Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Barbara Gouble"'
Autor:
Mariem Nsibi, Barbara Gouble, Sylvie Bureau, Timothée Flutre, Christopher Sauvage, Jean-Marc Audergon, Jean-Luc Regnard
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 10, Iss 12, Pp 4513-4529 (2020)
Genomic selection (GS) is a breeding approach which exploits genome-wide information and whose unprecedented success has shaped several animal and plant breeding schemes through delivering their genetic progress. This is the first study assessing the
Externí odkaz:
https://doaj.org/article/5337129c735c43138172dd381c318c9c
Autor:
Rebecca G. Stevens, Pierre Baldet, Jean-Paul Bouchet, Mathilde Causse, Catherine Deborde, Claire Deschodt, Mireille Faurobert, Cécile Garchery, Virginie Garcia, Hélène Gautier, Barbara Gouble, Mickaël Maucourt, Annick Moing, David Page, Johann Petit, Jean-Luc Poëssel, Vincent Truffault, Christophe Rothan
Publikováno v:
Frontiers in Plant Science, Vol 9 (2018)
Changing the balance between ascorbate, monodehydroascorbate, and dehydroascorbate in plant cells by manipulating the activity of enzymes involved in ascorbate synthesis or recycling of oxidized and reduced forms leads to multiple phenotypes. A syste
Externí odkaz:
https://doaj.org/article/88a87305f01d4fa0903fe3b09ff3aebe
Autor:
Barbara Gouble, Maja Musse, Steven Duret, Patrice Reling, Evelyne Derens-Bertheau, François Mariette, Clément Sorin, Erwann Hamon, Valérie Stahl, Christophe Nguyen-The
Publikováno v:
Postharvest Biology and Technology. 193:112050
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ce64e601bc2e240edee1af6938aa0e7
https://doi.org/10.1016/j.postharvbio.2022.112050
https://doi.org/10.1016/j.postharvbio.2022.112050
Autor:
Catherine M.G.C. Renard, Mohamed Benichou, Jean-Marc Audergon, Jamal Ayour, Jean-François Maingonnat, Barbara Gouble, Albert Ribas-Agustí, P. Reling
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 85 (Part B), pp.385-389. ⟨10.1016/j.lwt.2016.10.040⟩
LWT-Food Science and Technology Part B (85), 385-389. (2017)
LWT-Food Science and Technology, Elsevier, 2017, 85 (Part B), pp.385-389. ⟨10.1016/j.lwt.2016.10.040⟩
LWT-Food Science and Technology Part B (85), 385-389. (2017)
The rapid loss of fruit firmness is a qualitative decisive factor for characterizing apricot (Prunus armeniaca L.) use (fresh or processed) and commercialization pathways (short or storage). To better understand the texture variability in apricot, we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae22247db05e0e8f7d90d8e1e445b9f7
https://doi.org/10.1016/j.lwt.2016.10.040
https://doi.org/10.1016/j.lwt.2016.10.040
Autor:
Jamal Ayour, Carine Le Bourvellec, Catherine M.G.C. Renard, Jean-Marc Audergon, Mohamed Benichou, Barbara Gouble
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 339, pp.128096. ⟨10.1016/j.foodchem.2020.128096⟩
Food Chemistry, Elsevier, 2021, 339, pp.128096. ⟨10.1016/j.foodchem.2020.128096⟩
International audience; The changes of texture and cell wall characteristics of apricot were investigated in ten clones at two maturity stages. Fruit firmness, cell wall composition and enzyme activity of three apricot flesh zones were analysed. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85be84fe4080e6bbab07fe62ba5acf69
https://doi.org/10.1016/j.foodchem.2020.128096
https://doi.org/10.1016/j.foodchem.2020.128096
Publikováno v:
Fruit Preservation
Fruit Preservation, Editions Springer, 2018, Food Engineering Series, 978-1-4939-3309-9. ⟨10.1007/978-1-4939-3311-2_9⟩
Food Engineering Series ISBN: 9781493933099
Fruit Preservation, Editions Springer, 2018, Food Engineering Series, 978-1-4939-3309-9. ⟨10.1007/978-1-4939-3311-2_9⟩
Food Engineering Series ISBN: 9781493933099
Modified atmosphere packaging (MAP) is commonly used for packing fruits and relies on the natural interplay between the produce physiology (consumption or production of gases and vapours) and the mass transfer properties of the packaging material (ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1eb2e65f57ec4e8e1d02edcf63f37c9d
https://hal.archives-ouvertes.fr/hal-02154423
https://hal.archives-ouvertes.fr/hal-02154423
Autor:
Jean-François Maingonnat, Albert Ribas-Agustí, Barbara Gouble, Sylvie Bureau, Catherine M.G.C. Renard, Jean-Marc Audergon
Publikováno v:
Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2017, 10 (4), pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, 10 (4), pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
Food and Bioprocess Technology, Springer, 2017, pp.1-12. ⟨10.1007/s11947-016-1850-7⟩
titre précédent : softening of pasteurized apricots : towards the use of biochemical indicators in the raw fruit for improved texture; Quality of canned apricots is seriously compromised by the loss of their flesh firmness during pasteurization. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1071bb2bc12ef14cb974a3c11bc3123c
https://hal.archives-ouvertes.fr/hal-01424786
https://hal.archives-ouvertes.fr/hal-01424786
Autor:
Catherine M.G.C. Renard, Albert Ribas-Agustí, Jean-Marc Audergon, P. Reling, Sylvie Bureau, Barbara Gouble, Carine Le Bourvellec, Romain Bott
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2017, pp.1-50. ⟨10.1016/j.foodchem.2017.07.147⟩
Food Chemistry, 1-50. (2018)
Food Chemistry, Elsevier, 2018, 240, pp.615-625. ⟨10.1016/j.foodchem.2017.07.147⟩
Food Chemistry, Elsevier, 2017, pp.1-50. ⟨10.1016/j.foodchem.2017.07.147⟩
Food Chemistry, 1-50. (2018)
Food Chemistry, Elsevier, 2018, 240, pp.615-625. ⟨10.1016/j.foodchem.2017.07.147⟩
Apricot polyphenols and carotenoids were monitored after industrial and domestic cooking, and after 2 months of storage for industrial processing. The main apricot polyphenols were flavan-3-ols, flavan-3-ol monomers and oligomers, with an average deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce78354c2f28744a70d7af8a733a09bc
https://hal.archives-ouvertes.fr/hal-01607270
https://hal.archives-ouvertes.fr/hal-01607270
Publikováno v:
Carbohydrate Polymers (156), 152-164. (2017)
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2017, 156, pp.152-164. ⟨10.1016/j.carbpol.2016.09.019⟩
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2017, 156, pp.152-164. ⟨10.1016/j.carbpol.2016.09.019⟩
International audience; Cell walls from flesh, parenchyma cells, stone cells and skin were isolated from ripe and overripe Pyrus communis L. cv “De Cloche” using the phenol-buffer method. Pear polysaccharides were solubilized from cell walls by s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8741d1450b7aff6753933153f2663e5
http://prodinra.inra.fr/record/370969
http://prodinra.inra.fr/record/370969
Autor:
M. Reich, G. Fremondiere, M. Grotte, Guy Clauzel, J.M. Broquaire, A. Blanc, Sylvie Bureau, Barbara Gouble, F. Gilles, Jean-Marc Audergon, C. Pitiot
Publikováno v:
2011; 15. International Symposium on Apricot Breeding and Culture, Yerevan, ARM, 2011-06-20-2011-06-24
15. International Symposium on Apricot Breeding and Culture
15. International Symposium on Apricot Breeding and Culture, Jun 2011, Yerevan, Armenia. 2011
Scopus-Elsevier
15. International Symposium on Apricot Breeding and Culture
15. International Symposium on Apricot Breeding and Culture, Jun 2011, Yerevan, Armenia. 2011
Scopus-Elsevier
The French apricot production is located in the South-Eastern part of the country and focused both in the Rhone valley and close to the Mediterranean Sea. The north of the Rhone valley is characterized by a continental climate while the southern regi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6bcfff14d1c6e653bb87f3f04892145
https://doi.org/10.17660/actahortic.2012.966.1
https://doi.org/10.17660/actahortic.2012.966.1