Sécurité et Qualité des Produits d'Origine Végétale

Institution (Facility)

Also Known As

Safety and Quality of Processed Fruit and Vegetables, Sécurité et Qualité des Produits d'Origine Végétale · Acronym: SQPOV

Publications

160.5K

Citations

146

Authors

302

Concepts

About

Sécurité et Qualité des Produits d'Origine Végétale is a facility institution in Avignon, France known for medicine, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	56	388	25.1K
2	Engineering	54	363	30.9K
3	Health Sciences	54	332	28.2K
4	Business	1	1	13
5	Language Studies	1	5	50

Sécurité et Qualité des Produits d'Origine Végétale

Publications

160.5K

Citations

Page 1

	Year	Citations
A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus Mans Minekus, Marie Alminger, Paula Alvito, Food & Function	2014	5.2K
INFOGEST static in vitro simulation of gastrointestinal food digestion André Brodkorb, Lotti Egger, Marie Alminger, Nature Protocols	2019	4.2K
Review of Green Food Processing techniques. Preservation, transformation, and extraction Farid Chemat, Natacha Rombaut, Alice Meullemiestre, Innovative Food Science & Emerging Technologies EngineeringEnvironmental EngineeringGreen ChemistryFood PreservationGreen Processing	2017	783
Carotenoid oxidation products are stress signals that mediate gene responses to singlet oxygen in plants Simona Birtić, Christian Giniès, Ludivine Soubigou‐Taconnat, Proceedings of the National Academy of Sciences BotanyGeneticsCarotenoid Oxidation ProductsPlant BiochemistryRedox Biology	2012	683
Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds Pascale Goupy, MIREILLE HUGUES, Patrick Boivin, Journal of the Science of Food and Agriculture Food ChemistryAntioxidant CompositionPolyphenolicsFood Bioactive CompoundHordeum Vulgare	1999	614
Green extraction of natural products. Origins, current status, and future challenges Farid Chemat, Maryline Abert Vian, Anne Sylvie Fabiano-Tixier, TrAC Trends in Analytical Chemistry EngineeringFuture ChallengesEnvironmental EngineeringGreen MaterialGreen Chemistry	2019	578
Interactions between <i>Nosema</i> microspores and a neonicotinoid weaken honeybees ( <i>Apis mellifera</i> ) Cédric Alaux, Jean‐Luc Brunet, Claudia Dussaubat, Environmental Microbiology	2009	547
Ecological diversification in the <i>Bacillus cereus</i> Group Marie‐Hélène Guinebretière, Fabiano L. Thompson, Alexeï Sorokin, Environmental Microbiology BiologyMicrobial DiversityBiodiversityMicrobial SystematicsEngineering	2007	457
Enterotoxigenic Profiles of Food-Poisoning and Food-Borne <i>Bacillus cereus</i> Strains Marie-Hélène Guinebretière, Véronique Broussolle, C. Nguyen‐The Journal of Clinical Microbiology	2002	382
How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance? Hélène Gautier, Vicky Diakou-Verdin, Camille Bénard, Journal of Agricultural and Food Chemistry	2008	360

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