Hélène Sotin

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

S. Guyot, D. Rinaldo, Hélène Sotin, 2022, LWT.

Comparative Study of Antioxidant Power, Polyphenols, Flavonoids and Betacyanins of the Peel and Pulp of Three Tunisian Opuntia Forms

M. Ayadi, S. Guyot, Hélène Sotin, 2013, Antioxidants.

Polyphenol profiling of a red-fleshed apple cultivar and evaluation of the color extractability and stability in the juice.

S. Guyot, Hélène Sotin, K. Kołodziejczyk, 2014, Journal of agricultural and food chemistry.

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

C. Lopez, B. Novalès, S. Guyot, 2023, Foods.

Enzymatic synthesis, purification and in vitro antioxidant capacity of polyphenolic oxidation products from apple juice

Cristóbal N. Aguilar, S. Guyot, Hélène Sotin, 2015 .