Fabienne Remize
0000-0002-6860-2089
6 papers found
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Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage
Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies
Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages
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