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Bernard Onno

Showing results (11-20 of 21) with videos related to

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The Journal of Biological Chemistry|March 31, 2004
Quantitative 2H NMR at natural abundance can distinguish the pathway used for glucose fermentation by lactic acid bacteriaOlivier Roger, Régis Lavigne, Mohamed Mahmoud, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approachHéliciane Clément, Carole Prost, Hubert Chiron, et al.
International Journal of Food Microbiology|March 26, 2016
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughsEmilie Lhomme, Bernard Onno, Victoria Chuat, et al.
International Journal of Food Microbiology|October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughsEmilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
International Journal of Food Microbiology|July 28, 2016
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goodsErica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, et al.
International Journal of Food Microbiology|August 20, 2016
Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methodsElisa Michel, Clarisse Monfort, Marion Deffrasnes, et al.
International Journal of Systematic and Evolutionary Microbiology|March 4, 2006
Lactobacillus nantensis sp. nov., isolated from French wheat sourdoughRosica Valcheva, Mounir F Ferchichi, Maher Korakli, et al.
International Journal of Systematic and Evolutionary Microbiology|March 19, 2005
Lactobacillus hammesii sp. nov., isolated from French sourdoughRosica Valcheva, Maher Korakli, Bernard Onno, et al.
International Microbiology : the Official Journal of the Spanish Society for Microbiology|October 10, 2014
A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdoughEmilie Lhomme, Sandra Mezaize, Maren Bonnand Ducasse, et al.
Probiotics and Antimicrobial Proteins|June 3, 2021
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and AllergenicityKamel-Eddine El Mecherfi, Roberta Lupi, Mehdi Cherkaoui, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
The Journal of Biological Chemistry|March 31, 2004
Quantitative 2H NMR at natural abundance can distinguish the pathway used for glucose fermentation by lactic acid bacteriaOlivier Roger, Régis Lavigne, Mohamed Mahmoud, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approachHéliciane Clément, Carole Prost, Hubert Chiron, et al.
International Journal of Food Microbiology|March 26, 2016
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughsEmilie Lhomme, Bernard Onno, Victoria Chuat, et al.
International Journal of Food Microbiology|October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughsEmilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
International Journal of Food Microbiology|July 28, 2016
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goodsErica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, et al.
International Journal of Food Microbiology|August 20, 2016
Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methodsElisa Michel, Clarisse Monfort, Marion Deffrasnes, et al.
International Journal of Systematic and Evolutionary Microbiology|March 4, 2006
Lactobacillus nantensis sp. nov., isolated from French wheat sourdoughRosica Valcheva, Mounir F Ferchichi, Maher Korakli, et al.
International Journal of Systematic and Evolutionary Microbiology|March 19, 2005
Lactobacillus hammesii sp. nov., isolated from French sourdoughRosica Valcheva, Maher Korakli, Bernard Onno, et al.
International Microbiology : the Official Journal of the Spanish Society for Microbiology|October 10, 2014
A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdoughEmilie Lhomme, Sandra Mezaize, Maren Bonnand Ducasse, et al.
Probiotics and Antimicrobial Proteins|June 3, 2021
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and AllergenicityKamel-Eddine El Mecherfi, Roberta Lupi, Mehdi Cherkaoui, et al.
Pageof 3