Effect of Popcorn ( var. ) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels.

Mycotoxins are secondary metabolites that are produced by molds during their development. According to fungal physiological particularities, mycotoxins can contaminate crops before harvest or during storage. Among toxins that represent a real public health issue, those produced by genus in cereals before harvest are of great importance since they are the most frequent in European productions.

Ozonation of three different fungal conidia associated with apple disease: Importance of spore surface and membrane phospholipid oxidation.

Although ozone (O) is a well-known bactericide and fungicide, the required dose of ozone can depend significantly on the targeted pathogens. The present research evaluates the variation in sensibility to ozone of three fungal species from a single fungal group. The three fungal species selected, , , and , belong to the Ascomycota group and attack apples.

Identification of lactic acid bacteria Enterococcus and Lactococcus by near-infrared spectroscopy and multivariate classification.

Lactic acid bacteria are important in numerous biological processes. The fabrication of cheese, for example, uses the lactic acid bacteria found in raw milk such as Lactococcus lactis as starters to improve the organoleptic properties of milk. Conventional methods to determine the genus and species of lactic acid bacteria isolated from raw milk involve genotyping and phenotyping, which require specific preparation and sample destruction.

Physicochemical characterization and study of molar mass of industrial gelatins by AsFlFFF-UV/MALS and chemometric approach.

Industrial gelatins have different physicochemical properties that mainly depend of the raw materials origin and the extraction conditions. These properties are closely related to the molar mass distribution of these gelatins. Several methods exist to characterize molar mass distribution of polymer, including the Asymmetrical Flow Field Flow Fractionation method.

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature.

The impact of two temperature levels (50 °C and 75 °C) and heating times (30 min and 3 h) on the composition of thermovinified musts and wines from Carignan was investigated at the laboratory scale in 2014 and 2015. The heating temperature had a significant impact on the extraction of amino acids and a probable thermal degradation of anthocyanins was noted at 75 °C. In 2014, musts from grapes that underwent a heat treatment at 50 °C for 3 h had a similar level of phenolic compounds as those treated at 75 °C for 30 min.