Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential

Autor: Ayour, Jamal, Audergon, Jean-Marc, Renard, Catherine M.G.C., Benichou, Mohamed, Le Bourvellec, Carine

Publikováno v: In Food Bioscience October 2022 49

S1ARF4, an Auxin Response Factor Involved in the Control of Sugar Metabolism during Tomato Fruit Development

Autor: Sagar, Maha, Chervin, Christian, Mila, Isabelle, Hao, Yanwei, Roustan, Jean-Paul, Benichou, Mohamed, Gibon, Yves, Biais, Benoît, Maury, Pierre, Latché, Alain, Pech, Jean-Claude, Bouzayen, Mondher, Zouine, Mohamed

Publikováno v: Plant Physiology, 2013 Mar 01. 161(3), 1362-1374.

Externí odkaz: https://www.jstor.org/stable/41943552

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Apricot texture: variability as a function of cultivar, influence of maturity and impact of cooking

Autor: Ayour, Jamal, Gouble, Barbara, Reling, Patrice, Ribas, Albert, Audergon, Jean Marc, Benichou, Mohamed, Renard, Catherine

Publikováno v: 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing
2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016
2016; 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Avignon, FRA, 2016-04-04-2016-04-06

National audience; Apricot (Prunus armeniaca L.) is a fleshy fruit of real economic and nutritional interest. The rapid loss of fruit firmness is a decisive factor for quality and to decide apricot use (fresh or processed) and commercialization ways

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b66587a691121e4d2d1b7493a24c0b37
https://hal.inrae.fr/hal-02742833/document

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