Centre Technique de la Conservation des Produits Agricoles

Recent papers from Centre Technique de la Conservation des Produits Agricoles

1. Variability in agbelima production and quality of commercial agbelima, and suitability of provitamin A carotenoid cassava for agbelima productionNutrition & Food Science · 2026
2. A global perspective on the annual cycles of whimbrelsIbis · 2026
3. Protracted Intraventricular Infusion of Gemcitabine to Circumvent the Blood Brain BarrierAnticancer Research · 2026
4. The natural variations in chickpea antinutrient profiles influence the bioaccessibility of fat-soluble micronutrients in a test mealFood Chemistry · 2026
5. Wetland bird conservation: Insights from a horizon scan across Atlantic EuropeBiological Conservation · 2026
6. Traditional seed dehulling practices promote oxidation of Ricinodendron heudelotii kernel oil rich in conjugated linolenic acidsJournal of Food Composition and Analysis · 2026
7. Food quality profile of fermented cassava dough: A tool for the value chain upgradingJSFA reports · 2026
8. Status and social structure of the critically endangered dama gazelle (Nanger dama) in the Aïr & Ténéré National Nature Reserve, NigerGlobal Ecology and Conservation · 2025
9. Theoretical design and practical implementation of the food sampling for the 3 rd French total diet studyFood Additives & Contaminants Part A · 2025
10. Phytochemicals and Monensin in Dairy Cows: Impact on Productive Performance and Ruminal Fermentation ProfileAnimals · 2025
11. The microbiota vault initiative: safeguarding Earth’s microbial heritage for future generationsNature Communications · 2025
12. A requirement-driven approach to design food packaging: A new decision support system relying on structured databaseInnovative Food Science & Emerging Technologies · 2025
13. Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scaleLWT · 2025
14. Routine LC-MS/MS method for quantifying Alternaria toxins in tomatoes at harvest stage and during processingFood Additives & Contaminants Part A · 2025
15. Red sorghum (Sorghum bicolor) leaf sheaths as source stable pigmentsDiscover Food · 2025
16. Assessment of chemical risks and circular economy implications of recycled PET in food packaging with functional barriersResources Environment and Sustainability · 2024
17. Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubilityScientific Reports · 2024
18. Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato pureeFood Research International · 2024
19. Tomato Seed (Solanum lycopersicum) Meal Derived From Agrifood Waste as Functional Ingredient: Nutritional Value, Antioxidant and Antimicrobial Activities, and Functional PropertiesJournal of Food Processing and Preservation · 2024
20. Towards the new Common Agricultural Policy for Biodiversity: custodian farmers for sustainable agricultural practices in the Apulia region (South of Italy)BELGEO · 2022