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First identification of 1-hydroxyoctan-3-one in apple purees: Use as a fruit quality segmentation marker and correlation with octane-1,3-diol concentration
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Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development
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Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?
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Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
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Cyrielle Garcia
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Christine Robert-Da Silva
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Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
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Tinotenda Shoko
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Yasmina Sultanbawa
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Fermented Pineapple Juice Consumption Limits Metabolic Disorders Associated to Sugary Drinks on High‐Fat Diet‐Fed Mice
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Fabienne Remize
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Matthieu Bringart
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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
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Tinotenda Shoko
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Dharini Sivakumar
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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’)
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Sophie Assemat
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Fabienne Remize
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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
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Marie Guerin
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Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
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Francisco Marti-Quijal
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Igor Tomasevic
,
Fabienne Remize
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Francisco Barba
Article dans une revue
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Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit
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Elisa Carlucci
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Charlène Leneveu-Jenvrin
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Fabienne Remize
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Paola Scarfato
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Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice
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Baptiste Quentin
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Fatima-Ezzahra Messaaf
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Mathilde Hoarau
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Marc Lebrun
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Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products
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Alioune Diop
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Véronique Broussolle
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Sylvie Lortal
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Article dans une revue
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The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion
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Stephen A Akinola
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Tinotenda Shoko
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Vimbainashe E Manhevi
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Article dans une revue
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Antimicrobial, sealable and biodegradable packaging to maintain the quality of shredded carrots and pineapple juice during storage
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Charlène Leneveu-Jenvrin
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Loredana Incarnato
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Paola Scarfato
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Fabienne Remize
Article dans une revue
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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
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Stephen A Akinola
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Vimbainashe E Manhevi
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Tinotenda Shoko
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Article dans une revue
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Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing
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Marie Guérin
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Dharini Sivakumar
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Fabienne Remize
,
Cyrielle Garcia
Article dans une revue
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Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria
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Vimbainashe Manhivi
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Stephen Akinola
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Cyrielle Garcia
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Article dans une revue
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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
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Stephen A Akinola
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Vimbainashe E Manhevi
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Article dans une revue
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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)
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Annalisa Apicella
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Kelly Bradley
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Jean‐christophe Meile
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Marc Chillet
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Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies
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Stephen Akinola
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Fabienne Remize
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Cyrielle Garcia
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Dharini Sivakumar
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Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review
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Sucheta Khubber
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Fabienne Remize
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Igor Tomasevic
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Elena Roselló-Soto
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Article dans une revue
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Integrated control of blue and gray molds of apples with antagonistic yeasts combined with carbon dioxide or ozone
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Heshmatolah Aminian
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,
Mahmoud Sheikh
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Leila Ebrahimi
Article dans une revue
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Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future
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Marie Guérin
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Kaïes Souidi
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Fabienne Remize
Article dans une revue
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Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits
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Christine Robert-Da Silva
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Cyrielle Garcia
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Fabienne Remize
Article dans une revue
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Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus
Juliano Haddad
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Victoria Carcauzon
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Omar El Kalamouni
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Philippe Desprès
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Cyrielle Garcia
et al.
Article dans une revue
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Fermentation in fish and by-products processing: an overview of current research and future prospects
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Fabienne Remize
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Giuseppe Meca
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Emilia Ferrer
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María-José Ruiz
et al.
Article dans une revue
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Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective
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Cyrielle Garcia
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Amandine Fessard
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Paulo E S Munekata
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Jose Lorenzo
et al.
Article dans une revue
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Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role
Charlène Leneveu-Jenvrin
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Baptiste Quentin
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Sophie Assemat
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Mathilde Hoarau
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Jean-Christophe Meile
et al.
Article dans une revue
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Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
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Vimbainashe Manhivi
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Fabienne Remize
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Cyrielle Garcia
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Dharini Sivakumar
Microorganisms, 2020, Special Issue : Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables, 8 (9), pp.1324. ⟨10.3390/microorganisms8091324⟩
Article dans une revue
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New bacterial agents to limit Colletotrichum gloeosporioides development on mango
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Jean-Christophe Meile
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Hugo Dieudonné
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Lise Korsten
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et al.
Article dans une revue
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The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
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Fabienne Remize
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Cyrielle Garcia
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Amandine Fessard
et al.
Article dans une revue
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Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island
Mathieu Weil
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Fabienne Remize
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Noel Durand
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Pascaline Alter
,
Mathilde Hoarau
et al.
Article dans une revue
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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
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Semagalene Mpai
,
Fabienne Remize
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Cyrielle Garcia
,
Dharini Sivakumar
Article dans une revue
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Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (<i>Ananas comosus</i>, Var. ‘Queen Victoria’) through Mild Heat Treatment
Charlène Leneveu-Jenvrin
,
Baptiste Quentin
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Sophie Assemat
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Fabienne Remize
Processes, 2020, Processing Foods: Process Optimization and Quality Assessment, 8 (9), pp.1186. ⟨10.3390/pr8091186⟩
Article dans une revue
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Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade
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Anh Dao Thi Phan
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Retha M Slabbert
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Yasmina Sultanbawa
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Fabienne Remize
Article dans une revue
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Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies
Mohammad Hassan Kamani
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Ismail Eş
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Fabienne Remize
,
Elena Roselló-Soto
et al.
Article dans une revue
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Safety and Microbiological Quality
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Didier Montet
Article dans une revue
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Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
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Fabienne Remize
Article dans une revue
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Nutritional and Microbiological Quality of Tiger Nut Tubers (<i>Cyperus esculentus</i>), Derived Plant-Based and Lactic Fermented Beverages
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Cyrielle Garcia
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Article dans une revue
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Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization
Elena Roselló-Soto
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Paulo Munekata
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José Lorenzo
et al.
Article dans une revue
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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
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Fabienne Remize
Article dans une revue
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Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage
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Rita Inácio
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J. Hesari
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et al.
Article dans une revue
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Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)
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Cyrielle Garcia
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Dharini Sivakumar
Article dans une revue
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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
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Sol Zamuz
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Igor Tomasevic
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Article dans une revue
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A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
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Article dans une revue
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Phytochemical and nutritional properties of underutilised fruits in the southern African region
P.H. Nitcheu Ngemakwe
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Article dans une revue
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Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder
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Abel Hiol
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Article dans une revue
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Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
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Ashish Kapoor
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Mathilde Hoarau
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Article dans une revue
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Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder
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Rasoarinanahary Miora
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Porphyre Vincent
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Abel Hiol
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Article dans une revue
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Effect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in 'Hass' and 'Ryan' avocado fruit
Malick Bill
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Fabienne Remize
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Dharini Sivakumar
Article dans une revue
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
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Patrick Poucheret
Article dans une revue
istex
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Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
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Article dans une revue
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Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves
Amandine Fessard
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Bertrand Payet
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Fabienne Remize
Article dans une revue
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Contamination pathways of spore-forming bacteria in a vegetable cannery
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Stella Planchon
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Marie-Hélène Guinebretière
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Frederic Carlin
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Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus
Loïc Durand
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Stella Planchon
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Marie-Hélène Guinebretière
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Frederic Carlin
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Fabienne Remize
Article dans une revue
hal-01447933v1
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Prévalence de Campylobacter sur les magrets de canard et influence de la transformation par séchage
Fabienne Remize
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Eddy Montagné
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Aurélie Lucan
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Florence Aviat
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Michel M. Federighi
La revue française de la recherche en viandes et produits carnés, 2013, pp.VPC-2013-29-4-2
Article dans une revue
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Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey
Stéphane André
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François Zuber
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Fabienne Remize
Article dans une revue
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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
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Jean-Luc Cayol
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François Zuber
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Jean-Luc Tholozan
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Fabienne Remize
Article dans une revue
istex
hal-01201601v1
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Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry
Valérie Sévénier
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Sabine Delannoy
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Stéphane André
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Patrick Fach
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Fabienne Remize
Article dans une revue
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
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S. Hedin
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Fabienne Remize
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François Zuber
Article dans une revue
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Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces
Virginie Serpaggi
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Fabienne Remize
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Ghislaine Recorbet
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Eliane Gaudot-Dumas
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Anabelle Sequeira-Le Grand
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Article dans une revue
istex
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Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression
Tiziana Nardi
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Fabienne Remize
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Herve Alexandre
Article dans une revue
istex
hal-01201605v1
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PCR Detection of Thermophilic Spore-Forming Bacteria Involved in Canned Food Spoilage
Sylviane Prevost
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Stéphane André
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Fabienne Remize
Article dans une revue
istex
hal-01201607v1
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Specific Identification and Quantification of the Spoilage Microorganism Brettanomyces in Wine by Flow Cytometry: A Useful Tool for Winemakers
Virginie Serpaggi
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Fabienne Remize
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Anabelle Sequeira-Le Grand
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Herve Alexandre
Article dans une revue
hal-01201606v1
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Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni
Jean-Francois Ritt
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Fabienne Remize
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Cosette Grandvalet
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Jean Guzzo
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Danièle Atlan
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Article dans une revue
hal-01201608v1
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Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine
H. Tessonniere
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S. Vidal
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L. Barnavon
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Herve Alexandre
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Fabienne Remize
Article dans une revue
istex
hal-01201610v1
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Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis
Iavor Tchobanov
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Laurent Gal
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Michele Guilloux-Benatier
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Fabienne Remize
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Tiziana Nardi
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Article dans une revue
hal-01201614v1
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When yeast-bacterial interactions depend on the quality of wines
Herve Alexandre
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Fabienne Remize
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Michele Guilloux-Benatier
Biofutur, 2008, 284, pp.26--29
Article dans une revue
hal-01201611v1
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Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity
Patrice Folio
,
Jean-Francois Ritt
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Herve Alexandre
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Fabienne Remize
Article dans une revue
istex
hal-01201615v1
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Oligopeptide assimilation and transport by Oenococcus oeni
Jean-Francois Ritt
,
Michele Guilloux-Benatier
,
Jean Guzzo
,
Herve Alexandre
,
Fabienne Remize
Article dans une revue
hal-01201613v1
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Dual effect of organic acids as a function of external pH in Oenococcus oeni
Yoann Augagneur
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Jean-Francois Ritt
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Daniel M. Linares
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Fabienne Remize
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Raphaëlle Tourdot-Maréchal
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Article dans une revue
istex
hal-02666371v1
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Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes
Brigitte Cambon
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Virginie Monteil
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Fabienne Remize
,
Carole Camarasa
,
Sylvie S. Dequin
Article dans une revue
hal-02663953v1
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Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation
Michèle Guilloux-Benatier
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Fabienne Remize
,
Laurent Gal
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Jean Guzzo
,
Herve Alexandre
Article dans une revue
hal-02001006v1
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Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway
F. Remize
,
Brigitte Cambon
,
L. Barnavon
,
Sylvie S. Dequin
Article dans une revue
hal-02680255v1
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Glycerol export and glycerol-3-phosphate dehydrogenase, but not glycerol phosphatase, are rate limiting for glycerol production in Saccharomyces cerevisiae
F. Remize
,
L. Barnavon
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Sylvie S. Dequin
Article dans une revue
istex
hal-02673678v1
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Engineering of the pyruvate dehydrogenase bypass in Saccharomyces cerevisiae : Role of the cytosolic Mg2+ and mitochondrial K+ acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation
F. Remize
,
E. Andrieu
,
Sylvie S. Dequin
Article dans une revue
hal-02686214v1
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Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine
F. Remize
,
Jean-Marie Sablayrolles
,
Sylvie S. Dequin
Article dans une revue
hal-02685473v1
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|
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Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine
F. Remize
,
Jean-Marie Sablayrolles
,
Sylvie S. Dequin
Journal of Applied Microbiology, 1999, 87, n.p
Article dans une revue
hal-02693486v1
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Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase
F. Remize
,
J.L. Roustan
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Jean-Marie Sablayrolles
,
P. Barre
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Sylvie S. Dequin
Applied and Environmental Microbiology, 1999, 65 (1), pp.143-149
Article dans une revue
hal-02695375v1
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Construction of a flocculating yeast for fructose production from inulin
F. Remize
,
S. Schorr-Galindo
,
J.P. Guiraud
,
Sylvie S. Dequin
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Bruno Blondin
Biotechnology Letters, 1998, 20 (3), pp.313-318
Article dans une revue
hal-02692939v1
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Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase
S. Michnick
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J.L. Roustan
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F. Remize
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Sylvie S. Dequin
Yeast, 1997, 13, pp.783-793
Article dans une revue
hal-02690649v1
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