holding time effect on microwave inactivation of Escheria coli K12 : experimental and numerical sinvestigations. Journal of Food Engineering 143(2014) 102-113 (2,576)

13. Kalai S., Bensoussan M., Dantigny P. 2014. Lag time for germination of Penicillium chrysogenum conida is induced by temperature shifts. Food Microbiology 42(2014) 149-153 (3,374)

14. Lerasle M., Guillou S., Simonin H., Anthoine V., Chéret R., Federighi M., Membré JM. 2014. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat : Effect of various high pressure treatments and potassium lactate concentrations. Int. J. of Food Microbiol.186 (2014) 74-83 (3,155)

15. Lerasle M., Federighi M., Simonin H., Anthoine V., Rezé S., Chéret R., Guillou S. 2014. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of rax poultry sausage. Innovative Food Science and Emerging Technologies 23(2014) 54-60 (2,248)

16. Licandro-Seraut H, Scornec H, Pedron T, Cavin JF, Sansonetti PJ. 2014. Functional genomics of Lactobacillus casei establishment in the gut. Proc Natl Acad Sci U S A 111(30) 3101-3109. (9.809)

17. Phan Thi H., Waché Y. 2014. Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat (treatment with UV-Vis spectra as a marker. Food Chemistry 156(2014) 58-63 (3,259)

18. Scornec H, Tichit M, Bouchier C, Pedron T, Cavin JF, Sansonetti PJ, Licandro-Seraut H. 2014. Rapid 96-well plates DNA extraction and sequencing procedures to identify genome-wide transposon insertion sites in a difficult to lyse bacterium: Lactobacillus casei. J Microbiol Methods 106(2014) 78-82. (2,096)

19. Tiburski J., Rosenthal A., Guyot S., Perrier-Cornet J.M., Gervais P., 2014. Water Distribution in Bacterial Spores: A Key Factor in Heat Resistance. Food Biophysics 9(1) 10-19 (1,551)

20. Waché Y., Kumar Anal A., Seng Chan E., Wan Sia Heng P., Nghia Ngo D., In S., Poncelet D., Phan-Thi H. 2014 . Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network.Biotechnology Journal. 9(12) 1473-1475 (3,708)

 

VALMIS

Année 2014 JCR 2014

1. David V., Terrat S., Herzine K., Claisse O., Rousseaux S., Tourdot-Maréchal R., Masneuf-Pomarede I., Ranjard L., Alexandre H. (2014). High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation. J. Ind. Microbiol. Biotechnol., 41(5), 811-821  (2,505)

2. Louesdon S., Charlot-Rouge S., Juillard V., Tourdot-Maréchal R., Béal C. (2014). Osmotic stress affects the stability of freeze-dried Lactobacillus buchneri R 1102 as a result of intracellular betaïne accumulation and membrane characteristics. J. Appl. Microbiol., 117(1), 196-207 (2,386)

3. Louesdon S., Charlot-Rouge S., Tourdot-Maréchal R., Bouix M., Béal C. (2014). Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175. Microb. Biotechnol. In press doi: 10.1111/1751-7915.12132 (3,023)

4. Maitre M., Weidmann S., Dubois-Brissonnet F., David V., Covès J., Guzzo J. (2014). Adaptation of the wine bacterium Oenococcus oeni to ethanol stress: role of the small heat shock protein Lo18 in membrane integrity. Appl. Environ. Microbiol., 80(10), 2973-2978 (3,952)

5. Makhoul S., Romano A., Cappellin L., Spano G., Capozzi V., Benozzi E., Märk T.D., Aprea E., Gasperi F., El- Nakat H., Guzzo J., Biasioli F. (2014). Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters. J. Mass Spectrom., 49(9), 850-859 (2.379)

6. Rieu A., Aoudia N., Jego G., Chluba J., Yousfi N., Briandet R., Deschamps J., Gasquet B., Monedero V., Garrido C., Guzzo J. (2014). The biofilm mode of life boosts the anti-inflammatory properties of Lactobacillus. Cell. Microbiol., 16(12), 1836-1853 (4,816)

7. Rousseaux S., Diguta C.-F., Radoï-Matei F., Alexandre H., Guilloux-Bénatier M. (2014). Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavours and mycotoxins. Food Microbiol., 38, 104-121 (3,374)

8. Romano A., Cappellin L., Spano G., Capozzi V., Benozzi E., Märk T.D., Aprea E., Gasperi F., El-Nakat H., Guzzo J., Biasioli F. (2014). Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters. J. Mass Spectrom., 49(9), 850-859. (2,379)

 

PUBLICATIONS COMMUNES

Année 2014 JCR 2014

1. Nguyen, A. T.-B., Winckler, P., Loison, P., Wache, Y. & Chambin, O. 2014. Physico-chemical state influences in vitro release profile of curcumin from pectin beads. Colloids and Surfaces B: Biointerfaces, 121, 290–298 (4,287)

 

 

2013 : 34 publications

IF moyen : 3,11

Pourcentage de publications dans le 1er quartile : 72%

 

PAPC

Année 2013 JCR 2013

1. Assifaoui A., Bouyer F., Chambin O., Cayot P. (2013). Silica-coated calcium pectinate beads for colonic drug delivery. Acta Biomater., 9(4), 6218-6225. (5,684)

2. Descours E., Hambleton A., Kurek M., Debeaufort F., Voilley A., Seuvre A.-M. (2013). Aroma behaviour during steam cooking within a potato starch-based model matrix. Carbohydr. Polym., 95(1), 560-568. (3,916)

3. Devineau S., Zanotti J.-M., Loupiac C., Zargarian L., Neiers F., Pin,S., Renault J.-P. (2013). Myoglobin on silica: a case study of the impact of adsorption on protein structure and dynamics. Langmuir. 29(44), 13465–13472. (4,384)

4. Duval C.-J., Sok N., Laroche J., Gourrat K., Prida A., Lequin S., Chassagne D., Gougeon R.-D. (2013). Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments. Food Chem., 138(1), 270-277. (3,259)

5. Duval C.-J., Gourrat K., Perre P., Prida A., Gougeon R.-D. (2013). A HS – SPME – GC – MS analysis of IR heated wood: impact of the water content on the depth profile of oak wood aromas extractability. Food Res. Int., 54(1), 277–284. (3,050)

6. Gokulakrishnan N., Karbowiak T., Bellat J.-P., Vonna L., Saada M.-A., Paillaud J.-L., Soulard M., Patarin J., Parmentier J. (2013). Improved hydrophobicity of inorganic–organic hybrid mesoporous silica with cage-like pores. Colloid Surf. A-Physicochem. Eng. Asp., 421, 34-43. (2,354)

7. Jantrawut P., Assifaoui A., Chambin O. (2013). Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads. Carbohydr. Polym., 97(2), 335-342. (3,916)

8. Kurek M., Brachais C.-H., Ščetar M., Voilley A., Galić K., Couvercelle J.-P., Debeaufort F. (2013). Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethylene. Carbohydr. Polym., 97(1), 217-225. (3,916)

9. Lequin S., Chassagne D., Karbowiak T., Bellat J.-P. (2013). Sorption equilibria of ethanol on cork. J. Agric. Food Chem., 61 (22), 5391–5396. (3,259)

10. Mession J.-L., Blanchard C., Mint-Dah F.V., Lafarge C., Assifaoui A., Saurel R. (2013). The effects of sodium alginate and calcium levels on pea proteins cold-set gelation. Food Hydrocolloids, 31(2), 446-457. (4,280)

11. Mession J.-L., Sok N., Assifaoui A., Saurel R. (2013). Thermal denaturation of pea globulins (Pisum sativum L.) – molecular interactions leading to heat-induced protein aggregation. J. Agric. Food Chem., 61(6), 1196-1204. (3,107)

12. Murat C., Bard M.-H., Dhalleine C., Cayot N. (2013). Characterisation of odour active compounds along extraction process from pea flour to pea protein extract. Food Res. Int., 53(1), 31-41. (3,050)

13. Russo D., Ortore M.-G., Spinozzi F., Mariani P., Loupiac C., Annighofer B., Paciaroni A. (2013). The impact of high hydrostatic pressure on structure and dynamics of β-lactoglobulin. Biochim. Biophys. Acta-Gen. Subj., 1830(10), 4974–4980. (3,829)

 

 

 

PMB 

Année 2013 JCR 2013

1. Abraham S., Cachon R., Jeanson S., Ebel B., Michelon D., Aubert C., Rojas C., Feron G., Beuvier E., Gervais P., De Coninck J. (2013). A procedure for reproducible measurement of redox potential (Eh) in dairy processes. Dairy Sci. Technol., 93(6), 675-690. (1,126)

2. Belliot G., Loutreul J., Estienney M., Cazeaux C., Nicorescu I., Aho S., Gervais P., Orange N., Pothier P., Morin T. (2013). Potential of pulsed light to inactivate bacteriophage MS2 in simple liquid medium and on complex foodstuffs. Food Environ. Virol., 5(3), 176-179. (1,975)

3. Burgain A., Bensoussan M., Dantigny P. (2013). Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony. Int. J. Food Microbiol., 163(2-3), 180-183. (3,155)

4. Cao-Hoang L., Chu-Ky S., Ho Phu H., Husson F., Le Thanh B., Le-Than M., Nguyen T., Tran K., Tu Viet P., Valentin D., Waché Y. (2013). Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food. Int. J. Food Sci. Technol., 48(6), 1115-1126. (1,354)

5. Da G., Dufour D., Giraldo A., Moreno M., Tran T., Velez G., Sanchez T., Le-Thanh M., Marouze C., Marechal P.-A. (2013). Cottage level cassava starch processing systems in Colombia and Vietnam. Food Bioprocess Technol., 6(8), 2213-2222. (3,126)

6. Judet-Correia D., Bensoussan M., Charpentier C., Dantigny P. (2013). Influence of temperature, copper, and CO2 on spore counts and geosmin production by Penicillium expansum. Aust. J. Grape Wine Res., 19 (1), 81-86. (2,778)

7. Kuldamrong W., Husson F., Kermasha S. (2013). Biocatalysis with hydroperoxide lyase in extracts from Penicillium camemberti in neat organic solvent media. Biocatal. Biotransform., 31(2), 94-99. (1,093)

8. Licandro-Seraut H., Roussel C., Perpetuini G., Gervais P., Cavin J.-F. (2013). Sensitivity to vinyl phenol derivatives produced by phenolic acid decarboxylase activity in Escherichia coli and several food-borne Gram-negative species. Appl. Microbiol. Biotechnol., 97(17), 7853-7864. (3,811)

9. Michelon D., Tachon S., Ebel B., De Coninck J., Feron G., Gervais P., Marc Y., Cachon R. (2013). Can pressure-induced cell inactivation be related to cell volume compression? A case study for Saccharomyces cerevisiae. J. Biosci. Bioeng., 115(2), 229-232. (1,869)

10. Moussa M., Espinasse V., Perrier-Cornet J.-M., Gervais P. (2013). Can pressure-induced cell inactivation be related to cell volume compression? A case study for Saccharomyces cerevisiae. Food Res. Int., 54(1), 738-744. (3,050)

11. Pham-Hoang B.N., Romero-Guido C., Phan-Thi H., Waché Y. (2013). Encapsulation in a natural, pre-formed, multi-component and complex capsule: yeast cells. Appl. Microbiol. Biotechnol., 97(15), 6635-6645. (3,811)

12. Perpetuini G., Scornec H., Tofalo R., Serror P., Schirone M., Suzzi G., Corsetti A., Cavin J.-F., Licandro-Seraut H. (2013). Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11. Appl. Environ. Microbiol., 79(15), 4568-4575. (3,952)

 

VALMIS

Année 2013 JCR 2013

1. Alexandre H. (2013). Flor yeasts of Saccharomyces cerevisiae: their ecology, genetics and metabolism. Int. J. Food Microbiol., 167(2), 269-275. (3,155)

2. Salma M., Rousseaux S., Sequeira-Le Grand A., Divol B., Alexandre H. (2013). Characterization of the viable but nonculturable (VBNC) state in Saccharomyces cerevisiae. PloS One, 8(10), e77600. (3,534)

3. Salma M., Rousseaux S., Sequeira-Le Grand A., Alexandre H. (2013). Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring. J. Ind. Microbiol. Biotechnol., 40(1), 63-73.  (2,505)

 


PUBLICATIONS COMMUNES

Année 2013 JCR 2013

1. De Sarrau B., Clavel T., Zwickel N., Despres J., Dupont S., Beney L., Tourdot-Maréchal R., Nguyen-The C. (2013). Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions. Food Microbiol., 36(2), 113-122. (3,374)

2. Kurek M., Moundanga S., Favier C., Galić K., Debeaufort F. (2013). Antimicrobial efficiency of carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films aimed for active packaging. Food Control, 32(1), 168-175. (2,819)

3. Léonard L., Gharsallaoui A., Ouaali F., Degraeve P., Waché Y., Saurel R., Oulahal N. (2013). Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system. Colloid Surf. B-Biointerfaces, 109, 266-272. (4,287)

4. Loison P., Hosny N.-A., Gervais P., Champion D., Kuimova M.-K., Perrier-Cornet J.-M. (2013). Direct investigation of viscosity of an atypical inner membrane of Bacillus spores: A molecular rotor/FLIM study. Biochim. Biophys. Acta-Biomembr., 1828(11), 2436–2443. (3,431)

5. Martin-Dejardin F., Ebel B., Lemetais G., Nguyen Thi Minh H., Gervais P., Cachon R., Chambin O. (2013). A way to follow the viability of encapsulated Bifidobacterium bifidum subjected to a freeze-drying process in order to target the colon: interest of flow cytometry. Eur. J. Pharm. Sci., 49(2), 166-174. (3,005)

6. Waché Y., Voilley A., Cao-Hoang L. (2013). Extraction and encapsulation of tropical natural compounds. J. Food Eng., 117(4), 425. (2,576)

 

 

2012 : 38 publications
IF moyen : 3,11
Pourcentage de publications dans le 1er quartile : 74%

 

PAPC

Année 2012 JCR 2012

1. Blanchard C., Labouré H., Verel A., Champion D. (2012). Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment. J. Cereal Sci., 56(3), 691-698. (2,088)

2. Boutegrabet L., Kanawati B., Gebefügi I., Peyron D., Cayot P., Gougeon R.D., Schmitt-Kopplin P. (2012). Attachment of chloride anion to sugars: mechanistic investigation and discovery of a new dopant for efficient sugar ionization/detection in mass spectrometers. Chem. Eur. J., 18(41), 13059-13067. (5,831)

3. Brennan M.-A., Menard C., Roudaut G., Brennan C.-S. (2012). Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact. Starch-Stärke, 64(5), 392-398. (1,220)

4. Dussort P., Deprêtre N., Bou-Maroun E., Fant C., Guichard E., Brunerie P., Le Fur Y., Le Quéré J.-L. (2012). An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin. Food Res. Int., 49(1), 253-262. (3,005)

5. Fabra M.-J., Chambin O., Voilley A., Gay J.-P., Debeaufort F. (2012). Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films. J. Food Eng., 108(1), 30–36. (2,276)

6. Galus S., Mathieu H., Lenart A., Debeaufort F. (2012). Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films. Innov. Food Sci. Emerg. Technol., 16, 148-154. (2,528)

7. Gharsallaoui A., Saurel R., Chambin O, Voilley A. (2012). Pea (Pisum sativum, L.) protein isolate stabilized emulsions: a novel system for microencapsulation of lipophilic ingredients by spray drying. Food Bioprocess Technol., 5(6), 2211-2221. (4,115)

8. Hambleton A., Perpiñan-Saiz N., Fabra M.-J., Voilley A., Debeaufort F. (2012). The Schroeder paradox or how the state of water affects the moisture transfer through edible films. Food Chem., 132(4), 1671-1678. (3,334)

9. Hantelys B., Dury-Brun C., Voilley A., Debeaufort F., Seuvre A.-M. (2012). Effect of environmental humidity and coating on aroma transfer through treated paper. Food Chem., 132(4), 1721-1727. (3,334)

10. Kurek M., Descours E., Galic K., Voilley A., Debeaufort F. (2012). How composition and process parameters affect volatile active compounds in biopolymer films. Carbohydr. Polym., 88(2), 646-656. (3,479)

11. Kurek M., Brachais C.-H., Nguimjeu C.-M., Bonnotte A., Voilley A., Galić K., Couvercelle J.-P., Debeaufort F. (2012). Structure and thermal properties of a chitosan coated polyethylene bilayer film. Polym. Degrad. Stabil., 97(8), 1232-1240. (2,770)

12. Kurek M., Ščetar M., Voilley A., Galić K., Debeaufort F. (2012). Barrier properties of chitosan coated polyethylene. J. Membr. Sci., 403–404, 162-168. (4,093)

13. Lequin S., Chassagne D., Karbowiak T., Bellat J.-P. (2012). Cosorption of sulfur dioxide and water on cork. Am. J. Enol. Vitic., 63(1), 127-131. (1,856)

14. Lequin S., Chassagne D., Karbowiak T., Simon J.-M., Paulin C., Bellat J.-P. (2012). Diffusion of oxygen in cork. J. Agric. Food Chem., 60(13), 3348-3356. (2,906)

15. Mession J.-L., Assifaoui A., Cayot P., Saurel R. (2012). Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate. Food Hydrocolloids, 29(2), 335-346. (3,494)

16. Murat C., Gourrat K., Jerosch H., Cayot N. (2012). Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour. Food Chem., 135(3), 913-920. (3,334)

17. Petrisor G., Ion R.-M., Brachais C.-H., Couvercelle J.-P., Chambin O. (2012). Designing medical devices based on silicon polymeric material with controlled release of local anesthetics. J. Macromol. Sci. Part A-Pure Appl. Chem., 49(5), 439-444. (0,807)

18. Tromelin A., Ayed C., Lubbers S., Pagès-Hélary S., Andriot I., Guichard E. (2012). Proposed alternative phase ratio variation method for the calculation of liquid–vapour partition coefficients of volatiles. J. Chromatogr. A, 1263, 158-168. (4,612)



 

PMB

Année 2012 JCR 2012

1. Colas de la Noue A., Espinasse V., Perrier-Cornet J-M., Gervais P. (2012). High gas pressure: An innovative method for the inactivation of dried bacterial spores. Biotechnol. Bioeng., 109(8), 1996-2004. (3,648)

2. Da G., Dufour D., Marouze C, Le Thanh, M., Trinh Thi P., Marechal P.-A. (2012). Technology assessment of small and medium cassava starch enterprises in North Vietnam. Journal of Root Crops, 38(1), 70-77.

3. Lattab N., Kalai S., Bensoussan M., Dantigny P. (2012). Effect of storage conditions (relative humidity, duration, and temperature) on the germination time of Aspergillus carbonarius and Penicillium chrysogenum. Int. J. Food Microbiol., 160(1), 80-84. (3,425)

4. Le Borgne F., Guyot S., Logerot M., Beney L., Gervais P., Demarquoy J. (2012). Exploration of lipid metabolism in relation with plasma membrane properties of Duchenne Muscular Dystrophy cells: influence of L-carnitine. PLoS One, 7(11), e-49346. (3,730)

5. Lemetais G., Dupont S., Beney L., Gervais P. (2012). Air-drying kinetics affect yeast membrane organization and survival. Appl. Microbiol. Biotechnol., 96(2), 471-480. (3,689)

6. Licandro-Seraut H., Brinster S., Van de Guchte M., Scornec H., Maguin E., Sansonetti P., Cavin J.-F., Serror P. (2012). Development of an efficient in vivo system (Pjunc-TpaseIS1223) for random transposon mutagenesis of Lactobacillus casei. Appl. Environ. Microbiol., 78(15), 5417-5423. (3,678)

7. Roche Y., Cao-Hoang L., Perrier-Cornet J.-M., Waché Y. (2012). Advanced fluorescence technologies help to resolve long-standing questions about microbial vitality. Biotechnol. J., 7(5), 608-619. (3,446)

8. Ta T.M.N., Cao-Hoang L., Romero-Guido C., Lourdin M., Phan T.H., Goudot S., Marechal P.-A., Waché Y. (2012). A shift to 50°C provokes death in distinct ways for glucose and oleate-grown cells of Yarrowia lipolytica. Appl. Microbiol. Biotechnol. 93(5), 2125-2134. (3,689)

9. Tu V.P., Husson F., Sutan A., Ha D.T., Valentin D. (2012). For me the taste of soy is not a barrier to its consumption. And how about you? Appetite, 58(3), 914-921. (2,541)

10. Useo R., Husson F., De Coninck J., Khaldi S., Gervais P. (2012). A new alternative in vitro method for quantification of Toxoplasma gondii infectivity. J. Parasitol., 98(2), 299-303. (1,321)

 

VALMIS

Année 2012 JCR 2012


Année 2012 JCR 2012

1. Bonnin-Jusserand M., Grandvalet C., Rieu A., Weidmann S., Alexandre H. (2012). Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine. BMC Microbiol., 12, 199-209. (3,104)

2. Bove P., Capozzi V., Garofalo C., Rieu A., Spano G., Fiocco D. (2012). Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation. Microbiol. Res., 167(4), 187-193. (1,993)

3. Capozzi V., Fiocco D., Weidmann S., Guzzo J., Spano G. (2012). Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. Ann. Microbiol., 62 (2), 517-522.(1,549)

4. Guzzo J. (2012). Biotechnical applications of small heat shock proteins from bacteria. Int. J. Biochem. Cell Biol., 44(10), 1698-1705. (4,152)

5. Maitre M., Weidmann S., Rieu A., Fenel D., Schoehn G., Ebel C., Coves J., Guzzo J. (2012). The oligomer plasticity of the small heat-shock protein Lo18 from Oenococcus oeni influences its role in both membrane stabilization and protein protection. Biochem. J., 444(1), 97-104. (4,654)

6. Ronez F., Desroche N., Arbault P., Guzzo J. (2012). Co-expression of the small heat shock protein, Lo18, with β-glucosidase in Escherichia coli improves solubilization and reveals various associations with overproduced heterologous protein, GroEL/ES. Biotechnol. Lett., 34(5), 935-939. (1,853)

7. Sadoudi M., Tourdot-Maréchal R., Rousseaux S., Steyer D., Gallardo-Chacón J., Ballester J., Vichi S., Guérin-Schneider R., Caixach J., Alexandre H. (2012). Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol., 32(2), 243-253. (3,407)

8. Serpaggi V., Remize F., Recorbet G., Gaudot-Dumas E., Sequeira-Le Grand A., Alexandre H. (2012). Characterization of the “Viable but non culturable” (VBNC) state in the wine spoilage yeast Brettanomyces. Food Microbiol., 30(2), 438-447. (3,407)



 

PUBLICATIONS COMMUNES



Année 2012 JCR 2012

1. Dupont S., Lemetais G., Ferreira T., Cayot P., Gervais P., Beney L. (2012). Ergosterol biosynthesis: a fungal pathway for life on land? Evolution, 66(9), 2961-2968. (4,864)

2. Gharsallaoui A., Roudaut G., Beney L., Chambin O., Voilley A., Saurel R. (2012). Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. Food Chem., 132(4), 1713-1720 (3,334)

3. Marcuzzo E., Debeaufort F., Sensidoni A., Tat L., Beney L., Hambleton A., Peressini D., Voilley A. (2012). Release behavior and stability of encapsulated d-limonene from emulsion-based edible films. J. Agric. Food Chem., 60(49), 12177–12185. (2,906)

 

Publications

2016 : en cours de traitement...
IF moyen : ...
Pourcentage de publications dans le 1er quartile : en cours... %
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2015 : 55 publications
IF moyen : 3,528
Pourcentage de publications dans le 1er quartile : en cours... %
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2014 : 45 publications
IF moyen : 3,4
Pourcentage de publications dans le 1er quartile : 78%
----------------------------------------
2013 : 34 publications
IF moyen : 3,2
Pourcentage de publications dans le 1er quartile : 72%
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2012 : 38 publications 
IF moyen : 3,2
Pourcentage de publications dans le 1er quartile : 74%

 

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