Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Fessard, Amandine"'
Autor:
Fessard, Amandine
Les bactéries lactiques sont utilisées pour la fermentation d'aliments dans le but d'augmenter leur durée de conservation et d'améliorer leurs propriétés organoleptiques et nutritionnelles. Dans le but de diversifier l'offre d'aliments fonction
Externí odkaz:
http://www.theses.fr/2017LARE0033/document
Autor:
Mapelli-Brahm, Paula, Barba, Francisco J., Remize, Fabienne, Garcia, Cyrielle, Fessard, Amandine, Mousavi Khaneghah, Amin, Sant'Ana, Anderson S., Lorenzo, Jose M., Montesano, Domenico, Meléndez-Martínez, Antonio J.
Publikováno v:
In Trends in Food Science & Technology May 2020 99:389-401
Autor:
Fessard, Amandine, Remize, Fabienne
Publikováno v:
In International Journal of Food Microbiology 16 July 2019 301:61-72
Autor:
Barba, Francisco J., Garcia, Cyrielle, Fessard, Amandine, Munekata, Paulo E. S., Lorenzo, Jose M., Aboudia, Aouatif, Ouadia, Adbelouahab, Remize, Fabienne
Publikováno v:
Food Reviews International; 2022, Vol. 38 Issue 5, p930-952, 23p, 1 Color Photograph, 2 Diagrams, 1 Chart
Akademický článek
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Autor:
Garcia, Cyrielle, Fessard, Amandine, Roselló-Soto, Elena, Martí-Quijal, Francisco, Cilla, Antonio, Munekata, Paulo, Lorenzo, José, Remize, Fabienne, Barba, Francisco
Publikováno v:
Molecules
Molecules, MDPI, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩
Roselló Soto, Elena Martí Quijal, Francisco Juan Cilla Tatay, Antonio Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne Barba Orellana, Francisco Jose 2019 Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization. Molecules 24 4 797
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Volume 24
Issue 4
Molecules, Vol 24, Iss 4, p 797 (2019)
Molecules, MDPI, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩
Roselló Soto, Elena Martí Quijal, Francisco Juan Cilla Tatay, Antonio Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne Barba Orellana, Francisco Jose 2019 Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization. Molecules 24 4 797
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Volume 24
Issue 4
Molecules, Vol 24, Iss 4, p 797 (2019)
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from &ldquo
horchata&rdquo
by-products. These parameters were optimized by response sur
horchata&rdquo
by-products. These parameters were optimized by response sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35ecc4fa4f0ae6ab93677b3c2375e1d3
https://hal.univ-reunion.fr/hal-02172520/file/molecules-24-00797.pdf
https://hal.univ-reunion.fr/hal-02172520/file/molecules-24-00797.pdf
Publikováno v:
Canadian Journal of Microbiology. 2016, Vol. 62 Issue 7, p550-561. 12p.
Autor:
Roselló-Soto, Elena, Garcia, Cyrielle, Fessard, Amandine, Barba, Francisco, Munekata, Paulo, Lorenzo, José, Remize, Fabienne
Publikováno v:
Roselló Soto, Elena Garcia, Cyrielle Fessard, Amandine Barba Orellana, Francisco Jose Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne 2018 Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages Fermentation 5 1 3
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Fermentation
Fermentation, MDPI, 2019, 5 (1), pp.3. ⟨10.3390/fermentation5010003⟩
Fermentation, Vol 5, Iss 1, p 3 (2018)
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Fermentation
Fermentation, MDPI, 2019, 5 (1), pp.3. ⟨10.3390/fermentation5010003⟩
Fermentation, Vol 5, Iss 1, p 3 (2018)
International audience; Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ee28b765bba59780691bb69a927e21e6
http://hdl.handle.net/10550/69565
http://hdl.handle.net/10550/69565
Autor:
Fessard, Amandine, Kapoor, Ashish, Patche, Jessica, Assemat, Sophie, Hoarau, Mathilde, Bourdon, Emmanuel, Bahorun, Theeshan, Remize, Fabienne
Publikováno v:
Microorganisms
Microorganisms, MDPI, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩
Microorganisms, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩
Microorganisms, MDPI, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩
Microorganisms, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩
International audience; Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies appli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::3b5d3873f3415b11a928509c3bc1187b
https://hal.univ-reunion.fr/hal-01525090/file/microorganisms-05-00023.pdf
https://hal.univ-reunion.fr/hal-01525090/file/microorganisms-05-00023.pdf
Autor:
Roselló-Soto, Elena, Garcia, Cyrielle, Fessard, Amandine, Barba, Francisco J., Munekata, Paulo E. S., Lorenzo, Jose M., Remize, Fabienne
Publikováno v:
Fermentation (Basel); Mar2019, Vol. 5 Issue 1, p1-13, 13p