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Fabienne Remize

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Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

Mapula R Moloto , Stephen A Akinola , Faith Seke , Tinotenda Shoko , Yasmina Sultanbawa
Foods, 2023, 12 (8), pp.1701. ⟨10.3390/foods12081701⟩
Journal articles hal-04172406v1

Fermented Pineapple Juice Consumption Limits Metabolic Disorders Associated to Sugary Drinks on High‐Fat Diet‐Fed Mice

Marie Guérin , Fabienne Remize , Matthieu Bringart , Cynthia Planesse , Philippe Rondeau
Molecular Nutrition and Food Research, 2023, 67 (11), ⟨10.1002/mnfr.202200670⟩
Journal articles hal-04468272v1
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Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media

Marie Guérin , Cyrielle Garcia , Christine Robert-Da Silva , Joël Couprie , Fabienne Remize
Fermentation, 2023, 9 (7), pp.657. ⟨10.3390/fermentation9070657⟩
Journal articles hal-04369711v1
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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
Agriculture, 2023, 13 (2), pp.269. ⟨10.3390/agriculture13020269⟩
Journal articles hal-04059612v1

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
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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
Foods, 2022, 11 (14), ⟨10.3390/foods11142116⟩
Journal articles hal-03838724v1
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The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

Nobahle P Cele , Stephen A Akinola , Tinotenda Shoko , Vimbainashe E Manhevi , Fabienne Remize
Foods, 2022, 11 (17), ⟨10.3390/foods11172702⟩
Journal articles hal-03821431v1
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Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Charlène Leneveu-Jenvrin , Baptiste Quentin , Fatima-Ezzahra Messaaf , Mathilde Hoarau , Marc Lebrun
Beverages, 2022, 8 (1), ⟨10.3390/beverages8010017⟩
Journal articles hal-03652933v1

Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products

Ahmed Taïbi , Alioune Diop , Charlène Leneveu-Jenvrin , Véronique Broussolle , Sylvie Lortal
Food Microbiology, 2022, 108, pp.104095. ⟨10.1016/j.fm.2022.104095⟩
Journal articles hal-04177308v1
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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
Foods, 2022, 11 (5), ⟨10.3390/foods11050682⟩
Journal articles hal-03828344v1
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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
LWT - Food Science and Technology, 2022, 155, ⟨10.1016/j.lwt.2021.112959⟩
Journal articles hal-03514200v1

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
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Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing

Marion Nabot , Marie Guérin , Dharini Sivakumar , Fabienne Remize , Cyrielle Garcia
Biology, 2022, 11 (2), ⟨10.3390/biology11020171⟩
Journal articles hal-03630423v1
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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
Fermentation, 2021, 7 (3), ⟨10.3390/fermentation7030106⟩
Journal articles hal-03602335v1
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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
Journal articles hal-04048592v1

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

Integrated control of blue and gray molds of apples with antagonistic yeasts combined with carbon dioxide or ozone

Reza Sadeghi , Heshmatolah Aminian , Fabienne Remize , Mahmoud Sheikh , Leila Ebrahimi
Journal of Plant Pathology, 2021, ⟨10.1007/s42161-021-00891-5⟩
Journal articles hal-03276418v1
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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 , Baptiste Quentin , Sophie Assemat , Mathilde Hoarau , Jean-Christophe Meile
Microorganisms, 2020, 8 (2), ⟨10.3390/microorganisms8020185⟩
Journal articles hal-03178820v1
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Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus

Juliano Haddad , Victoria Carcauzon , Omar El Kalamouni , Philippe Desprès , Cyrielle Garcia
Microorganisms, 2020, 8 (9), pp.1257. ⟨10.3390/microorganisms8091257⟩
Journal articles hal-03066596v1

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
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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
Food Control, 2020, 111, pp.107061 -. ⟨10.1016/j.foodcont.2019.107061⟩
Journal articles hal-03488902v1
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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⟩
Journal articles hal-03009582v1
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Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Marie Guérin , Christine Robert-Da Silva , Cyrielle Garcia , Fabienne Remize
Fermentation, 2020, 6 (4), ⟨10.3390/fermentation6040115⟩
Journal articles hal-04542148v1
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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
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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⟩
Journal articles hal-03066362v1
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Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade

Dharini Sivakumar , Anh Dao Thi Phan , Retha M Slabbert , Yasmina Sultanbawa , Fabienne Remize
Frontiers in Nutrition, 2020, 7, pp.576532. ⟨10.3389/fnut.2020.576532⟩
Journal articles hal-03126716v1

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
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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 , Francisco Martí-Quijal , Antonio Cilla , Paulo Munekata , José Lorenzo
Molecules, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩
Journal articles hal-02172520v1
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Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables

Amandine Fessard , Fabienne Remize
International Journal of Food Microbiology, 2019, 301, pp.61-72. ⟨10.1016/j.ijfoodmicro.2019.05.003⟩
Journal articles hal-02172525v1
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Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Elena Roselló-Soto , Cyrielle Garcia , Amandine Fessard , Francisco Barba , Paulo Munekata
Fermentation, 2019, 5 (1), pp.3. ⟨10.3390/fermentation5010003⟩
Journal articles hal-02172521v1

Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies

Mohammad Hassan Kamani , Ismail Eş , José Lorenzo , Fabienne Remize , Elena Roselló-Soto
Green Chemistry, 2019, 21 (12), pp.3213-3231. ⟨10.1039/C8GC03860K⟩
Journal articles hal-02172522v1
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Safety and Microbiological Quality

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

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
LWT - Food Science and Technology, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩
Journal articles hal-02172524v1
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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
Foods, 2019, 8 (9), pp.399. ⟨10.3390/foods8090399⟩
Journal articles hal-02516699v1

A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

Patrícia Vieira , Carlos Pinto , José Lopes-Da-Silva , Fabienne Remize , Francisco Barba
LWT - Food Science and Technology, 2019, 110, pp.152-157. ⟨10.1016/j.lwt.2019.04.066⟩
Journal articles hal-02172523v1

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
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Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder

Harimalala Andriambelo Nirina , Rasoarinanahary Miora , Porphyre Vincent , Abel Hiol , Fabienne Remize
European Journal of Nutrition and Food Safety, 2017, 7 (1), pp.78 - 84. ⟨10.9734/EJNFS/2017/29627⟩
Journal articles hal-01690372v1
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Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Amandine Fessard , Ashish Kapoor , Jessica Patche , Sophie Assemat , Mathilde Hoarau
Microorganisms, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩
Journal articles hal-01525090v1

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 , Lise Korsten , Fabienne Remize , Marcin Glowacz , Dharini Sivakumar
Scientia Horticulturae, 2017, ⟨10.1016/j.scienta.2017.06.026⟩
Journal articles hal-01559838v1

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
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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
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Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

Amandine Fessard , Emmanuel Bourdon , Bertrand Payet , Fabienne Remize
Canadian Journal of Microbiology, 2016, 62, pp.550-561. ⟨10.1139/cjm-2015-0624⟩
Journal articles hal-01399824v1
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Contamination pathways of spore-forming bacteria in a vegetable cannery

Loïc Durand , Stella Planchon , Marie-Hélène Guinebretière , Stéphane André , Frederic Carlin
International Journal of Food Microbiology, 2015, 202, pp.10-19. ⟨10.1016/j.ijfoodmicro.2015.02.019⟩
Journal articles hal-01447935v1
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Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus

Loïc Durand , Stella Planchon , Marie-Hélène Guinebretière , Frederic Carlin , Fabienne Remize
Food Microbiology, 2015, 45, pp.103-110. ⟨10.1016/j.fm.2014.01.015⟩
Journal articles hal-01447933v1
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Prévalence de Campylobacter sur les magrets de canard et influence de la transformation par séchage

Fabienne Remize , Eddy Montagné , Aurélie Lucan , Florence Aviat , Michel M. Federighi
La revue française de la recherche en viandes et produits carnés, 2013, pp.VPC-2013-29-4-2
Journal articles hal-01591861v1
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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 , François Zuber , Fabienne Remize
International Journal of Food Microbiology, 2013, 165 (2), pp.134-143. ⟨10.1016/j.ijfoodmicro.2013.04.019⟩
Journal articles hal-01201600v1

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

Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

Virginie Serpaggi , Fabienne Remize , Ghislaine Recorbet , Eliane Gaudot-Dumas , Anabelle Sequeira-Le Grand
Food Microbiology, 2012, 30 (2), pp.438-447. ⟨10.1016/j.fm.2011.12.020⟩
Journal articles hal-03747556v1
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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 , Sabine Delannoy , Stéphane André , Patrick Fach , Fabienne Remize
International Journal of Food Microbiology, 2012, 155 (3), pp.263-268. ⟨10.1016/j.ijfoodmicro.2012.02.009⟩
Journal articles 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

Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression

Tiziana Nardi , Fabienne Remize , Herve Alexandre
Applied Microbiology and Biotechnology, 2010, 88 (4), pp.925--937. ⟨10.1007/s00253-010-2786-x⟩
Journal articles hal-01201605v1
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PCR Detection of Thermophilic Spore-Forming Bacteria Involved in Canned Food Spoilage

Sylviane Prevost , Stéphane André , Fabienne Remize
Current Microbiology, 2010, 61 (6), pp.525--533. ⟨10.1007/s00284-010-9648-8⟩
Journal articles hal-01201607v1

Specific Identification and Quantification of the Spoilage Microorganism Brettanomyces in Wine by Flow Cytometry: A Useful Tool for Winemakers

Virginie Serpaggi , Fabienne Remize , Anabelle Sequeira-Le Grand , Herve Alexandre
Cytometry Part A, 2010, 77A (6), pp.497--499. ⟨10.1002/cyto.a.20861⟩
Journal articles hal-01201606v1

Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni

Jean-Francois Ritt , Fabienne Remize , Cosette Grandvalet , Jean Guzzo , D. Atlan
Journal of Applied Microbiology, 2009, 106 (3), pp.801--813. ⟨10.1111/j.1365-2672.2008.04032.x⟩
Journal articles hal-01201608v1

Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine

H. Tessonniere , S. Vidal , L. Barnavon , Herve Alexandre , Fabienne Remize
International Journal of Food Microbiology, 2009, 129 (3), pp.237--243. ⟨10.1016/j.ijfoodmicro.2008.11.027⟩
Journal articles hal-01201610v1

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

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 hal-01201615v1

Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis

Iavor Tchobanov , Laurent Gal , Michele Guilloux-Benatier , Fabienne Remize , Tiziana Nardi
FEMS Microbiology Letters, 2008, 284 (2), pp.213--217. ⟨10.1111/j.1574-6968.2008.01192.x⟩
Journal articles hal-01201614v1

Oligopeptide assimilation and transport by Oenococcus oeni

Jean-Francois Ritt , Michele Guilloux-Benatier , Jean Guzzo , Herve Alexandre , Fabienne Remize
Journal of Applied Microbiology, 2008, 104 (2), pp.573--580. ⟨10.1111/j.1365-2672.2007.03585.x⟩
Journal articles hal-01201613v1

Dual effect of organic acids as a function of external pH in Oenococcus oeni

Yoann Augagneur , Jean-Francois Ritt , Daniel M. Linares , Fabienne Remize , Raphaëlle Tourdot-Maréchal
Archives of Microbiology, 2007, 188 (2), pp.147-157. ⟨10.1007/s00203-007-0230-0⟩
Journal articles hal-02666371v1

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

Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes

Brigitte Cambon , Virginie Monteil , Fabienne Remize , Carole Camarasa , Sylvie S. Dequin
Applied and Environmental Microbiology, 2006, 72 (7), pp.4688-4694. ⟨10.1128/AEM.02975-05⟩
Journal articles hal-02663953v1

Does processing modify the mango microbiota ?

Ahmed Taïbi , Alioune Diop , Charlène Leneveu-Jenvrin , Jérôme Minier , Sylvie Lortal
3rd Fruit and Vegetable Processing Symposium, Nov 2020, Avignon (FR), France
Conference papers hal-04196360v1

Workshop “Microbiota”

Olivier Meilhac , Fabienne Remize , Karine Clément , Pascale Mosoni
International Conference on Biodiversity, Health and Food (IC-BioHealF 2017), Dec 2017, La réunion, France
Conference papers hal-02791026v1

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
Colloque "Bactéries sporulantes pathogènes ou d’intérêt technologique", Jul 2015, Paris, France
Conference papers hal-01475235v1

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
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
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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
9. Congrès National de la Société Française de Microbiologie, Feb 2013, Lille, France. 1 p
Conference papers hal-01595171v1
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Genetic and phenotypic diversity of two highly thermoresistant species responsible for low acid canned foods spoilage

Loïc Durand , Marie-Hélène Guinebretière , Frederic F. Carlin , Stéphane André , Fabienne Remize
Microbial Spoilers in Food 2013, Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires (ADRIA). FRA., Jul 2013, Quimper, France. 1 p
Conference papers hal-02804662v1

Genomic heterogeneity in [i]Moorella thermoacetica/thermoautotrophica[/i] and [i]Geobacillus stearothermophilus[/i] as revealed by M13-PCR typing

Loïc Durand , Marie Hélène Guinebretière , Stella Planchon , Frédéric Carlin , Fabienne Remize
23. International ICFMH Symposium, Food Micro 2012, International Committee on Food Microbiology and Hygiene (ICFMH). INT., Sep 2012, Istanbul, Turkey. 2 p
Conference papers hal-01315237v1

Insights into genome plasticity of the wine-making bacterium Oenococcus oeni strain ATCC BAA-1163 by decryption of its whole genome.

Elisabeth Bon , Cosette Granvalet , Fabienne Remize , Diliana Dimova , Patrick Lucas
9th Symposium on Lactic Acid Bacteria, Sep 2008, Egmond aan Zee, Netherlands. pp.A047
Conference papers inria-00340073v1
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Biotechnology of Wine Yeasts

Fabienne Remize
Didier Montet, Ramesh C. Ray. Fermented foods. Part I, biochemistry and biotechnology, CRC Press, 2016, 978-1-4987-4079-1
Book sections hal-01592001v1
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Applications of Metagenomics to Fermented Foods

Céline Bigot , Jean-Christophe Meile , Fabienne Remize , Caroline Strub
Didier Montet, Ramesh C. Ray. Fermented foods. Part I, biochemistry and biotechnology, CRC Press, 2016, 978-1-4987-4079-1
Book sections hal-01592029v1