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Catherine M.G.C. Renard

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66H-index
540Paper Count
1.5WCitation Count
Published Papers 167
Publication Date
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Principles for guiding and unlocking transformation of the European Union agrifood system
errNature Food
IF21.9
err2026-06-01
err0
PREAI
errJørgen E. Olesen; Bart de Steenhuijsen Piters; Sophie Nicklaus; Jessica Aschemann-Witzel; Martha Bakker; Céline Bonnet; Hilke Bos-Brouwers; Lionel Bretillon; Henrik Brinch-Pedersen; Jeroen J. L. Candel; Tommy Dalgaard; Cécile Detang-Dessendre; Jørgen Eriksen; Edith J. M. Feskens; Agustín González Gaviola; Atze Jan van der Goot; Niels Halberg; Emmanuelle Kesse-Guyot; Marie Trydeman Knudsen; Per Kudsk; Miranda P. M. Meuwissen; Thomas Nesme; Stacy C. Pyett; Catherine M. G. C. Renard; Ruerd Ruben; Rogier P. O. Schulte; Antonius G. T. Schut; Louis-Georges Soler; Bo Jellesmark Thorsen; Stéphane Turolla; Hugo de Vries; Sigrid C. O. Wertheim-Heck; Jette F. Young
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Advances of personalized color in food 3D-printing: insight of natural pigments and structural color
errTrends in Food Science & Technology
IF15.4
err2025-10-28
err0
PREAI
errJiahao Yu; Manman Chen; Rongheng Chen; Catherine M.G.C. Renard
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Plant proteins for human and environmental health: knowledge, barriers, and levers for their development, a case study in France. A review
errAgronomy for Sustainable Development
IF6.7
err2025-07-29
err0
errOAAI
errKarine Gallardo-Guerrero; Anne Saint-Eve; Rémy Cailliatte; Patrick Carré; Guy Della Valle; Mylène Durand-Tardif; Jérome Enjalbert; Claire Gaudichon; Jean-Baptiste Guyon; Stéphane Jezequel; Ingrid Lorinet; Marie-Benoit Magrini; Catherine Ravel; Catherine M. G. C. Renard
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Genetic diversity assessment towards core collection construction of Moroccan apricot (Prunus armeniaca L.) germplasm using genomic SSR markers
errSOUTH AFRICAN JOURNAL OF BOTANY
IF2.7
err2025-05-01
err0
PREAI
errAyour, Jamal; Elateri, Imane; Alami, Mohammed; Harrak, Hasnaa; Alfeddy, Mohamed N.; Audergon, Jean-Marc; Renard, Catherine M. G. C.; Benichou, Mohamed
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Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2024-07-30
err1
PREAI
errLan, Weijie; Hui, Xiao; Nicolai, Bart; Verboven, Pieter; Qin, Jianwei; Renard, Catherine M. G. C.; Jaillais, Benoit; Tu, Kang; Bureau, Sylvie; Pan, Leiqing
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A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2024-04-18
err3
errOAAI
errZeng, Yu; Zhao, Lei; Wang, Kai; Renard, Catherine M. G. C.; Le Bourvellec, Carine; Hu, Zhuoyan; Liu, Xuwei
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Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-11-01
err3
errOAAI
errYu, Jiahao; Renard, Catherine M. G. C.; Zhang, Lianfu; Gleize, Beatrice
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errSave
Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2023-08-16
err9
PREAI
errZhou, Wenyi; Zhao, Lei; Wang, Kai; Renard, Catherine M. G. C.; Le Bourvellec, Carine; Hu, Zhuoyan; Liu, Xuwei
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Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-04-01
err6
errOAAI
errRenard, Catherine M. G. C.; Brick, Hanna; Maingonnat, Jean-Francois; Kadelka, Claus; Delchier, Nicolas
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Advances in green solvents for production of polysaccharide-based packaging films: Insights of ionic liquids and deep eutectic solvents
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2022-12-29
err27
errOAAI
errYu, Jiahao; Liu, Xuwei; Xu, Shanlin; Shao, Ping; Li, Jiandong; Chen, Zhirong; Wang, Xuanpeng; Lin, Yang; Renard, Catherine M. G. C.
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Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy
errFOOD CHEMISTRY
IF9.8
err2022-10-01
err18
errOAAI
errLan, Weijie; Jaillais, Benoit; Chen, Songchao; Renard, Catherine M. G. C.; Leca, Alexandre; Bureau, Sylvie
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Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential
errFOOD BIOSCIENCE
IF5.9
err2022-10-01
err1
errOAAI
errAyour, Jamal; Audergon, Jean-Marc; Renard, Catherine M. G. C.; Benichou, Mohamed; Le Bourvellec, Carine
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Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2022-07-01
err49
errOAAI
errLiu, Xuwei; Le Bourvellec, Carine; Yu, Jiahao; Zhao, Lei; Wang, Kai; Tao, Yang; Renard, Catherine M. G. C.; Hu, Zhuoyan
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errSave
Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-06-01
err16
errOAAI
errLan, Weijie; Baeten, Vincent; Jaillais, Benoit; Renard, Catherine M. G. C.; Arnould, Quentin; Chen, Songchao; Leca, Alexandre; Bureau, Sylvie
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An overview of carotenoid extractions using green solvents assisted by Z-isomerization
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2022-05-01
err34
PREAI
errYu, Jiahao; Liu, Xuwei; Zhang, Lianfu; Shao, Ping; Wu, Weina; Chen, Zhirong; Li, Jiandong; Renard, Catherine M. G. C.
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Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
errCARBOHYDRATE POLYMERS
IF12.5
err2022-04-01
err14
errOAAI
errLiu, Xuwei; Li, Jiayi; Rolland-Sabate, Agnes; Perez, Serge; Le Bourvellec, Carine; Renard, Catherine M. G. C.
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Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure
errFOOD HYDROCOLLOIDS
IF12.4
err2021-12-01
err13
errOAAI
errLiu, Xuwei; Renard, Catherine M. G. C.; Bureau, Sylvie; Le Bourvellec, Carine
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Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
errFOOD HYDROCOLLOIDS
IF12.4
err2021-11-01
err12
errOAAI
errBuergy, Alexandra; Rolland-Sabate, Agnes; Leca, Alexandre; Falourd, Xavier; Foucat, Loic; Renard, Catherine M. G. C.
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Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing
errFOOD CHEMISTRY
IF9.8
err2021-09-01
err6
errOAAI
errLan, Weijie; Renard, Catherine M. G. C.; Jaillais, Benoit; Buergy, Alexandra; Leca, Alexandre; Chen, Songchao; Bureau, Sylvie
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errSave
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2021-07-19
err34
PREAI
errLiu, Xuwei; Le Bourvellec, Carine; Guyot, Sylvain; Renard, Catherine M. G. C.
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errSave

Research Directions

No research directions
Co-authors
Cooperation Journals
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J
John Ralph
H-index: 127 · Papers: 626
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Edith J. M. Feskens
H-index: 119 · Papers: 911
A
Augustin Scalbert
H-index: 100 · Papers: 467
E
Emmanuelle Kesse‐Guyot
H-index: 94 · Papers: 795
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