Bioactive Molecules in Food

Eating and aging.- Antioxidant activity of food constituents.- Health-promoting components of fruits and vegetables.- the Healthy Eating Index.- Banana source of bioactive compounds and human health.- Chemistry and Pharmacology of Citrus sinensis.- Functional Foods, Nutraceuticals, and Health.- Diet and Cancer : epidemiological studies and chemoprevention by dietary phytochemicals.- Fruit and vegetable consumption and cardiovascular disease risks.- Intake of Mediterranean foods.- Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?.- Role of omega-3 fatty acids and olive oil polyphenols.- Mediterranean diet and cancer risk.- The French Paradox.- Moderate wine consumption and health.- Dairy products and the French paradox.- Plant proteins from legumes.- Nutritional and Phytochemical Content of High-Protein Crop.- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea).- Pea proteins: chemistry, technology of production,and utilization.- Plant protein for food: opportunities and bottlenecks.- Phytochemical composition and bioactivities of lupin.- Design of Foods with bioactive Lipids for Improved Health.- Rapeseed, sunflower meal nutraceuticals.- Sunflower protein for ?-tocopherol.- Two Faces of Vitamin E in the Lung.- Tocopherol/antioxidant/edible plants.- Inulin-type fructans application in gluten-free products.- Nutritional Profile of Gluten-Free Cereals and Pseudocereals.- Wheat Cultivars : Phytochemical Profile and Nutraceutical Value.- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.).- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits.- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.).- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds.- Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties,and Carbohydrase Inhibition.- Vegetarians and vegans diet and its effects.- Low- and High-protein diet and metabolic regulation.- Nutritional value of rapeseed proteins and prevention of metabolic syndrome.- Production of Omega-3 Fatty Acids.- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans.- Omega-3 fatty acids and vegetarian diets.- Composition of virgin olive oil.- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol.- Olive oil phenolic compounds affect the release of aroma compounds.- Omega-3 Fatty Acids EPA and DHA: Health Benefits.- Composition of rapeseed oils (fatty acids, tocopherols).- Comparable health benefits of rapeseed and olive oils.- Natural estrogenic substances Origins and Effects.- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis.- Triacylglycerols, fatty acids and tocopherols in hazelnut /nuts.- Lipid derivatives from avocado (Persea americana) pulp and biological activities.- Linseed/sunflower: a valuable feedstuff for meat production/ruminant.- Canola Oil in lactating dairy cow diets.- Total dietary fiber intakes / whole grain consumption/ biological effects.- Novel trends in development of dietary fiber rich meat products.- Whole grains fibre: metabolomics.- Cereal grain fructans.- Dietary fiber structures and their potential effect on the gut microbiota.- Evolution of biosynthetic pathways for vitamin c in plants.- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices.- Polyphenols, vitamin c and antioxidant activity in wines.- Plants probiotics as a tool to produce highly functional fruits.- Carotenoids in food/pulses.- Vitamin and carotenoid concentrations of food products.- Natural food pigments and colorants.- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities.- Carotenoids and health- pharmacology.- Metabolic engineering for the microbial production of carotenoids.- Protective effect of anthocyanins and xanthophylls.- Carotenoid oxidation products as stress signals in plants.- Chemical composition, functional properties and processing of carrot.- Carrots, tomatoes and cocoa: Research on dietary antioxidants.- Astaxanthin.- Purple-fleshed sweet potato.- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum.- Polyphenols and Health.- Antioxidant properties of seaweed polyphenol.- Nutrigenomic modulations in mediating the cardiovascular protective effect of fruit polyphenols.- Bound phenolics in foods.- Tea Polyphenol and Purine Alkaloid Composition.- Theobroma: chemistry.- Wine, beer and cider and health.- Health benefits of wine.- Metabolomic approaches in the study of wine benefits in human health.- Whey-based beverage.- Polyphenol variability in the fruits and juices of a cider apple.- Tea, coffee and health benefits.- Benefits of polyphenols on gut microbiota and implications in human health.- Green tea and cancer chemoprevention.- Natural estrogenic substances origins and effects (isoflavonoids, Lignans, Coumestans). Understanding genistein in cancer.- Functional foods and dietary supplements: regulatory aspects.- Flax and flaxseed potential functional food.- Prebiotics as functional foods.- Probiotics as functional foods and dietary supplements.- Impacts of genetically engineered crops on pesticide use.- Pesticide use in France.- Pesticide use in crops.- Fertilizer use, pesticide application and cereal yields.- How to significantly reduce pesticide use.- Antibiotic residues in commercial cow's milk.- Veterinary antibiotics in animal diet: effects on waste/environment.- Organic and conventionally produced milk-factors influencing milk composition.- Organically- versus conventionally-grown winter wheat effect on nutrients.- Composition differences between organic and conventionalmeat.- Phytochemical variations in selected (Greek) varieties of table olives, tomatoes and legumes from conventional and organic farming.- Sustainability of organic food production: challenges and innovations.- Phytochemical analysis of organic and conventionally cultivated fruits/lemons.- Health and dietary traits of organic food consumers.- Dietary intakes and diet quality according to levels of organic food consumption by French adults.- Comparison of milk composition from organic and conventional farms (fatty acids).- Methods for the determination of biogenic amines in foods.- HPLC methods for determination of vitamin C.- Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR.- Rheology of food gum.- Amino acid assay in beverages.- Determination of certified color additives in food products using liquid chromatography.- Biosensors in food processing.- Detection of Botulinum Neurotoxin in food.- Separation and determination of fructose, sorbitol, glucose and sucrose in fruits.- The evolution of analytical chemistry methods in foodomics.- Method for the prediction of acrylamide content in French-fried potato.- Encapsulation technologies for food industry.- Current challenges in polyphenol analytical chemistry.- GLC/HPLC method for saffron (Crocus sativus L.).- Isoflavones and anthocyanins analysis in soybean.- Multiclass determination of phytochemicals in vegetables and fruits by ultra HPLC.

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• Sistemas de segurança e alarme contra incêndios
• Bioquímica
• Tecnologia dos alimentos e bebidas
• Botânica e ciências das plantas
• Dietética e Nutrição

Functional food;Nutraceuticals;Bioactive molecules;Food chemistry;Healthy food;quality control, reliability, safety and risk