Phenolic compounds and plant extracts protect paprika against UV-induced discolorationCUVELIER, Marie-Elisabeth; BERSET, Claudette.International journal of food science & technology. 2005, Vol 40, Num 1, pp 67-73, issn 0950-5423, 7 p.Article

Revue : Comment évaluer l'efficacité des antioxydants alimentaires ? = How is evaluated the activity of food antioxidants?CUVELIER, Marie-Elisabeth; MAILLARD, Marie-Noëlle.Sciences des aliments. 2007, Vol 27, Num 4-5, pp 259-282, issn 0240-8813, 24 p.Article

Do antioxidants improve the oxidative stability of oil-in-water emulsions?CUVELIER, Marie-Elisabeth; LAGUNES-GALVEZ, Laura; BERSET, Claudette et al.Journal of the American Oil Chemists' Society. 2003, Vol 80, Num 11, pp 1101-1105, issn 0003-021X, 5 p.Article

Effect of energy transfer conditions on the chemical degradation of frying oilACHIR, Nawel; KARA, Wassila; CHIPEAUX, Christophe et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 12, pp 999-1006, issn 1438-7697, 8 p.Article

Thermal degradation of folates under varying oxygen conditionsDELCHIER, Nicolas; RINGLING, Christiane; CUVELIER, Marie-Elisabeth et al.Food chemistry. 2014, Vol 165, pp 85-91, issn 0308-8146, 7 p.Article