Canteri M., Renard C.M.G.C, Le Bourvellec C.,
Bureau S.
2019. Use of the ATR-FTIR spectroscopy to determine cell wall composition: application on a large diversity of fruits and vegetables. Carbohydrate Polymers 212, 186-196.
Bureau S., Cozzolino D., Clark C.
2019. Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fresh and processed fruits and vegetables: A review. Postharvest Biology and Technology 148, 1–14
Brahem M., Renard C.M.G.C,
Bureau S., Watrelot A., Le Bourvellec C.
2019. Interaction between proanthocyanidins and pear cell walls: impact of ripeness and tissue type. Food Chemistry 275, 754-762.
Ozdemir I.,
Bureau S., Ozturk B., Seyhan F., Aksoy H.
2019. Effect of cultivar and season on the robustness of PLS models for soluble solid content prediction in apricots using FT-NIRS. Journal of Food Science and Technology 56(1), 330–339.
(Alves de) Oliveira-Folador G., de Oliveira Bicudo M., Forville de Andrade E., Renard C.M.G.C.,
Bureau S. and de Castilhos F.
2018. Quality traits prediction of the passion fruit pulp using NIR and MIR spectroscopy. LWT - Food Science and Technology 95, 172–178.
Le Bourvellec C., Gouble B.,
Bureau S., Reling P., Bott R., Ribas-Agusti A., Audergon J.M., Renard C.M.G.C.
2018. Impact of canning and storage on apricot carotenoids and polyphenols. Food Chemistry 240, 615-625.
Ribas-Agustí A., Gouble B.,
Bureau S., Maingonnat J.F., Audergon J.M., Renard C.M.G.C.
2017. Towards the use of biochemical indicators in the raw fruit for improved texture of pasteurized apricots. Food and Bioprocess Technology 10, 662-673.
Bureau S., Georgé S., Perrin A., Renard C.M.G.C.
2017. Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals. LWT - Food Science and Technology 85, Part B, 474-478.
Brahem M., Renard C.M.G.C, Gouble B.,
Bureau S., Le Bourvellec C.
2017. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit. Carbohydrate Polymers 156, 152-164.
Abid M., Cheikhrouhou S, Renard C.M.G.C.,
Bureau S., Cuvelier G. Attia H., Ayadi M.A.
2017. Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry 215, 318-325.
Le Bourvellec C.,
Bureau S., Renard C.M.G.C., Plenet D., Gautier H., Touloumet L., Girard T., Simon S.
2015. Cultivar and year rather than agricultural practices affect primary and secondary metabolites in apple fruit. PloS One 10, e0141916.
Bureau S., Mouhoubi S., Touloumet L., Garcia C., Moreau F., Bédouet V., Renard C.M.G.C.
2015. Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables. LWT - Food Science and Technology 64 (2), 735-741.
Alves de Oliveira G., de Castilhos F., Renard C.M.G.C.,
Bureau S.
2014. Comparison of NIR and MIR spectroscopic methods for the determination of individual sugars, organic acids and carotenoids in passion fruit. Food Research International 60, 154-162.
Alves de Oliveira G.,
Bureau S., Renard C.M.G.C., de Castilhos F., Bellarmino de Pereira Netto A.
2014. Comparison of NIRS approach for prediction of internal quality traits in three fruit species. Food Chemistry 143, 223–230.
Bureau S., Quilot-Turion B., Signoret V., Renaud C., Maucourt M., Bancel D., Renard C.
2013. Determination of the composition in sugars and organic acids in peach using mid infrared spectroscopy: Comparison of prediction results according to data sets and reference methods. Analytical Chemistry 85 (23), 11312–11318.
Le Bourvellec C., Gouble B.,
Bureau S., Loonis M., Ple? Y., Renard C.
2013. Pink discoloration of canned pears: Role of procyanidin chemical depolymerization and procyanidin/cell wall interactions. Journal of Agricultural and Food Chemistry 61, 6679−6692.
Renard C.M.G.C., Ginies C., Gouble B.,
Bureau S., Causse M.
2013. Home conservation strategies for tomato (
Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation? Food Chemistry 139 (1-4), 825–836.
Bureau S., S?cibisz I., Le Bourvellec C., and Renard C.M.G.C.
2012. Effect of sample preparation on the measurement of sugars, organic acids, and polyphenols in apple fruit by mid-Infrared spectroscopy. Journal of Agricultural and Food Chemistry 60, 3551−3563.
Scibisz I., Reich M.,
Bureau S., Gouble B., Causse M., Bertrand D., Renard C.M.G.C.
2011. Mid-infrared spectroscopy as a tool for a rapid determination of internal quality parameters in tomato. Food Chemistry 125, 1390-1397.
Leccese A.,
Bureau S., Reich M., Renard C.M.G.C., Audergon J.M., Mennone C., Bartolini S., Viti R.
2010. Pomological and nutraceutical properties in apricot fruit: Cultivation systems and cold storage fruit. Plant Foods for Human Nutrition 65, 112-120.
Bureau S.
2009. Invited review: The use of non-destructive methods to analyse fruit quality. Global Science Books, Fresh produce, Volume 3, Special issue 1, pp 23-34.
Bureau S., Ruiz D., Reich M., Gouble B., Bertrand D., Audergon J.M., Renard C.M.G.C.
2009.
Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit. Food Chemistry 115, 1133-1140.
Bureau S., Ruiz D., Reich M., Gouble B., Bertrand D., Audergon J.M., Renard C.M.G.C.
2009.
Rapid and non-destructive analysis of apricot fruit quality using FT-near-infrared spectroscopy. Food Chemistry 113, 1323-1328.
Bureau S., Renard C.M.G.C., Reich M., Ginies C., Audergon J.M.
2009.
Change in anthocyanin concentrations in red apricot fruits during ripening. LWT - Food Science and Technology 42, 372-377.
Ruiz D., Reich M.,
Bureau S., Renard C.M.G.C., Audergon J.M.
2008.
Application of reflectance colorimeter measurements and infrared spectroscopy methods to rapid and nondestructive evaluation of carotenoids content in apricot (Prunus armeniaca L.).
Journal of Agricultural and Food Chemistry 56, 4916–4922.
Marty I.,
Bureau S., Sarkissian G., Gouble B., Audergon J.M. and Albagnac G.
2005. Ethylene regulation of carotenoid accumulation and carotenogenic gene expression in colour-contrasted apricot varieties (
Prunus armeniaca). Journal of Experimental Botany 56, 1877-1886.
Guillot S., Peytavi L.,
Bureau S., Boulanger R., Lepoutre J.P., Crouzet J., Schorr-Galindo S.
2006. Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food chemistry 96 (1), 147-155
Tyssandier V., Feillet-Coudray C., Caris-Veyrat C., Guilland J..C, Coudray C.,
Bureau S., Reich M., Amiot-Carlin M.J., Bouteloup-Demange C., Boirie Y., Borel P.
2004. Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total oxidant capacity in healthy subjects. Journal of the American College of Nutrition 23, 148-156.
Baumes R., Wirth J.,
Bureau S., Gunata Y., Razungles A.
2002 Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines. Analytica Chimica Acta 458, 3-14.
Bureau S., Razungles A.J., Baumes R.L.
2000.
The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates. Journal of the Science of Food and Agriculture 80, 2012-2020.
Bureau S., Baumes R.L., Razungles A.J.
2000.
Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. cv. Syrah. Journal of Agricultural and Food Chemistry 48, 1290-1297.
Bureau S., Razungles A.J., Baumes R.L., Bayonove C.L.
1998. Effect of qualitative modification of light on the carotenoid levels in Syrah berries. Science des Aliments 18, 485-495.
Bureau S., Razungles A.J., Baumes R.L., Bayonove C.L.
1998. Effect of vine or bunch shading on the carotenoid composition in
Vitis vinifera L. berries. I. Syrah grapes. Die Wein Wissenschaft Viticultural and Enological Sciences 53, 67-74.
Bureau S., Razungles A.J., Baumes R.L., Bayonove C.L.
1998. Effect of vine or bunch shading on the carotenoid composition in
Vitis vinifera L. berries. II. Muscat of Frontignan grapes. Die Wein Wissenschaft Viticultural and Enological Sciences 53, 75-81.
Bureau S., Razungles A.J., Baumes R.L., Bayonove C.L.
1996. Glycosylated flavor precursor extraction by microwaves from grape juice and grapes. Journal of Food Sciences 61, 557-561.
