Parcourir par Mots clés libres

Improvement of iron and β-Carotene bioaccessibility in complementary foods: Biofortification of local crops With organic residual products and microorganisms. Thiam Mbeugué, Diouf Adama, Icard-Vernière Christèle, Avallone Sylvie, Ndiaye Ndèye Fatou, De Souza Marielle Atala, Médoc Jean-Michel, Idohou-Dossou Nicole, Humblot Christèle. 2025. Food Science and Nutrition, 13 (1):e4745, 11 p.

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L. Yin Molika, Weil Mathieu, Avallone Sylvie, Maraval Isabelle, Forestier-Chiron Nelly, Servent Adrien, In Sokneang, Bohuon Philippe. 2023. Journal of Food Measurement and Characterization, 17 : 998-1008.

Postharverst treatments of turmeric (Curcuma longa L.) in Cambodia - Impact on quality. Yin Molika, Bohuon Philippe, Avallone Sylvie, In Saraden, Weil Mathieu. 2022. Fruits, 77 (6) : 1-13.

Phytosterol vehicles used in a functional product modify carotenoid/cholesterol bioaccessibility and uptake by Caco-2 cells. Gies Magali, Servent Adrien, Borel Patrick, Dhuique-Mayer Claudie. 2020. Journal of Functional Foods, 68:103920, 8 p.

Sensory effect and bioaccessibility of microencapsulated iron-fortified cassava flour and flake. [SP24-21]. Hoerudin, Juniawati, Yuliani Sri, Widaningrum, Wulandari Diah, Prangdimurti Endang, Gibert Olivier. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. Nanning : WCRTC, 1 p. World Congress on Root and Tuber Crops. 1, Nanning, Chine, 18 Janvier 2016/22 Janvier 2016.