Les enseignants-chercheurs

CÉCILE LEVASSEUR

Enseignant-chercheur en sciences Agroalimentaires
Département de recherche

Département sciences de l’agroalimentaire et de la nutrition

Laboratoires / plateformes

Laboratoires d’analyses physicochimiques, de microbiologie et de biologie moléculaire

Disciplines enseignées
  • Analyse de données
  • Statistiques
Axes de Recherche / Développement / Conseil

Spectroscopie infrarouge, traitement de données – chimiométrie, qualité des produits agricoles et agroalimentaires

Formations
  • Habilitation à Diriger des Recherches
  • Doctorat en Agrobiosciences
  • Ingénieur École d’Ingénieurs de PURPAN
Publications
  • Duthen S., Levasseur-Garcia C., Kleiber D., Violleau F., Vaca-Garcia C., Tsuchikawa S., Delgado Raynaud C. and Daydé J.. (2021). Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin. Food Hydrocolloids, 115, 106627.
  • Treguier S., Jacq K., Couderc C., Ferhout H., Tormo H., Kleiber D. and Levasseur-Garcia C. (2021). « A method for highlighting differences between bacteria grown on nutrient agar using near infrared spectroscopy and principal component analysis. » Journal of Near Infrared Spectroscopy 29(5): 269-277.
  • Treguier S., Couderc C., Audonnet M., Mzali L., Tormo H., Daveran-Mingot M.-L., Ferhout H., Kleiber D. and Levasseur-Garcia C. (2021). « Identification of lactic acid bacteria and rhizobacteria by ultraviolet-visible-near infrared spectroscopy and multivariate classification. » Journal of Near Infrared Spectroscopy 29(5): 278-288.
  • Vinet J., Tréguier S., Levasseur-Garcia C., Calmon A. and Violleau F. (2021). Iodine and Peroxide Index Rapid Determination by Mid- and Near-infrared Spectroscopy in Ozonated Sunflower Oil and Ozonated Fats. Ozone: Science and Engineering, 1-14. https://doi.org/10.1080/01919512.2021.1938969.
  • Levasseur-Garcia C. and Vézian R. (2021). Differentiation of bovinae teeth from the portel- ouest mousterian cave (loubens, ariège, france) by near-infrared spectroscopy and chemometrics. Quaternaire, 32(1), 29-40.
  • Schambri P., Brunet S., Bailly J.-D., Kleiber D. and Levasseur-Garcia C. (2021). Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels. Toxins 13:486.
  • Pascotto K., Leriche C., Caillé S., Violleau F., Boulet J.-C., Geffroy O., Levasseur-Garcia C. and Cheynier V. (2021). Study of the relationship between red wine colloidal fraction and astringency by Asymmetrical Flow Field-Flow Fractionation coupled with multi-detection. Food Chemistry, 130104.
  • Gillois, K., C. Rivard, C. Levasseur-Garcia, V. Bezirard, H. Terrisse, R. Leonard, C. Robbe-Masselot, E. Maguin, M. L. Richard, V. Theodorou, M.-H. Ropers, M. Mercier-Bonin and H. Robert (2023). « Fate, uptake and gut toxicity of two colloidal silver products in mice: how micro X-ray fluorescence, micro X-ray absorption spectroscopy and near-infrared spectroscopy provide new insights in food nanotoxicology. » Environmental Science: Nano 10(3): 902-921.
  • Levasseur-Garcia, C.; Castellanet, P.; Henry, C.; Florin, C.; Laporte, M.; Mirleau-Thebaud, V.; Plut, S.; Calmon, A., Non-Destructive Analysis Using Near-Infrared Spectroscopy to Predict Albumin, Globulin, Glutelin, and Total Protein Content in Sunflower Seeds. Sustainability 2024, 16, (2), 737.
UMR

UMR 1010 LCA INRAE / INPT