Fabienne Remize

Identifiants chercheurs

IdHAL :

fabienne-remize

ORCID :

0000-0002-6860-2089

IdRef :

108883280

Publications

Article dans une revue (82)

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 Hippolyte Mouriot,Lucas Suc,Karine Gourrat,Géraldine Lucchi,Teddy Godetet al. Food Chemistry, 2025, 495 (Part 2), pp.146482. ⟨10.1016/j.foodchem.2025.146482⟩ Article dans une revue hal-05306411v1
Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development Marion Nabot,Cyrielle Garcia,Marc Seguin,Julien Ricci,Catherine Brabetet al. Metabolites, 2024, 14 (10), pp.523. ⟨10.3390/metabo14100523⟩ Article dans une revue hal-04986438v1
Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits? Fabienne Remize,Cyrielle Garcia Current Food Science and Technology Reports, 2024, ⟨10.1007/s43555-024-00017-9⟩ Article dans une revue hal-04667770v1
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⟩ Article dans une revue hal-04369711v1
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 Sultanbawaet al. Foods, 2023, 12 (8), pp.1701. ⟨10.3390/foods12081701⟩ Article dans une revue 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 Rondeauet al. Molecular Nutrition and Food Research, 2023, 67 (11), pp.e2200670. ⟨10.1002/mnfr.202200670⟩ Article dans une revue hal-04468272v1
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⟩ Article dans une revue hal-04059612v1
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⟩ Article dans une revue hal-03514200v1
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⟩ Article dans une revue hal-03828065v1
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 Akinolaet al. Foods, 2022, 11 (14), ⟨10.3390/foods11142116⟩ Article dans une revue hal-03838724v1
Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit Annalisa Apicella,Elisa Carlucci,Charlène Leneveu-Jenvrin,Fabienne Remize,Paola Scarfato Macromolecular Symposia, 2022, 405 (1), pp.2100256. ⟨10.1002/masy.202100256⟩ Article dans une revue hal-04667800v1
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 Lortalet al. Food Microbiology, 2022, 108, pp.104095. ⟨10.1016/j.fm.2022.104095⟩ Article dans une revue hal-04177308v1
Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice Charlène Leneveu-Jenvrin,Baptiste Quentin,Fatima-Ezzahra Messaaf,Mathilde Hoarau,Marc Lebrunet al. Beverages, 2022, 8 (1), ⟨10.3390/beverages8010017⟩ Article dans une revue hal-03652933v1
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 Remizeet al. Foods, 2022, 11 (17), ⟨10.3390/foods11172702⟩ Article dans une revue hal-03821431v1
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⟩ Article dans une revue hal-03676648v1
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 Remizeet al. Foods, 2022, 11 (5), ⟨10.3390/foods11050682⟩ Article dans une revue hal-03828344v1
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⟩ Article dans une revue hal-03630423v1
Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria Florence Mashitoa,Vimbainashe Manhivi,Stephen Akinola,Cyrielle Garcia,Fabienne Remizeet al. Journal of Food Processing and Preservation, 2021, 45 (11), ⟨10.1111/jfpp.15937⟩ Article dans une revue hal-04667794v1
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 Remizeet al. Foods, 2021, 10, ⟨10.3390/foods10050962⟩ Article dans une revue 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 Chilletet al. Journal of Food Processing and Preservation, 2021, 45 (8), ⟨10.1111/jfpp.15600⟩ Article dans une revue hal-03273926v1
Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review Francisco Martí-Quijal,Sucheta Khubber,Fabienne Remize,Igor Tomasevic,Elena Roselló-Sotoet al. Fermentation, 2021, 7 (3), ⟨10.3390/fermentation7030106⟩ Article dans une revue hal-03602335v1
Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies Millicent Managa,Stephen Akinola,Fabienne Remize,Cyrielle Garcia,Dharini Sivakumar Frontiers in Nutrition, 2021, 8, ⟨10.3389/fnut.2021.649189⟩ Article dans une revue hal-04667790v1
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⟩ Article dans une revue hal-03276418v1
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⟩ Article dans une revue hal-02516697v1
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⟩ Article dans une revue hal-04542148v1
Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus Juliano Haddad,Victoria Carcauzon,Omar El Kalamouni,Philippe Desprès,Cyrielle Garciaet al. Microorganisms, 2020, 8 (9), pp.1257. ⟨10.3390/microorganisms8091257⟩ Article dans une revue hal-03066596v1
Fermentation in fish and by-products processing: an overview of current research and future prospects Francisco Marti-Quijal,Fabienne Remize,Giuseppe Meca,Emilia Ferrer,María-José Ruizet al. Current Opinion in Food Science, 2020, 31, pp.9-16. ⟨10.1016/j.cofs.2019.08.001⟩ Article dans une revue hal-04667804v1
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective Francisco Barba,Cyrielle Garcia,Amandine Fessard,Paulo E S Munekata,Jose Lorenzoet al. Food Reviews International, 2020, 38 (5), pp.930-952. ⟨10.1080/87559129.2020.1756844⟩ Article dans une revue hal-04667796v1
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 Meileet al. Microorganisms, 2020, 8 (2), ⟨10.3390/microorganisms8020185⟩ Article dans une revue hal-03178820v1
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⟩ Article dans une revue hal-03066362v1
New bacterial agents to limit Colletotrichum gloeosporioides development on mango Ahmed Taïbi,Jean-Christophe Meile,Hugo Dieudonné,Lise Korsten,Marc Chilletet al. Advances in Microbiology, 2020, 10 (12), pp.691-712. ⟨10.4236/aim.2020.1012050⟩ Article dans une revue hal-04667788v1
Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island Mathieu Weil,Fabienne Remize,Noel Durand,Pascaline Alter,Mathilde Hoarauet al. Food Control, 2020, 111, pp.107061 -. ⟨10.1016/j.foodcont.2019.107061⟩ Article dans une revue hal-03488902v1
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⟩ Article dans une revue hal-03063981v1
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview Paula Mapelli-Brahm,Francisco J. Barba,Fabienne Remize,Cyrielle Garcia,Amandine Fessardet al. Trends in Food Science and Technology, 2020, 99, pp.389-401. ⟨10.1016/j.tifs.2020.03.013⟩ Article dans une revue hal-04667769v1
Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (&lt;i&gt;Ananas comosus&lt;/i&gt;, 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⟩ Article dans une revue hal-03009582v1
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⟩ Article dans une revue hal-03126716v1
Safety and Microbiological Quality Fabienne Remize,Didier Montet Fermentation, 2019, 5 (2), pp.50. ⟨10.3390/fermentation5020050⟩ Article dans une revue hal-02172527v1
Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies Mohammad Hassan Kamani,Ismail Eş,José Manuel Lorenzo,Fabienne Remize,Elena Roselló-Sotoet al. Green Chemistry, 2019, 21 (12), pp.3213-3231. ⟨10.1039/C8GC03860K⟩ Article dans une revue hal-02172522v1
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⟩ Article dans une revue hal-02301278v1
Nutritional and Microbiological Quality of Tiger Nut Tubers (&lt;i&gt;Cyperus esculentus&lt;/i&gt;), Derived Plant-Based and Lactic Fermented Beverages Elena Roselló-Soto,Cyrielle Garcia,Amandine Fessard,Francisco Barba,Paulo Munekataet al. Fermentation, 2019, 5 (1), pp.3. ⟨10.3390/fermentation5010003⟩ Article dans une revue hal-02172521v1
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⟩ Article dans une revue hal-02172525v1
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 Lorenzoet al. Molecules, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩ Article dans une revue hal-02172520v1
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage K. Alirezalu,Rita Inácio,J. Hesari,Fabienne Remize,Z. Nematiet al. LWT - Food Science and Technology, 2019, 114, pp.108417. ⟨10.1016/j.lwt.2019.108417⟩ Article dans une revue hal-05381432v1
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⟩ Article dans une revue hal-02516699v1
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 Tomasevic,Belen Gómez,Gabriele Rocchettiet al. LWT - Food Science and Technology, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩ Article dans une revue hal-02172524v1
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure Patrícia Vieira,Carlos A. Pinto,José Lopes-Da-Silva,Fabienne Remize,Francisco J. Barbaet al. LWT - Food Science and Technology, 2019, 110, pp.152-157. ⟨10.1016/j.lwt.2019.04.066⟩ Article dans une revue 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⟩ Article dans une revue hal-01690369v1
Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder Nirina Harimalala Andriambelo,Miora Rasoarinanahary,Vincent Porphyre,Abel Hiol,Fabienne Remizeet al. European Journal of Nutrition and Food Safety, 2017, 7 (1), pp.78-84. ⟨10.9734/EJNFS/2017/29627⟩ Article dans une revue hal-05415716v1
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 Hoarauet al. Microorganisms, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩ Article dans une revue 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⟩ Article dans une revue hal-01559838v1
Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder Harimalala Andriambelo Nirina,Rasoarinanahary Miora,Porphyre Vincent,Abel Hiol,Fabienne Remizeet al. European Journal of Nutrition and Food Safety, 2017, 7 (1), pp.78 - 84. ⟨10.9734/EJNFS/2017/29627⟩ Article dans une revue hal-01690372v1
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⟩ Article dans une revue istex hal-01690368v1
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⟩ Article dans une revue hal-01575097v1
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⟩ Article dans une revue hal-01399824v1
Contamination pathways of spore-forming bacteria in a vegetable cannery Loïc Durand,Stella Planchon,Marie-Hélène Guinebretière,Stéphane André,Frederic Carlinet al. International Journal of Food Microbiology, 2015, 202, pp.10-19. ⟨10.1016/j.ijfoodmicro.2015.02.019⟩ Article dans une revue hal-01447935v1
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⟩ Article dans une revue hal-01447933v1
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⟩ Article dans une revue hal-01201600v1
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 Article dans une revue hal-01591861v1
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⟩ Article dans une revue istex hal-01201601v1
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⟩ Article dans une revue 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⟩ Article dans une revue hal-01201603v1
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 Grandet al. Food Microbiology, 2012, 30 (2), pp.438-447. ⟨10.1016/j.fm.2011.12.020⟩ Article dans une revue istex hal-03747556v1
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⟩ Article dans une revue istex hal-01201605v1
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⟩ Article dans une revue hal-01201606v1
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⟩ Article dans une revue istex hal-01201607v1
Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni Jean-Francois Ritt,Fabienne Remize,Cosette Grandvalet,Jean Guzzo,Danièle Atlanet al. Journal of Applied Microbiology, 2009, 106 (3), pp.801--813. ⟨10.1111/j.1365-2672.2008.04032.x⟩ Article dans une revue 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⟩ Article dans une revue istex hal-01201610v1
Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis Iavor Tchobanov,Laurent Gal,Michele Guilloux-Benatier,Fabienne Remize,Tiziana Nardiet al. FEMS Microbiology Letters, 2008, 284 (2), pp.213--217. ⟨10.1111/j.1574-6968.2008.01192.x⟩ Article dans une revue hal-01201614v1
When yeast-bacterial interactions depend on the quality of wines Herve Alexandre,Fabienne Remize,Michele Guilloux-Benatier Biofutur, 2008, 284, pp.26--29 Article dans une revue 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⟩ Article dans une revue istex hal-01201615v1
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⟩ Article dans une revue 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-Maréchalet al. Archives of Microbiology, 2007, 188 (2), pp.147-157. ⟨10.1007/s00203-007-0230-0⟩ Article dans une revue istex 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⟩ Article dans une revue 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⟩ Article dans une revue hal-02663953v1
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 Yeast, 2003, 20 (15), pp.1243-1253. ⟨10.1002/yea.1041⟩ Article dans une revue hal-02680255v1
Glycerol export and glycerol-3-phosphate dehydrogenase, but not glycerol phosphatase, are rate limiting for glycerol production in Saccharomyces cerevisiae F. Remize,L. Barnavon,Sylvie S. Dequin Metabolic Engineering, 2001, 3 (4), pp.301-312. ⟨10.1006/mben.2001.0197⟩ Article dans une revue istex hal-02673678v1
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 Applied and Environmental Microbiology, 2000, 66 (8), pp.3151-3159. ⟨10.1128/AEM.66.8.3151-3159.2000⟩ Article dans une revue hal-02686214v1
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, 2000, 88 (3), pp.371-378. ⟨10.1046/j.1365-2672.2000.00964.x⟩ Article dans une revue hal-02685473v1
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
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,Jean-Marie Sablayrolles,P. Barre,Sylvie S. Dequin Applied and Environmental Microbiology, 1999, 65 (1), pp.143-149 Article dans une revue hal-02695375v1
Construction of a flocculating yeast for fructose production from inulin F. Remize,S. Schorr-Galindo,J.P. Guiraud,Sylvie S. Dequin,Bruno Blondin Biotechnology Letters, 1998, 20 (3), pp.313-318 Article dans une revue hal-02692939v1
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,J.L. Roustan,F. Remize,P. Barre,Sylvie S. Dequin Yeast, 1997, 13, pp.783-793 Article dans une revue hal-02690649v1

Communication dans un congrès (14)

Identification of a New Marker for Musty Off-flavor in Apple Products : 1-hydroxyoctan-3-one Hippolyte Mouriot,Karine Gourrat,Géraldine Lucchi,Teddy Godet,Valérie Nolleauet al. 10. International Conference on Food Chemistry & Technology - FCT-2024, United Scientific Group, Nov 2024, Valencia, Spain Communication dans un congrès hal-04976667v1
Toxicity of hydroxycinnamic acids on the spoilage yeast Brettanomycesbruxellensis during winemaking Paul Bodin,Fabienne Remize,Carole Camarasa 16. International Congress on Yeasts, Sep 2024, Cape Town, South Africa Communication dans un congrès hal-04945784v1
Modulation of carotenoid content in sweet potato through cooking and lactic acid fermentation Fabienne Remize,Marion Nabot,Beatrice Gleize,Catherine Brabet,Cyrielle Garcia 10. International Conference on Food Chemistry & Technology - FCT 2024, United Scientific Group, Nov 2024, Valencia, Spain. 16 p Communication dans un congrès hal-04970202v1
Lactofermentation to design functional foods from sweet potato Marion Nabot,Cyrielle Garcia,Catherine Brabet,Fabienne Remize 37. EFFoST International Conference 2023; Sustainable Food and Industry 4.0: Towards the 2030 Agenda, University of Valencia and the Institute of Agrochemistry and Food Technology (IATA-CSIC), Nov 2023, Valencia, Spain. 19 p Communication dans un congrès hal-04970210v1
Effets fonctionnels du jus d’ananas Victoria fermenté sur le métabolisme énergétique Marie Guerin,Cyrielle Garcia,Christine da Silva-Robert,Cynthia Planesse,Matthieu Bringartet al. Qualireg - Les 8èmes Rencontres de l'Agroalimentaire 2022, Apr 2022, Online, France. 16 p Communication dans un congrès hal-04970237v1
Does processing modify the mango microbiota ? Ahmed Taïbi,Alioune Diop,Charlène Leneveu-Jenvrin,Jérôme Minier,Sylvie Lortalet al. 3. Fruit and Vegetable Processing Symposium, Nov 2020, Avignon, France Communication dans un congrès 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 Communication dans un congrès 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 Carlinet al. Colloque "Bactéries sporulantes pathogènes ou d’intérêt technologique", Jul 2015, Paris, France Communication dans un congrès 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 Porphyreet al. 4. 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 Communication dans un congrès hal-01475127v1
Caractérisation de la diversité génétique de Moorella et Geobacillus par M13-PCR Loïc Durand,Stella Planchon,Marie Hélène Guinebretière,Stéphane André,Frédéric Carlinet al. 9. Congrès National de la Société Française de Microbiologie, Feb 2013, Lille, France. 1 p Communication dans un congrès hal-01595171v1
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 Remizeet al. 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 Communication dans un congrès 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 Communication dans un congrès 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 Lucaset al. 9th Symposium on Lactic Acid Bacteria, Sep 2008, Egmond aan Zee, Netherlands. pp.A047 Communication dans un congrès inria-00340073v1
Séquençage et annotation du génome de Oenococcus oeni F. Remize,Cosette Grandvalet,Y. Vanderbrouck,Candice Aulard,J.F. Mouretet al. 7. Symposium international d'oenologie, Jun 2003, Bordeaux, France Communication dans un congrès hal-02762191v1

Proceedings/Recueil des communications (2)

Actes scientifiques de la 16ème Journée Scientifique Vigne et Vin (JSVV) Agnès Ageorges,Hervé Hannin,Cécile Leborgne,R. Metral,Fabienne Remizeet al. Les communautés microbiennes en œnologie, de la parcelle à la cave, May 2025, Montpellier, France. 2025, ⟨10.17180/j843-q203⟩ Proceedings/Recueil des communications hal-05164626v1
Actes scientifiques de la 14ème Journée Scientifique Vigne et Vin (JSVV) Agnès Ageorges,Hervé Hannin,Elena Kazakou,Raphaël Metral,Fabienne Remizeet al. La biodiversité en Viticulture & Oenologie, Mar 2023, Montpellier, France. 71 p., 2023, ⟨10.17180/k4qx-rg55⟩ Proceedings/Recueil des communications hal-05165053v1

N°spécial de revue/special issue (1)

Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables” Fabienne Remize,Charlène Leneveu-Jenvrin,Cyrielle Garcia Microorganisms, 9 (5), pp.939, 2021, ⟨10.3390/microorganisms9050939⟩ N°spécial de revue/special issue hal-04667792v1

Ouvrages (1)

Le vin. 60 clés pour comprendre l'oenologie Fabienne Remize,Veronique Cheynier Quae Editions. pp.151, 2023, 978-2-7592-3790-6 Ouvrages hal-04667785v1

Chapitre d'ouvrage (6)

Application of fermentation to recover high-added value compounds from food by-products: Antifungals and antioxidants Sucheta Khubber,Francisco Marti-Quijal,Igor Tomasevic,Fabienne Remize,Francisco Barba Fermentation Processes:Emerging and conventional technologies, 1, Wiley, 2022, ⟨10.1002/9781119505822.ch7⟩ Chapitre d'ouvrage hal-04667782v1
Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects Cyrielle Garcia,Fabienne Remize Lactic Acid Bacteria in Food Biotechnology, Elsevier, pp.27-46, 2022, ⟨10.1016/B978-0-323-89875-1.00008-0⟩ Chapitre d'ouvrage hal-04667775v1
Bioactive Compounds in Southern African Fruits Dharini Sivakumar,Fabienne Remize,Cyrielle Garcia Bioactive Compounds in Underutilized Fruits and Nuts, Springer International Publishing, pp.607-623, 2020, Reference Series in Phytochemistry, ⟨10.1007/978-3-030-30182-8_31⟩ Chapitre d'ouvrage hal-04667783v1
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 Chapitre d'ouvrage hal-01592001v1
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 Chapitre d'ouvrage hal-01592029v1
Les bactéries lactiques en oenologie : Connaissances actuelles H. Alexandre,Cosette Grandvalet,Michèle Guilloux-Benatier,Fabienne Remize-Barnavon,Raphaëlle Tourdot-Maréchal Les bactéries lactiques en oenologie : Connaissances actuelles, Lavoisier / Tec & Doc, pp.172, 2008, 978-2-7430-1041-6 Chapitre d'ouvrage hal-05261536v1

Brevet (1)

Composition de bioprotection de fruits ou légumes crus, de jus et purées Fabienne Remize,Charlène Leneveu-Jenvrin,Fatima-Ezzahra Messaaf France, N° de brevet: FR2009124. 2020 Brevet hal-04667776v1