Search - Archive ouverte HAL Access content directly

Filter your results

67 Results

Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation

Michèle Guilloux-Benatier , Fabienne Remize , Laurent Gal , Jean Guzzo , Herve Alexandre
FEMS Microbiology Letters, 2006, 263 (2), pp.183-188. ⟨10.1111/j.1574-6968.2006.00417.x⟩
Journal articles hal-02001006v1

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
Critical Reviews in Food Science and Nutrition, 2019, pp.1-19. ⟨10.1080/10408398.2019.1664979⟩
Journal articles hal-02301278v1
Image document

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.
Fermentation, 2021, 7 (3), ⟨10.3390/fermentation7030106⟩
Journal articles hal-03602335v1
Image document

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
Conference papers hal-01595171v1
Image document

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.
Foods, 2022, 11 (14), ⟨10.3390/foods11142116⟩
Journal articles hal-03838724v1

Phytochemical and nutritional properties of underutilised fruits in the southern African region

P.H. Nitcheu Ngemakwe , Fabienne Remize , M.L. Thaoge , D. Sivakumar
South African Journal of Botany, 2017, 113, pp.137 - 149. ⟨10.1016/j.sajb.2017.08.006⟩
Journal articles hal-01690369v1

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
Current Opinion in Food Science, 2022, 43, pp.189-198. ⟨10.1016/j.cofs.2021.11.013⟩
Journal articles hal-03828065v1

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
Image document

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.
Foods, 2022, 11 (5), ⟨10.3390/foods11050682⟩
Journal articles hal-03828344v1
Image document

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.
Food Control, 2020, 111, pp.107061 -. ⟨10.1016/j.foodcont.2019.107061⟩
Journal articles hal-03488902v1
Image document

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
Agriculture, 2023, 13 (2), pp.269. ⟨10.3390/agriculture13020269⟩
Journal articles hal-04059612v1

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
Food Control, 2013, 32 (1), pp.222 -- 227. ⟨10.1016/j.foodcont.2012.11.030⟩
Journal articles hal-01201601v1
Image document

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⟩
Journal articles hal-03009582v1

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
Food Chemistry, 2020, 325, pp.126805. ⟨10.1016/j.foodchem.2020.126805⟩
Journal articles hal-03063981v1

Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity

Patrice Folio , Jean-Francois Ritt , Herve Alexandre , Fabienne Remize
International Journal of Food Microbiology, 2008, 127 (1-2), pp.26--31. ⟨10.1016/j.ijfoodmicro.2008.05.039⟩
Journal articles istex hal-01201615v1
Image document

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
Foods, 2019, 8 (9), pp.399. ⟨10.3390/foods8090399⟩
Journal articles hal-02516699v1

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
Food Research International, 2017, ⟨10.1016/j.foodres.2017.09.031⟩
Journal articles hal-01690368v1
Image document

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⟩
Journal articles hal-03066362v1

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.
LWT - Food Science and Technology, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩
Journal articles hal-02172524v1

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
Conference papers hal-01475127v1

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
Conference papers hal-01475235v1
Image document

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Amandine Fessard , Fabienne Remize
Fermentation, 2017, Fermentation and Bioactive Metabolites, 3 (3), pp.38. ⟨10.3390/fermentation3030038⟩
Journal articles hal-01575097v1

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 of Food Science and Technology, 2022, ⟨10.1007/s13197-022-05435-y⟩
Journal articles hal-03676648v1

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
International Journal of Food Microbiology, 2012, 155 (3), pp.263--268. ⟨10.1016/j.ijfoodmicro.2012.02.009⟩
Journal articles istex hal-01201602v1

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 of Food Protection, 2012, 75 (2), pp.371--375. ⟨10.4315/0362-028x.jfp-11-329⟩
Journal articles hal-01201603v1

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 of Food Processing and Preservation, 2021, 45 (8), ⟨10.1111/jfpp.15600⟩
Journal articles hal-03273926v1
Image document

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Cyrielle Garcia , Marie Guérin , Kaïes Souidi , Fabienne Remize
Beverages, 2020, 6 (1), pp.8. ⟨10.3390/beverages6010008⟩
Journal articles hal-02516697v1
Image document

Safety and Microbiological Quality

Fabienne Remize , Didier Montet
Fermentation, 2019, 5 (2), pp.50. ⟨10.3390/fermentation5020050⟩
Journal articles hal-02172527v1
Image document

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
Image document

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
LWT - Food Science and Technology, 2022, 155, ⟨10.1016/j.lwt.2021.112959⟩
Journal articles hal-03514200v1