Cereal-based fermented foods in developing countries: ancient foods for modern researchGUYOT, Jean-Pierre.International journal of food science & technology. 2012, Vol 47, Num 6, pp 1109-1114, issn 0950-5423, 6 p.Article

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet SlurriesHUMBLOT, Christèle; GUYOT, Jean-Pierre.Applied and environmental microbiology (Print). 2009, Vol 75, Num 13, pp 4354-4361, issn 0099-2240, 8 p.Article

Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methodsMIAMBI, Edouard; GUYOT, Jean-Pierre; AMPE, Frédéric et al.International journal of food microbiology. 2003, Vol 82, Num 2, pp 111-120, issn 0168-1605, 10 p.Article

Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteriaTHOMSEN, Mette Hedegaard; GUYOT, Jean Pierre; KIEL, Pauli et al.Applied microbiology and biotechnology. 2007, Vol 74, Num 3, pp 540-546, issn 0175-7598, 7 p.Article

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy FoodsTURPIN, Williams; HUMBLOT, Christèle; GUYOT, Jean-Pierre et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 24, pp 8722-8734, issn 0099-2240, 13 p.Article

Influence of polysaccharides on oxygen dependent lactate utilization by an amylolytic Lactobacillus plantarum strainPINTADO, José; RAIMBAULT, Maurice; GUYOT, Jean-Pierre et al.International journal of food microbiology. 2005, Vol 98, Num 1, pp 81-88, issn 0168-1605, 8 p.Article

Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridgesPROIETTI, Ilaria; MANTOVANI, Alberto; MOUQUET-RIVIER, Claire et al.International journal of food science & technology. 2013, Vol 48, Num 7, pp 1526-1532, issn 0950-5423, 7 p.Article

Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanismsTURPIN, Williams; HUMBLOT, Christèle; THOMAS, Muriel et al.International journal of food microbiology. 2010, Vol 143, Num 3, pp 87-102, issn 0168-1605, 16 p.Article

Fate of Phytochemicals during Malting and Fermentation of Type III Tannin Sorghum and Impact on Product BiofunctionalityKAYODE, A. P. Polycarpe; MERTZ, Christian; GUYOT, Jean-Pierre et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 8, pp 1935-1942, issn 0021-8561, 8 p.Article

Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary foodTHI THANH THUY NGUYEN; GUYOT, Jean-Pierre; ICARD-VERNIERE, Christèle et al.Food chemistry. 2007, Vol 102, Num 4, pp 1288-1295, issn 0308-8146, 8 p.Article

Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruelHUMBLOT, Christèle; TURPIN, Williams; CHEVALIER, François et al.International journal of food microbiology. 2014, Vol 185, pp 103-111, issn 0168-1605, 9 p.Article

Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant FoodsHUMBLOT, Christèle; PEREZ-PULIDO, Ruben; AKAKI, David et al.Journal of food protection. 2012, Vol 75, Num 9, pp 1642-1645, issn 0362-028X, 4 p.Article

Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condimentAAYAH, Hammoumi; AHANSAL, Lahcen; GUYOT, Jean-Pierre et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 3, pp 568-572, issn 0023-6438, 5 p.Article

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibilityBAYE, Kaleab; MOUQUET-RIVIER, Claire; ICARD-VERNIERE, Christèle et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 174-180, issn 0950-5423, 7 p.Article

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injeraBAYE, Kaleab; MOUQUET-RIVIER, Claire; ICARD-VERNIERE, Christèle et al.Food chemistry. 2013, Vol 138, Num 1, pp 430-436, issn 0308-8146, 7 p.Article

Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventionsBAYE, Kaleab; GUYOT, Jean-Pierre; ICARD-VERNIERE, Christèle et al.Public health nutrition (Wallingford). 2013, Vol 16, Num 10, pp 1741-1750, issn 1368-9800, 10 p.Article

Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato FloursHAYDERSAH, Julien; CHEVALLIER, Isabelle; ROCHETTE, Isabelle et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, M466-M472Article

Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decorticationHAMA, Fatoumata; ICARD-VERNIERE, Christele; GUYOT, Jean-Pierre et al.International journal of food science & technology. 2012, Vol 47, Num 8, pp 1660-1668, issn 0950-5423, 9 p.Article

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiberDO ESPIRITO-SANTO, Ana Paula; MOUQUET-RIVIER, Claire; HUMBLOT, Christèle et al.Food research international. 2014, Vol 57, pp 104-113, issn 0963-9969, 10 p.Article

Iron Contamination during In-Field Milling of Millet and SorghumICARD-VERNIERE, Christèle; HAMA, Fatoumata; GUYOT, Jean-Pierre et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 43, pp 10377-10383, issn 0021-8561, 7 p.Article

Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet―Soybean Slurry to Produce Gruels for Complementary Foods for Young ChildrenSONGRE-OUATTARA, Laurencia T; MOUQUET-RIVIER, Claire; HUMBLOT, Christèle et al.Journal of food science. 2010, Vol 75, Num 5, issn 0022-1147, M261-M269Article

Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decorticationHAMA, Fatoumata; ICARD-VERNIERE, Christèle; GUYOT, Jean-Pierre et al.Journal of cereal science (Print). 2011, Vol 54, Num 3, pp 425-433, issn 0733-5210, 9 p.Article

Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina FasoBEN OMAR, Nabil; ABRIOUEL, Hikmate; LUCAS, Rosario et al.International journal of food microbiology. 2006, Vol 112, Num 1, pp 44-50, issn 0168-1605, 7 p.Article