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Development, implementation and evaluation of a multinational FLS mentorship programme in Latin America

Osteoporosis international, 2023-11, Vol.34 (11), p.1881-1891

2023

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Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Applied and Environmental Microbiology, 1999-12, Vol.65 (12), p.5464-5473

1999

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Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage

Applied and Environmental Microbiology, 2003-08, Vol.69 (8), p.4367-4374

2003

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Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel ( ben-saalga) of functional interest in nutrition

International journal of food microbiology, 2008-12, Vol.128 (2), p.395-400

2008

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New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods

International journal of food microbiology, 2002-01, Vol.72 (1), p.53-62

2002

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Characterization of lactobacilli isolated from caper berry fermentations

Journal of applied microbiology, 2007-02, Vol.102 (2), p.583-590

2007

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Starch-Binding Domain Affects Catalysis in Two Lactobacillus α-Amylases

Applied and Environmental Microbiology, 2005-01, Vol.71 (1), p.297-302

2005

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Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

International journal of food microbiology, 2006-01, Vol.106 (1), p.52-60

2006

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Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

International journal of food microbiology, 2009-04, Vol.130 (3), p.258-264

2009

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Comparative Characterization of Complete and Truncated Forms of Lactobacillus amylovorus α-Amylase and Role of the C-Terminal Direct Repeats in Raw-Starch Binding

Applied and Environmental Microbiology, 2000-08, Vol.66 (8), p.3350-3356

2000

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Immuno-detection of Staphylococcus aureus biofilm on a cochlear implant

Infection, 2009-10, Vol.37 (5), p.450-454

2009

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Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

International journal of food microbiology, 2003-01, Vol.80 (1), p.77-87

2003

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Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions

Bioresource technology, 2004-09, Vol.94 (3), p.331-337

2004

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Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and α-amylase production

International journal of food microbiology, 2003-01, Vol.80 (2), p.161-169

2003

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Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough

Journal of applied microbiology, 1999-07, Vol.87 (1), p.131-140

1999

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Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe and ogi) from Benin

Journal of applied microbiology, 1998-09, Vol.85 (3), p.512-520

1998

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Percutaneous versus surgical tracheostomy: A double-blind randomized trial

Annals of surgery, 1999-11, Vol.230 (5), p.708-714

1999

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Atypical presentations of malignant otitis externa

Journal of laryngology and otology, 2010-11, Vol.124 (11), p.1205-1208

2010

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Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Food science & technology, 2007-01, Vol.40 (9), p.1561-1569

2007

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Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010

Journal of applied microbiology, 2000-01, Vol.88 (1), p.176

2000

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Characterization of pulse amplitude and pulse rate modulation for a human vestibular implant during acute electrical stimulation

Journal of neural engineering, 2016-08, Vol.13 (4), p.046023-046023

2016

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Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)

Systematic and applied microbiology, 2000-06, Vol.23 (2), p.285-291

2000

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Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch

Journal of applied microbiology, 2001-04, Vol.90 (4), p.508-516

2001

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Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food

Journal of Chromatography A, 2000-02, Vol.871 (1), p.7-12

2000

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Multiple competitive PCR–DGGE as a tool for quantifying and profiling defined mixed cultures of lactic acid bacteria during production of probiotics from complex polysaccharides

Journal of applied microbiology, 2003-01, Vol.95 (5), p.921-933

2003

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Development, implementation and evaluation of a multinational FLS mentorship programme in Latin America

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel ( ben-saalga) of functional interest in nutrition

New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods

Characterization of lactobacilli isolated from caper berry fermentations

Starch-Binding Domain Affects Catalysis in Two Lactobacillus α-Amylases

Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

Comparative Characterization of Complete and Truncated Forms of Lactobacillus amylovorus α-Amylase and Role of the C-Terminal Direct Repeats in Raw-Starch Binding

Immuno-detection of Staphylococcus aureus biofilm on a cochlear implant

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions

Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and α-amylase production

Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough

Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe and ogi) from Benin

Percutaneous versus surgical tracheostomy: A double-blind randomized trial

Atypical presentations of malignant otitis externa

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010

Characterization of pulse amplitude and pulse rate modulation for a human vestibular implant during acute electrical stimulation

Molecular Diversity of Lactic Acid Bacteria from Cassava Sour Starch (Colombia)

Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch

Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food

Multiple competitive PCR–DGGE as a tool for quantifying and profiling defined mixed cultures of lactic acid bacteria during production of probiotics from complex polysaccharides

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