Nawel Achir

Présentation

Professeure en chimie des aliments et des bio-produits **à l'Institut Agro Montpellier **

Chimie des aliments, cinétique chimique, création de nouveaux produits alimentaires

Chercheuse associéeà l’Unité Mixte de Recherche (UMR) 95 Qualisud (Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion)

Publications

Article dans une revue (48)

Kinetic study of carotenoids, anthocyanins and aroma compounds during loengo (Anisophyllea boehmii Engl.) nectar pasteurization and storage Famoroso João da Costa,Christian Mertz,Adrien Servent,Nawel Achir,Bettencourt Munangaet al. Journal of Agriculture and Food Research, 2026, pp.102810. ⟨10.1016/j.jafr.2026.102810⟩ Article dans une revue hal-05539363v1
Arbuscular mycorrhizal fungi inoculation enhances nutritional quality of prickly pear (Opuntia ficus-indica) fruits and cladodes Sonia Labidi,Adrien Servent,Ghofran Bouzoumita,Tina Julien,Guillaume Cazalset al. Agriculture, 2025, 15 (17), pp.1902. ⟨10.3390/agriculture15171902⟩ Article dans une revue hal-05266083v1
Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects Fabrice Codjia,D. Sylvain Dabadé,Pélagie Agbobatinkpo,Ingrid Collombel,Nawel Achiret al. Beverages, 2025, 11 (2), pp.49. ⟨10.3390/beverages11020049⟩ Article dans une revue hal-05269662v1
Physicochemical and compositional characterization of a wild fruit from the Angolan Miombo: Anisophyllea boehmii Engl. Famoroso João da Costa,Christian Mertz,Adrien Servent,Nawel Achir,Bettencourt Munangaet al. Agriculture, 2025, 15 (11), pp.1175. ⟨10.3390/agriculture15111175⟩ Article dans une revue hal-05108323v1
A field-applicable low-tech method for extracting capsaicinoids from red chili pepper Adrien Servent,Nawel Achir,Camille Vivas,Sebastien Le Bel,Muhammad Faizan Usmanet al. Applied Food Research, 2025, 5 (2), pp.101338. ⟨10.1016/j.afres.2025.101338⟩ Article dans une revue hal-05269652v1
Advantages and drawbacks of plant-based beverages as alternatives to animal milk: A multidimensional review Amina Abbou,Nabil Kadri,Adrien Servent,Khokha Mouhoubi,Lamia Medouni-Harouneet al. The North African Journal of Food and Nutrition Research, 2025, 9 (20), pp.74-95. ⟨10.51745/najfnr.9.20.74-95⟩ Article dans une revue hal-05266081v1
Coupling Low-Frequency Ultrasound to a Crossflow Microfiltration Pilot: Effect of Ultrasonic Pulse Application on Sono-Microfiltration of Jackfruit Juice Herenia Adilene Miramontes-Escobar,Nicolas Hengl,Manuel Dornier,Efigenia Montalvo-González,Martina Alejandra Chacón-Lópezet al. Membranes, 2024, 14 (9), pp.192. ⟨10.3390/membranes14090192⟩ Article dans une revue hal-04694368v1
Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments Milena Petrovic Markovic,Adrien Servent,Timoty Savoure,Antoine Collignan,Manuel Dornieret al. Agriculture, 2024, 14 (10), pp.1687. ⟨10.3390/agriculture14101687⟩ Article dans une revue hal-04710963v1
New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content Luiza Avezum,Yann Madode,Christian Mestres,Nawel Achir,Charlotte Delpechet al. Food Chemistry, 2024, 439, pp.138027. ⟨10.1016/j.foodchem.2023.138027⟩ Article dans une revue hal-04550685v1
Improving the nutritional quality of pulses via germination Luiza Avezum,Charlotte Lefevre,Eric Rondet,Nawel Achir,Youna Hemeryet al. Food Reviews International, 2023, 39 (9), pp.6011-6044. ⟨10.1080/87559129.2022.2063329⟩ Article dans une revue (article de synthèse) hal-03892177v1
Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates Amina Abbou,Nabil Kadri,Georgia Giovanetti,Gilles Morel,Omar Aounet al. Journal of Food Composition and Analysis, 2023, 124, pp.105635. ⟨10.1016/j.jfca.2023.105635⟩ Article dans une revue hal-04210144v1
Kinetic modeling of four folates in a model solution at different temperatures and pH to mimic their behavior in foods during processing Adrien Servent,Guillaume Cazals,Carmen Perfetto,Nawel Achir Journal of Food Process Engineering, 2023, 46 (4), pp.e14288. ⟨10.1111/jfpe.14288⟩ Article dans une revue hal-03969435v1
Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production Askar Kondybayev,Nawel Achir,Christian Mestres,Ingrid Collombel,Caroline Strubet al. Fermentation, 2023, 9 (2), pp.101. ⟨10.3390/fermentation9020101⟩ Article dans une revue hal-03967766v1
A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils Marvin Soto,Claudie Dhuique-Mayer,Adrient Servent,Nadiarid Jiménez,Fabrice Vaillantet al. Food Research International, 2023, 128, pp.108737. ⟨10.1016/j.foodres.2019.108737⟩ Article dans une revue hal-03886266v1
Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS) Nawel Achir,Adrien Servent,Marvin Soto,Claudie Dhuique-Mayer Journal of Spectroscopy, 2022, 2022, pp.1-13. ⟨10.1155/2022/4509523⟩ Article dans une revue hal-03892105v2
Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions Amina Abbou,Nabil Kadri,Adrien Servent,Julien Ricci,Khodir Madaniet al. Journal of Food Process Engineering, 2022, 45 (2), ⟨10.1111/jfpe.13943⟩ Article dans une revue hal-03892096v1
Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions F. Hadj Salem,N. Achir,N. Sieczkowski,R. Boulanger,A. Collignan Journal of Food Engineering, 2022, pp.111303. ⟨10.1016/j.jfoodeng.2022.111303⟩ Article dans une revue hal-03892186v1
Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage Askar Kondybayev,Gaukhar Konuspayeva,Caroline Strub,Gerard Loiseau,Christian Mestreset al. Fermentation, 2022, 8 (8), pp.367. ⟨10.3390/fermentation8080367⟩ Article dans une revue hal-03936500v1
Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar Mboahangy Ravoninjatovo,Charlotte Ralison,Adrien Servent,Gilles Morel,Nawel Achiret al. Legume Science, In press, ⟨10.1002/leg3.143⟩ Article dans une revue hal-03596705v1
Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa Michel Esse,Tagro Guehi,Marc Lebrun,Gilles Morel,Joël Grabuloset al. Journal of Food Processing and Preservation, 2022, 46 (10), ⟨10.1111/jfpp.16888⟩ Article dans une revue hal-03936396v1
Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value Marvin Soto,Ana Mercedes Pérez,Adrien Servent,Fabrice Vaillant,Nawel Achir Journal of Food Engineering, 2021, 299, pp.110514. ⟨10.1016/j.jfoodeng.2021.110514⟩ Article dans une revue hal-03892077v1
Fermented mare milk product (Qymyz, Koumiss) Askar Kondybayev,Gerard Loiseau,Nawel Achir,Christian Mestres,Gaukhar Konuspayeva International Dairy Journal, 2021, 119, pp.105065. ⟨10.1016/j.idairyj.2021.105065⟩ Article dans une revue hal-03892030v1
Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds Michel Yavo Esse,Tagro Simplice Guehi,Joël Grabulos,Gilles Morel,Robert Thierry Malomaret al. International Journal of Food Science and Technology, 2021, 56 (2), pp.804-813. ⟨10.1111/ijfs.14724⟩ Article dans une revue hal-03891990v1
Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage Nawel Achir,André Sinela,Christian Mertz,Hélène Fulcrand,Manuel Dornier Food Chemistry, 2019, 271, pp.536-542. ⟨10.1016/j.foodchem.2018.07.209⟩ Article dans une revue hal-02029874v1
Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis Alé Kane,Nawel Achir,Mady Cissé,Dominique Pallet,Mama Sakhoet al. Ciência e Tecnologia de Alimentos, 2018, 39 (2), pp.321-327. ⟨10.1590/1678-457x.29417⟩ Article dans une revue hal-02024066v1
Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process Claudie Dhuique-Mayer,Adrien Servent,Charlotte Messan,Nawel Achir,Manuel Dornieret al. Frontiers in Nutrition, 2018, 5, ⟨10.3389/fnut.2018.00098⟩ Article dans une revue hal-02030045v1
Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media André Mundombe Sinela,Christian Mertz,Nawel Achir,Nadirah Rawat,Kevin Vidotet al. Food Chemistry, 2017, 235, pp.67-75. ⟨10.1016/j.foodchem.2017.05.027⟩ Article dans une revue istex hal-01604507v1
Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé Christian Mestres,Munanga de J.C. Bettencourt,Gérard Loiseau,Brigitte Matignon,Joël Grabuloset al. Food Research International, 2017, 100, pp.102-111. ⟨10.1016/j.foodres.2017.06.059⟩ Article dans une revue istex hal-02032016v1
Innovative process combining roasting and tempering to mechanically dehull jicaro seeds ( Crescentia alata K.H.B) Carla Corrales,Nawel Achir,Nelly Forestier,Marc Lebrun,Isabelle Maravalet al. Journal of Food Engineering, 2017, 212, pp.283-290. ⟨10.1016/j.jfoodeng.2017.06.011⟩ Article dans une revue hal-02031917v1
Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products A. Sinela,N. Rawat,C. Mertz,Nawel Achir,Hélène Fulcrandet al. Food Chemistry, 2017, 214, pp.234-241. ⟨10.1016/j.foodchem.2016.07.071⟩ Article dans une revue istex hal-01506520v1
Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data Kévin Vidot,Nawel Achir,Christian Mertz,André Sinela,Nadirah Rawatet al. Journal of Agricultural and Food Chemistry, 2016, 64 (20), pp.4139-4145. ⟨10.1021/acs.jafc.6b00701⟩ Article dans une revue hal-01506493v1
Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile Nawel Achir,Claudie Dhuique-Mayer,Thiziri Hadjal,Khodir Madani,Jean-Pierre Painet al. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2016, 33, pp.397-404. ⟨10.1016/j.ifset.2015.11.002⟩ Article dans une revue hal-01540843v1
Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients Claudie Dhuique-Mayer,Adrien Servent,Adriana Descalzo,Claire Mouquet-Rivier,Marie-Josèphe Amiotet al. Food Chemistry, 2016, 210, pp.182-188. ⟨10.1016/j.foodchem.2016.04.037⟩ Article dans une revue istex hal-02032074v1
Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing Anthony Fardet,Edmond Rock,Joseph Bassama,Philippe Bohuon,Pichan Prabhasankaret al. Advances in Nutrition, 2015, 6 (6), pp.629-638. ⟨10.3945/an.115.008789⟩ Article dans une revue hal-02032434v1
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Joseph Bassama,Nawel Achir,Gilles Trystram,Antoine Collignan,Philippe Bohuon Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩ Article dans une revue istex hal-01123061v1
Development of a nutritional profile predicting tool for fresh and processed tomato-based products Asma Ayari,Nawel Achir,Adrien Servent,Julien Ricci,Pierre Brat International Journal of Food Science and Technology, 2015, 50 (7), pp.1598-1606. ⟨10.1111/ijfs.12811⟩ Article dans une revue istex hal-02032969v1
Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling Nawel Achir,Thiziri Hadjal,Khodir Madani,Manuel Dornier,Claudie Dhuique-Mayer Journal of Agricultural and Food Chemistry, 2015, 63 (15), pp.3970-3979. ⟨10.1021/acs.jafc.5b00509⟩ Article dans une revue hal-02032359v1
Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage Hocine Remini,Christian Mertz,Amine Belbahi,Nawel Achir,Manuel Dornieret al. Food Chemistry, 2015, 173, pp.665-673. ⟨10.1016/j.foodchem.2014.10.069⟩ Article dans une revue istex hal-02032652v1
Use of Multi-response Modelling to Investigate Mechanisms of beta-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds Nawel Achir,Caroline Pénicaud,Aurelie Bechoff,Renaud Boulanger,Manuel Dornieret al. Food and Bioprocess Technology, 2014, 7 (6), pp.1656 - 1669. ⟨10.1007/s11947-013-1229-y⟩ Article dans une revue hal-01195481v1
Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems Thiziri Hadjal,Claudie Dhuique-Mayer,Khodir Madani,Manuel Dornier,Nawel Achir Food Chemistry, 2013, 138 (4), pp.2442-2450. ⟨10.1016/j.foodchem.2012.12.022⟩ Article dans une revue istex hal-02033105v1
Insight into β-Carotene thermal degradation in oils with multiresponse modeling Nawel Achir,Caroline Pénicaud,Sylvie Avallone,Philippe Bohuon Journal of the American Oil Chemists' Society, 2011, 88 (12), pp.2035-2045. ⟨10.1007/s11746-011-1864-2⟩ Article dans une revue istex hal-01506489v1
Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review Caroline Pénicaud,Nawel Achir,Claudie Dhuique-Mayer,Manuel Dornier,Philippe Bohuon Fruits, 2011, 66 (6), pp.417-440. ⟨10.1051/fruits/2011058⟩ Article dans une revue (article de synthèse) hal-01506490v1
Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy Nawel Achir,Olivier Vitrac,Gilles Trystram Food Research International, 2010, 43 (1), pp.307-314. ⟨10.1016/j.foodres.2009.10.004⟩ Article dans une revue istex hal-01605054v1
Kinetic study of β-carotene and lutein degradation in oils during heat treatment Nawel Achir,Verohanitra Randrianatoandro,Philippe Bohuon,Andréina Laffargue,Sylvie Avallone European Journal of Lipid Science and Technology, 2010, 112 (3), pp.NA-NA. ⟨10.1002/ejlt.200900165⟩ Article dans une revue istex hal-02033560v1
Ability of some food preservation processes to modify the overall nutritional value of food Nawel Achir,Janvier Kindossi,Philippe Bohuon,Antoine Collignan,Gilles Trystram Journal of Food Engineering, 2010, 100, pp.613-621. ⟨10.1016/j.jfoodeng.2010.05.009⟩ Article dans une revue istex hal-01173800v1
Simulation and ability to control the surface thermal history and reactions during deep fat frying Nawel Achir,Olivier Vitrac,Gilles Trystram Chemical Engineering and Processing: Process Intensification, 2008, 47 (11), pp.1953-1967. ⟨10.1016/j.cep.2008.03.004⟩ Article dans une revue istex hal-01602040v1
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process Aman Mohammad Ziaiifar,Nawel Achir,Francis Courtois,Isabelle Trezzani,Gilles Trystram International Journal of Food Science and Technology, 2008, 43 (8), pp.1410-1423. ⟨10.1111/j.1365-2621.2007.01664.x⟩ Article dans une revue istex hal-01194942v1
Effect of energy transfer conditions on the chemical degradation of a frying oil Nawel Achir,Wassila Kara,Christophe Chipeaux,Isabelle Trezzani,Marie-Elisabeth Cuvelier European Journal of Lipid Science and Technology, 2006, 108, pp.999-1006. ⟨10.1002/ejlt.200600153⟩ Article dans une revue istex hal-01191432v1

Communication dans un congrès (5)

Understanding and optimization of rapid and small-scale germination process on the nutritional quality of lentil and cowpea Jean-Michel Méot,Charlotte Delpech,Luiza Avezum,Loïc Rajjou,Christian Mestreset al. 14. International Congress on Engineering and Food (ICEF14), IAEF- International Association For Engineering And Food, Jun 2023, Nantes, France Communication dans un congrès hal-04430783v1
Transfers and reactions modelling of aroma compounds in coffee beans during fermentation F. Hadj Salem,Nawel Achir,N. Sieczkowski,R. Boulanger,Antoine Collignan ICEF14 : International Congress on Engineering and Food, International Association for Engineering and Food (IAEF), Jun 2023, Nantes (44000), France Communication dans un congrès hal-04809544v1
Biogenic amines in African locust bean (Parkia biglobosa) fermented seeds Nadège Tenincoura Koné,Esse Yavo Michel Olivier,Caroline Strub,Nawel Achir,Joël Grabuloset al. Legume Science and Practice, Association Of Applied Biologists, Sep 2021, Online, France Communication dans un congrès hal-03894364v1
Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil M. Soto,Claudie Dhuique-Mayer,Adrien Servent,N. Jimenez,Nawel Achir CIBIA 2019 - Iberoamerican Congress of Food Engineering : Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Jul 2019, Faro, Portugal Communication dans un congrès hal-03894905v1
Intégration de la bioaccessibilité des vitamines liposolubles dans un système de profilage nutritionnel durant la préparation d’un plat traditionnel tunisien Nawel Achir,Thomas Uthayakumar,Adrien Servent,Marie Josephe Amiot-Carlin,Claudie Dhuique-Mayer Journées Francophones de Nutrition, JFN 2015, 2015, NA, France Communication dans un congrès hal-01602156v1

Poster de conférence (2)

Physicochemical characterization and bioactive compounds of Anisophyllea boehmii Engl.: A wild fruit from Angola Famoroso João da Costa,Christian Mertz,Adrien Servent,Nawel Achir,Bettencourt Munangaet al. 1stURNM InternationalScientific Conference, Dec 2023, Malanje, Angola Poster de conférence hal-04412481v1
Chemical changes in papaya fruit during vacuum frying - a focus on sugars reactivities Adrien Servent,Marvin Soto,Elise Violleau Salmane,Nawel Achir International Congress on Engineering and Food, Jun 2023, Nantes, France. IAEF, pp.49, 2023 Poster de conférence hal-05181542v1

Chapitre d'ouvrage (1)

Heat and mass transfer during frying Nawel Achir,Olivier Vitrac,Gilles Trystram Advances in Deep-Fat Frying of Foods, CRC Press, 310 p., 2008, Contemporary Food Engineering, 978-1-420-05558-0 Chapitre d'ouvrage hal-01600984v1