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Food Chemistry|November 19, 2016
Factors that impact the stability of vitamin C at intermediate temperatures in a food matrixAnna-Lena Herbig, Catherine M G C RenardPhytochemistry|April 3, 2007
Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growthCatherine M G C Renard, Nathalie Dupont, Pascale GuillerminJournal of Agricultural and Food Chemistry|December 3, 2003
Flavonols and anthocyanins of bush butter, Dacryodes edulis (G. Don) H.J. Lam, fruit. changes in their composition during ripeningCrepin Ella Missang, Sylvain Guyot, Catherine M G C RenardComprehensive Reviews in Food Science and Food Safety|December 18, 2020
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structureXuwei Liu, Carine Le Bourvellec, Catherine M G C RenardJournal of Chromatography. A|December 21, 2007
Characterisation by liquid chromatography coupled to electrospray ionisation ion trap mass spectrometry of phloroglucinol and 4-methylcatechol oxidation products to study the reactivity of epicatechin in an apple juice model systemPascal Poupard, Sylvain Guyot, Stephane Bernillon, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituentsJiahao Yu, Catherine M G C Renard, Lianfu Zhang, et al.Food Chemistry|November 6, 2012
Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juiceAntoine Degrou, Stéphane Georgé, Catherine M G C Renard, et al.Molecular Nutrition & Food Research|March 6, 2026
Fruit Skin Color: A Reliable Tool Revealing the Potential of Bioactive Compounds in Apricots (Prunus armeniaca L.)Jamal Ayour, Hasnaâ Harrak, Catherine M G C Renard, et al.Food Chemistry|February 13, 2014
Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: examples and possible causesAurélie Cendres, Mélanie Hoerlé, Farid Chemat, et al.Comprehensive Reviews in Food Science and Food Safety|July 21, 2021
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerizationXuwei Liu, Carine Le Bourvellec, Sylvain Guyot, et al.Pageof 7