Sylvain Guyot
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View article: Effect of some local plant extracts on fatty acid composition of fish (<i>Alestes baremoze</i>) during smoking and sun drying in the Far‐North region of Cameroon
Effect of some local plant extracts on fatty acid composition of fish (<i>Alestes baremoze</i>) during smoking and sun drying in the Far‐North region of Cameroon Open
The objective of this study was to assess the antioxidant activities of three plant extracts ( Moringa oleifera leaves, Xylopia aethiopica fruits, and Allium cepa leaves) and to evaluate their effects on the preservation of fish polyunsatu…
View article: Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects Open
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurri…
View article: Coffee melanoidins as emulsion stabilizers
Coffee melanoidins as emulsion stabilizers Open
International audience
View article: Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability Open
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L…
View article: Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events
Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events Open
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated des…
View article: Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS
Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS Open
In the French West Indies, to cope with the yam disease anthracnose, new hybrids were selected for their resistance to this disease. However, some of them have quality flaws. The new hybrids of Dioscorea alata exhibited contrasted suscepti…
View article: An insight into an intriguing oxidative biotransformation pathway of 5-<i>O</i>-caffeoylquinic acid by a gut bacterium
An insight into an intriguing oxidative biotransformation pathway of 5-<i>O</i>-caffeoylquinic acid by a gut bacterium Open
A molecular networking analysis of 5-CQA biotransformation by L. reuteri highlighted its bioconversion into esculetin by an oxidative pathway. Esculetin has been also identified after electrochemical or enzymatic oxidation of caffeic acid.
View article: Enzymatic synthesis, structures, interactions with saliva proteins and quantification in juices of a series of dehydrodicaffeoylquinic acids, one of the main classes of oxidation products in apple-based beverages
Enzymatic synthesis, structures, interactions with saliva proteins and quantification in juices of a series of dehydrodicaffeoylquinic acids, one of the main classes of oxidation products in apple-based beverages Open
International audience
View article: Chemical Composition of Apples Cultivated in Norway
Chemical Composition of Apples Cultivated in Norway Open
The composition of apples varies with both cultivar and horticultural practice. Knowledge about the chemical composition of different cultivars in particular sugars, organic acids, nitrogen compounds and polyphenols is essential, since the…
View article: Apple juices: How to increase the polyphenol diet while keeping the taste quality for consumers?
Apple juices: How to increase the polyphenol diet while keeping the taste quality for consumers? Open
International audience
View article: The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals
The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals Open
Rapeseed and sunflower meal are mainly used as animal feed but they can also be considered as a potential source of bioactive phenolic compounds. However, the desolventization/toasting processes that are needed to produce these meals might…
View article: Data set on hydroxycinnamic acid ester analysis from the cell walls of apples and grapes
Data set on hydroxycinnamic acid ester analysis from the cell walls of apples and grapes Open
Data on the esters of hydroxycinnamic acids (HCAs) from the cell walls of wine grapes (Cabernet franc) and cider apples (Douce Moen and Guillevic) were acquired. Caffeic acid, p-coumaric acid (pCA) and ferulic acid (FA) monomers were ident…
View article: Methods for analysis of procyanidins (condensed tannins) and their oxidation products in foods
Methods for analysis of procyanidins (condensed tannins) and their oxidation products in foods Open
International audience
View article: Reversible self-aggregation of oxidized tannins in model solutions
Reversible self-aggregation of oxidized tannins in model solutions Open
International audience
View article: Oxidised polyphenols are involved in haze formation in apple-based beverages
Oxidised polyphenols are involved in haze formation in apple-based beverages Open
International audience