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C

Carine Le Bourvellec

inrae and avignon university

39H指数
160论文数
5.8K被引数
收录论文 65
发表时间
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Vital Roles of A-Type Linkage and Polymerization Degree in Governing Proanthocyanidin Interaction and Anti-inflammatory Action on Litchi Thaumatin-Like ProteinA型连接和聚合度在调控原花青素与荔枝类甜味蛋白相互作用及抗炎作用中的关键作用
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-05-12
err0
PREAI
errYun Li; Chibuike C. Udenigwe; Carine Le Bourvellec; Lei Zhao; Kai Wang; Zhuoyan Hu; Xuwei Liu
err分享
err收藏
Understanding the effect of extrusion on fiber and phenolic compounds of strawberry byproduct in starch-based extrudates理解挤压对淀粉基挤压物中草莓副产物纤维和酚类化合物的影响
errLWT
IF0
err2026-04-15
err0
errOAAI
errJeimmy Rocío Bonilla Méndez; Jeffrey León Pulido; Sylvie Bureau; Carine Le Bourvellec
err分享
err收藏
Drip Loss During Strawberry Thawing: A Simple Method for Predicting and Improving the Colour Stability of Nectars草莓解冻过程中的滴水损失：预测并改善果汁色泽稳定性的简易方法
errInternational Journal of Food Science
IF3.1
err2026-04-02
err0
errOAAI
errHelen Murray; Jhoan-Sebastian Rincon-Berbeo; Kristýna Šimková; Marlene Lindner; Carine Le Bourvellec; Jerneja Jakopič; Heidrun Halbwirth; Manfred Gössinger
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Optimizing extrusion parameters to develop strawberry by-products-enriched puffed snacks: impact on phenolic composition, textural and physical properties优化挤压参数以开发富含草莓副产品的膨化零食：对酚类组成、质构和物理性质的影响
errLWT
IF0
err2025-11-12
err0
errOAAI
errJeimmy Rocío Bonilla Méndez; Carine Le Bourvellec; Jeffrey León Pulido
err分享
err收藏
Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale草莓果汁中香气和酚类化合物的比较分析：在试验规模下采用等效热处理、欧姆加热、高压处理和脉冲电场处理
errLWT
IF0
err2025-06-21
err0
errOAAI
errDario Pavón-Vargas; Krystina Simkova; Alema Puzović; Andres Moreno-Barreto; Astrid Gędas; Helen Murray; Ibrahim Rabeeah; Sebastian Rincon; Ngoc Quynh Anh Truong; Alberto Zavarise; Hassan Zia; Luca Sandei; Massimiliano Rinaldi; Stephane Georgé; Mario Gozzi; Manfred Gössinger; Severin Guski; Stefan Humel; Jerneja Jakopic; Carine Le Bourvellec; Luca Cattani
err分享
err收藏
Characterisation of phenolic compounds and polysaccharides in strawberry: Cultivar and harvest effects and their correlation with nectar colour stability草莓中酚类化合物和多糖的表征：品种和收获效应及其与花蜜颜色稳定性的相关性
errFOOD CHEMISTRY
IF9.8
err2025-05-01
err1
errOAAI
errRincon, S.; Murray, H.; Goessinger, M.; Ginies, C.; Goupy, P.; Dufour, C.; Dangles, O.; Le Bourvellec, C.
err分享
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Does hydration of 'Deglet Nour' date palm fruits improve their quality and help to reduce waste?
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err0
errOAAI
errCherif, Sarra; Leca, Alexandre; Bureau, Sylvie; Ben Abda, Jameleddine; Le Bourvellec, Carine
err分享
err收藏
A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applicationsA型原花青素: 来源、结构、生物活性、加工、营养和潜在应用
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
err分享
err收藏
Effect of long-term deficit irrigation on tomato and goji berry quality: from fruit composition to in vitro bioaccessibility of carotenoids
errFRONTIERS IN PLANT SCIENCE
IF4.8
err2024-01-24
err4
errOAAI
errBreniere, Thomas; Fanciullino, Anne-Laure; Dumont, Doriane; Le Bourvellec, Carine; Riva, Catherine; Borel, Patrick; Landrier, Jean-Francois; Bertin, Nadia
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err收藏
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
err分享
err收藏
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
err分享
err收藏
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products水果和蔬菜加工的趋势和挑战: 洞察可持续，可追溯，精确，健康，智能，个性化和本地创新食品
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
err分享
err收藏
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.
err分享
err收藏
Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure异质细胞壁与两种原花青素之间的相互作用: 化学成分和物理结构的影响的见解
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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err收藏
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization黄烷醇的反应性: 它们在物理食品加工中的命运以及通过解聚进行分析的最新进展
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.
err分享
err收藏
Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides重新审视atr-ftir光谱对表征植物细胞壁多糖的贡献
errCARBOHYDRATE POLYMERS
IF12.5
err2021-06-01
err136
errOAAI
errLiu, Xuwei; Renard, Catherine M. G. C.; Bureau, Sylvie; Le Bourvellec, Carine
err分享
err收藏
A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices
errPOSTHARVEST BIOLOGY AND TECHNOLOGY
IF6.8
err2021-05-01
err34
errOAAI
errLan, Weijie; Jaillais, Benoit; Renard, Catherine M. G. C.; Leca, Alexandre; Chen, Songchao; Le Bourvellec, Carine; Bureau, Sylvie
err分享
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Exploring interactions between pectins and procyanidins: Structure-function relationships探索果胶和原花青素之间的相互作用: 结构-功能关系
errFOOD HYDROCOLLOIDS
IF12.4
err2021-04-01
err39
errOAAI
errLiu, Xuwei; Renard, Catherine M. G. C.; Rolland-Sabate, Agnes; Le Bourvellec, Carine
err分享
err收藏
Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses
errFOOD HYDROCOLLOIDS
IF12.4
err2021-03-01
err20
errOAAI
errLiu, Xuwei; Renard, Catherine M. G. C.; Rolland-Sabate, Agnes; Bureau, Sylvie; Le Bourvellec, Carine
err分享
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Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones
errFOOD CHEMISTRY
IF9.8
err2021-03-01
err13
errOAAI
errAyour, Jamal; Le Bourvellec, Carine; Gouble, Barbara; Audergon, Jean-Marc; Benichou, Mohamed; Renard, Catherine M. G. C.
err分享
err收藏

研究方向

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合作学者
合作期刊
M
Matej Orešič
H 指数: 106 · 论文数: 620
F
Farid Chemat
H 指数: 94 · 论文数: 552
V
Véronique Cheynier
H 指数: 93 · 论文数: 482
A
Anne Imberty
H 指数: 83 · 论文数: 798
B
Bryan A. White
H 指数: 76 · 论文数: 235
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