F
Fabrice Vaillant
Researcher at Centre de coopération internationale en recherche agronomique pour le développement
Publications - 47
Citations - 1517
Fabrice Vaillant is an academic researcher from Centre de coopération internationale en recherche agronomique pour le développement. The author has contributed to research in topics: Antioxidant & Polyphenol. The author has an hindex of 20, co-authored 47 publications receiving 1286 citations. Previous affiliations of Fabrice Vaillant include University of Costa Rica.
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Journal ArticleDOI
Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages
Oscar Acosta-Montoya,Fabrice Vaillant,Sonia Cozzano,Christian Mertz,Ana Mercedes Pérez,Marco V. Castro +5 more
TL;DR: In this paper, the authors examined the influence of three ripening stages on phenolic contents of a tropical highland blackberry (Rubus adenotrichus Schltdl).
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Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits.
Christian Mertz,Anne Laure Gancel,Ziya Günata,Pascaline Alter,Claudie Dhuique-Mayer,Fabrice Vaillant,Ana Mercedes Pérez,Jenny Ruales,Pierre Brat +8 more
TL;DR: In this paper, major compounds (i.e. phenolic compounds and carotenoids) were analyzed in the extracts of the edible part of three tropical fruits: the Andean blackberry, the naranjilla and the tree tomato.
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Metabolic fate of ellagitannins: implications for health, and research perspectives for innovative functional foods.
TL;DR: In the lower GI tract, EA and residual ETs are metabolized by gut microbiota to produce urolithins, which, together with their conjugate relatives, persist at relatively high concentrations in plasma and urine for days after ingestion of dietary ETs as discussed by the authors.
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Turbidity of pulpy fruit juice: A key factor for predicting cross-flow microfiltration performance
TL;DR: In this paper, two semi-empirical models, gel polarisation and mechanistic, were used to fit experimental permeation flows using initial juice turbidity as surrogate for the volumetric concentration of particles in the feed juice.
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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation
TL;DR: An overview of cocoa postharvest operations, the variables and phenomena that influence and control the physical and biochemical transformation from seeds to cocoa beans, and their relation to the formation of chocolate flavor are presented.