Paul Angers

Quebec, QC G1V0A6, Canada

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 12 publications

Phytochemical Enhancement in Broccoli Florets after Harvest by Controlled Doses of Ozone.

Phytochemical Enhancement in Broccoli Florets after Harvest by Controlled Doses of Ozone.

Journal: Foods (Basel, Switzerland)

Published: July 04, 2022

Effects of Cyclic Fatty Acid Monomers from Heated Vegetable Oil on Markers of Inflammation and Oxidative Stress in Male Wistar Rats.

Effects of Cyclic Fatty Acid Monomers from Heated Vegetable Oil on Markers of Inflammation and Oxidative Stress in Male Wistar Rats.

Journal: Journal of agricultural and food chemistry

Published: June 20, 2018

Pomace limits tannin retention in Frontenac wines.

Pomace limits tannin retention in Frontenac wines.

Journal: Food chemistry

Published: March 12, 2018

Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat.

Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat.

Journal: Food science & nutrition

Published: January 30, 2018

Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods.

Characterization of industrial broccoli discards (Brassica oleracea var. italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods.

Journal: Food chemistry

Published: July 11, 2017

Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.

Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.

Journal: Food chemistry

Published: May 27, 2017

Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees.

Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees.

Journal: Journal of food science

Published: March 30, 2017

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Journal: Molecules (Basel, Switzerland)

Published: March 25, 2015

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.

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.

Journal: Lipids

Published: August 23, 2014

Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.

Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.

Journal: Journal of agricultural and food chemistry

Published: October 25, 2013

Safety of dietary conjugated α-linolenic acid (CLNA) in a neonatal pig model.

Safety of dietary conjugated α-linolenic acid (CLNA) in a neonatal pig model.

Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

Published: September 05, 2013

Dietary conjugated α-linolenic acid did not improve glucose tolerance in a neonatal pig model.

Dietary conjugated α-linolenic acid did not improve glucose tolerance in a neonatal pig model.

Journal: European journal of nutrition

Published: June 24, 2013

Showing 1-12 of 12

Last Updated: 09/26/2026