VALERIE LULLIEN-PELLERIN
Senior scientist (Research director at INRAE, Transform scientific department)
Team Graine(e)s, UMR IATE, Montpellier
98
Documents
Researcher identifiers
valerie-lullien-pellerin
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0000-0002-8057-5650
- Google Scholar : https://scholar.google.fr/citations?user=2Xct-GwAAAAJ&hl=fr
- IdRef : 032878834
Presentation
- Main diploma: PhD Toulouse III University (in Plant Molecular Biology) “Plant gene expression during nodule formation at establishment of symbiosis between alfalfa (Medicago sativa) and bacteria (Rhizobium meliloti)” (1987); HdR (Qualification for PhD research management), Montpellier II University (in Industrial and Biological Science and Process) «Molecular analyses of complex biological systems: application to the studies of cereal grain fractionation » (2005).
- Main career positions:
*Postdoctoral position, CNRS, ANRS financing, Retrovirus laboratory, “Studies on HIV replication and on the search of potential inhibitors” (1988-89)
*Young researcher in INRAE, “Studies on relationships between structure and functions of wheat cysteine rich proteins: cloning, heterologous expression and functional studies” (1989-99)
*Mobility at INSERM, “Study of the effects of high pressure on the structure of a wheat storage protein” (2000)
* INRAE, IATE, “Studies around relationships between structure and biochemical composition of cereal grains, their behavior in fractionation and the product qualities” (2001-2015)
* INRAE, IATE “Studies on grains and seeds characteristics, effect of genetic factors and environmental conditions, processing effects and product quality (notably nutritional)” (2016-now)
- Present responsibilities: Co-leader of the "Cereal chain value group" in INRAE (https://www6.inrae.fr/groupes-filieres/Filieres-Vegetales/Filiere-Cereales); Member of the scientific committee of the French Network on Seed Biology; Coordination of the Quality/Processing Group of the Wheat Initiative International Network (https://www.wheatinitiative.org/ewg-quality); Expert member in CTPS group involved in common wheat cultivar registering.
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Les qualités du grain et des produits pour satisfaire les attentes du consommateurBlé dur - Synthèse des connaissances pour une filière durable, Editions Quae; Arvalis, 2021, Synthèses, 978-2-7592-3313-7
Book sections
hal-03749146v1
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La transformation : le grain, du silo à l’assiette du consommateurBlé dur - Synthèse des connaissances pour une filière durable, Editions Quae; Arvalis, 2021, Synthèses, 978-2-7592-3313-7
Book sections
hal-03467048v1
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Whole grain Fractions and Their Utilization in FoodsWhole Grains and Health, Second Edition, Wiley, 2021, 9781118939437. ⟨10.1002/9781118939420.ch3⟩
Book sections
hal-03467034v1
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Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grainTrust Beta. Improving the nutritional and nutraceutical properties of wheat and other cereals, Burleigh Dodds Science Publishing, 2021, Burleigh Dodds Series in Agricultural Science, 978-1-78676-479-9
Book sections
hal-03230260v1
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The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human HealthGilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán. Wheat Quality For Improving Processing And Human Health, Springer International Publishing, pp.387-420, 2020, 978-3-030-34162-6. ⟨10.1007/978-3-030-34163-3_17⟩
Book sections
hal-02911794v1
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Fusarium Species Infection in Wheat: Impact on Quality and Mycotoxin AccumulationGilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán. Wheat Quality For Improving Processing And Human Health, Springer International Publishing, pp.421-452, 2020, 978-3-030-34162-6. ⟨10.1007/978-3-030-34163-3_18⟩
Book sections
hal-02911789v1
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Understanding the Mechanics of Wheat Grain Fractionation and the Impact of Puroindolines on Milling and Product QualityGilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán. Wheat Quality For Improving Processing And Human Health, Springer International Publishing, pp.369-385, 2020, 978-3-030-34162-6. ⟨10.1007/978-3-030-34163-3_16⟩
Book sections
hal-02911791v1
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Transformation, qualités nutritionnelles et consommation des produits céréaliersAgriculture et alimentation durables. Trois enjeux dans la filière céréales, Editions Quae, pp.100-137, 2017, Matière à Débattre et Décider, 978-2-7592-2623-8
Book sections
hal-01837448v1
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Ozone in Grain ProcessingOzone in Food Processing, John Wiley and Sons, 2012, 978-1-4443-3442-5. ⟨10.1002/9781118307472.ch6⟩
Book sections
hal-01601828v1
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Plant cysteine-rich antimicrobial proteins that interact with biological membranesMembrane interacting peptides and proteins, Research signpost, 2002, 81-7736-104-X
Book sections
hal-03744675v1
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Agriculture et alimentation durables. Trois enjeux dans la filière céréalesEditions Quae, 1, 192 p., 2017, Matière à débattre et décider, 978-2-7592-2623-8
Books
hal-01482829v1
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Procédé de traitement de grains de blé en vue de les préparer au fractionnementFrance, N° de brevet: WO2009FR52140. 2009
Patents
hal-03744734v1
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Thioredoxines h de blé tendre et de blé dur et protéines présentant des similitudes, fragments d'ADN codant pour ces protéines et procédés d'obtentionFrance, N° de brevet: WO1995FR01005. 1995
Patents
hal-03744831v1
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Expression des gènes végétaux pendant la différenciation des nodosités de luzerne (Medicago sativa)Sciences agricoles. Université Toulouse III - Paul Sabatier (UPS), Toulouse, FRA., 1987. Français. ⟨NNT : ⟩
Theses
tel-03744593v1
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Analyses moléculaires de systèmes biologiques complexes : application à l’étude du fractionnement des grains de céréalesFood engineering. Université de Montpellier 2, 2005
Accreditation to supervise research
tel-03749093v1
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