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Food Formulation


Article dans une revue48 documents

  • Sébastien Dupont, Paul Fleurat-Lessard, Richtier Gonçalves Cruz, Céline Lafarge, Cédric Grangeteau, et al.. Antioxidant Properties of Ergosterol and Its Role in Yeast Resistance to Oxidation. Antioxidants , MDPI, 2021, 10 (7), pp.1-21. ⟨10.3390/antiox10071024⟩. ⟨hal-03277957⟩
  • Nour Doumani, Jacqueline Maalouly, Elias Bou-Maroun, Nicolas Sok, Philippe Cayot, et al.. Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish. Food and Nutrition Research, Swedish Nutrition Foundation, 2021, 65, pp.5556. ⟨10.29219/fnr.v65.5556⟩. ⟨hal-03123992⟩
  • Marie Elhachem, Philippe Cayot, Maher Abboud, Nicolas Louka, Richard Maroun, et al.. The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants. Antioxidants , MDPI, 2021, 10 (3), pp.382-415. ⟨10.3390/antiox10030382⟩. ⟨hal-03187758⟩
  • Samar Daoud, Elias Bou-Maroun, Gustav Waschatko, Philippe Cayot. Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism. Food Chemistry, Elsevier, In press, pp.128273. ⟨10.1016/j.foodchem.2020.128273⟩. ⟨hal-03013707⟩
  • Jérôme Rossignol, Laurence Dujourdy, Didier Stuerga, Philippe Cayot, Régis Gougeon, et al.. A First Tentative for Simultaneous Detection of Fungicides in Model and Real Wines by Microwave Sensor Coupled to Molecularly Imprinted Sol-Gel Polymers. Sensors, MDPI, 2020, 20 (21), pp.6224. ⟨10.3390/s20216224⟩. ⟨hal-03016429⟩
  • Samar Daoud, Gustav Waschatko, Elias Bou-Maroun, Philippe Cayot. Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy. Analytical Methods, Royal Society of Chemistry, 2020, 12 (24), pp.3098-3105. ⟨10.1039/d0ay00583e⟩. ⟨hal-02962630⟩
  • Nour Doumani, Isabelle Séverin, Laurence Dahbi, Elias Bou-Maroun, Maya Tueni, et al.. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods, MDPI, 2020, 9 (4), ⟨10.3390/foods9040474⟩. ⟨hal-02551705⟩
  • Samar Daoud, Elias Bou-Maroun, Gustav Waschatko, Benjamin Horemans, Renaud Mestdagh, et al.. Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems. Foods, MDPI, 2020, 9 (10), pp.1-16. ⟨10.3390/foods9101432⟩. ⟨hal-02987153⟩
  • Céline Lafarge, Manal Bitar, Leina El Hosry, Philippe Cayot, Elias Bou-Maroun. Comparison of molecularly imprinted polymers (MIP) and sol–gel molecularly imprinted silica (MIS) for fungicide in a hydro alcoholic solution. Materials Today Communications, Elsevier, 2020, 24, pp.101157. ⟨10.1016/j.mtcomm.2020.101157⟩. ⟨hal-02613429⟩
  • Samar Daoud, Elias Bou-Maroun, Laurence Dujourdy, Gustav Waschatko, Nils Billecke, et al.. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR. Food Chemistry, Elsevier, 2019, 293, pp.307-314. ⟨10.1016/j.foodchem.2019.05.005⟩. ⟨hal-02173332⟩
  • Nour Doumani, Elias Bou-Maroun, Jacqueline Maalouly, Maya Tueni, Adrien Dubois, et al.. A New pH-Dependent Macrocyclic Rhodamine B-Based Fluorescent Probe for Copper Detection in White Wine. Sensors, MDPI, 2019, 19 (20), pp.4514. ⟨10.3390/s19204514⟩. ⟨hal-02380053⟩
  • Manal Bitar, Céline Lafarge, Nicolas Sok, Philippe Cayot, Elias Bou-Maroun. Molecularly imprinted sol-gel polymers for the analysis of iprodione fungicide in wine: Synthesis in green solvent. Food Chemistry, Elsevier, 2019, 293, pp.226-232. ⟨10.1016/j.foodchem.2019.04.108⟩. ⟨hal-02173340⟩
  • Nasreddine Benbettaieb, Cadhla Tanner, Philippe Cayot, Thomas Karbowiak, Frédéric Debeaufort. Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings. Food Chemistry, Elsevier, 2018, 242, pp.369 - 377. ⟨10.1016/j.foodchem.2017.09.065⟩. ⟨hal-01667306⟩
  • Manal Bitar, Gaëlle Roudaut, Jacqueline Maalouly, Stéphane Brandès, Régis D Gougeon, et al.. Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity. Reactive and Functional Polymers, Elsevier, 2017, 114, pp.1 - 7. ⟨10.1016/j.reactfunctpolym.2017.02.012⟩. ⟨hal-01509912⟩
  • Simone Scussat, Cyril Vaulot, Frédéric Ott, Philippe Cayot, Luc Delmotte, et al.. The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography. Food Structure, Elsevier, 2017, 14, pp.36-45. ⟨10.1016/j.foostr.2017.06.002⟩. ⟨hal-01615577⟩
  • Elias Bou-Maroun, Jérôme Rossignol, Brice de Fonseca, Céline Lafarge, Régis D. Gougeon, et al.. Feasibility of a microwave liquid sensor based on molecularly imprinted sol-gel polymer for the detection of iprodione fungicide. Sensors and Actuators B: Chemical, Elsevier, 2017, 244, pp.24 - 30. ⟨10.1016/j.snb.2016.12.118⟩. ⟨hal-01483684⟩
  • Kevin Crouvisier-Urion, Philippe Bodart, Pascale Winckler, Jésus Raya, Régis D. Gougeon, et al.. Biobased Composite Films from Chitosan and Lignin: Antioxidant Activity Related to Structure and Moisture. ACS Sustainable Chemistry & Engineering, American Chemical Society, 2016, 4 (12), pp.6371 - 6381. ⟨10.1021/acssuschemeng.6b00956⟩. ⟨hal-01468831⟩
  • Simone Scussat, Frédéric Ott, Arnaud Hélary, Sylvain Desert, Philippe Cayot, et al.. Neutron Imaging of Meat during Cooking. Food Biophysics, Springer Verlag (Germany), 2016, 11 (3), pp.207 - 212. ⟨10.1007/s11483-016-9431-x⟩. ⟨hal-01495127⟩
  • Nathalie Cayot, Céline Lafarge, Elias Bou-Maroun, Philippe Cayot. Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system. Journal of Chromatography A, Elsevier, 2016, 1456, pp.77 - 88. ⟨10.1016/j.chroma.2016.06.015⟩. ⟨hal-01483698⟩
  • Manal Bitar, Jacqueline Maalouly, Hanna Chebib, Adrien Lerbret, Philippe Cayot, et al.. Experimental design approach in the synthesis of molecularly imprinted polymers specific for iprodione fungicide. Reactive and Functional Polymers, Elsevier, 2015, 94, pp.17-24. ⟨10.1016/j.reactfunctpolym.2015.07.002⟩. ⟨hal-02517385⟩
  • Manal Bitar, Elias Bou-Maroun, Adrien Lerbret, Naim Ouaini, Philippe Cayot. Binding characteristics of molecularly imprinted polymers based on fungicides in hydroalcoholic media. Journal of Separation Science, Wiley-VCH Verlag, 2015, 38 (20), pp.3607-3614. ⟨10.1002/jssc.201500543⟩. ⟨hal-02515789⟩
  • Ali Assifaoui, Lucie Huault, Cyrielle Maissiat, Chloé Roullier-Gall, Philippe Jeandet, et al.. Structural studies of adsorbed protein (betalactoglobulin) on natural clay (montmorillonite). RSC Advances, Royal Society of Chemistry, 2014, 4 (105), pp.61096-61103. ⟨10.1039/C4RA11607K⟩. ⟨hal-02358967⟩
  • Elias Bou-Maroun, Camille Loupiac, Aurélie Loison, Bernadette Rollin, Philippe Cayot, et al.. Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in Eisenia foetida Protein Powders. Food and Nutrition Sciences, Scientific Research, 2013, 04 (11), pp.1175-1183. ⟨10.4236/fns.2013.411151⟩. ⟨hal-02359633⟩
  • Lemia Boutegrabet, Basem Kanawati, Istvan Gebefügi, Dominique Peyron, Philippe Cayot, et al.. Attachment of chloride anion to sugars: mechanistic investigation and discovery of a new dopant for efficient sugar ionization/detection in mass spectrometers.. Chemistry - A European Journal, Wiley-VCH Verlag, 2012, 18 (41), pp.13059-67. ⟨10.1002/chem.201103788⟩. ⟨hal-00761001⟩
  • Sébastien Dupont, Guillaume Lemetais, Thierry Ferreira, Philippe Cayot, Patrick Gervais, et al.. Ergosterol biosynthesis: a fungal pathway for life on land?. Evolution - International Journal of Organic Evolution, Wiley, 2012, 66 (9), pp.2961-2968. ⟨10.1111/j.1558-5646.2012.01667.x⟩. ⟨hal-00698895⟩
  • Tatiana Guzun-Cojocaru, Chavdar Koev, Martin Yordanov, Thomas Karbowiak, Eliane Cases, et al.. Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface. Food Chemistry, Elsevier, 2011, 125 (2), pp.326-333. ⟨10.1016/j.foodchem.2010.08.004⟩. ⟨hal-02295461⟩
  • Thomas Karbowiak, Eric Ferret, Frederic Debeaufort, Andrée Voilley, Philippe Cayot. Investigation of water transfer across thin layer biopolymer films by infrared spectroscopy. Journal of Membrane Science, Elsevier, 2011, 370 (1-2), pp.82-90. ⟨10.1016/j.memsci.2010.12.037⟩. ⟨hal-02510774⟩
  • Ann Junghans, Chloé Champagne, Philippe Cayot, Camille Loupiac, Ingo Köper. Probing protein-membrane interactions using solid supported membranes. Langmuir, American Chemical Society, 2011, 27 (6), pp.2709-2716. ⟨10.1021/la103200k⟩. ⟨hal-02379266⟩
  • Dominique Champion, Camille Loupiac, Denise Simatos, Peter Lillford, Philippe Cayot. Structural Relaxation During Drying and Rehydration of Food Materials—the Water Effect and the Origin of Hysteresis. Food Biophysics, Springer Verlag (Germany), 2011, 6 (1), pp.160-169. ⟨10.1007/s11483-011-9204-5⟩. ⟨hal-02371287⟩
  • Ali Assifaoui, Camille Loupiac, Odile Chambin, Philippe Cayot. Structure of calcium and zinc pectinate films investigated by FTIR spectroscopy. Carbohydrate Research, Elsevier, 2010, 345 (7), pp.929-933. ⟨10.1016/j.carres.2010.02.015⟩. ⟨hal-02379328⟩
  • Tatiana Guzun-Cojocaru, Philippe Cayot, Camille Loupiac, Eliane Cases. 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, Elsevier, 2010, 24 (4), pp.364-373. ⟨10.1016/j.foodhyd.2009.11.002⟩. ⟨hal-02303273⟩
  • Ann Junghans, Chlóe Champagne, Philippe Cayot, Camille Loupiac, Ingo Köper. Protein-Lipid Interactions at the Air-Water Interface. Langmuir, American Chemical Society, 2010, 26 (14), pp.12049-12053. ⟨10.1021/la100036v⟩. ⟨hal-02379288⟩
  • Adem Gharsallaoui, Rémi Saurel, Odile Chambin, Eliane Cases, Andrée Voilley, et al.. Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions. Food Chemistry, Elsevier, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩. ⟨hal-02295479⟩
  • Florence Martin, Nathalie Cayot, A. Marin, L. Journaux, Philippe Cayot, et al.. Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone. Journal of Dairy Science, American Dairy Science Association, 2009, 92 (12), pp.5898-5906. ⟨10.3168/jds.2009-2491⟩. ⟨hal-01191294⟩
  • Nathalie Cayot, Philippe Cayot, Elias Bou-Maroun, Hélène Labouré, Beatriz Abad-Romero, et al.. Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas. International Journal of Food Science and Technology, Wiley, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩. ⟨hal-02143294⟩
  • Arnaud de Boel, Marianna Lucio, Régis Gougeon, Norbert Hertkorn, Dominique Peyron, et al.. 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. Revue Annuelle de la Recherche - Université de Bourgogne, 2008, pp.140-144. ⟨hal-00298423⟩
  • Philippe Cayot, Flore Schenker, Guillaume Houzé, Claire Sulmont-Rossé, Bernard Colas. Creaminess in relation to consistency and particle size in stirred fat-free yogurt. International Dairy Journal, Elsevier, 2008, 18 (3), pp.303-311. ⟨10.1016/j.idairyj.2007.06.009⟩. ⟨hal-02664189⟩
  • Alice B. Nongonierma, Philippe Cayot, Mark Springett, Jean-Luc Le Quéré, Rémy Cachon, et al.. Transfers of small analytes in a multiphasic stirred fruit yoghurt model. Food Hydrocolloids, Elsevier, 2007, 21 (2), pp.287-296. ⟨hal-02660919⟩
  • Alice B. Nongonierma, Mark Springett, Jean-Luc Le Quéré, Philippe Cayot, Andrée Voilley. Flavour release at gas/matrix interfaces of stirred yoghurt models. International Dairy Journal, Elsevier, 2006, 16 (2), pp.102-110. ⟨10.1016/j.idairyj.2005.01.010⟩. ⟨hal-02659150⟩
  • Alice Nongonierma, Philippe Cayot, Jean-Luc Le Quéré, Mark Springett, Nathalie Cayot, et al.. Mechanisms of extraction of aroma compounds from foods, using absorbents. Effect of various parameters. Food Reviews International, Taylor & Francis, 2006, 22 (1), pp.51-94. ⟨10.1080/87559120500379951⟩. ⟨hal-02664217⟩
  • Eliane Cases, C. Rampini, Philippe Cayot. Interfacial properties of acidified skim milk. Journal of Colloid and Interface Science, Elsevier, 2005, 282 (1), pp.133-141. ⟨10.1016/j.jcis.2004.08.115⟩. ⟨hal-02295716⟩
  • Eliane Cases, Philippe Cayot. Effect of apolar phase dielectric constant on interfacial properties of β-lactoglobulin (dielectric constant and interfacial properties of β-lactoglobulin). Food Hydrocolloids, Elsevier, 2005, 19 (1), pp.165-170. ⟨10.1016/j.foodhyd.2004.06.001⟩. ⟨hal-02295679⟩
  • G. Houzé, Eliane Cases, B. Colas, Philippe Cayot. Viscoelastic properties of acid milk gel as affected by fat nature at low level. International Dairy Journal, Elsevier, 2005, 15 (10), pp.1006-1016. ⟨10.1016/j.idairyj.2004.09.007⟩. ⟨hal-02295774⟩
  • Florence Husson, Krum Nikolov Krumov, Eliane Cases, Philippe Cayot, Barbara Bisakowski, et al.. Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti. Process Biochemistry, Elsevier, 2005, 40 (3-4), pp.1395-1400. ⟨10.1016/j.procbio.2004.06.002⟩. ⟨hal-02295699⟩
  • Anne-Marie Seuvre, Marian de los Angeles Espinosa Diaz, Philippe Cayot, Andrée Voilley. Influence of the composition and the structure of different media on the release of aroma compounds. Le Lait, INRA Editions, 2004, 84 (3), pp.305-316. ⟨10.1051/lait:2004002⟩. ⟨hal-00895536⟩
  • Dominique Champion, Denise Simatos, Eleni Kalogianni, Philippe Cayot, Martine Le Meste. Ascorbic Acid Oxidation in Sucrose Aqueous Model Systems at Subzero Temperatures. Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52 (11), pp.3399-3404. ⟨10.1021/jf035184q⟩. ⟨hal-02303209⟩
  • Hélène Labouré, Eliane Cases, Philippe Cayot. Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity. Food Chemistry, Elsevier, 2004, 85 (3), pp.399-406. ⟨10.1016/j.foodchem.2003.07.017⟩. ⟨hal-02146627⟩
  • Philippe Cayot, Hélène Rosier, Loïc Roullier, Thomas Haertlé, Gérard Tainturier. Electrochemical modifications of proteins: disulfide bonds reduction. Food Chemistry, Elsevier, 2002, 77 (3), pp.309-315. ⟨10.1016/S0308-8146(01)00352-1⟩. ⟨hal-02146555⟩

Communication dans un congrès3 documents

  • Samar Daoud, Elias Bou-Maroun, Laurence Dujourdy, Gustav Waschatko, Nils Billecke, et al.. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR. 17th Euro Fed Lipid Congress, Oct 2019, Seville, Spain. ⟨hal-02873484⟩
  • J. Rossignol, Elias Bou-Maroun, Philippe Cayot, D. Stuerga, C. Lafarge, et al.. In situ Pesticide Detection in Food Processing by Microwave Transduction Combined with Molecularly Imprinted Polymers. Eurosensors 2016, Sep 2016, Budapest, Hungary. pp.550 - 552, ⟨10.1016/j.proeng.2016.11.522⟩. ⟨hal-01507201⟩
  • Philippe Cayot, Laurent Gautier, Jean Soubrier. Définir, dénommer et traduire l'onctuosité : regards croisés sur une propriété gustative et ses dénominations en français, anglais et allemand. Les mots de la santé (2) : affaire(s) de goût(s), Dec 2006, Lyon, France. pp.Pages 189-222. ⟨hal-00364734v2⟩

Poster2 documents

  • Simone Scussat, Elias Bou-Maroun, Christine Fant, Philippe Cayot, Camille Loupiac. Protein Thermal Denaturation of Beef Muscle: Neutron Imaging and spectroscopies. Neutrons and food, Jul 2014, Paris, France. ⟨hal-02359464⟩
  • Manal Bitar, Elias Bou-Maroun, Philippe Cayot. Molecularly imprinted polymers for the removal of Iprodione from wine : experimental design and synthesis optimization. MIP (Molecularly Imprinted Polymers) 2012, 2012, Paris, France. ⟨10.13140/RG.2.2.19190.45124⟩. ⟨hal-02529027⟩

Ouvrage (y compris édition critique et traduction)1 document

  • Nathalie Cayot, Philippe Cayot. Allergies et intolérances alimentaires : Fiches pratiques sur les 14 allergènes majeurs. Dunod, pp.192, 2016, 9782100738540. ⟨hal-03008021⟩

Chapitre d'ouvrage4 documents

  • Philippe Cayot. Effect of gases on biochemical stabilization. Gases in Agro-Food Processes, Academic Press, pp.386-393, 2019, 9780128124659. ⟨hal-02499714⟩
  • Philippe Cayot. Chapitre 12. L’apport sociétal de la pasteurisation des aliments face à son coût énergétique. Les vies de la pasteurisation : Récits, savoirs, actions (1865-2015), Edition Universitaire de Dijon, pp.133-147, 2015, 978-2-36441-144-9. ⟨hal-02877855⟩
  • Philippe Cayot, Tatiana Guzun-Cojocaru, Nathalie Cayot. Chapter 6: Iron fortification of milk and dairy products. Handbook of Food Fortification and Health, Springer New York, pp.75-89, 2013, 978-1-4614-7075-5. ⟨hal-03009934⟩
  • Philippe Cayot, Laurent Gautier, Soubrier Jean. Définir, dénommer, et traduire l'onctuosité : regards croisés sur une propriété gustative et ses dénominations en français, allemand et anglais Beltran-Vidal D., (Dir.) Les Mots de la Santé (2), Affaire(s) de goût(s) , Travaux du CRTT, Lyon, pp. 189-222. Les Mots de la Santé (2), Affaire(s) de goût(s) Travaux du CRTT, Lyon, pp. 189-222., 2009. ⟨hal-02047063⟩

Brevet3 documents

  • Laurent Beney, Philippe Cayot, Cédric Grangeteau, Sébastien Dupont. Method for eliminating microorganisms present in and/or at the surface of a material to be decontaminated. France, Patent n° : WO 2020/020595 A1. 2020, pp.48. ⟨hal-03048342⟩
  • Jérôme Rossignol, Elias Bou-Maroun, Céline Lafarge, Didier Stuerga, Philippe Cayot. Sensor and device for detecting an analyte in a liquid. France, Patent n° : WO2016012682 A1. 2016. ⟨hal-02526572⟩
  • Elias Bou-Maroun, Philippe Cayot, Manal Bitar. Utilisation d'un polymère à Empreintes Moléculaires pour piéger l'iprodione en milieu aqueux. France, N° de brevet: WO2015/067908 A1. 2015. ⟨hal-02528993⟩