Sécurité et Qualité des Produits d'Origine Végétale

Recent papers from Sécurité et Qualité des Produits d'Origine Végétale

1. Occurrence, persistence and pathogenic potential of Bacillus cereus sensu lato strains isolated during processing of two plant-based dessertsFood Microbiology · 2026
2. Green extraction of plant antimicrobials for sustainable cosmetic formulationsNext research. · 2026
3. Evaluation of a rotational indoor farming system: Basil agronomic performance, resource efficiency and postharvest qualityScientia Horticulturae · 2026
4. Reproducible-by-design: Romics Processor, a FAIR ecosystem for multi-omics and spatial-omics analysis2026
5. TSPO safeguards porphyrin–iron balance under anoxic conditions in Bacillus cereusmSystems · 2026
6. Fruit Skin Color: A Reliable Tool Revealing the Potential of Bioactive Compounds in Apricots (Prunus armeniaca L.).2026
7. Zooming in on methylation of homogalacturonan pectins: How degree and pattern dictate physicochemical properties, bioactivities, and potential applicationsCarbohydrate Polymers · 2026
8. Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in strawberry nectar: A comparative study of stabilityFood Chemistry · 2026
9. Impact of Hanks Kinase‐Dependent Phosphorylation of CodY on the Physiology and Virulence in Bacillus cereusMicrobiologyOpen · 2025
10. A two-step biocatalytic process to extract and to acylate anthocyanins: a sustainable approach for red grape pomace biorefiningApplied Food Research · 2025
11. Deciphering key structural elements in the ability of phenolic compounds and plant extracts to alleviate secondary amine N-nitrosation and lipid oxidation in a cured meat modelFood Research International · 2025
12. Chemical and nutritional profile of Tunisian Corchorus olitorius leaves: a valuable, under-exploited leafy vegetableLWT · 2025
13. Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée?International Journal of Food Microbiology · 2025
14. From Olive Pomace to Squalane: A Green Chemistry Route Using 2-MethyltetrahydrofuranACS Omega · 2025
15. Improving the oncology care pathway through the experience of patients and their caregiverBMC Palliative Care · 2025
16. Classification of Apricot Varieties by Infrared Spectroscopy and Machine LearningACS Agricultural Science & Technology · 2025
17. Additive effect between maltodextrins and short food agreed organic acids for rutin and quercetin solubilization in aqueous solutions.Journal of Molecular Liquids · 2025
18. Steady Out‐of‐Equilibrium Chemistry: What? Why? How?ChemSystemsChem · 2025
19. A Periodic 4‐h Extension of the Dark Period Did Not Cause Long‐Term Changes in the Circadian Regulation of Photosynthesis and Sugar Levels in LettucesPlant Direct · 2025
20. Opinion and report of the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) on the assessment of the impact of fox population dynamics on public healthFood Risk Assess Europe · 2025