Fabienne Remize

Documents

Identifiants chercheurs

fabienne-remize
0000-0002-6860-2089
Google Scholar : https://scholar.google.com/citations?user=zmqMcD0AAAAJ&hl=fr&oi=ao
IdRef : 108883280

Publications

	Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion Mapula R Moloto , Stephen A Akinola , Faith Seke , Tinotenda Shoko , Yasmina Sultanbawa Foods, 2023, 12 (8), pp.1701. ⟨10.3390/foods12081701⟩ Article dans une revue hal-04172406v1
	Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media Marie Guérin , Cyrielle Garcia , Christine Robert-Da Silva , Joël Couprie , Fabienne Remize Fermentation, 2023, 9 (7), pp.657. ⟨10.3390/fermentation9070657⟩ Article dans une revue hal-04369711v1
	Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (Persea americana Miller) Decay in Avocado (Persea americana) cv Fuerte Fruit Azola Siwaphiwe Mpeluza , Stephen Abiola Akinola , Tinotenda Shoko , Fabienne Remize , Dharini Sivakumar Agriculture, 2023, 13 (2), pp.269. ⟨10.3390/agriculture13020269⟩ Article dans une revue hal-04059612v1
	The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion Nobahle P Cele , Stephen A Akinola , Tinotenda Shoko , Vimbainashe E Manhevi , Fabienne Remize Foods, 2022, 11 (17), ⟨10.3390/foods11172702⟩ Article dans une revue hal-03821431v1
	A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’) Charlène Leneveu-Jenvrin , Aouatif Aboudia , Sophie Assemat , Fabienne Remize LWT - Food Science and Technology, 2022, 155, ⟨10.1016/j.lwt.2021.112959⟩ Article dans une revue hal-03514200v1
	Antimicrobial, sealable and biodegradable packaging to maintain the quality of shredded carrots and pineapple juice during storage Arianna Pietrosanto , Charlène Leneveu-Jenvrin , Loredana Incarnato , Paola Scarfato , Fabienne Remize Journal of Food Science and Technology, 2022, ⟨10.1007/s13197-022-05435-y⟩ Article dans une revue hal-03676648v1
	Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion Faith Seke , Vimbainashe E Manhivi , Marie Guerin , Tinotenda Shoko , Stephen A Akinola Foods, 2022, 11 (14), ⟨10.3390/foods11142116⟩ Article dans une revue hal-03838724v1
	Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products Sucheta Khubber , Francisco Marti-Quijal , Igor Tomasevic , Fabienne Remize , Francisco Barba Current Opinion in Food Science, 2022, 43, pp.189-198. ⟨10.1016/j.cofs.2021.11.013⟩ Article dans une revue hal-03828065v1
	Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice Charlène Leneveu-Jenvrin , Baptiste Quentin , Fatima-Ezzahra Messaaf , Mathilde Hoarau , Marc Lebrun Beverages, 2022, 8 (1), ⟨10.3390/beverages8010017⟩ Article dans une revue hal-03652933v1
	Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation Nobahle P Cele , Stephen A Akinola , Vimbainashe E Manhevi , Tinotenda Shoko , Fabienne Remize Foods, 2022, 11 (5), ⟨10.3390/foods11050682⟩ Article dans une revue hal-03828344v1
	Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing Marion Nabot , Marie Guérin , Dharini Sivakumar , Fabienne Remize , Cyrielle Garcia Biology, 2022, 11 (2), ⟨10.3390/biology11020171⟩ Article dans une revue hal-03630423v1
	Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José) Charlène Leneveu‐jenvrin , Annalisa Apicella , Kelly Bradley , Jean‐christophe Meile , Marc Chillet Journal of Food Processing and Preservation, 2021, 45 (8), ⟨10.1111/jfpp.15600⟩ Article dans une revue hal-03273926v1
	Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion Florence M Mashitoa , Stephen A Akinola , Vimbainashe E Manhevi , Cyrielle Garcia , Fabienne Remize Foods, 2021, 10, ⟨10.3390/foods10050962⟩ Article dans une revue hal-04048592v1
	Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review Francisco Martí-Quijal , Sucheta Khubber , Fabienne Remize , Igor Tomasevic , Elena Roselló-Soto Fermentation, 2021, 7 (3), ⟨10.3390/fermentation7030106⟩ Article dans une revue hal-03602335v1
	Integrated control of blue and gray molds of apples with antagonistic yeasts combined with carbon dioxide or ozone Reza Sadeghi , Heshmatolah Aminian , Fabienne Remize , Mahmoud Sheikh , Leila Ebrahimi Journal of Plant Pathology, 2021, ⟨10.1007/s42161-021-00891-5⟩ Article dans une revue hal-03276418v1
	Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role Charlène Leneveu-Jenvrin , Baptiste Quentin , Sophie Assemat , Mathilde Hoarau , Jean-Christophe Meile Microorganisms, 2020, 8 (2), ⟨10.3390/microorganisms8020185⟩ Article dans une revue hal-03178820v1
	Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits Marie Guérin , Christine Robert-Da Silva , Cyrielle Garcia , Fabienne Remize Fermentation, 2020, 6 (4), ⟨10.3390/fermentation6040115⟩ Article dans une revue hal-04542148v1
	Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future Cyrielle Garcia , Marie Guérin , Kaïes Souidi , Fabienne Remize Beverages, 2020, 6 (1), pp.8. ⟨10.3390/beverages6010008⟩ Article dans une revue hal-02516697v1
	Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade Alexandre Degrain , Vimbainashe Manhivi , Fabienne Remize , Cyrielle Garcia , Dharini Sivakumar Microorganisms, 2020, Special Issue : Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables, 8 (9), pp.1324. ⟨10.3390/microorganisms8091324⟩ Article dans une revue hal-03066362v1
	Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus Juliano Haddad , Victoria Carcauzon , Omar El Kalamouni , Philippe Desprès , Cyrielle Garcia Microorganisms, 2020, 8 (9), pp.1257. ⟨10.3390/microorganisms8091257⟩ Article dans une revue hal-03066596v1
	Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment Charlène Leneveu-Jenvrin , Baptiste Quentin , Sophie Assemat , Fabienne Remize Processes, 2020, Processing Foods: Process Optimization and Quality Assessment, 8 (9), pp.1186. ⟨10.3390/pr8091186⟩ Article dans une revue hal-03009582v1
	Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.) Millicent Managa , Semagalene Mpai , Fabienne Remize , Cyrielle Garcia , Dharini Sivakumar Food Chemistry, 2020, 325, pp.126805. ⟨10.1016/j.foodchem.2020.126805⟩ Article dans une revue hal-03063981v1
	Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island Mathieu Weil , Fabienne Remize , Noel Durand , Pascaline Alter , Mathilde Hoarau Food Control, 2020, 111, pp.107061 -. ⟨10.1016/j.foodcont.2019.107061⟩ Article dans une revue hal-03488902v1
	Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade Dharini Sivakumar , Anh Dao Thi Phan , Retha M Slabbert , Yasmina Sultanbawa , Fabienne Remize Frontiers in Nutrition, 2020, 7, pp.576532. ⟨10.3389/fnut.2020.576532⟩ Article dans une revue hal-03126716v1
	Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies Mohammad Hassan Kamani , Ismail Eş , José Lorenzo , Fabienne Remize , Elena Roselló-Soto Green Chemistry, 2019, 21 (12), pp.3213-3231. ⟨10.1039/C8GC03860K⟩ Article dans une revue hal-02172522v1
	Safety and Microbiological Quality Fabienne Remize , Didier Montet Fermentation, 2019, 5 (2), pp.50. ⟨10.3390/fermentation5020050⟩ Article dans une revue hal-02172527v1
	Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages Francisco Marti-Quijal , Sol Zamuz , Igor Tomašević , Belen Gómez , Gabriele Rocchetti LWT - Food Science and Technology, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩ Article dans une revue hal-02172524v1
	Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis) Millicent Managa , Fabienne Remize , Cyrielle Garcia , Dharini Sivakumar Foods, 2019, 8 (9), pp.399. ⟨10.3390/foods8090399⟩ Article dans une revue hal-02516699v1
	Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables Charlène Leneveu-Jenvrin , Florence Charles , Francisco J. Barba , Fabienne Remize Critical Reviews in Food Science and Nutrition, 2019, pp.1-19. ⟨10.1080/10408398.2019.1664979⟩ Article dans une revue hal-02301278v1
	Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables Amandine Fessard , Fabienne Remize International Journal of Food Microbiology, 2019, 301, pp.61-72. ⟨10.1016/j.ijfoodmicro.2019.05.003⟩ Article dans une revue hal-02172525v1
	Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages Elena Roselló-Soto , Cyrielle Garcia , Amandine Fessard , Francisco Barba , Paulo Munekata Fermentation, 2019, 5 (1), pp.3. ⟨10.3390/fermentation5010003⟩ Article dans une revue hal-02172521v1
	Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization Elena Roselló-Soto , Francisco Martí-Quijal , Antonio Cilla , Paulo Munekata , José Lorenzo Molecules, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩ Article dans une revue hal-02172520v1
	A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure Patrícia Vieira , Carlos Pinto , José Lopes-Da-Silva , Fabienne Remize , Francisco Barba LWT - Food Science and Technology, 2019, 110, pp.152-157. ⟨10.1016/j.lwt.2019.04.066⟩ Article dans une revue hal-02172523v1
	Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? Amandine Fessard , Fabienne Remize Fermentation, 2017, Fermentation and Bioactive Metabolites, 3 (3), pp.38. ⟨10.3390/fermentation3030038⟩ Article dans une revue hal-01575097v1
	Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation Axelle Septembre-Malaterre , Fabienne Remize , Patrick Poucheret Food Research International, 2017, ⟨10.1016/j.foodres.2017.09.031⟩ Article dans une revue hal-01690368v1
	Phytochemical and nutritional properties of underutilised fruits in the southern African region P.H. Nitcheu Ngemakwe , Fabienne Remize , M.L. Thaoge , D. Sivakumar South African Journal of Botany, 2017, 113, pp.137 - 149. ⟨10.1016/j.sajb.2017.08.006⟩ Article dans une revue hal-01690369v1
	Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas Amandine Fessard , Ashish Kapoor , Jessica Patche , Sophie Assemat , Mathilde Hoarau Microorganisms, 2017, 5 (2), pp.23. ⟨10.3390/microorganisms5020023⟩ Article dans une revue hal-01525090v1
	Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder Harimalala Andriambelo Nirina , Rasoarinanahary Miora , Porphyre Vincent , Abel Hiol , Fabienne Remize European Journal of Nutrition and Food Safety, 2017, 7 (1), pp.78 - 84. ⟨10.9734/EJNFS/2017/29627⟩ Article dans une revue hal-01690372v1
	Effect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in 'Hass' and 'Ryan' avocado fruit Malick Bill , Lise Korsten , Fabienne Remize , Marcin Glowacz , Dharini Sivakumar Scientia Horticulturae, 2017, ⟨10.1016/j.scienta.2017.06.026⟩ Article dans une revue hal-01559838v1
	Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves Amandine Fessard , Emmanuel Bourdon , Bertrand Payet , Fabienne Remize Canadian Journal of Microbiology, 2016, 62, pp.550-561. ⟨10.1139/cjm-2015-0624⟩ Article dans une revue hal-01399824v1
	Contamination pathways of spore-forming bacteria in a vegetable cannery Loïc Durand , Stella Planchon , Marie-Hélène Guinebretière , Stéphane André , Frederic Carlin International Journal of Food Microbiology, 2015, 202, pp.10-19. ⟨10.1016/j.ijfoodmicro.2015.02.019⟩ Article dans une revue hal-01447935v1
	Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus Loïc Durand , Stella Planchon , Marie-Hélène Guinebretière , Frederic Carlin , Fabienne Remize Food Microbiology, 2015, 45, pp.103-110. ⟨10.1016/j.fm.2014.01.015⟩ Article dans une revue hal-01447933v1
	Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey Stéphane André , François Zuber , Fabienne Remize International Journal of Food Microbiology, 2013, 165 (2), pp.134-143. ⟨10.1016/j.ijfoodmicro.2013.04.019⟩ Article dans une revue hal-01201600v1
	Prévalence de Campylobacter sur les magrets de canard et influence de la transformation par séchage Fabienne Remize , Eddy Montagné , Aurélie Lucan , Florence Aviat , Michel M. Federighi La revue française de la recherche en viandes et produits carnés, 2013, pp.VPC-2013-29-4-2 Article dans une revue hal-01591861v1
	Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety Sylviane Prevost , Jean-Luc Cayol , François Zuber , Jean-Luc Tholozan , Fabienne Remize Food Control, 2013, 32 (1), pp.222 -- 227. ⟨10.1016/j.foodcont.2012.11.030⟩ Article dans une revue hal-01201601v1
	Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry Valérie Sévénier , Sabine Delannoy , Stéphane André , Patrick Fach , Fabienne Remize International Journal of Food Microbiology, 2012, 155 (3), pp.263--268. ⟨10.1016/j.ijfoodmicro.2012.02.009⟩ Article dans une revue hal-01201602v1
	Evaluation of Peracetic Acid Sanitizers Efficiency against Spores Isolated from Spoiled Cans in Suspension and on Stainless Steel Surfaces Stéphane André , S. Hedin , Fabienne Remize , François Zuber Journal of Food Protection, 2012, 75 (2), pp.371--375. ⟨10.4315/0362-028x.jfp-11-329⟩ Article dans une revue hal-01201603v1
	Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression Tiziana Nardi , Fabienne Remize , Herve Alexandre Applied Microbiology and Biotechnology, 2010, 88 (4), pp.925--937. ⟨10.1007/s00253-010-2786-x⟩ Article dans une revue hal-01201605v1
	Specific Identification and Quantification of the Spoilage Microorganism Brettanomyces in Wine by Flow Cytometry: A Useful Tool for Winemakers Virginie Serpaggi , Fabienne Remize , Anabelle Sequeira-Le Grand , Herve Alexandre Cytometry Part A, 2010, 77A (6), pp.497--499. ⟨10.1002/cyto.a.20861⟩ Article dans une revue hal-01201606v1
	PCR Detection of Thermophilic Spore-Forming Bacteria Involved in Canned Food Spoilage Sylviane Prevost , Stéphane André , Fabienne Remize Current Microbiology, 2010, 61 (6), pp.525--533. ⟨10.1007/s00284-010-9648-8⟩ Article dans une revue hal-01201607v1
	Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni Jean-Francois Ritt , Fabienne Remize , Cosette Grandvalet , Jean Guzzo , D. Atlan Journal of Applied Microbiology, 2009, 106 (3), pp.801--813. ⟨10.1111/j.1365-2672.2008.04032.x⟩ Article dans une revue hal-01201608v1
	Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine H. Tessonniere , S. Vidal , L. Barnavon , Herve Alexandre , Fabienne Remize International Journal of Food Microbiology, 2009, 129 (3), pp.237--243. ⟨10.1016/j.ijfoodmicro.2008.11.027⟩ Article dans une revue hal-01201610v1
	Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis Iavor Tchobanov , Laurent Gal , Michele Guilloux-Benatier , Fabienne Remize , Tiziana Nardi FEMS Microbiology Letters, 2008, 284 (2), pp.213--217. ⟨10.1111/j.1574-6968.2008.01192.x⟩ Article dans une revue hal-01201614v1
	When yeast-bacterial interactions depend on the quality of wines Herve Alexandre , Fabienne Remize , Michele Guilloux-Benatier Biofutur, 2008, 284, pp.26--29 Article dans une revue hal-01201611v1
	Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity Patrice Folio , Jean-Francois Ritt , Herve Alexandre , Fabienne Remize International Journal of Food Microbiology, 2008, 127 (1-2), pp.26--31. ⟨10.1016/j.ijfoodmicro.2008.05.039⟩ Article dans une revue hal-01201615v1
	Oligopeptide assimilation and transport by Oenococcus oeni Jean-Francois Ritt , Michele Guilloux-Benatier , Jean Guzzo , Herve Alexandre , Fabienne Remize Journal of Applied Microbiology, 2008, 104 (2), pp.573--580. ⟨10.1111/j.1365-2672.2007.03585.x⟩ Article dans une revue hal-01201613v1
	Dual effect of organic acids as a function of external pH in Oenococcus oeni Yoann Augagneur , Jean-Francois Ritt , Daniel M. Linares , Fabienne Remize , Raphaëlle Tourdot-Maréchal Archives of Microbiology, 2007, 188 (2), pp.147-157. ⟨10.1007/s00203-007-0230-0⟩ Article dans une revue hal-02666371v1
	Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation Michèle Guilloux-Benatier , Fabienne Remize , Laurent Gal , Jean Guzzo , Herve Alexandre FEMS Microbiology Letters, 2006, 263 (2), pp.183-188. ⟨10.1111/j.1574-6968.2006.00417.x⟩ Article dans une revue hal-02001006v1
	Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes Brigitte Cambon , Virginie Monteil , Fabienne Remize , Carole Camarasa , Sylvie S. Dequin Applied and Environmental Microbiology, 2006, 72 (7), pp.4688-4694. ⟨10.1128/AEM.02975-05⟩ Article dans une revue hal-02663953v1

	Does processing modify the mango microbiota ? Ahmed Taïbi , Alioune Diop , Charlène Leneveu-Jenvrin , Jérôme Minier , Sylvie Lortal 3rd Fruit and Vegetable Processing Symposium, Nov 2020, Avignon (FR), France Communication dans un congrès hal-04196360v1
	Workshop “Microbiota” Olivier Meilhac , Fabienne Remize , Karine Clément , Pascale Mosoni International Conference on Biodiversity, Health and Food (IC-BioHealF 2017), Dec 2017, La réunion, France Communication dans un congrès hal-02791026v1
	Origine de la contamination en spores thermophiles de lignes de fabrication de conserves de légumes Lise Durand , S. Planchon , Marie Helene M. H. Guinebretière , S. André , Frédéric Carlin Colloque "Bactéries sporulantes pathogènes ou d’intérêt technologique", Jul 2015, Paris, France Communication dans un congrès hal-01475235v1
	Caractérisation physicochimique et microbiologique du Biltong sud-africain. Perspectives d'innovation dans le domaine des produits carnés salés-séchés dans la zone océan indien Thomas Petit , Sunita Jeewantee Santchurn , Yanis Caro , Fabienne Remize , Vincent Porphyre 4ème Journées Scientifiques de l'Agroalimentaire en Océan Indien : La qualité au service du développement des filières agroalimentaires de l'océan Indien, Nov 2014, Antananarivo, Madagascar Communication dans un congrès hal-01475127v1
	Genetic and phenotypic diversity of two highly thermoresistant species responsible for low acid canned foods spoilage Loïc Durand , Marie-Hélène Guinebretière , Frederic F. Carlin , Stéphane André , Fabienne Remize Microbial Spoilers in Food 2013, Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires (ADRIA). FRA., Jul 2013, Quimper, France. 1 p Communication dans un congrès hal-02804662v1
	Caractérisation de la diversité génétique de Moorella et Geobacillus par M13-PCR Loïc Durand , Stella Planchon , Marie Hélène Guinebretière , Stéphane André , Frédéric Carlin 9. Congrès National de la Société Française de Microbiologie, Feb 2013, Lille, France. 1 p Communication dans un congrès hal-01595171v1
	Genomic heterogeneity in [i]Moorella thermoacetica/thermoautotrophica[/i] and [i]Geobacillus stearothermophilus[/i] as revealed by M13-PCR typing Loïc Durand , Marie Hélène Guinebretière , Stella Planchon , Frédéric Carlin , Fabienne Remize 23. International ICFMH Symposium, Food Micro 2012, International Committee on Food Microbiology and Hygiene (ICFMH). INT., Sep 2012, Istanbul, Turkey. 2 p Communication dans un congrès hal-01315237v1
	Insights into genome plasticity of the wine-making bacterium Oenococcus oeni strain ATCC BAA-1163 by decryption of its whole genome. Elisabeth Bon , Cosette Granvalet , Fabienne Remize , Diliana Dimova , Patrick Lucas 9th Symposium on Lactic Acid Bacteria, Sep 2008, Egmond aan Zee, Netherlands. pp.A047 Communication dans un congrès inria-00340073v1

	Biotechnology of Wine Yeasts Fabienne Remize Didier Montet, Ramesh C. Ray. Fermented foods. Part I, biochemistry and biotechnology, CRC Press, 2016, 978-1-4987-4079-1 Chapitre d'ouvrage hal-01592001v1
	Applications of Metagenomics to Fermented Foods Céline Bigot , Jean-Christophe Meile , Fabienne Remize , Caroline Strub Didier Montet, Ramesh C. Ray. Fermented foods. Part I, biochemistry and biotechnology, CRC Press, 2016, 978-1-4987-4079-1 Chapitre d'ouvrage hal-01592029v1

Fabienne Remize

Publications

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media

Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (Persea americana Miller) Decay in Avocado (Persea americana) cv Fuerte Fruit

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’)

Antimicrobial, sealable and biodegradable packaging to maintain the quality of shredded carrots and pineapple juice during storage

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Integrated control of blue and gray molds of apples with antagonistic yeasts combined with carbon dioxide or ozone

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus

Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment

Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)

Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island

Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade

Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies

Safety and Microbiological Quality

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables

Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Phytochemical and nutritional properties of underutilised fruits in the southern African region

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder

Effect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in 'Hass' and 'Ryan' avocado fruit

Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

Contamination pathways of spore-forming bacteria in a vegetable cannery

Genotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus

Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey

Prévalence de Campylobacter sur les magrets de canard et influence de la transformation par séchage

Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety

Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry

Evaluation of Peracetic Acid Sanitizers Efficiency against Spores Isolated from Spoiled Cans in Suspension and on Stainless Steel Surfaces

Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression

Specific Identification and Quantification of the Spoilage Microorganism Brettanomyces in Wine by Flow Cytometry: A Useful Tool for Winemakers

PCR Detection of Thermophilic Spore-Forming Bacteria Involved in Canned Food Spoilage

Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni

Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine

Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis

When yeast-bacterial interactions depend on the quality of wines

Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity

Oligopeptide assimilation and transport by Oenococcus oeni

Dual effect of organic acids as a function of external pH in Oenococcus oeni

Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation

Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes

Does processing modify the mango microbiota ?

Workshop “Microbiota”

Origine de la contamination en spores thermophiles de lignes de fabrication de conserves de légumes

Caractérisation physicochimique et microbiologique du Biltong sud-africain. Perspectives d'innovation dans le domaine des produits carnés salés-séchés dans la zone océan indien

Genetic and phenotypic diversity of two highly thermoresistant species responsible for low acid canned foods spoilage

Caractérisation de la diversité génétique de Moorella et Geobacillus par M13-PCR

Genomic heterogeneity in [i]Moorella thermoacetica/thermoautotrophica[/i] and [i]Geobacillus stearothermophilus[/i] as revealed by M13-PCR typing

Insights into genome plasticity of the wine-making bacterium Oenococcus oeni strain ATCC BAA-1163 by decryption of its whole genome.

Biotechnology of Wine Yeasts

Applications of Metagenomics to Fermented Foods