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Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses

Trends in food science & technology, 2020-01, Vol.95, p.196-204

2020

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Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS

Food research international, 2021-12, Vol.150, p.110760-110760, Article 110760

2021

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Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor

Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.852

2022

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Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum

Folia microbiologica, 2020-06, Vol.65 (3), p.467-473

2020

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Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum

International microbiology, 2023-08, Vol.26 (3), p.501-511

2023

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Impact of Probiotics on Risk Factors for Cardiovascular Diseases. A Review

Critical reviews in food science and nutrition, 2014-01, Vol.54 (2), p.175-189

2014

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Effects of ionizing radiation on organic volatile compounds from PEA protein isolate

Heliyon, 2023-12, Vol.9 (12), p.e22658-e22658, Article e22658

2023

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Cofactor engineering in Saccharomyces cerevisiae: Expression of a H2O-forming NADH oxidase and impact on redox metabolism

Metabolic engineering, 2006-07, Vol.8 (4), p.303-314

2006

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Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides

Current microbiology, 2018-11, Vol.75 (11), p.1493-1497

2018

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Green strategies to control redox potential in the fermented food industry

Food research international, 2022-06, Vol.156, p.111154-111154, Article 111154

2022

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Hydrodynamic characterization of a new small-scale reactor mixed by a magnetic bar

Biochemical engineering journal, 2015-04, Vol.96, p.29-37

2015

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Experimental conditions affect the site of tetrazolium violet reduction in the electron transport chain of Lactococcus lactis

Microbiology (Society for General Microbiology), 2009-09, Vol.155 (Pt 9), p.2941-2948

2009

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Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage

Microbiology resource announcements, 2019-07, Vol.8 (30), p.1-2

2019

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Characterization of two Lactococcus lactis zinc membrane proteins, Llmg_0524 and Llmg_0526, and role of Llmg_0524 in cell wall integrity

BMC microbiology, 2015-10, Vol.15 (243), p.246-246, Article 246

2015

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Engineering a Saccharomyces cerevisiae Wine Yeast That Exhibits Reduced Ethanol Production during Fermentation under Controlled Microoxygenation Conditions

Applied and Environmental Microbiology, 2006-09, Vol.72 (9), p.5822-5828

2006

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Extracellular Oxidoreduction Potential Modifies Carbon and Electron Flow in Escherichia coli

Journal of Bacteriology, 2000-02, Vol.182 (3), p.620-626

2000

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Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture

International dairy journal, 2007-08, Vol.17 (8), p.954-960

2007

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Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review

Journal of agricultural and food chemistry, 2022-04, Vol.70 (15), p.4493-4508

2022

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procedure for reproducible measurement of redox potential (E ₕ) in dairy processes

Dairy science & technology, 2013, Vol.93 (6), p.675-690

2013

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Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar

Journal of bioscience and bioengineering, 2013-02, Vol.115 (2), p.229-232

2013

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Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica

Process biochemistry (1991), 2009-09, Vol.44 (9), p.1013-1018

2009

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Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice

International journal of food microbiology, 2003-12, Vol.89 (1), p.21-29

2003

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Addition of reducing agent dithiothreitol improves 4-decanolide synthesis by the genus Sporidiobolus

Journal of bioscience and bioengineering, 2000, Vol.90 (3), p.338-340

2000

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Gaseous environments modify reserve carbohydrate contents and cell survival in the brewing yeast Saccharomyces cerevisiae

Biotechnology letters, 2008-02, Vol.30 (2), p.287-294

2008

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Transfers of small analytes in a multiphasic stirred fruit yoghurt model

Food hydrocolloids, 2007, Vol.21 (2), p.287-296

2007

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Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses

Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS

Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor

Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum

Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum

Impact of Probiotics on Risk Factors for Cardiovascular Diseases. A Review

Effects of ionizing radiation on organic volatile compounds from PEA protein isolate

Cofactor engineering in Saccharomyces cerevisiae: Expression of a H2O-forming NADH oxidase and impact on redox metabolism

Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides

Green strategies to control redox potential in the fermented food industry

Hydrodynamic characterization of a new small-scale reactor mixed by a magnetic bar

Experimental conditions affect the site of tetrazolium violet reduction in the electron transport chain of Lactococcus lactis

Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage

Characterization of two Lactococcus lactis zinc membrane proteins, Llmg_0524 and Llmg_0526, and role of Llmg_0524 in cell wall integrity

Engineering a Saccharomyces cerevisiae Wine Yeast That Exhibits Reduced Ethanol Production during Fermentation under Controlled Microoxygenation Conditions

Extracellular Oxidoreduction Potential Modifies Carbon and Electron Flow in Escherichia coli

Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture

Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review

procedure for reproducible measurement of redox potential (E ₕ) in dairy processes

Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar

Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica

Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice

Addition of reducing agent dithiothreitol improves 4-decanolide synthesis by the genus Sporidiobolus

Gaseous environments modify reserve carbohydrate contents and cell survival in the brewing yeast Saccharomyces cerevisiae

Transfers of small analytes in a multiphasic stirred fruit yoghurt model

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