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Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain

International journal of food microbiology, 2021-01, Vol.337, p.108917, Article 108917

2021

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Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Fermentation (Basel), 2022-08, Vol.8 (8), p.367

2022

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Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Fermentation (Basel), 2023-02, Vol.9 (2), p.101

2023

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‘Cavendish’ banana crown rot control through sustained release of thymol by metal-organic frameworks (MOFs)

Postharvest biology and technology, 2024-11, Vol.217, p.113119, Article 113119

2024

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Encapsulation of thymol and limonene in metal–organic frameworks for inhibition of Colletotrichum musae growth

International journal of food science & technology, 2024-02, Vol.59 (2), p.730-742

2024

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Study of the microstructure of durum wheat endosperm using X-ray micro-computed tomography

Journal of cereal science, 2020-11, Vol.96, p.103115, Article 103115

2020

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Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains

Food microbiology, 2019-12, Vol.84, p.103242-103242, Article 103242

2019

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Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

International journal of food science & technology, 2021-02, Vol.56 (2), p.804-813

2021

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Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Journal of food processing and preservation, 2022-10, Vol.46 (10), p.n/a

2022

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Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé

Food research international, 2017-10, Vol.100 (Pt 1), p.102-111

2017

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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

Journal of cereal science, 2018-03, Vol.80, p.1-8

2018

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Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Fermentation (Basel), 2021-03, Vol.7 (1), p.42

2021

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Control of banana anthracnose by hot water dip: A semi-empirical model coupling heat transfer and Colletotrichum musae inactivation

Postharvest biology and technology, 2023-01, Vol.195, p.112139, Article 112139

2023

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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Food science & nutrition, 2019-08, Vol.7 (8), p.2666-2673

2019

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Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system

European food research & technology, 2013-07, Vol.237 (1), p.39-46

2013

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Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

Microorganisms (Basel), 2016-12, Vol.4 (4), p.44-44

2016

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Analytical Method Validation and Rapid Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Cocoa Butter Using HPLC-FLD

Food analytical methods, 2018-11, Vol.11 (11), p.3138-3146

2018

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Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage

International journal of food science & technology, 2022-08, Vol.57 (8), p.5349-5356

2022

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Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4689-4699

2024

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Ultrasonic transmission through small tubes such as rat tibias for axial Young’s modulus estimation: Discussion and recommendations

Applied acoustics, 2022-01, Vol.188, p.108573, Article 108573

2022

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Growth and Metabolism of ILacticaseibacillus casei/I and ILactobacillus kefiri/I Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Fermentation (Basel), 2022-07, Vol.8 (8)

2022

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Growth Kinetics of IKazachstania unispora/I and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Fermentation (Basel), 2023-01, Vol.9 (2)

2023

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Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

SSRN Electronic Journal

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Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

SSRN Electronic Journal

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Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production

‘Cavendish’ banana crown rot control through sustained release of thymol by metal-organic frameworks (MOFs)

Encapsulation of thymol and limonene in metal–organic frameworks for inhibition of Colletotrichum musae growth

Study of the microstructure of durum wheat endosperm using X-ray micro-computed tomography

Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Control of banana anthracnose by hot water dip: A semi-empirical model coupling heat transfer and Colletotrichum musae inactivation

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

Analytical Method Validation and Rapid Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Cocoa Butter Using HPLC-FLD

Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage

Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

Ultrasonic transmission through small tubes such as rat tibias for axial Young’s modulus estimation: Discussion and recommendations

Growth and Metabolism of ILacticaseibacillus casei/I and ILactobacillus kefiri/I Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Growth Kinetics of IKazachstania unispora/I and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

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