Nombre de documents : 66.
In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods.
Badji Tiziri, Durand Noël, Bendali Farida, Piro-Metayer Isabelle, Zinedine Abdellah, Ben Salah-Abbès Jalila, Abbès Samir, Montet Didier, Riba Amar, Brabet Catherine.
2023.
Biological Control,
179:105181, 11 p.
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Role of dewatering and roasting parameters on the quality of handmade gari.
Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle.
2021.
International Journal of Food Science and Technology,
56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1298-1310.
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Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d'Ivoire.
Akmel Djedjro Clément, Aw Sadat, Montet Didier, Assidjo Nogbou Emmanuel, Degni Marie Louise, Akaki David, Moretti Christine, Elleingand Eric, Brabet Catherine, Baud Guillaume, Mens Frédéric, Yao Benjamin, Michel Thomas, Durand Noel, Assin Hubert, Berthiot Laurent, Tapé Thierry.
2017.
Food Control,
81 : 65-73.
Applications of metagenomics to fermented foods.
Bigot Céline, Meile Jean-Christophe, Remize Fabienne, Strub Caroline.
2016.
In : Fermented foods. Part I: biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh C. (ed.)
. Boca Raton : CRC Press, 333-346.
(Food Biology Series)
ISBN 978-1-4987-4079-1
Atella.
Heuzé Valérie, Thiollet Hélène, Tran Gilles, Boudon Anne, Bastianelli Denis, Lebas François.
2016.
In : Feedipedia: Animal feed resources information system = Feedipedia : Alimentation animale ressources système d'information. Heuzé Valérie (ed.), Tran Gilles (ed.), Thiollet Hélène (ed.). AFZ, CIRAD, FAO, INRA
. s.l. : AFZ-CIRAD, 1-8.
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Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains.
Oduro-Yeboah Charlotte, Mestres Christian, Amoa-Awua Wisdom, Fliedel Geneviève, Durand Noel, Matignon Brigitte, Viautou Michodjehoun Laetitia, Firibu Kwesi Saalia, Sakyi-Dawson Esther, Abbey Lawrence.
2016.
Journal of Cereal Science,
69 : 377-382.
Fermented poultry sausages.
Arnaud Elodie, Santchurn Sunita Jeewantee, Collignan Antoine.
2015.
In : Handbook of fermented meat and poultry. Toldrá Fidel (ed.)
. Chichester : Wiley-Blackwell, 331-338.
ISBN 978-1-118-52269-1
Kenkey production, vending, and consumption practices in Ghana.
Obodai Mary, Uduro-Yeboah Charlotte, Amoa-Awua Wisdom, Anyebuno George, Ofori Hayford, Annan Theophilus, Mestres Christian, Pallet Dominique.
2015.
Food Chain,
4 (3) : 275-288.
Lactic acid fermentation of vegetables and fruits.
Montet Didier, Ray Ramesh C., Zakhia-Rozis Nadine.
2014.
In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.)
. Boca Raton : CRC Press, 108-140.
(Food Biology Series)
ISBN 978-1-4822-2308-8
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Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch.
Maldonado Alvardo Pedro Gustavo, Grosmaire Lidwine, Dufour Dominique, Giraldo Toro Andres, Sanchez Teresa, Calle Fernando, Moreno Santander Martín Alonso, Ceballos Hernan, Delarbre Jean-Louis, Tran Thierry.
2013.
Carbohydrate Polymers,
98 (1) : 1137-1146.
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Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa.
Sacca Carole, Adinsi Laurent, Anihouvi Victor, Akissoé Noël H., Dalodé-Vieira Générose, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D..
2012.
Food Chain,
2 (2) : 207-220.
Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa.
Kindossi Janvier, Anihouvi Victor, Vieira-Dalodé Générose, Akissoé Noël H., Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D..
2012.
Food Chain,
2 (1) : 117-130.
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Fermented vegetables.
Montet Didier, Loiseau Gérard, Zakhia Nadine.
2004.
In : Concise encyclopedia of bioresource technology. Pandey Ashok (ed.)
. New York : Haworth Press, 211-223.
ISBN 1-56022-980-2
Caractéristiques de la production du lafou au Bénin.
Gbaguidi-Darboux P., Kouazoundé G., Chabi China Lionnel Arnaud, Aruna W., Mestres Christian.
2001.
In : Atelier scientifique INRAB-Post-récolte, Bohicon, Bénin, 26-27 juillet 2001. INRAB
. s.l. : s.n., 8 p.
Atelier scientifique INRAB-Post-récolte, Bohicon, Bénin, 26 Juillet 2001/27 Juillet 2001.
Fermented fruits and vegetables.
Montet Didier, Loiseau Gérard, Zakhia-Rozis Nadine, Mouquet Claire.
1999.
In : Biotechnology : food fermentation (microbiology, biochemistry and technology). Vol. 2 : applied. Joshi V.K. (ed.), Pandey A. (ed.)
. New Delhi : Educational Publishers & Distributors, 951-969.
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Aliments fermentés à base de manioc : le gari, l'amidon aigre de manioc.
Chuzel Gérard, Cereda Marne Pascoli, Griffon Dany.
1996.
In : Microbiologie alimentaire. Tome 2 : aliments fermentés et fermentations alimentaires. Bourgeois C.M. (ed.), Larpent J.P. (ed.). Université de bretagne occidentale-Quimper
. Paris : Technique et documentation Lavoisier, 249-273.
(Collection sciences et techniques agro-alimentaires)
ISBN 2-7430-0080-5
Amélioration de la qualité des aliments fermentés à base de manioc.
Dufour Dominique, Griffon Dany.
1994.
In : Deuxième programme science et technique au service du développement. Sous-programme : agriculture tropicale et subtropicale. Projets de recherche 1987-1991 : projets de recherche 1987-1991. Résumés des rapports finals = Second programme science and technology for development. Subprogramme : tropical and subtropical agriculture. Summaries of the final reports : Research projects 1987-1991. Risopoulos S. (ed.). CTA, CE
. Wageningen : CTA, 239-243.
ISBN 92-9081-1226
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