Biblio

27 resultats trouvés
Filtres: Auteur is Wache, Yves  [Clear All Filters]
A
Escamilla-Garcia E, O'Riordan S, Gomes N, Aguedo M, Belo I, Teixeira J, Belin J-M, Wache Y.  2014.  An air-lift biofilm reactor for the production of gamma-decalactones by Yarrowia lipolytica. PROCESS BIOCHEMISTRY. 49:1377-1382.
Try S, Voilley A, Chunhieng T, De-Coninck J, Wache Y.  2018.  Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. 102:7239-7255.
B
Phan-Thi H, Wache Y.  2019.  Behind the Myth of the Fruit of Heaven, a Critical Review on Gac (Momordica cochinchinensis Spreng.) Contribution to Nutrition. CURRENT MEDICINAL CHEMISTRY. 26:4585-4605.
C
Pham-Hoang B-N, Phan-Thi H, Wache Y.  2015.  Can biological structures be natural and sustainable capsules? FRONTIERS IN CHEMISTRY. 3:36.
Boualem K, Labrie S, Gervais P, Wache Y, Cavin J-F.  2016.  Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source. BIOTECHNOLOGY LETTERS. 38:329-335.
Battistelli N, Perpetuini G, Piva A, Pepe A, Sidari R, Wache Y, Tofalo R.  2021.  Cultivable microbial ecology and aromatic profile of ``mothers'' for Vino cotto wine production. FOOD RESEARCH INTERNATIONAL. 143:110311.
E
Phan-Thi H, Durand P, Prost M, Prost E, Wache Y.  2016.  Effect of heat-processing on the antioxidant and prooxidant activities of beta-carotene from natural and synthetic origins on red blood cells. FOOD CHEMISTRY. 190:1137-1144.
Nguyen T-T, Phan-Thi H, Pham-Hoang B-N, Ho P-T, Tran TThu Thuy, Wache Y.  2018.  Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast. FOOD RESEARCH INTERNATIONAL. 107:275-280.
F
Pham-Hoang B-N, Winckler P, Wache Y.  2018.  Fluorescence Lifetime and UV-Vis Spectroscopy to Evaluate the Interactions Between Quercetin and Its Yeast Microcapsule. BIOTECHNOLOGY JOURNAL. 13:1700389.
H
Licandro H, Ho PHa, Nguyen TKim Chi, Petchkongkaew A, Van Nguyen H, Chu-Ky S, Nguyen TViet Anh, Lorn D, Wache Y.  2020.  How fermentation by lactic acid bacteria can address safety issues in legumes food products? FOOD CONTROL. 110:106957.
I
Haure M, Nguyen TKim Chi, Cendres A, Perino S, Wache Y, Licandro H.  2022.  Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors. LWT-FOOD SCIENCE AND TECHNOLOGY. 154:112637.
Phan-Thi H, Wache Y.  2014.  Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV-Vis spectra as a marker. FOOD CHEMISTRY. 156:58-63.
L
Krzyczkowska J, Phan-Thi H, Wache Y.  2017.  Lactone Formation in Yeast and Fungi. FUNGAL METABOLITES.
M
Wache Y, Anal AKumar, Chan ESeng, Heng PWan Sia, Ngo DNghia, In S, Poncelet D, Phan-Thi H.  2014.  Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network. BIOTECHNOLOGY JOURNAL. 9:1473-1475.
Perpetuini G, Chuenchomrat P, Pereyron V, Haure M, Lorn D, Quan L-H, Ho P-H, Nguyen T-T, Do T-Y, Phi Q-T et al..  2021.  Microorganisms, the Ultimate Tool for Clean Label Foods? INVENTIONS. 6:31.
Pham-hoang BNgoc, Voilley A, Wache Y.  2016.  Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells. COLLOIDS AND SURFACES B-BIOINTERFACES. 148:220-228.
P
Wache Y, Chu-Ky S.  2019.  Perspectives in Asia. GASES IN AGRO-FOOD PROCESSES. :607.
Nguyen AThi-Binh, Winckler P, Loison P, Wache Y, Chambin O.  2014.  Physico-chemical state influences in vitro release profile of curcumin from pectin beads. COLLOIDS AND SURFACES B-BIOINTERFACES. 121:290-298.
Boualem K, Gervais P, Cavin J-F, Wache Y.  2014.  Production of conidia of Penicillium camemberti in liquid medium through microcycles of conidiation. BIOTECHNOLOGY LETTERS. 36:2239-2243.
Wache Y, Le Do T-, Do T-B-H, Do T-Y, Haure M, Ho P-H, Anal AKumar, Le V-V-M, Li W-J, Licandro H et al..  2018.  Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End o the AsiFood Erasmus plus Project. FRONTIERS IN MICROBIOLOGY. 9:2278.
Nguyen TDat, Guyot S, Lherminier J, Wache Y, Saurel R, Husson F.  2015.  Protection of living yeast cells by micro-organized shells of natural polyelectrolytes. PROCESS BIOCHEMISTRY. 50:1528-1536.
S
Lorn D, Nguyen T-K-C, Ho P-H, Tan R, Licandro H, Wache Y.  2021.  Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 350:109242.
Try S, De-Coninck J, Voilley A, Chunhieng T, Wache Y.  2018.  Solid state fermentation for the production of gamma-decalactones by Yarrowia lipolytica. PROCESS BIOCHEMISTRY. 64:9-15.
Wache Y, Anal AKumar, Chu-Ky S.  2021.  Special issue on food safety in South East Asia. FOOD CONTROL. 125:108073.
Pham-Hoang BNgoc, Romero-Guido C, Phan-Thi H, Wache Y.  2018.  Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation. JOURNAL OF FOOD ENGINEERING. 224:88-94.

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