N. Achir

发表

Improving the nutritional quality of pulses via germination

J. Verdeil, Y. Hemery, Loïc Rajjou, 2022, Food Reviews International.

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

M. Amiot, C. Dhuique-Mayer, A. Descalzo, 2016, Food chemistry.

Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling

C. Pénicaud, P. Bohuon, S. Avallone, 2011 .

Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

P. Bohuon, S. Avallone, A. Laffargue, 2010 .

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage.

M. Dornier, Khodir Madani, Hocine Remini, 2015, Food chemistry.

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé.

C. Mestres, G. Loiseau, N. Achir, 2017, Food research international.

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process

G. Trystram, F. Courtois, A. Ziaiifar, 2008 .

Fermented mare milk product (Qymyz, Koumiss)

C. Mestres, G. Loiseau, G. Konuspayeva, 2021 .

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

M. Dornier, M. Cissé, M. Sakho, 2019, Food Science and Technology.

Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage.

M. Dornier, H. Fulcrand, C. Mertz, 2019, Food chemistry.

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media.

M. Dornier, H. Fulcrand, C. Mertz, 2017, Food chemistry.

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products.

M. Dornier, H. Fulcrand, C. Mertz, 2017, Food chemistry.

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

M. Dornier, Khodir Madani, C. Dhuique-Mayer, 2016 .

Development of a nutritional profile predicting tool for fresh and processed tomato-based products

P. Brat, J. Ricci, A. Servent, 2015 .

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds

C. Mestres, T. Guehi, G. Morel, 2020, International Journal of Food Science & Technology.

Carotene reactivity in pink grapefruit juice elucidated from model systems and multiresponse modeling.

M. Dornier, Khodir Madani, C. Dhuique-Mayer, 2015, Journal of agricultural and food chemistry.

Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems.

M. Dornier, Khodir Madani, C. Dhuique-Mayer, 2013, Food chemistry.

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Caroline Pénicaud, Philippe Bohuon, Nawel Achir, 2011 .

Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data.

O. Dangles, M. Dornier, H. Fulcrand, 2016, Journal of agricultural and food chemistry.

A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.

C. Dhuique-Mayer, F. Vaillant, A. Servent, 2020, Food research international.

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

M. Dornier, R. Boulanger, C. Dhuique-Mayer, 2014, Food and Bioprocess Technology.

Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

F. Vaillant, A. Pérez, A. Servent, 2021 .

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

M. Dornier, A. Servent, C. Ralison, 2022, Legume Science.

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

A. Collignan, N. Sieczkowski, N. Achir, 2022, Journal of Food Engineering.

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Gilles Trystram, Antoine Collignan, Philippe Bohuon, 2015 .

Ability of some food preservation processes to modify the overall nutritional value of food.

Gilles Trystram, Antoine Collignan, Philippe Bohuon, 2010 .

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

M. Dornier, C. Dhuique-Mayer, A. Servent, 2018, Front. Nutr..

How to meet nutritional recommendations and reduce diet environmental impact in the Mediterranean region? An optimization study to identify more sustainable diets in Tunisia

Nawel Achir, C. Sinfort, J. Ati, 2019 .

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

C. Monteiro, E. Rock, A. Fardet, 2015, Advances in nutrition.

Current Food Classi fi cations in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases : The Impact of Food Processing 1 , 2

C. Monteiro, E. Rock, A. Fardet, 2015 .

Direct observation of the surface structure of French fries by UV-VIS confocal laser scanning microscopy

G. Trystram, O. Vitrac, N. Achir, 2010 .

Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)

M. Dornier, M. Lebrun, F. Vaillant, 2017 .

Simulation and ability to control the surface thermal history and reactions during deep fat frying

G. Trystram, Nawel Achir, O. Vitrac, 2008 .

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

M. Lebrun, T. Guehi, G. Morel, 2022, Journal of Food Processing and Preservation.

Kinetic modeling of four folates in a model solution at different temperatures and pH to mimic their behavior in foods during processing

G. Cazals, A. Servent, N. Achir, 2023, Journal of food process engineering.

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

C. Strub, C. Mestres, G. Loiseau, 2022, Fermentation.

Thermal degradation kinetics of xanthophylls from blood orange in real and model food systems

M. Dornier, Khodir Madani, N. Achir, 2012 .

Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)

C. Dhuique-Mayer, A. Servent, Marvin Soto, 2022, Journal of Spectroscopy.