Parcourir par Auteur Cirad

Polyphenol lipophilisation: A suitable tool for the valorisation of natural by-products. Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Barouh Nathalie, Muñoz-Castellanos Laila-Nayzzel, Salas Erika. 2022. International Journal of Food Science and Technology, 57 (11), n.spéc. Interaction of polyphenols with food components: safety, quality and nutritional aspects : 6935-6947.

Investigation on the double cut-off phenomenon observed in protocatechuic acid and its alkyl esters under various CAT-based assays. Phonsatta Natthaporn, Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Baréa Bruno, Lecomte Jérôme, Visessanguan Wonnop, Durand Erwann, Villeneuve Pierre, Tapingkae Wanaporn, Panya Atikorn. 2020. Journal of Agricultural and Food Chemistry, 68 (35) : 9568-9575.

Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices. Phonsatta Natthaporn, Deetae Pawinee, Luangpituksa Pairoj, Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Lecomte Jérôme, Villeneuve Pierre, Decker Eric, Visessanguan Wonnop, Panya Atikorn. 2017. Journal of Agricultural and Food Chemistry, 65 (34) : 7509-7518.

Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers. Grajeda-Iglesias Claudia, Salas Erika, Barouh Nathalie, Baréa Bruno, Figueroa-Espinoza Maria-Cruz. 2017. Food Chemistry, 230 : 189-194.

Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods. Grajeda-Iglesias Claudia, Salas Erika, Barouh Nathalie, Baréa Bruno, Panya Atikorn, Figueroa-Espinoza Maria-Cruz. 2016. Food Chemistry, 194 : 749-757.

Isolation and characterization of anthocyanins from Hibiscus sabdariffa flowers. Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Barouh Nathalie, Baréa Bruno, Fernandes Ana, de Freitas Victor, Salas Erika. 2016. Journal of Natural Products, 79 (7) : 1709-1718.