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Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

Applied and Environmental Microbiology, 2011-12, Vol.77 (24), p.8722-8734

2011

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Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

Applied and Environmental Microbiology, 2009-07, Vol.75 (13), p.4354-4361

2009

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Cereal-based fermented foods in developing countries: ancient foods for modern research

International journal of food science & technology, 2012-06, Vol.47 (6), p.1109-1114

Guyot, Jean-Pierre

2012

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Lactobacillaceae and cell adhesion: genomic and functional screening

PloS one, 2012-05, Vol.7 (5), p.e38034-e38034

2012

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Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

Food research international, 2014-03, Vol.57, p.104-113

2014

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The unresolved role of dietary fibers on mineral absorption

Critical reviews in food science and nutrition, 2017-03, Vol.57 (5), p.949-957

2017

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Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility

International journal of food science & technology, 2014-01, Vol.49 (1), p.174-180

2014

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Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

Microorganisms (Basel), 2017-07, Vol.5 (3), p.40

2017

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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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Lactic acid fermentation as a tool for increasing the folate content of foods

Critical reviews in food science and nutrition, 2017-12, Vol.57 (18), p.3894-3910

2017

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Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Food microbiology, 2017-04, Vol.62, p.169-177

2017

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Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation

Critical reviews in food science and nutrition, 2019-01, Vol.59 (22), p.3648-3666

2019

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Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

Foods, 2021-10, Vol.10 (11), p.2607

2021

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Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

International journal of food science & technology, 2013-07, Vol.48 (7), p.1526-1532

2013

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Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats

PloS one, 2013-04, Vol.8 (4), p.e57711-e57711

2013

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Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

Journal of food science, 2012-08, Vol.77 (8), p.M466-M472

2012

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Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso

International journal of food microbiology, 2006-10, Vol.112 (1), p.44-50

2006

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Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanisms

International journal of food microbiology, 2010-10, Vol.143 (3), p.87-102

2010

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Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food

International journal of food microbiology, 2018-02, Vol.266, p.79-86

2018

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Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility

Food chemistry, 2015-05, Vol.174, p.60-67

2015

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Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

International journal of food science & technology, 2012-08, Vol.47 (8), p.1660-1668

2012

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PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota

International journal of food microbiology, 2017-03, Vol.244, p.103-110

2017

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Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions

Public health nutrition, 2013-10, Vol.16 (10), p.1741-1750

2013

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Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet-Soybean Slurry to Produce Gruels for Complementary Foods for Young Children

Journal of food science, 2010-06, Vol.75 (5), p.M261-M269

2010

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The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food

International journal of food microbiology, 2018-02, Vol.266, p.346-354

2018

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Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

Cereal-based fermented foods in developing countries: ancient foods for modern research

Lactobacillaceae and cell adhesion: genomic and functional screening

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

The unresolved role of dietary fibers on mineral absorption

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

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

Lactic acid fermentation as a tool for increasing the folate content of foods

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation

Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats

Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso

Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanisms

Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility

Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota

Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions

Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet-Soybean Slurry to Produce Gruels for Complementary Foods for Young Children

The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food

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