INFORMATION FOR SCIENTISTS
Monday, October 22nd 2018

Member Publications

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Friedrich-Schiller-Universität
Charité Campus Mitte
UMR INRA
University of Debrecen
Liverpool John Moores University
University of Murcia
UMR 476 INSERM
Institute of General Pathology CU Rome
Institute of Biochemistry CU Rome
Deutsche Herzstiftung
Juver Alimentación S.A.

AMITOM
AGRAZ S.A.
CONESA
Caledonian Science Press



INRA Avignon Publications

1. C. Caris-Veyrat, M.-J. Amiot, R. Ramasseul, J.-C. Marchon - Mild oxidative cleavage of β,β-carotene by dioxygen induced by a ruthenium porphyrin catalyst: characterization of products and of some possible intermediates - New J. Chem. 25(2) (2001) 203-206.

2. V. Tyssandier, N. Cardinault, C. Caris-Veyrat, M.-J. Amiot, P. Grolier, C. Bouteloup, V. Azais-Braesco, P. Borel- Vegetable-borne lutein, lycopene and β-carotene compete with each other for their incorporation in chylomicron, but this has no adverse effect on the long-term plasma status of carotenoids in humans- Am. J. Clin. Nutr. 75 (2002) 526-534.

3. C. Caris-Veyrat, A. Schmid, M. Carail, V. Böhm, Cleavage products of lycopene produced by in vitro oxidations: characterization and mechanism of formation- J. Agric. Food Chem. 51 (2003) 7318-7325.

4. V Tyssandier, C Feillet-Coudray, C Caris-Veyrat, J-C Guilland, C Coudray, S Bureau, M. Reich, M.-J. Amiot-Carlin, C. Bouteloup-Demange, Y. Boirie, P. Borel- Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects. J. Am. Coll. Nutr. 23(2) (2004) 148-156.

5. C. Caris-Veyrat, M.-J. Amiot, V. Tyssandier, D. Grasselly, M. Buret, M. Mikolajczak, J.-C. Guilland, C. Bouteloup-Demange, P. Borel- Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees; consequences on antioxidant plasma status in human- J. Agric. Food Chem.  52 (2004) 6503-6509.

6. E. Vulcain, P. Goupy, C. Caris-Veyrat, O. Dangles, Inhibition of the metmyoglobin-induced peroxidation of linoleic acid by dietary antioxidants: action in the aqueous vs. lipid phase
Free Radical Research, under Press.

7.  Stéphane Georgé, Franck Tourniaire, Hélène Gautier, Pascale Goupy, Edmond Rock, Catherine Caris-Veyrat.  Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry, In Press, Accepted Manuscript, Available online 14 August 2010;  doi:10.1016/j.foodchem.2010.08.024