المؤلفون: Romane Junker, Florence Valence, Michel-Yves Mistou, Stéphane Chaillou, Helene Chiapello

المصدر: Microbiology Spectrum, Vol 12, Iss 6 (2024)

مصطلحات موضوعية: metataxonomic study, data integration, microbial association network, fermented vegetables, meta-analysis, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2165-0497

URL الوصول: https://doaj.org/article/ff9f0e97c68546388e253e5b60fddd51

المؤلفون: Anne Thierry, Marie-Noelle Madec, Victoria Chuat, Anne-Sophie Bage, Olivier Picard, Cécile Grondin, Olivier Rué, Mahendra Mariadassou, Laurent Marché, Florence Valence

المصدر: Frontiers in Microbiology, Vol 14 (2023)

مصطلحات موضوعية: sauerkraut, lactic acid bacteria, yeast, fermented food, citizen science, spontaneous fermentation, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1323424/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/c1a00cff369349a594338cf302a80f4b

المؤلفون: Emeline Roux, Aurélie Nicolas, Florence Valence, Grégoire Siekaniec, Victoria Chuat, Jacques Nicolas, Yves Le Loir, Eric Guédon

المصدر: BMC Genomics, Vol 23, Iss 1, Pp 1-23 (2022)

مصطلحات موضوعية: Lactose, Galactose, GABA, Comparative genomics, Pangenome, PrtS, Biotechnology, TP248.13-248.65, Genetics, QH426-470

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1471-2164

URL الوصول: https://doaj.org/article/a754db45bf9a4d65a12452974f97dc81

المؤلفون: Fanny Canon, Mahendra Mariadassou, Marie-Bernadette Maillard, Hélène Falentin, Sandrine Parayre, Marie-Noëlle Madec, Florence Valence, Gwénaële Henry, Valérie Laroute, Marie-Line Daveran-Mingot, Muriel Cocaign-Bousquet, Anne Thierry, Valérie Gagnaire

المصدر: Frontiers in Microbiology, Vol 11 (2020)

مصطلحات موضوعية: fermented products, lactic acid bacteria, carbohydrates, peptides, amino acids, co-culture, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2020.584163/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/16981c07de034f5bb93dfd45f4da6974

المؤلفون: Lucas von Gastrow, Marie-Noëlle Madec, Victoria Chuat, Stanislas Lubac, Clémence Morinière, Sébastien Lé, Sylvain Santoni, Delphine Sicard, Florence Valence

المصدر: Microorganisms, Vol 8, Iss 7, p 982 (2020)

مصطلحات موضوعية: fermented milk, lactic acid bacteria, sensory evaluation, Lactococcus, microbial community, back-slopping, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-2607/8/7/982; https://doaj.org/toc/2076-2607

URL الوصول: https://doaj.org/article/3f912bfdbadf41638019dcbecd632faa

المؤلفون: Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, Gilles Garric, Marielle Harel-Oger, Manon Chatel, Sébastien Lê, Jérôme Mounier, Florence Valence, Emmanuel Coton

المصدر: Frontiers in Microbiology, Vol 9 (2018)

مصطلحات موضوعية: biopreservation, dairy products, propionibacteria, Lactobacillus harbinensis, L. plantarum, L. rhamnosus, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/article/10.3389/fmicb.2018.01787/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/ffef86db76cf4552b35acd1471a6d185

المؤلفون: Marcia Leyva Salas, Jérôme Mounier, Florence Valence, Monika Coton, Anne Thierry, Emmanuel Coton

المصدر: Microorganisms, Vol 5, Iss 3, p 37 (2017)

مصطلحات موضوعية: antifungal, bioprotection, biocontrol, food, post-harvest, fungi, lactic acid bacteria, propionibacteria, Bacillus, fermentates, molecules, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-2607/5/3/37; https://doaj.org/toc/2076-2607

URL الوصول: https://doaj.org/article/c0b9e36d88ef4dc380bbbb375aa3ba36

المؤلفون: Lucille Garnier, Florence Valence, Jérôme Mounier

المصدر: Microorganisms, Vol 5, Iss 3, p 42 (2017)

مصطلحات موضوعية: spoilage, fungi, dairy products, control, diversity, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-2607/5/3/42; https://doaj.org/toc/2076-2607

URL الوصول: https://doaj.org/article/dfdca5a51c5146a394daecf2192c4ee4

المؤلفون: Anne Thierry, Marie-Noelle Madec, Victoria Chuat, Anne-Sophie Bage, Olivier Picard, Cécile Grondin, Olivier Rué, Mahendra Mariadassou, Laurent Marché, Florence Valence

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, sauerkraut, lactic acid bacteria, yeast, fermented food, citizen science, spontaneous fermentation

Relation: https://figshare.com/articles/presentation/Presentation_1_Microbial_communities_of_a_variety_of_75_homemade_fermented_vegetables_PPTX/24818865

الاتاحة: https://doi.org/10.3389/fmicb.2023.1323424.s001
https://figshare.com/articles/presentation/Presentation_1_Microbial_communities_of_a_variety_of_75_homemade_fermented_vegetables_PPTX/24818865

المؤلفون: Lucas von Gastrow, Elisa Michel, Judith Legrand, Rémy Amelot, Diego Segond, Stéphane Guezenec, Olivier Rué, Véronique Chable, Isabelle Goldringer, Xavier Dousset, Estelle Serpolay‐Bessoni, Bruno Taupier‐Letage, Camille Vindras‐Fouillet, Bernard Onno, Florence Valence, Delphine Sicard

المصدر: Molecular Ecology. 32:2413-2427

مصطلحات موضوعية: Genetics, Ecology, Evolution, Behavior and Systematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eb38a4e2f9af45c8784bac8956f4735
https://doi.org/10.1111/mec.16630

المؤلفون: Anne Thierry, Marie-Noelle Madec, Victoria Chuat, Anne-Sophie Bage, Olivier Picard, Cécile Grondin, Olivier Rué, Mahendra Mariadassou, Laurent Marché, Florence Valence

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, sauerkraut, lactic acid bacteria, yeast, fermented food, citizen science, spontaneous fermentation

Relation: https://figshare.com/articles/dataset/Table_1_Microbial_communities_of_a_variety_of_75_homemade_fermented_vegetables_xlsx/24818868

الاتاحة: https://doi.org/10.3389/fmicb.2023.1323424.s002
https://figshare.com/articles/dataset/Table_1_Microbial_communities_of_a_variety_of_75_homemade_fermented_vegetables_xlsx/24818868

المؤلفون: Mélanie Martignon, Valerie Bergheaud, Samuel Buff, Victoria Chuat, Roland COTTIN, Juliette Goussopoulos, Deborah Jardet, Michèle Tixier-Boichard, Florence Valence

المساهمون: Buff, Samuel

المصدر: NOV'Ae. Numéro spécial
HAL

مصطلحات موضوعية: Gestion de données, centre de ressources biologiques, D50 - Législation, [SDV.BDLR.RS] Life Sciences [q-bio]/Reproductive Biology/Sexual reproduction, [PHYS.PHYS.PHYS-BIO-PH] Physics [physics]/Physics [physics]/Biological Physics [physics.bio-ph], Collection, infrastructure de recherche, diversité biologique, [SDV.BA.MVSA] Life Sciences [q-bio]/Animal biology/Veterinary medicine and animal Health, [SDV.GEN.GA] Life Sciences [q-bio]/Genetics/Animal genetics, Label de qualité, [SDV.BIO] Life Sciences [q-bio]/Biotechnology, F30 - Génétique et amélioration des plantes, RARe, [SDV.CAN] Life Sciences [q-bio]/Cancer, Système de management de la qualité, institution de recherche, normes 9001, Qualité

وصف الملف: text; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::825e4db0f866621a67f374509607feb7
http://agritrop.cirad.fr/601562/

المؤلفون: Françoise Nau, Valentin Drigon, Eric Guédon, Gwénaël Jan, Didier Dupont, Florence Valence, Fanny Guyomarc'H, Manon Hiolle, Saïd Bouhallab, Valérie Gagnaire, Stéphane Pezennec, Fanny Canon, Gilles Garric, Anne Thierry, Thibaut Guyot, Yves Le Loir, Valérie Lechevalier, Marie-Hélène Famelart, Gaëlle Arvisenet, Stéphanie-Marie Deutsch

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC)

المصدر: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩

مصطلحات موضوعية: 2. Zero hunger, Consumption (economics), 0303 health sciences, 030309 nutrition & dietetics, business.industry, 04 agricultural and veterinary sciences, Health benefits, Environment, 040401 food science, Biotechnology, Animal protein, 03 medical and health sciences, 0404 agricultural biotechnology, Protein stability, Acceptability, Risk-benefit ratio, Fermentation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Animal/plant mix, Food Science, Nutrition, Techno-functional property

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeac78ebeace6c8f803a2350260dd487
https://hal.inrae.fr/hal-03099687/document

المؤلفون: Rosângela de Freitas, Florence Valence, Antônio Fernandes de Carvalho, Mayra Carla de Freitas Martins, Luís Augusto Nero, Andressa Fusieger

المساهمون: Departamento de Tecnologia de Alimentos, Universidade Federal de Vicosa (UFV), Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), (CAPES, Brasília, DF, Brazil, Financial code 001)

المصدر: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, 124, pp.109-146. ⟨10.1016/j.lwt.2020.109146⟩

مصطلحات موضوعية: 0106 biological sciences, profil génétique, Dairy industry, bactérie d'intérêt agro-alimentaire, Biology, 01 natural sciences, SmaI, 0404 agricultural biotechnology, 010608 biotechnology, lactococcus lactis, Pulsed-field gel electrophoresis, rep-PCR, caractérisation génétique, production laitière, 2. Zero hunger, Genetics, Genetic diversity, brésil, Lactococcus lactis, 04 agricultural and veterinary sciences, PFGE, Sequence types, biology.organism_classification, 040401 food science, Lactococcus lactis subsp. lactis, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Multilocus sequence typing, bacteria, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, MLST

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fe4b76fdfad2d4ecc6603b0ea224cda
https://hal.inrae.fr/hal-02623222

المؤلفون: Olivier, Harlé, Hélène, Falentin, Jérôme, Niay, Florence, Valence, Céline, Courselaud, Victoria, Chuat, Marie-Bernadette, Maillard, Éric, Guédon, Stéphanie-Marie, Deutsch, Anne, Thierry

المصدر: Food microbiology. 89

مصطلحات موضوعية: Fruit and Vegetable Juices, Lactobacillus, Food Handling, Lactobacillales, Fermentation, Lactococcus, Odorants, Food Microbiology, Soybeans, Fermented Foods, Leuconostoc

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::f9544609cc3f563c03609b81743c0995
https://pubmed.ncbi.nlm.nih.gov/32138982

المؤلفون: Fanny Canon, Mahendra Mariadassou, Marie-Bernadette Maillard, Hélène Falentin, Sandrine Parayre, Marie-Noëlle Madec, Florence Valence, Gwénaële Henry, Valérie Laroute, Marie-Line Daveran-Mingot, Muriel Cocaign-Bousquet, Anne Thierry, Valérie Gagnaire

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, fermented products, lactic acid bacteria, carbohydrates, peptides, amino acids, co-culture, mixed animal-legume resources, closely related phenotypes

Relation: https://figshare.com/articles/dataset/Data_Sheet_1_Function-Driven_Design_of_Lactic_Acid_Bacteria_Co-cultures_to_Produce_New_Fermented_Food_Associating_Milk_and_Lupin_docx/13263962

الاتاحة: https://doi.org/10.3389/fmicb.2020.584163.s001
https://figshare.com/articles/dataset/Data_Sheet_1_Function-Driven_Design_of_Lactic_Acid_Bacteria_Co-cultures_to_Produce_New_Fermented_Food_Associating_Milk_and_Lupin_docx/13263962

المؤلفون: Julien Jardin, Anne Thierry, Florence Valence, Lucille Garnier, Marie-Bernadette Maillard, Monika Coton, Marcia Leyva Salas, Jérôme Mounier, Marine Penland, Emmanuel Coton

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université de Brest (UBO), Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), ProdInra, Migration

المصدر: HAL
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2020, 322, pp.108574

مصطلحات موضوعية: Antifungal Agents, composé volatil, Cultured Milk Products, bactérie lactique, Food spoilage, Context (language use), Microbiology, produit laitier, Butyric acid, 03 medical and health sciences, chemistry.chemical_compound, Bioreactors, Lactobacillus rhamnosus, biopréservation, Food science, [SDV.MP] Life Sciences [q-bio]/Microbiology and Parasitology, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, biology, Lacticaseibacillus rhamnosus, 030306 microbiology, Propionibacterium, aliment fermenté, acie gras, Rhodotorula, food and beverages, General Medicine, biology.organism_classification, Biopreservation, Lactic acid, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, chemistry, Mucor, acide organique, Fermentation, Food Microbiology, Food Preservatives, antifongique, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c51c76544bf5dcbad1971862dd18c2c6
https://doi.org/10.1016/j.ijfoodmicro.2020.108574

المؤلفون: Ryma Merabti, Victoria Chuat, Florence Valence, Farida Bekhouche, Rania Boussekine, Marie N Madec, Fatima Zohra Becila

المساهمون: Department of Cellular and Molecular Biology, University of Abbes Laghrour, Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agri‑Food Technologies, University of Constantine 1, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agri‑Food Technologies (INATAA), University of Constantine 1, 25000 Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agri‑Food Technologies

المصدر: Current Microbiology
Current Microbiology, Springer Verlag, 2019, 76 (10), ⟨10.1007/s00284-019-01727-3⟩
Current Microbiology, Springer Verlag, 2019, ⟨10.1007/s00284-019-01727-3⟩

مصطلحات موضوعية: DNA, Bacterial, Biogenic Amines, Antifungal Agents, cereal, bactérie lactique, Aspergillus flavus, algérie, fermented foods, céréale fermenté, Applied Microbiology and Biotechnology, Microbiology, 03 medical and health sciences, céréale, Bacterial Proteins, Lactobacillales, Lactobacillus, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Penicillium verrucosum, Food microbiology, Food science, Triticum, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, biology, 030306 microbiology, Lactobacillus brevis, aliment fermenté, food and beverages, General Medicine, Hydrogen-Ion Concentration, biology.organism_classification, lemzeiet, lactic acid bacteria, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Leuconostoc mesenteroides, Amylases, Fermentation, Food Microbiology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Peptide Hydrolases, Enterococcus faecium

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3552f9c3ad621b7b4dde25ba6e95345
https://hal.archives-ouvertes.fr/hal-02215886/file/Merabti2019_Article_FirstInsightIntoTheTechnologic.pdf

المؤلفون: Manon Chatel, Florence Valence, Benedicte Camier, Nicolas Pinon, Lucille Garnier, Emmanuel Coton, Gilles Garric, Audrey Pawtowski, Anne Thierry, Jérôme Mounier, Sébastien Lê

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Mathématiques Appliquées, AGROCAMPUS OUEST, Conseils Régionaux de Bretagne and Pays de la Loire, France (grants No13008651 and No2014-01081, respectively) in the framework of the PROFIL interregional project under the scientific coordination of INRA, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

المصدر: Food Microbiology
Food Microbiology, Elsevier, 2018, ⟨10.1016/j.fm.2018.11.003⟩
Food Microbiology, Elsevier, 2019, 81, pp.97-107. ⟨10.1016/j.fm.2018.11.003⟩

مصطلحات موضوعية: Antifungal Agents, Cultured Milk Products, Food spoilage, champignon, Yarrowia, cryopreservation, conservateur naturel, Sour cream, Cheese, Lactobacillales, Food science, 2. Zero hunger, 0303 health sciences, biology, Lactobacillus brevis, Chemistry, food preservation, food and beverages, conservation des aliments, Dairying, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, dairy product, Mucor, conservation biologique, medicine.drug, Lactobacillus casei, bactérie lactique, Microbial Sensitivity Tests, Microbiology, produit laitier, 03 medical and health sciences, Natamycin, Lactobacillus rhamnosus, biopréservation, medicine, 030304 developmental biology, Lactobacillus buchneri, 030306 microbiology, screening, Propionibacterium, Fungi, Penicillium, biology.organism_classification, Biopreservation, contamination fongique, High-Throughput Screening Assays, lactic acid bacteria, Lactobacillus, propionibacteria, Fermentation, Food Microbiology, agent antifongique, Dairy Products, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d33c9416bbc8554109d25261870827b
https://hal.archives-ouvertes.fr/hal-01998876

المؤلفون: Anne Thierry, Sylviane Bailly, Ryma Merabti, Florence Valence, Marie Noelle Madec, Victoria Chuat, Marie Bernadette Maillard, Farida Bekhouche

المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département de Biotechnologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro‑alimentaires (INATAA), Université de Constantine, ToxAlim (ToxAlim), Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, PNE scholarship program provided by the Algerian Ministry of Higher Education and Scientific Research in UMR1253 INRA—Rennes, France, Toxicologie Alimentaire (UTA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Science et Technologie du Lait et de l'Oeuf ( STLO ), Institut National de la Recherche Agronomique ( INRA ) -AGROCAMPUS OUEST, Université Constantine 1, Toxicologie Alimentaire ( UTA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

المصدر: European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2015, 241 (1), pp.137-149. ⟨10.1007/s00217-015-2442-x⟩
European Food Research and Technology, Springer Verlag (Germany), 2015, 241 (1), pp.137-149. 〈10.1007/s00217-015-2442-x〉

مصطلحات موضوعية: Weissella, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, bactérie lactique, Biochemistry, composé aromatique, Industrial and Manufacturing Engineering, 03 medical and health sciences, chemistry.chemical_compound, [ SDV.MP ] Life Sciences [q-bio]/Microbiology and Parasitology, Lactobacillus, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Botany, Leuconostoc, Food science, couscous algérien, fermentation, ceréale, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, biology, 030306 microbiology, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, vinaigre, food and beverages, General Chemistry, biology.organism_classification, lemzeiet, Lactic acid, carbohydrates (lipids), [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, chemistry, Enterococcus, Fermentation, Pediococcus, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Bacteria, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c561e42049f8c5d4953ca29e2a27aef3
https://doi.org/10.1007/s00217-015-2442-x