Catherine M.G.C. Renard focuses on Chromatography, Pectin, Proanthocyanidin, Polyphenol and Organic chemistry. Her Chromatography research is multidisciplinary, incorporating perspectives in Pomace, Acetic acid and Methanol. Catherine M.G.C. Renard has researched Pectin in several fields, including Uronic acid, Rhamnose, Polysaccharide, Hemicellulose and Cell wall.
Her studies in Proanthocyanidin integrate themes in fields like Fermentation, Flavonols, Extraction and Microbial metabolism. Catherine M.G.C. Renard has included themes like Gut flora, In vitro and Pyrus communis, PEAR in her Polyphenol study. Her Food science research is multidisciplinary, relying on both Arbutin and Botany.
Her primary areas of study are Food science, Chromatography, Pectin, Polyphenol and Polysaccharide. Her Food science research is multidisciplinary, incorporating elements of Cultivar, Botany and Extraction. Her Botany research includes elements of Flesh and Horticulture.
Her research in Chromatography intersects with topics in Polymerization, Xylose, Organic chemistry, Enzyme and Pulp. In her work, Citric acid is strongly intertwined with Sugar, which is a subfield of Pectin. Her Polyphenol study combines topics from a wide range of disciplines, such as Pomace and Hydroxycinnamic acid.
Catherine M.G.C. Renard mainly focuses on Food science, Chromatography, Cell wall, Vitamin C and Pectin. Her Polyphenol research extends to the thematically linked field of Food science. The concepts of her Polyphenol study are interwoven with issues in Pomace and Pyrus communis.
Many of her research projects under Chromatography are closely connected to Genipin with Genipin, tying the diverse disciplines of science together. She combines subjects such as Atr ftir spectroscopy, PEAR and Polysaccharide with her study of Cell wall. Her research integrates issues of Sugar, Extraction and Particle size in her study of Pectin.
Her primary scientific interests are in Food science, Chromatography, Polyphenol, Polysaccharide and Biochemistry. Her work in the fields of Food science, such as Vitamin C, Orange and Steaming, overlaps with other areas such as Cold storage. Her Bovine serum albumin and Hplc analysis study in the realm of Chromatography interacts with subjects such as Gardenia jasminoides, Genipin and Identification methods.
Her Polyphenol research is mostly focused on the topic Proanthocyanidin. The various areas that Catherine M.G.C. Renard examines in her Polysaccharide study include Pomace, Hydroxycinnamic acid, Cell wall and Acetone. In general Biochemistry study, her work on Pectin and Hemicellulose often relates to the realm of Spectral data, thereby connecting several areas of interest.
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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
C Le Bourvellec;C M G C Renard.
Critical Reviews in Food Science and Nutrition (2012)
Interactions between apple cell walls and native apple polyphenols: quantification and some consequences
Catherine M.G.C Renard;A Baron;S Guyot;J.-F Drilleau.
International Journal of Biological Macromolecules (2001)
Studies of the length of homogalacturonic regions in pectins by acid hydrolysis
Jean-François Thibault;Catherine M.G.C. Renard;Monique A.V. Axelos;Philippe Roger.
Carbohydrate Research (1993)
Carbon Source Requirements for Exopolysaccharide Production by Lactobacillus casei CG11 and Partial Structure Analysis of the Polymer.
J. Cerning;C. M. G. C. Renard;J. F. Thibault;C. Bouillanne.
Applied and Environmental Microbiology (1994)
Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace
Daniella Pingret;Daniella Pingret;Anne-Sylvie Fabiano-Tixier;Anne-Sylvie Fabiano-Tixier;Carine Le Bourvellec;Carine Le Bourvellec;Catherine M.G.C. Renard;Catherine M.G.C. Renard.
Journal of Food Engineering (2012)
Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters.
C Le Bourvellec;S Guyot;C.M.G.C Renard.
Biochimica et Biophysica Acta (2004)
Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5.
Jean-Marc Denès;Alain Baron;Catherine M.G.C. Renard;Christophe Péan.
Carbohydrate Research (2000)
Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides.
C. Le Bourvellec;B. Bouchet;C.M.G.C. Renard.
Biochimica et Biophysica Acta (2005)
Characterisation and selectivity of divalent metal ions binding by citrus and sugar-beet pectins
V.M. Dronnet;C.M.G.C. Renard;M.A.V. Axelos;J.-F. Thibault.
Carbohydrate Polymers (1996)
Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit
Sylvie Bureau;David Ruiz;Maryse Reich;Barbara Gouble.
Food Chemistry (2009)
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