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Pascal Dubé, chemist, M.Sc.

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Purification, characterization, and chemical analysis expert

Pascal Dubé is a chemist with degrees from Université du Québec à Montréal and Royal Military College Saint-Jean.

He specializes in the characterization of air and industrial odours. He also works in the area of food chemical analysis and has developed numerous methodologies in this particular field.

His main areas of interest include chemical characterization, the development of procedures for extracting natural products, and problem solving involving chemistry.

Publications and Talks

Dudonné, S., Dal-Pan, A., Dubé, P., Thibault, V. Varin, Calon, F., Desjardins, Y. (2016). Potentiation of the bioavailability of blueberry phenolic compounds by co-ingested grape phenolic compounds in mice, revealed by targeted metabolomic profiling in plasma and feces. Food & Function (Aug., 2016).

Dudonné, S., Dubé, P., Anhê, Fernando F., Pilo, G., Marette, A., Lemire, M., Harris, C., Dewailly, E., Desjardins, Y. (2015). Comprehensive analysis of phenolic compounds and abscisic acid profiles of twelve native Canadian berries. Journal of Food Composition and Analysis (Dec., 2015).

Dudonné S., Thibault, V. Varin, Anhê, Fernando F., Dubé, P., Roya, D., Pilon, G., Marette, A., Levy E., Jacquot, C., Urdaci, M., Desjardins, Y. (2015). Modulatory effects of a cranberry extract co-supplementation with Bacillus subtilis CU1 probiotic on phenolic compounds bioavailability and gut microbiota composition in high-fat diet-fed mice. PharmaNutrition (May, 2015).

St-Pierre, P., Pilon, G., Dumais, V., Dion, C., Dubois, M.-J., Dubé, P., Desjardins, Y., Marette, A. (2014). Comparative analysis of maple syrup to other natural sweeteners and evaluation of their metabolic responses in healthy rats. Journal of Functional Foods (Nov., 2014).

Dudonné, S., Dubé, P., Pilon, G., Marette, A., Jacques, H., Weisnagel, J., Desjardins, Y. (2014). Modulation of Strawberry/Cranberry Phenolic Compounds Glucuronidation by Co-Supplementation with Onion: Characterization of Phenolic Metabolites in Rat Plasma Using an Optimized μSPE–UHPLC-MS/MS Method. Journal of Agricultural and Food Chemistry (Mar., 2014).

Alezandro Roquim M., Dubé, P., Desjardins, Y., Lajolo, Franco M., Genovese, Maria I. (2013). Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg. Food Research International (Nov., 2013).

Diouf, Papa N., Tibirna, Carmen M., García-Pérez, Martha-E., Royer, M., Dubé, P., Stevanovic, T. (2013). Structural Elucidation of Condensed Tannin from Picea mariana Bark. Journal of Biomaterials and Nanobiotechnology (Jun., 2013).

Bazinet, L., Brianceau, S., Dubé, P., Desjardins, Y. (2012). Evolution of cranberry juice physico-chemical parameters during phenolic antioxidant enrichment by electrodialysis with filtration membrane. Separation and Purification Technology (Mar., 2012).

Dubé, P., Ampleman, G., Thiboutot, S., Marois, A. (1999). Characterization of Potentially Explosives-Contaminated Sites at CFB Gagetown, 14 Wing Greenwood and CFAD Bedford. DRDC-Valcartier (Dec., 1999).


Yves Desjardins, Stéphanie Dudonné, Pascal Dubé et Paul Angers. Méthode de production d’un extrait de fraises enrichi en polyphénols. 2016, Brevet en instance.