This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a Université Laval directory, so their courses may be missing. Find their university profile.
Research
Latest papers
Phytochemical Enhancement in Broccoli Florets after Harvest by Controlled Doses of Ozone.
Foods (Basel, Switzerland) · 2022
Pomace limits tannin retention in Frontenac wines.
Food chemistry · 2019
Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat.
Food science & nutrition · 2018
Latest funding
- $149,020
Chromatographe en phase gazeuse avec détection par spectrométrie de masse
NSERC · 2024 · Principal investigator
- $168,000
Oxidized Cyclic Fatty Acid Monomers From Polyunsaturated Oils: Formation, Structures and Potential Biological Activities
NSERC · 2020 · Principal investigator
- $464,541
Développement de procédés verts pour la production et la concentration d'extraits de biomasses végétales et marines, et évaluation de leur potentiel anti-microbien et anti-biofilm
NSERC · 2018 · Principal investigator
19 publications.
Phytochemical Enhancement in Broccoli Florets after Harvest by Controlled Doses of Ozone.
Duarte-Sierra A, Forney CF, Thomas M, Angers P, Arul J
Pomace limits tannin retention in Frontenac wines.
Nicolle P, Marcotte C, Angers P, Pedneault K
Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat.
Mboma J, Leblanc N, Wan S, Jacobs RL, Tchernof A, Dubé P, Angers P, Jacques H
Effects of Cyclic Fatty Acid Monomers from Heated Vegetable Oil on Markers of Inflammation and Oxidative Stress in Male Wistar Rats.
Mboma J, Leblanc N, Angers P, Rocher A, Vigor C, Oger C, Reversat G, Vercauteren J, Galano JM, Durand T, Jacques H
Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods.
Thomas M, Badr A, Desjardins Y, Gosselin A, Angers P
Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
Nicolle P, Marcotte C, Angers P, Pedneault K
Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees.
Chevalier LM, Rioux LE, Angers P, Turgeon SL
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
Slegers A, Angers P, Ouellet É, Truchon T, Pedneault K
Cyclic fatty acids found in frying oils are detoxified via classical drug metabolic pathway but also by β-oxidation and eliminated as conjugates in rats.
Desmarais A, Pujos-Guillot E, Lyan B, Martin JF, Leblanc N, Angers P, Sébédio JL
Safety of dietary conjugated α-linolenic acid (CLNA) in a neonatal pig model.
Castellano CA, Plourde M, Briand SI, Angers P, Giguère A, Matte JJ
Chromatographe en phase gazeuse avec détection par spectrométrie de masse
Principal investigators: Angers, Paul
Keywords: Acides gras; Analyse alimentaire; Chimie alimentaire; Chimie des produits naturels; Chromatographie en phase gazeuse; Composés aromatiques; Métabolites; Molécules bioactives; Spectrométrie de masse
Oxidized Cyclic Fatty Acid Monomers From Polyunsaturated Oils: Formation, Structures and Potential Biological Activities
Principal investigators: Angers, Paul
Keywords: vegetable oils; unsaturated fatty acids; frying; oxidation; cyclic fatty acid monomers; prostanoids; analysis; antimicrobial potential; pericyclic rearrangement
Développement de procédés verts pour la production et la concentration d'extraits de biomasses végétales et marines, et évaluation de leur potentiel anti-microbien et anti-biofilm
Principal investigators: Angers, Paul
Résolution du problème de blanchiment de produits à enrobage de chocolat
Principal investigators: Angers, Paul
Résolution du problème de durée de vie insatisfaisante d'arachides rôties
Principal investigators: Angers, Paul
High Temperature Degradation of Fatty Acids: Cyclic Fatty Acid Monomers From Frying Oils, Their Formation and Potential Health Impacts
Principal investigators: Angers, Paul
Valorisation des résidus de légumes pour la fabrication d'extraits nutraceutiques et études des modes d'action
Principal investigators: Angers, Paul
Gas chromatograph
Principal investigators: Angers, Paul
High temperature degradation of fatty acids: mechanistic studies of antioxidant and cyclization
Principal investigators: Angers, Paul
Modulated differential scanning calorimeter
Principal investigators: Angers, Paul
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
Frequent collaborators
- Laurent Bazinet and Joseph Arul: 4 shared papers
- Karine Pedneault and Paul Angers: 2 shared papers
- Laurent Bazinet and Paul Angers: 2 shared papers
- Joseph Arul and Arturo Duarte Sierra: 2 shared papers
- Karine Pedneault and Martine Dorais: 1 shared paper
- Laurent Bazinet and Yves Desjardins: 1 shared paper
- Paul Angers and Martine Dorais: 1 shared paper
- Paul Angers and Yves Desjardins: 1 shared paper
- Paul Angers and Joseph Arul: 1 shared paper
- Paul Angers and Arturo Duarte Sierra: 1 shared paper
- Phytologie
- Sciences des aliments
- Sciences
- sciences des aliments
- Food Science and Technology
- Department of Food Science
Co-authors at Université Laval, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.
Karine Pedneault
Sciences
2 shared papers, latest 2019
Laurent Bazinet
sciences des aliments
2 shared papers, latest 2007
Arturo Duarte Sierra
Food Science and Technology
1 shared papers, latest 2022
Joseph Arul
Department of Food Science
1 shared papers, latest 2022
Martine Dorais
Phytologie
1 shared papers, latest 2013
Yves Desjardins
Phytologie
1 shared papers, latest 2018
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