Hasil Pencarian - Fabienne Remize

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  1. 1
    Safety and Microbiological Quality

    Safety and Microbiological Quality oleh Fabienne Remize, Didier Montet

    Diterbitkan 2019-06-01
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  2. 2
    Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

    Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? oleh Amandine Fessard, Fabienne Remize

    Diterbitkan 2017-08-01
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  3. 3
    Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”

    Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables” oleh Fabienne Remize, Charlène Leneveu-Jenvrin, Cyrielle Garcia

    Diterbitkan 2021-04-01
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  4. 4
    Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

    Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future oleh Cyrielle Garcia, Marie Guerin, Kaies Souidi, Fabienne Remize

    Diterbitkan 2020-02-01
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  5. 5
    Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (<i>Brassica rapa</i> L. subsp. <i>chinensis</i>)

    Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (<i>Brassica rapa</i> L. subsp. <i>chinensis</i>) oleh Millicent G. Managa, Fabienne Remize, Cyrielle Garcia, Dharini Sivakumar

    Diterbitkan 2019-09-01
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  6. 6
    Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

    Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits oleh Marie Guérin, Christine Robert-Da Silva, Cyrielle Garcia, Fabienne Remize

    Diterbitkan 2020-11-01
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  7. 7
    Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

    Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade oleh Alexandre Degrain, Vimbainashe Manhivi, Fabienne Remize, Cyrielle Garcia, Dharini Sivakumar

    Diterbitkan 2020-08-01
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  8. 8
    Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing

    Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing oleh Marion Nabot, Marie Guérin, Dharini Sivakumar, Fabienne Remize, Cyrielle Garcia

    Diterbitkan 2022-01-01
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  9. 9
    Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

    Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies oleh Millicent G. Managa, Stephen A. Akinola, Fabienne Remize, Cyrielle Garcia, Dharini Sivakumar

    Diterbitkan 2021-04-01
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  10. 10
    Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (<i>Persea americana</i> Miller) Decay in Avocado (<i>Persea americana)</i> cv Fuerte Fruit

    Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (<i>Persea americana</i> Miller) Decay in Avocado (<i>Persea americana)</i> cv Fuerte Fruit oleh Azola Siwaphiwe Mpeluza, Stephen Abiola Akinola, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar

    Diterbitkan 2023-01-01
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  11. 11
    Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media

    Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media oleh Marie Guérin, Cyrielle Garcia, Christine Robert-Da Silva, Joël Couprie, Fabienne Remize

    Diterbitkan 2023-07-01
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  12. 12
    Changes of Quality of Minimally-Processed Pineapple (<i>Ananas comosus</i>, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

    Changes of Quality of Minimally-Processed Pineapple (<i>Ananas comosus</i>, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role oleh Charlène Leneveu-Jenvrin, Baptiste Quentin, Sophie Assemat, Mathilde Hoarau, Jean-Christophe Meile, Fabienne Remize

    Diterbitkan 2020-01-01
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  13. 13
    Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

    Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice oleh Charlène Leneveu-Jenvrin, Baptiste Quentin, Fatima-Ezzahra Messaaf, Mathilde Hoarau, Marc Lebrun, Fabienne Remize

    Diterbitkan 2022-03-01
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  14. 14
    Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade

    Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade oleh Dharini Sivakumar, Dharini Sivakumar, Anh Dao Thi Phan, Retha M. Slabbert, Yasmina Sultanbawa, Fabienne Remize

    Diterbitkan 2020-11-01
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  15. 15
    Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

    Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation oleh Nobahle P. Cele, Stephen A. Akinola, Vimbainashe E. Manhivi, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar

    Diterbitkan 2022-02-01
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  16. 16
    The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

    The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion oleh Nobahle P. Cele, Stephen A. Akinola, Tinotenda Shoko, Vimbainashe E. Manhevi, Fabienne Remize, Dharini Sivakumar

    Diterbitkan 2022-09-01
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  17. 17
    Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

    Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review oleh Francisco J. Martí-Quijal, Sucheta Khubber, Fabienne Remize, Igor Tomasevic, Elena Roselló-Soto, Francisco J. Barba

    Diterbitkan 2021-07-01
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  18. 18
    Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus

    Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus oleh Juliano G. Haddad, Victoria Carcauzon, Omar El Kalamouni, Philippe Desprès, Cyrielle Garcia, Fabienne Remize, Chaker El Kalamouni

    Diterbitkan 2020-08-01
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  19. 19
    Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion

    Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Dige... oleh Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha. M. Slabbert, Dharini Sivakumar

    Diterbitkan 2021-04-01
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  20. 20
    Nutritional and Microbiological Quality of Tiger Nut Tubers (<i>Cyperus esculentus</i>), Derived Plant-Based and Lactic Fermented Beverages

    Nutritional and Microbiological Quality of Tiger Nut Tubers (<i>Cyperus esculentus</i>), Derived Plant-Based and Lactic Fermented Beverages oleh Elena Roselló-Soto, Cyrielle Garcia, Amandine Fessard, Francisco J. Barba, Paulo E. S. Munekata, Jose M. Lorenzo, Fabienne Remize

    Diterbitkan 2018-12-01
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