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	1.	Pectin structure and particle size modify carotenoid bioaccessibility and uptake by Caco-2 cells in citrus juices vs. concentrates. [electronic resource] by Gence, Laura Servent, Adrien Poucheret, Patrick Hiol, Abel Dhuique-Mayer, Claudie Producer: 20181009 In: Food & function vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process. [electronic resource] by Dhuique-Mayer, Claudie Servent, Adrien Messan, Charlotte Achir, Nawel Dornier, Manuel Mendoza, Yery Publication details: Frontiers in nutrition 2018 In: Frontiers in nutrition vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils. [electronic resource] by Soto, Marvin Dhuique-Mayer, Claudie Servent, Adrien Jiménez, Nadiarid Vaillant, Fabrice Achir, Nawel Producer: 20210222 In: Food research international (Ottawa, Ont.) vol. 128 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients. [electronic resource] by Dhuique-Mayer, Claudie Servent, Adrien Descalzo, Adriana Mouquet-Rivier, Claire Amiot, Marie-Josèphe Achir, Nawel Producer: 20170123 In: Food chemistry vol. 210 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk). [electronic resource] by Zozio, Suzie Servent, Adrien Cazal, Guillaume Mbéguié-A-Mbéguié, Didier Ravion, Sylvie Pallet, Dominique Abel, Hiol Producer: 20140825 In: Food chemistry vol. 150 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations. [electronic resource] by Servent, Adrien Boulanger, Renaud Davrieux, Fabrice Pinot, Marie-Neige Tardan, Eric Forestier-Chiron, Nelly Hue, Clotilde Producer: 20190930 In: Food research international (Ottawa, Ont.) vol. 107 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature. [electronic resource] by Hue, Clotilde Brat, Pierre Gunata, Ziya Samaniego, Ivan Servent, Adrien Morel, Gilles Kapitan, André Boulanger, Renaud Davrieux, Fabrice Producer: 20150413 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Oxidative status of a yogurt-like fermented maize product containing phytosterols. [electronic resource] by Descalzo, Adriana María Rizzo, Sergio Aníbal Servent, Adrien Rossetti, Luciana Lebrun, Marc Pérez, Carolina Daiana Boulanger, Renaud Mestres, Christian Pallet, Dominique Dhuique-Mayer, Claudie Publication details: Journal of food science and technology May 2018 In: Journal of food science and technology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)