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Jean Pierre Guyot

Showing results (21-30 of 30) with videos related to

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International Journal of Food Microbiology|June 21, 2014
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruelChristèle Humblot, Williams Turpin, François Chevalier, et al.
Journal of Agricultural and Food Chemistry|February 5, 2013
Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionalityA P Polycarpe Kayodé, Christian Mertz, Jean-Pierre Guyot, et al.
International Journal of Food Microbiology|July 18, 2006
Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina FasoNabil Ben Omar, Hikmate Abriouel, Rosario Lucas, et al.
Foods (Basel, Switzerland)|November 27, 2021
Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of PozolSandra Bolaños-Núñez, Jorge A Santiago-Urbina, Jean-Pierre Guyot, et al.
Journal of Agricultural and Food Chemistry|October 3, 2013
Iron contamination during in-field milling of millet and sorghumChristèle Icard-Vernière, Fatoumata Hama, Jean-Pierre Guyot, et al.
Bulletin of Environmental Contamination and Toxicology|August 6, 2010
Anaerobic biodegradability and inhibitory effects of some anionic and cationic surfactantsBeatriz Pérez-Armendáriz, Yésica Mayett Moreno, Oscar Monroy-Hermosillo, et al.
Journal of Food Science|July 16, 2010
Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young childrenLaurencia T Songré-Ouattara, Claire Mouquet-Rivier, Christèle Humblot, et al.
International Journal of Food Sciences and Nutrition|November 11, 2008
Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina FasoClaire Mouquet-Rivier, Christèle Icard-Vernière, Jean-Pierre Guyot, et al.
Plos One|April 12, 2013
Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic ratsWilliams Turpin, Christèle Humblot, Marie-Louise Noordine, et al.
Journal of Food Science|August 7, 2012
Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato floursJulien Haydersah, Isabelle Chevallier, Isabelle Rochette, et al.
Pageof 3

Showing results (21-30 of 30) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 30 results.
International Journal of Food Microbiology|June 21, 2014
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruelChristèle Humblot, Williams Turpin, François Chevalier, et al.
Journal of Agricultural and Food Chemistry|February 5, 2013
Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionalityA P Polycarpe Kayodé, Christian Mertz, Jean-Pierre Guyot, et al.
International Journal of Food Microbiology|July 18, 2006
Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina FasoNabil Ben Omar, Hikmate Abriouel, Rosario Lucas, et al.
Foods (Basel, Switzerland)|November 27, 2021
Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of PozolSandra Bolaños-Núñez, Jorge A Santiago-Urbina, Jean-Pierre Guyot, et al.
Journal of Agricultural and Food Chemistry|October 3, 2013
Iron contamination during in-field milling of millet and sorghumChristèle Icard-Vernière, Fatoumata Hama, Jean-Pierre Guyot, et al.
Bulletin of Environmental Contamination and Toxicology|August 6, 2010
Anaerobic biodegradability and inhibitory effects of some anionic and cationic surfactantsBeatriz Pérez-Armendáriz, Yésica Mayett Moreno, Oscar Monroy-Hermosillo, et al.
Journal of Food Science|July 16, 2010
Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young childrenLaurencia T Songré-Ouattara, Claire Mouquet-Rivier, Christèle Humblot, et al.
International Journal of Food Sciences and Nutrition|November 11, 2008
Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina FasoClaire Mouquet-Rivier, Christèle Icard-Vernière, Jean-Pierre Guyot, et al.
Plos One|April 12, 2013
Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic ratsWilliams Turpin, Christèle Humblot, Marie-Louise Noordine, et al.
Journal of Food Science|August 7, 2012
Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato floursJulien Haydersah, Isabelle Chevallier, Isabelle Rochette, et al.
Pageof 3