Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation
Michèle Guilloux-Benatier
,
Fabienne Remize
,
Laurent Gal
,
Jean Guzzo
,
Herve Alexandre
Journal articles
hal-02001006v1
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Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables
Charlène Leneveu-Jenvrin
,
Florence Charles
,
Francisco J. Barba
,
Fabienne Remize
Journal articles
hal-02301278v1
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Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review
Francisco Martí-Quijal
,
Sucheta Khubber
,
Fabienne Remize
,
Igor Tomasevic
,
Elena Roselló-Soto
,
et al.
Journal articles
hal-03602335v1
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Caractérisation de la diversité génétique de Moorella et Geobacillus par M13-PCR
Loïc Durand
,
Stella Planchon
,
Marie Hélène Guinebretière
,
Stéphane André
,
Frédéric Carlin
,
et al.
9. Congrès National de la Société Française de Microbiologie , Feb 2013, Lille, France. 1 p
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hal-01595171v1
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Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion
Faith Seke
,
Vimbainashe E Manhivi
,
Marie Guerin
,
Tinotenda Shoko
,
Stephen A Akinola
,
et al.
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hal-03838724v1
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Phytochemical and nutritional properties of underutilised fruits in the southern African region
P.H. Nitcheu Ngemakwe
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Fabienne Remize
,
M.L. Thaoge
,
D. Sivakumar
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hal-01690369v1
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Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber
,
Francisco Marti-Quijal
,
Igor Tomasevic
,
Fabienne Remize
,
Francisco Barba
Journal articles
hal-03828065v1
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When yeast-bacterial interactions depend on the quality of wines
Herve Alexandre
,
Fabienne Remize
,
Michele Guilloux-Benatier
Biofutur , 2008, 284, pp.26--29
Journal articles
hal-01201611v1
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Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
Nobahle P Cele
,
Stephen A Akinola
,
Vimbainashe E Manhevi
,
Tinotenda Shoko
,
Fabienne Remize
,
et al.
Journal articles
hal-03828344v1
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Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island
Mathieu Weil
,
Fabienne Remize
,
Noel Durand
,
Pascaline Alter
,
Mathilde Hoarau
,
et al.
Journal articles
hal-03488902v1
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Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (Persea americana Miller) Decay in Avocado (Persea americana) cv Fuerte Fruit
Azola Siwaphiwe Mpeluza
,
Stephen Abiola Akinola
,
Tinotenda Shoko
,
Fabienne Remize
,
Dharini Sivakumar
Journal articles
hal-04059612v1
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Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety
Sylviane Prevost
,
Jean-Luc Cayol
,
François Zuber
,
Jean-Luc Tholozan
,
Fabienne Remize
Journal articles
hal-01201601v1
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Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus , Var. ‘Queen Victoria’) through Mild Heat Treatment
Charlène Leneveu-Jenvrin
,
Baptiste Quentin
,
Sophie Assemat
,
Fabienne Remize
Processes , 2020, Processing Foods: Process Optimization and Quality Assessment, 8 (9), pp.1186.
⟨10.3390/pr8091186⟩
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hal-03009582v1
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Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)
Millicent Managa
,
Semagalene Mpai
,
Fabienne Remize
,
Cyrielle Garcia
,
Dharini Sivakumar
Journal articles
hal-03063981v1
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Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity
Patrice Folio
,
Jean-Francois Ritt
,
Herve Alexandre
,
Fabienne Remize
Journal articles
istex
hal-01201615v1
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Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)
Millicent Managa
,
Fabienne Remize
,
Cyrielle Garcia
,
Dharini Sivakumar
Journal articles
hal-02516699v1
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
Axelle Septembre-Malaterre
,
Fabienne Remize
,
Patrick Poucheret
Journal articles
hal-01690368v1
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Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
Alexandre Degrain
,
Vimbainashe Manhivi
,
Fabienne Remize
,
Cyrielle Garcia
,
Dharini Sivakumar
Microorganisms , 2020, Special Issue : Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables, 8 (9), pp.1324.
⟨10.3390/microorganisms8091324⟩
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hal-03066362v1
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Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
Francisco Marti-Quijal
,
Sol Zamuz
,
Igor Tomašević
,
Belen Gómez
,
Gabriele Rocchetti
,
et al.
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hal-02172524v1
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Caractérisation physicochimique et microbiologique du Biltong sud-africain. Perspectives d'innovation dans le domaine des produits carnés salés-séchés dans la zone océan indien
Thomas Petit
,
Sunita Jeewantee Santchurn
,
Yanis Caro
,
Fabienne Remize
,
Vincent Porphyre
,
et al.
4ème Journées Scientifiques de l'Agroalimentaire en Océan Indien : La qualité au service du développement des filières agroalimentaires de l'océan Indien , Nov 2014, Antananarivo, Madagascar
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hal-01475127v1
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Origine de la contamination en spores thermophiles de lignes de fabrication de conserves de légumes
Lise Durand
,
S. Planchon
,
Marie Helene M. H. Guinebretière
,
S. André
,
Frédéric Carlin
,
et al.
Colloque "Bactéries sporulantes pathogènes ou d’intérêt technologique" , Jul 2015, Paris, France
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hal-01475235v1
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Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
Amandine Fessard
,
Fabienne Remize
Journal articles
hal-01575097v1
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Antimicrobial, sealable and biodegradable packaging to maintain the quality of shredded carrots and pineapple juice during storage
Arianna Pietrosanto
,
Charlène Leneveu-Jenvrin
,
Loredana Incarnato
,
Paola Scarfato
,
Fabienne Remize
Journal articles
hal-03676648v1
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Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry
V. Sevenier
,
S. Delannoy
,
Stéphane André
,
P. Fach
,
Fabienne Remize
Journal articles
istex
hal-01201602v1
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Evaluation of Peracetic Acid Sanitizers Efficiency against Spores Isolated from Spoiled Cans in Suspension and on Stainless Steel Surfaces
Stéphane André
,
S. Hedin
,
Fabienne Remize
,
François Zuber
Journal articles
hal-01201603v1
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Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)
Charlène Leneveu‐jenvrin
,
Annalisa Apicella
,
Kelly Bradley
,
Jean‐christophe Meile
,
Marc Chillet
,
et al.
Journal articles
hal-03273926v1
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Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future
Cyrielle Garcia
,
Marie Guérin
,
Kaïes Souidi
,
Fabienne Remize
Journal articles
hal-02516697v1
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Safety and Microbiological Quality
Fabienne Remize
,
Didier Montet
Journal articles
hal-02172527v1
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Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
Florence M Mashitoa
,
Stephen A Akinola
,
Vimbainashe E Manhevi
,
Cyrielle Garcia
,
Fabienne Remize
,
et al.
Journal articles
hal-04048592v1
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A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’)
Charlène Leneveu-Jenvrin
,
Aouatif Aboudia
,
Sophie Assemat
,
Fabienne Remize
Journal articles
hal-03514200v1
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