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Jean Pierre Guyot

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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
Microorganisms|August 1, 2017
Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?Caroline Laurent-Babot, Jean-Pierre Guyot
International Journal of Food Microbiology|December 25, 2004
Influence of polysaccharides on oxygen dependent lactate utilization by an amylolytic Lactobacillus plantarum strainJosé Pintado, Maurice Raimbault, Jean-Pierre Guyot
International Journal of Food Microbiology|February 6, 2003
Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methodsEdouard Miambi, Jean-Pierre Guyot, Frédéric Ampe
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
Applied Microbiology and Biotechnology|November 17, 2006
Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteriaMette Hedegaard Thomsen, Jean Pierre Guyot, Pauli Kiel
Critical Reviews in Food Science and Nutrition|May 16, 2015
The unresolved role of dietary fibers on mineral absorptionKaleab Baye, Jean-Pierre Guyot, Claire Mouquet-Rivier
International Journal of Food Microbiology|August 31, 2010
Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanismsWilliams Turpin, Christèle Humblot, Muriel Thomas, 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|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.
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
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
Microorganisms|August 1, 2017
Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?Caroline Laurent-Babot, Jean-Pierre Guyot
International Journal of Food Microbiology|December 25, 2004
Influence of polysaccharides on oxygen dependent lactate utilization by an amylolytic Lactobacillus plantarum strainJosé Pintado, Maurice Raimbault, Jean-Pierre Guyot
International Journal of Food Microbiology|February 6, 2003
Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methodsEdouard Miambi, Jean-Pierre Guyot, Frédéric Ampe
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
Applied Microbiology and Biotechnology|November 17, 2006
Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteriaMette Hedegaard Thomsen, Jean Pierre Guyot, Pauli Kiel
Critical Reviews in Food Science and Nutrition|May 16, 2015
The unresolved role of dietary fibers on mineral absorptionKaleab Baye, Jean-Pierre Guyot, Claire Mouquet-Rivier
International Journal of Food Microbiology|August 31, 2010
Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanismsWilliams Turpin, Christèle Humblot, Muriel Thomas, 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|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.
Pageof 3