Delphine Sicard
Montpellier, France
Last Updated: 09/26/2026
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Found 34 publications
Genotypic and phenotypic diversity of Maudiozyma humilis: the multiple evolutionary trajectories of a domesticated yeast.
Journal: Genome biology and evolution
Published: March 23, 2026
High-sugar driven microbial dynamics in spontaneous fermentations of Lebanese cooked wines.
Journal: International journal of food microbiology
Published: January 21, 2026
Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads.
Journal: Journal of applied microbiology
Published: June 23, 2025
Starter Culture Development and Innovation for Novel Fermented Foods.
Journal: Annual review of food science and technology
Published: December 05, 2023
Microbial Dynamics during labneh Ambaris Production in Earthenware Jars.
Journal: Foods (Basel, Switzerland)
Published: June 21, 2023
Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study.
Journal: Foods (Basel, Switzerland)
Published: September 08, 2022
Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product.
Journal: Journal of dairy science
Published: May 05, 2022
Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.
Journal: Microorganisms
Published: April 27, 2022
Last Updated: 09/26/2026