J. Le Quéré

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.

HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties.

S. Guyot, Remmelt Van der Werf, Erell Le Deun, 2015, Journal of agricultural and food chemistry.

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.

S. Guyot, P. Poupard, R. Bauduin, 2017, Journal of agricultural and food chemistry.

Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products.

S. Guyot, J. Le Quéré, J. Drilleau, 2004, Journal of agricultural and food chemistry.

Chemical Composition of Apples Cultivated in Norway

S. Guyot, T. Wicklund, J. Le Quéré, 2021, Crops.

Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide.

S. Guyot, V. de Freitas, P. Poupard, 2020, Food chemistry.

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.

Impact of noncovalent interactions between apple condensed tannins and cell walls on their transfer from fruit to juice: studies in model suspensions and application.

C. Renard, J. Le Quéré, C. Le Bourvellec, 2007, Journal of agricultural and food chemistry.

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.

S. Guyot, P. Poupard, R. Bauduin, 2017, Journal of agricultural and food chemistry.