Suivre
Fabienne Remize
Fabienne Remize
Univ La Réunion, Univ Montpellier, INRAE, Institut Agro
Adresse e-mail validée de univ-reunion.fr
Titre
Citée par
Citée par
Année
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
A Septembre-Malaterre, F Remize, P Poucheret
Food research international 104, 86-99, 2018
5382018
Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation …
F Remize, JL Roustan, JM Sablayrolles, P Barre, S Dequin
Applied and environmental microbiology 65 (1), 143-149, 1999
3631999
Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives
H Alexandre, PJ Costello, F Remize, J Guzzo, M Guilloux-Benatier
International journal of food microbiology 93 (2), 141-154, 2004
3082004
Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation in Saccharomyces cerevisiae Strains Overexpressed or Disrupted for GPD1 Encoding …
S Michnick, JL Roustan, F Remize, P Barre, S Dequin
Yeast 13 (9), 783-793, 1997
3071997
Engineering of the Pyruvate Dehydrogenase Bypass inSaccharomyces cerevisiae: Role of the Cytosolic Mg2+ and Mitochondrial K+ Acetaldehyde …
F Remize, E Andrieu, S Dequin
Applied and environmental microbiology 66 (8), 3151-3159, 2000
2392000
The Saccharomyces cerevisiae Sko1p transcription factor mediates HOG pathway‐dependent osmotic regulation of a set of genes encoding enzymes implicated in …
M Rep, M Proft, F Remize, M Tamás, R Serrano, JM Thevelein, ...
Molecular microbiology 40 (5), 1067-1083, 2001
2182001
Glycerol export and glycerol-3-phosphate dehydrogenase, but not glycerol phosphatase, are rate limiting for glycerol production in Saccharomyces cerevisiae
F Remize, L Barnavon, S Dequin
Metabolic engineering 3 (4), 301-312, 2001
1942001
Characterization of the “viable but nonculturable”(VBNC) state in the wine spoilage yeast Brettanomyces
V Serpaggi, F Remize, G Recorbet, E Gaudot-Dumas, ...
Food microbiology 30 (2), 438-447, 2012
1832012
Effects of GPD1 Overexpression in Saccharomyces cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes
B Cambon, V Monteil, F Remize, C Camarasa, S Dequin
Applied and environmental microbiology 72 (7), 4688-4694, 2006
1412006
Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey
S André, F Zuber, F Remize
International journal of food microbiology 165 (2), 134-143, 2013
1202013
Fermentation in fish and by-products processing: An overview of current research and future prospects
FJ Marti-Quijal, F Remize, G Meca, E Ferrer, MJ Ruiz, FJ Barba
Current opinion in food science 31, 9-16, 2020
1182020
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
A Fessard, F Remize
Fermentation 3 (3), 38, 2017
1182017
Re‐assessment of the influence of yeast strain and environmental factors on glycerol production in wine
F Remize, JM Sablayrolles, S Dequin
Journal of Applied Microbiology 88 (3), 371-378, 2000
1142000
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
P Mapelli-Brahm, FJ Barba, F Remize, C Garcia, A Fessard, ...
Trends in Food Science & Technology 99, 389-401, 2020
1052020
Examination of Lactobacillus plantarum lactate metabolism side effects in relation to the modulation of aeration parameters
S Quatravaux, F Remize, E Bryckaert, D Colavizza, J Guzzo
Journal of applied microbiology 101 (4), 903-912, 2006
922006
Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization
E Roselló-Soto, FJ Martí-Quijal, A Cilla, PES Munekata, JM Lorenzo, ...
Molecules 24 (4), 797, 2019
892019
Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway
F Remize, B Cambon, L Barnavon, S Dequin
Yeast 20 (15), 1243-1253, 2003
802003
Lactic fermentation as an efficient tool to enhance the antioxidant activity of tropical fruit juices and teas
A Fessard, A Kapoor, J Patche, S Assemat, M Hoarau, E Bourdon, ...
Microorganisms 5 (2), 23, 2017
772017
Lactic fermented fruit or vegetable juices: Past, present and future
C Garcia, M Guerin, K Souidi, F Remize
Beverages 6 (1), 8, 2020
762020
Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation
F Remize, A Gaudin, Y Kong, J Guzzo, H Alexandre, S Krieger, ...
Archives of microbiology 185, 459-469, 2006
762006
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20