P
Pascal Degraeve
Researcher at Claude Bernard University Lyon 1
Publications - 87
Citations - 3283
Pascal Degraeve is an academic researcher from Claude Bernard University Lyon 1. The author has contributed to research in topics: Nisin & Chemistry. The author has an hindex of 27, co-authored 75 publications receiving 2331 citations. Previous affiliations of Pascal Degraeve include University of Lorraine & University of Lyon.
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Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure-Activity Relationship) Models.
Lynda Bouarab-Chibane,Valérian Forquet,Pierre Lanteri,Yohann Clément,Lucie Léonard-Akkari,Nadia Oulahal,Pascal Degraeve,Claire Bordes +7 more
TL;DR: The effect of a large dataset of 35 polyphenols on the growth of 6 foodborne pathogenic or food-spoiling bacterial strains, three Gram-positive ones (Staphylococcus aureus, Bacillus subtilis, and Listeria monocytogenes) and four Gram-negative ones (Escherichia coli, Pseudomonas aeruginosa, and Salmonella Enteritidis), have been characterized.
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Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses
TL;DR: The physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices are reviewed.
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Plant antimicrobial polyphenols as potential natural food preservatives
TL;DR: An overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods is provided.
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Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate
TL;DR: In the present study, a protein isolate extracted from Arthrospira platensis by isoelectric precipitation was evaluated for its functional properties and it was shown that emulsifying and foaming capacities were positively correlated to the protein solubility.
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Water Sensitivity, Antimicrobial, and Physicochemical Analyses of Edible Films Based on HPMC and/or Chitosan
TL;DR: Several properties of chitosan films associated or not with hydroxypropylmethylcellulose polymer (HPMC) and HPMC films incorporating or not nisin and/or milk fat were studied.