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Amandine Fessard
Amandine Fessard
未知所在单位机构
在 univ-reunion.fr 的电子邮件经过验证
标题
引用次数
引用次数
年份
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
A Fessard, F Remize
Fermentation 3 (3), 38, 2017
1242017
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
P Mapelli-Brahm, FJ Barba, F Remize, C Garcia, A Fessard, ...
Trends in Food Science & Technology 99, 389-401, 2020
1152020
Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages
E Roselló-Soto, C Garcia, A Fessard, FJ Barba, PES Munekata, ...
Fermentation 5 (1), 3, 2018
812018
Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
A Fessard, A Kapoor, J Patche, S Assemat, M Hoarau, E Bourdon, ...
Microorganisms 5, 23, 2017
812017
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective
FJ Barba, C Garcia, A Fessard, PES Munekata, JM Lorenzo, A Aboudia, ...
Food Reviews International 38 (5), 930-952, 2022
692022
Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
A Fessard, F Remize
International journal of food microbiology 301, 61-72, 2019
532019
Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves
A Fessard, E Bourdon, B Payet, F Remize
Canadian journal of microbiology 62 (7), 550-561, 2016
392016
Recherche de bactéries lactiques autochtones capables de mener la fermentation de fruits tropicaux avec une augmentation de l'activité antioxydante
A Fessard
Université de la Réunion, 2017
152017
Why are Weissella spp. not used as commercial starter cultures for food fermentation? Fermentation. 2017; 3 (3): 38
A Fessard, F Remize
5
Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization
C Garcia, A Fessard, E Roselló-Soto, F Martí-Quijal, A Cilla, P Munekata, ...
2019
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