Nawel Achir

Documents

Présentation

Publications

	New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content Luiza Avezum , Yann Madode , Christian Mestres , Nawel Achir , Charlotte Delpech Food Chemistry, 2024, 439, pp.138027. ⟨10.1016/j.foodchem.2023.138027⟩ Article dans une revue hal-04550685v1
	Improving the nutritional quality of pulses via germination Luiza Avezum , Charlotte Lefevre , Eric Rondet , Nawel Achir , Youna Hemery Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩ Article dans une revue hal-03892177v1
	A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils Marvin Soto , Claudie Dhuique-Mayer , Adrien Servent , Nadiarid Jiménez , Fabrice Vaillant Food Research International, 2023, 128, pp.108737. ⟨10.1016/j.foodres.2019.108737⟩ Article dans une revue hal-03886266v1
	Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates Amina Abbou , Nabil Kadri , Georgia Giovanetti , Gilles Morel , Omar Aoun Journal of Food Composition and Analysis, 2023, 124, pp.105635. ⟨10.1016/j.jfca.2023.105635⟩ Article dans une revue hal-04210144v1
	Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production Askar Kondybayev , Nawel Achir , Christian Mestres , Ingrid Collombel , Caroline Strub Fermentation, 2023, 9 (2), pp.101. ⟨10.3390/fermentation9020101⟩ Article dans une revue hal-03967766v1
	Kinetic modeling of four folates in a model solution at different temperatures and pH to mimic their behavior in foods during processing Adrien Servent , Guillaume Cazals , Carmen Perfetto , Nawel Achir Journal of Food Process Engineering, 2023, ⟨10.1111/jfpe.14288⟩ Article dans une revue hal-03969435v1
	Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar Mboahangy Ravoninjatovo , Charlotte Ralison , Adrien Servent , Gilles Morel , Nawel Achir Legume Science, inPress, ⟨10.1002/leg3.143⟩ Article dans une revue hal-03596705v1
	Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage Askar Kondybayev , Gaukhar Konuspayeva , Caroline Strub , Gerard Loiseau , Christian Mestres Fermentation, 2022, 8 (8), pp.367. ⟨10.3390/fermentation8080367⟩ Article dans une revue hal-03936500v1
	Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions Amina Abbou , Nabil Kadri , Adrien Servent , Julien Ricci , Khodir Madani Journal of Food Process Engineering, 2022, 45 (2), ⟨10.1111/jfpe.13943⟩ Article dans une revue hal-03892096v1
	Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa Michel Esse , Tagro Guehi , Marc Lebrun , Gilles Morel , Joël Grabulos Journal of Food Processing and Preservation, 2022, 46 (10), ⟨10.1111/jfpp.16888⟩ Article dans une revue hal-03936396v1
	Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions F. Hadj Salem , N. Achir , N. Sieczkowski , R. Boulanger , A. Collignan Journal of Food Engineering, 2022, pp.111303. ⟨10.1016/j.jfoodeng.2022.111303⟩ Article dans une revue hal-03892186v1
	Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS) Nawel Achir , Adrien Servent , Marvin Soto , Claudie Dhuique-Mayer Journal of Spectroscopy, 2022, 2022, pp.1-13. ⟨10.1155/2022/4509523⟩ Article dans une revue hal-03892105v2
	Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds Michel Yavo Esse , Tagro Simplice Guehi , Joël Grabulos , Gilles Morel , Robert Thierry Malomar International Journal of Food Science and Technology, 2021, 56 (2), pp.804-813. ⟨10.1111/ijfs.14724⟩ Article dans une revue hal-03891990v1
	Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value Marvin Soto , Ana Mercedes Pérez , Adrien Servent , Fabrice Vaillant , Nawel Achir Journal of Food Engineering, 2021, 299, pp.110514. ⟨10.1016/j.jfoodeng.2021.110514⟩ Article dans une revue hal-03892077v1
	Fermented mare milk product (Qymyz, Koumiss) Askar Kondybayev , Gerard Loiseau , Nawel Achir , Christian Mestres , Gaukhar Konuspayeva International Dairy Journal, 2021, 119, pp.105065. ⟨10.1016/j.idairyj.2021.105065⟩ Article dans une revue hal-03892030v1
	Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage Nawel Achir , André Sinela , Christian Mertz , Hélène Fulcrand , Manuel Dornier Food Chemistry, 2019, 271, pp.536-542. ⟨10.1016/j.foodchem.2018.07.209⟩ Article dans une revue hal-02029874v1
	Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis Alé Kane , Nawel Achir , Mady Cissé , Dominique Pallet , Mama Sakho Ciência e Tecnologia de Alimentos, 2018, ⟨10.1590/1678-457x.29417⟩ Article dans une revue hal-02024066v1
	Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process Claudie Dhuique-Mayer , Adrien Servent , Charlotte Messan , Nawel Achir , Manuel Dornier Frontiers in Nutrition, 2018, 5, ⟨10.3389/fnut.2018.00098⟩ Article dans une revue hal-02030045v1
	Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé Christian Mestres , Munanga de J.C. Bettencourt , Gérard Loiseau , Brigitte Matignon , Joël Grabulos Food Research International, 2017, 100, pp.102-111. ⟨10.1016/j.foodres.2017.06.059⟩ Article dans une revue hal-02032016v1
	Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media André Mundombe Sinela , Christian Mertz , Nawel Achir , Nadirah Rawat , Kevin Vidot Food Chemistry, 2017, 235, pp.67-75. ⟨10.1016/j.foodchem.2017.05.027⟩ Article dans une revue hal-01604507v1
	Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products A. Sinela , N. Rawat , C. Mertz , Nawel Achir , Hélène Fulcrand Food Chemistry, 2017, 214, pp.234-241. ⟨10.1016/j.foodchem.2016.07.071⟩ Article dans une revue hal-01506520v1
	Innovative process combining roasting and tempering to mechanically dehull jicaro seeds ( Crescentia alata K.H.B) Carla Corrales , Nawel Achir , Nelly Forestier , Marc Lebrun , Isabelle Maraval Journal of Food Engineering, 2017, 212, pp.283-290. ⟨10.1016/j.jfoodeng.2017.06.011⟩ Article dans une revue hal-02031917v1
	Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients Claudie Dhuique-Mayer , Adrien Servent , Adriana Descalzo , Claire Mouquet-Rivier , Marie-Josèphe Amiot Food Chemistry, 2016, 210, pp.182-188. ⟨10.1016/j.foodchem.2016.04.037⟩ Article dans une revue hal-02032074v1
	Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile Nawel Achir , Claudie Dhuique-Mayer , Thiziri Hadjal , Khodir Madani , Jean-Pierre Pain Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2016, 33, pp.397-404. ⟨10.1016/j.ifset.2015.11.002⟩ Article dans une revue hal-01540843v1
	Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data Kévin Vidot , Nawel Achir , Christian Mertz , André Sinela , Nadirah Rawat Journal of Agricultural and Food Chemistry, 2016, 64 (20), pp.4139-4145. ⟨10.1021/acs.jafc.6b00701⟩ Article dans une revue hal-01506493v1
	Development of a nutritional profile predicting tool for fresh and processed tomato-based products Asma Ayari , Nawel Achir , Adrien Servent , Julien Ricci , Pierre Brat International Journal of Food Science and Technology, 2015, 50 (7), pp.1598-1606. ⟨10.1111/ijfs.12811⟩ Article dans une revue hal-02032969v1
	Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage Hocine Remini , Christian Mertz , Amine Belbahi , Nawel Achir , Manuel Dornier Food Chemistry, 2015, 173, pp.665-673. ⟨10.1016/j.foodchem.2014.10.069⟩ Article dans une revue hal-02032652v1
	Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling Nawel Achir , Thiziri Hadjal , Khodir Madani , Manuel Dornier , Claudie Dhuique-Mayer Journal of Agricultural and Food Chemistry, 2015, 63 (15), pp.3970-3979. ⟨10.1021/acs.jafc.5b00509⟩ Article dans une revue hal-02032359v1
	Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Joseph Bassama , Nawel Achir , Gilles Trystram , Antoine Collignan , Philippe Bohuon Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩ Article dans une revue hal-01123061v1
	Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing Anthony Fardet , Edmond Rock , Joseph Bassama , Philippe Bohuon , Pichan Prabhasankar Advances in Nutrition, 2015, 6 (6), pp.629-638. ⟨10.3945/an.115.008789⟩ Article dans une revue hal-02032434v1
	Use of Multi-response Modelling to Investigate Mechanisms of beta-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds Nawel Achir , Caroline Pénicaud , Aurelie Bechoff , Renaud Boulanger , Manuel Dornier Food and Bioprocess Technology, 2014, 7 (6), pp.1656 - 1669. ⟨10.1007/s11947-013-1229-y⟩ Article dans une revue hal-01195481v1
	Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems Thiziri Hadjal , Claudie Dhuique-Mayer , Khodir Madani , Manuel Dornier , Nawel Achir Food Chemistry, 2013, 138 (4), pp.2442-2450. ⟨10.1016/j.foodchem.2012.12.022⟩ Article dans une revue hal-02033105v1
	Insight into β-Carotene thermal degradation in oils with multiresponse modeling Nawel Achir , Caroline Pénicaud , Sylvie Avallone , Philippe Bohuon Journal of the American Oil Chemists' Society, 2011, 88 (12), pp.2035-2045. ⟨10.1007/s11746-011-1864-2⟩ Article dans une revue hal-01506489v1
	Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review Caroline Pénicaud , Nawel Achir , Claudie Dhuique-Mayer , Manuel Dornier , Philippe Bohuon Fruits, 2011, 66 (6), pp.417-440. ⟨10.1051/fruits/2011058⟩ Article dans une revue hal-01506490v1
	Kinetic study of β-carotene and lutein degradation in oils during heat treatment Nawel Achir , Verohanitra Randrianatoandro , Philippe Bohuon , Andréina Laffargue , Sylvie Avallone European Journal of Lipid Science and Technology, 2010, 112 (3), pp.NA-NA. ⟨10.1002/ejlt.200900165⟩ Article dans une revue hal-02033560v1
	Ability of some food preservation processes to modify the overall nutritional value of food Nawel Achir , Janvier Kindossi , Philippe Bohuon , Antoine Collignan , Gilles Trystram Journal of Food Engineering, 2010, 100, pp.613-621. ⟨10.1016/j.jfoodeng.2010.05.009⟩ Article dans une revue hal-01173800v1
	Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy Nawel Achir , Olivier Vitrac , Gilles Trystram Food Research International, 2010, 43 (1), pp.307-314. ⟨10.1016/j.foodres.2009.10.004⟩ Article dans une revue hal-01605054v1
	Simulation and ability to control the surface thermal history and reactions during deep fat frying Nawel Achir , Olivier Vitrac , Gilles Trystram Chemical Engineering and Processing: Process Intensification, 2008, 47 (11), pp.1953-1967. ⟨10.1016/j.cep.2008.03.004⟩ Article dans une revue hal-01602040v1
	Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process Aman Mohammad Ziaiifar , Nawel Achir , Francis Courtois , Isabelle Trezzani , Gilles Trystram International Journal of Food Science and Technology, 2008, 43 (8), pp.1410-1423. ⟨10.1111/j.1365-2621.2007.01664.x⟩ Article dans une revue hal-01194942v1
	Effect of energy transfer conditions on the chemical degradation of a frying oil Nawel Achir , Wassila Kara , Christophe Chipeaux , Isabelle Trezzani , Marie-Elisabeth Cuvelier European Journal of Lipid Science and Technology, 2006, 108, pp.999-1006. ⟨10.1002/ejlt.200600153⟩ Article dans une revue hal-01191432v1

	Understanding and optimization of rapid and small-scale germination process on the nutritional quality of lentil and cowpea Jean-Michel Méot , Charlotte Delpech , Luiza Avezum , Loïc Rajjou , Christian Mestres ICEF 14 - International Congress of Engineering Food, IAEF- International Association For Engineering And Food, Jun 2023, Nantes, France Communication dans un congrès hal-04430783v1
	Biogenic amines in African locust bean (Parkia biglobosa) fermented seeds Kone Nadège Tenincoura , Esse Yavo Michel Olivier , Caroline Strube , Nawel Achir , Joël Grabulos Legume Science and Practice, Association Of Applied Biologists, Sep 2021, Online, France Communication dans un congrès hal-03894364v1
	Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil M. Soto , Claudie Dhuique-Mayer , Adrien Servent , N. Jimenez , Nawel Achir CIBIA 2019 - Iberoamerican Congress of Food Engineering : Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Jul 2019, Faro, Portugal Communication dans un congrès hal-03894905v1
	Intégration de la bioaccessibilité des vitamines liposolubles dans un système de profilage nutritionnel durant la préparation d’un plat traditionnel tunisien Nawel Achir , Thomas Uthayakumar , Adrien Servent , Marie Josephe Amiot-Carlin , Claudie Dhuique-Mayer Journées Francophones de Nutrition, JFN 2015, 2015, NA, France Communication dans un congrès hal-01602156v1

	Physicochemical characterization and bioactive compounds of Anisophyllea boehmii Engl.: A wild fruit from Angola Famoroso João da Costa , Christian Mertz , Adrien Servent , Nawel Achir , Bettencourt Munanga 1stURNM InternationalScientific Conference, Dec 2023, Malanje, Angola Poster de conférence hal-04412481v1

	Heat and mass transfer during frying Nawel Achir , Olivier Vitrac , Gilles Trystram Advances in Deep-Fat Frying of Foods, CRC Press, 310 p., 2008, Contemporary Food Engineering, 978-1-420-05558-0 Chapitre d'ouvrage hal-01600984v1

Nawel Achir

Présentation

Publications

New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content

Improving the nutritional quality of pulses via germination

A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Kinetic modeling of four folates in a model solution at different temperatures and pH to mimic their behavior in foods during processing

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds

Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

Fermented mare milk product (Qymyz, Koumiss)

Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Innovative process combining roasting and tempering to mechanically dehull jicaro seeds ( Crescentia alata K.H.B)

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data

Development of a nutritional profile predicting tool for fresh and processed tomato-based products

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Use of Multi-response Modelling to Investigate Mechanisms of beta-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems

Insight into β-Carotene thermal degradation in oils with multiresponse modeling

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Kinetic study of β-carotene and lutein degradation in oils during heat treatment

Ability of some food preservation processes to modify the overall nutritional value of food

Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy

Simulation and ability to control the surface thermal history and reactions during deep fat frying

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

Effect of energy transfer conditions on the chemical degradation of a frying oil

Understanding and optimization of rapid and small-scale germination process on the nutritional quality of lentil and cowpea

Biogenic amines in African locust bean (Parkia biglobosa) fermented seeds

Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil

Intégration de la bioaccessibilité des vitamines liposolubles dans un système de profilage nutritionnel durant la préparation d’un plat traditionnel tunisien

Physicochemical characterization and bioactive compounds of Anisophyllea boehmii Engl.: A wild fruit from Angola

Heat and mass transfer during frying