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Paul Angers

Laval University

H指数:31

被引数:3,183

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Hydrogen Peroxide Can Enhance the Synthesis of Bioactive Compounds in Harvested Broccoli Florets

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2022-03-225

OA

UV-B radiation hormesis in broccoli florets: Glucosinolates and hydroxy-cinnamates are enhanced by UV-B in florets during storage

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2020-10-0141

PREAI

Selective wax recovery from flax and wheat straw

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2019-12-0116

PREAI

UV-C hormesis in broccoli florets: Preservation, phyto-compounds and gene expression

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2019-11-0135

PREAI

Optimization of a sustainable purification protocol for lutein and chlorophyll from spinach updates by-products by a saponification procedure using Box Behnken design and desirability function

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2019-07-0111

PREAI

Flax and wheat straw waxes: material characterization, process development, and industrial applications

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2019-06-0412

PREAI

Pomace limits tannin retention in Frontenac wines

IF9.8

2019-03-0122

PREAI

Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application

蓝莓果泥中果胶与乳清蛋白相互作用的研究: 功能和应用

FOOD HYDROCOLLOIDS

IF12.4

2019-02-0140

OAAI

Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat

FOOD SCIENCE & NUTRITION

IF3.8

2018-10-165

OAAI

Optimization of supercritical carbon dioxide extraction of lutein and chlorophyll from spinach by-products using response surface methodology

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-07-0153

PREAI

Effects of Cyclic Fatty Acid Monomers from Heated Vegetable Oil on Markers of Inflammation and Oxidative Stress in Male Wistar Rats

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-06-1912

OAAI

Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods

IF9.8

2018-04-0184

PRE

Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition

IF9.8

2018-03-0120

PREAI

Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees

JOURNAL OF FOOD SCIENCE

IF3.4

2017-08-108

OA

Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-06-0177

PREAI

Influence of hormetic heat treatment on quality and phytochemical compounds of broccoli florets during storage

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2017-06-0138

PREAI

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Quebec (Canada) for Wine Production

IF4.6

2015-06-1596

OAAI

Safety of dietary conjugated α-linolenic acid (CLNA) in a neonatal pig model

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2014-02-016

PREAI

Flavor of Cold-Hardy Grapes: Impact of Berry Maturity and Environmental Conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2013-10-2470

PREAI

Dietary conjugated α-linolenic acid did not improve glucose tolerance in a neonatal pig model

EUROPEAN JOURNAL OF NUTRITION

IF4.3

2013-09-054

OA