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Christèle Humblot

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Applied and Environmental Microbiology|May 5, 2009
Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurriesChristèle Humblot, Jean-Pierre Guyot
Gut Microbes|February 5, 2021
Iron homeostasis in host and gut bacteria - a complex interrelationshipYohannes Seyoum, Kaleab Baye, Christèle Humblot
Heliyon|June 6, 2022
Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganismsAynadis Tamene, Kaleab Baye, Christèle Humblot
Applied and Environmental Microbiology|October 18, 2011
Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foodsWilliams Turpin, Christèle Humblot, Jean-Pierre Guyot
International Journal of Food Microbiology|August 31, 2010
Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanismsWilliams Turpin, Christèle Humblot, Muriel Thomas, et al.
International Journal of Food Microbiology|January 17, 2017
PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiotaFabien Saubade, Christèle Humblot, Youna M Hemery, et al.
Scientific Reports|November 23, 2019
Iron deficiency and anemia in adolescent girls consuming predominantly plant-based diets in rural EthiopiaYohannes Seyoum, Christèle Humblot, Gaël Nicolas, et al.
Critical Reviews in Food Science and Nutrition|June 27, 2023
Bacteria from the gut influence the host micronutrient statusDorgeles Kouakou Dje Kouadio, Frank Wieringa, Valérie Greffeuille, et al.
Critical Reviews in Food Science and Nutrition|June 29, 2016
Lactic acid fermentation as a tool for increasing the folate content of foodsFabien Saubade, Youna M Hemery, Jean-Pierre Guyot, et al.
International Journal of Food Microbiology|November 28, 2017
Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented foodFabien Saubade, Youna M Hemery, Isabelle Rochette, et al.
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Applied and Environmental Microbiology|May 5, 2009
Pyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurriesChristèle Humblot, Jean-Pierre Guyot
Gut Microbes|February 5, 2021
Iron homeostasis in host and gut bacteria - a complex interrelationshipYohannes Seyoum, Kaleab Baye, Christèle Humblot
Heliyon|June 6, 2022
Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganismsAynadis Tamene, Kaleab Baye, Christèle Humblot
Applied and Environmental Microbiology|October 18, 2011
Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foodsWilliams Turpin, Christèle Humblot, Jean-Pierre Guyot
International Journal of Food Microbiology|August 31, 2010
Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanismsWilliams Turpin, Christèle Humblot, Muriel Thomas, et al.
International Journal of Food Microbiology|January 17, 2017
PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiotaFabien Saubade, Christèle Humblot, Youna M Hemery, et al.
Scientific Reports|November 23, 2019
Iron deficiency and anemia in adolescent girls consuming predominantly plant-based diets in rural EthiopiaYohannes Seyoum, Christèle Humblot, Gaël Nicolas, et al.
Critical Reviews in Food Science and Nutrition|June 27, 2023
Bacteria from the gut influence the host micronutrient statusDorgeles Kouakou Dje Kouadio, Frank Wieringa, Valérie Greffeuille, et al.
Critical Reviews in Food Science and Nutrition|June 29, 2016
Lactic acid fermentation as a tool for increasing the folate content of foodsFabien Saubade, Youna M Hemery, Jean-Pierre Guyot, et al.
International Journal of Food Microbiology|November 28, 2017
Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented foodFabien Saubade, Youna M Hemery, Isabelle Rochette, et al.
Pageof 4