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Jean Pierre Guyot

Showing results (11-20 of 30) with videos related to

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Public Health Nutrition|December 14, 2012
Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventionsKaleab Baye, Jean-Pierre Guyot, Christèle Icard-Vernière, 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.
Plos One|June 8, 2012
Lactobacillaceae and cell adhesion: genomic and functional screeningWilliams Turpin, Christèle Humblot, Marie-Louise Noordine, et al.
Journal of Food Protection|September 6, 2012
Prevalence and fate of Bacillus cereus in African traditional cereal-based foods used as infant foodsChristèle Humblot, Ruben Perez-Pulido, David Akaki, et al.
Food Microbiology|November 28, 2016
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented foodAnna Greppi, Fabien Saubade, Cristian Botta, et al.
Systematic and Applied Microbiology|January 19, 2016
PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteriaWilliams Turpin, Cécile Renaud, Sylvie Avallone, et al.
International Journal of Food Microbiology|October 18, 2017
The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented foodWilliams Turpin, Marion Weiman, Jean-Pierre Guyot, et al.
Food Chemistry|December 26, 2012
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injeraKaleab Baye, Claire Mouquet-Rivier, Christèle Icard-Vernière, et al.
Food Chemistry|December 23, 2014
Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibilityKaleab Baye, Jean-Pierre Guyot, Christèle Icard-Vernière, et al.
Critical Reviews in Food Science and Nutrition|October 3, 2018
Intestinal <i>in vitro</i> cell culture models and their potential to study the effect of food components on intestinal inflammationMaria Del Carmen Ponce de León-Rodríguez, Jean-Pierre Guyot, Caroline Laurent-Babot
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
Public Health Nutrition|December 14, 2012
Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventionsKaleab Baye, Jean-Pierre Guyot, Christèle Icard-Vernière, 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.
Plos One|June 8, 2012
Lactobacillaceae and cell adhesion: genomic and functional screeningWilliams Turpin, Christèle Humblot, Marie-Louise Noordine, et al.
Journal of Food Protection|September 6, 2012
Prevalence and fate of Bacillus cereus in African traditional cereal-based foods used as infant foodsChristèle Humblot, Ruben Perez-Pulido, David Akaki, et al.
Food Microbiology|November 28, 2016
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented foodAnna Greppi, Fabien Saubade, Cristian Botta, et al.
Systematic and Applied Microbiology|January 19, 2016
PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteriaWilliams Turpin, Cécile Renaud, Sylvie Avallone, et al.
International Journal of Food Microbiology|October 18, 2017
The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented foodWilliams Turpin, Marion Weiman, Jean-Pierre Guyot, et al.
Food Chemistry|December 26, 2012
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injeraKaleab Baye, Claire Mouquet-Rivier, Christèle Icard-Vernière, et al.
Food Chemistry|December 23, 2014
Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibilityKaleab Baye, Jean-Pierre Guyot, Christèle Icard-Vernière, et al.
Critical Reviews in Food Science and Nutrition|October 3, 2018
Intestinal <i>in vitro</i> cell culture models and their potential to study the effect of food components on intestinal inflammationMaria Del Carmen Ponce de León-Rodríguez, Jean-Pierre Guyot, Caroline Laurent-Babot
Pageof 3