Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”

por Remize, Fabienne, Leneveu-Jenvrin, Charlène, Garcia, Cyrielle
Publicado 2021

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

por Managa, Millicent G., Remize, Fabienne, Garcia, Cyrielle, Sivakumar, Dharini
Publicado 2019

Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

por Degrain, Alexandre, Manhivi, Vimbainashe, Remize, Fabienne, Garcia, Cyrielle, Sivakumar, Dharini
Publicado 2020

Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing

por Nabot, Marion, Guérin, Marie, Sivakumar, Dharini, Remize, Fabienne, Garcia, Cyrielle
Publicado 2022

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

por Managa, Millicent G., Akinola, Stephen A., Remize, Fabienne, Garcia, Cyrielle, Sivakumar, Dharini
Publicado 2021

Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade

por Sivakumar, Dharini, Phan, Anh Dao Thi, Slabbert, Retha M., Sultanbawa, Yasmina, Remize, Fabienne
Publicado 2020

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

por Leneveu-Jenvrin, Charlène, Quentin, Baptiste, Assemat, Sophie, Hoarau, Mathilde, Meile, Jean-Christophe, Remize, Fabienne
Publicado 2020

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

por Cele, Nobahle P., Akinola, Stephen A., Manhivi, Vimbainashe E., Shoko, Tinotenda, Remize, Fabienne, Sivakumar, Dharini
Publicado 2022

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

por Cele, Nobahle P., Akinola, Stephen A., Shoko, Tinotenda, Manhevi, Vimbainashe E., Remize, Fabienne, Sivakumar, Dharini
Publicado 2022

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

por Fessard, Amandine, Kapoor, Ashish, Patche, Jessica, Assemat, Sophie, Hoarau, Mathilde, Bourdon, Emmanuel, Bahorun, Theeshan, Remize, Fabienne
Publicado 2017

Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus

por Haddad, Juliano G., Carcauzon, Victoria, El Kalamouni, Omar, Desprès, Philippe, Garcia, Cyrielle, Remize, Fabienne, El Kalamouni, Chaker
Publicado 2020

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

por Mashitoa, Florence M., Akinola, Stephen A., Manhevi, Vimbainashe E., Garcia, Cyrielle, Remize, Fabienne, Slabbert, Retha. M., Sivakumar, Dharini
Publicado 2021

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

por Moloto, Mapula R., Akinola, Stephen A., Seke, Faith, Shoko, Tinotenda, Sultanbawa, Yasmina, Shai, Jerry L., Remize, Fabienne, Sivakumar, Dharini
Publicado 2023

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

por Roselló-Soto, Elena, Martí-Quijal, Francisco J., Cilla, Antonio, Munekata, Paulo E. S., Lorenzo, Jose M., Remize, Fabienne, Barba, Francisco J.
Publicado 2019

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

por Seke, Faith, Manhivi, Vimbainashe E., Guerin, Marie, Shoko, Tinotenda, Akinola, Stephen A., Garcia, Cyrielle, Remize, Fabienne, Slabbert, Retha M., Sivakumar, Dharini
Publicado 2022